Effect of Cold and Heat Shock Treatment on the Color Development of Mature Green Tomatoes and the Roles of Their Antioxidant Enzymes
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-2053-6
Abstract: Color is the most important marker of the quality and ripeness of tomato fruits. To study the effect of cold shock treatment (CST; 0 °C, 3 h) and heat shock treatment (HST; 50 °C, 2 min) on the color… read more here.
Keywords: green tomatoes; color development; mature green;