Shelf Life of Tomatoes as Affected by a Post Harvest Treatment and Storage Conditions

Abstract

Laboratory tests were conducted to determine the effect of treating tomatoes with an aqueous solution of chlorine dioxide as well as storage under a low oxygen (4-5%) controlled atmosphere system on their overall quality and shelf life. Tomatoes treated with chlorine dioxide and then stored under low oxygen at 50-55F. exhibited the highest edible yield at the end of 6 weeks storage. Color and flavor of tomatoes stored under low oxygen regardless of the chlorine dioxide treatment at 50-55F as evaluated by a technological panel were significantly preferred to those stored under normal atmosphere at similar temperatures. Time of storage was the only factor affecting the texture of tomatoes.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1972
Accession Number
AD0746254

Entities

People

  • Abdul R. Rahman
  • Donald E. Westcott
  • Glenn Schafer
  • Thomas J. Dinicola

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Ground and Sea Platforms

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Atmospheres
  • California
  • Classification
  • Controlled Atmospheres
  • Corporations
  • Diseases And Disorders
  • Fungi
  • Massachusetts
  • Nitrogen
  • Production Engineering
  • Security
  • Shelf Life
  • Standards
  • Transportation
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Electrochemical Engineering/ Fuel Cell Technologies
  • Gender and Food Studies