Effects of Low Oxygen Atmosphere Storage on Ripening and Associated Biochemical Changes of Tomato Fruits1
Open Access
- 1 January 1973
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 98 (1) , 12-14
- https://doi.org/10.21273/jashs.98.1.12
Abstract
Low O2 atmospheres inhibited ripening and thus increased the storage life at 12.78°C (55°F) of tomato fruits. At 10% O2 and 90% N2, the storage life was 62 days; at 3% O2 and 97% N2, 76 days. The maximum life of tomato fruits in this study was 87 days (1% O2 and 99% N2). Low O2 atmospheres inhibited degradation of chlorophyll and starch, and syntheses of lycopene, β-carotene, and soluble sugars of tomato fruits.Keywords
This publication has 0 references indexed in Scilit: