Effect of heat treatment uniformity on tomato ripening and chilling injury
- Author
- JIANBO LU1 2 ; CHARLES, Marie Thérèse2 ; VIGNEAULT, Clément1 2 ; GOYETTE, Bernard2 ; VIJAYA RAGHAVAN, G. S1
[1] McGill University, Macdonald Campus, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Québec, H9X 3V9, Canada
[2] Agriculture and Agri-Food Canada. 430 Gouin Boulevard, Saint-Jean-sur-Richelieu, Québec, J3B 3E6, Canada - Source
Postharvest biology and technology. 2010, Vol 56, Num 2, pp 155-162, 8 p ; ref : 3/4 p
- ISSN
- 0925-5214
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chilling injury Color Firmness Heat treatment Non-uniform Taste Tomato
- Keyword (fr)
- Couleur Fermeté Lycopersicon esculentum Maturation Qualité Saveur Tomate Traitement thermique Trouble dû au froid Uniformité Angiospermae Dicotyledones Légume Solanaceae Spermatophyta
- Keyword (en)
- Color Firmness Lycopersicon esculentum Ripening Quality Taste Tomato Heat treatment Cold induced disorder Uniformity Angiospermae Dicotyledones Vegetables Solanaceae Spermatophyta
- Keyword (es)
- Color Firmeza Lycopersicon esculentum Maduración Calidad Sabor Tomate Tratamiento térmico Trastorno por frío Uniformidad Angiospermae Dicotyledones Hortalizas Solanaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22655699
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.postharvbio.2010.01.005 
https://dx.doi.org/10.1016/j.postharvbio.2010.01.005
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