Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/5994
Title: The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage
Authors: Belović, Miona 
Kevrešan, Žarko 
Pestorić, Mladenka 
Mastilović, Jasna 
Issue Date: 1-Sep-2015
Journal: Food Packaging and Shelf Life
Abstract: © 2015 Elsevier Ltd. The influence of hot air and ultraviolet (UV) radiation on the sensory quality of tomatoes after storage was compared. Two tomato varieties ("Zouk" and "Camry") were harvested in turning ripening stage and treated with hot air (60. °C) or UV radiation. Fruits were stored for 14 days in semi-controlled conditions (temperature range 14.4-19.9. °C, relative humidity range 35-55%), while non-treated tomatoes stored under the same conditions were used as a control. Sensory evaluation of samples was performed by trained panel, and instrumental measurements of color and texture were also carried out. Both postharvest treatments were effective in preventing tomato fruit spoilage. Hot air treatment resulted in better quality of tomato fruits in terms of sensory properties after two weeks of storage, but the UV irradiation resulted in favorable effects in terms of extension of tomato shelf life because it led to delayed ripening of tomato.
URI: https://open.uns.ac.rs/handle/123456789/5994
ISSN: 22142894
DOI: 10.1016/j.fpsl.2015.06.002
Appears in Collections:FINS Publikacije/Publications

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