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Journal of Plant Sciences
  Year: 2007 | Volume: 2 | Issue: 3 | Page No.: 318-325
DOI: 10.3923/jps.2007.318.325
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Non Inhibition of Ripening in Hot Air Treated Tomato (Lycopersicon esculentum mill) Fruits

A.T. Aborisade and O.J. Iyun

Mature green tomato fruits were subjected to hot air treatment variously for 1-5 min at 60, 70 and 80°C. The fruits were then stored in sterile desiccators at 30°C and 100% relative humidity and observed for colour development and reduction in chlorophyll content as indicators of ripening. The general appearance of fruits was also noted. Results obtained show that heat treatment enhanced ripening without serious adverse effect on the general appearance of fruits. Colour development was noticed in some heated fruits on the first day in storage but was delayed in control till day 5. Fruits heated for 4-5 min at 60°C, 2-4 min at 70°C and 3 min at 80°C all ripened to stage 5. The fruits that ripened best were those treated for 2 min at 70°C and 3 min at 80°C. All other time-temperature combinations resulted into ripening to various extents with most ripening more than the control. Fruit injury in form of transluscent patches was moderate in fruits treated for 5 min at 80°C and that was the most serious adverse effect observed. There was no significant difference in the rate of colour development between heated and control fruits once it commenced.
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How to cite this article:

A.T. Aborisade and O.J. Iyun , 2007. Non Inhibition of Ripening in Hot Air Treated Tomato (Lycopersicon esculentum mill) Fruits. Journal of Plant Sciences, 2: 318-325.

DOI: 10.3923/jps.2007.318.325






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