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논문 기본 정보

자료유형
학술저널
저자정보
Jae-Min Jung (Chungnam National University) Joon-Yong Shim (Chungnam National University) Sun-Ok Chung (Chungnam National University) Yong-Soo Hwang (Chungnam National University) Wang-Hee Lee (Chungnam National University) Hoonsoo Lee (Chungbuk National University)
저널정보
충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.46 No.2
발행연도
2019.6
수록면
239 - 256 (18page)

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초록· 키워드

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The quality of tomatoes drastically changes according to storage conditions, such as temperature, humidity, and air composition. High storage temperatures result in the degradation of the firmness and color of tomatoes and in decay by bacteria, whereas chilling injury and softening can be caused by storage at low temperatures. The gas composition in the storage and packaging are other parameters that influence the quality and shelf life of tomatoes by preventing excessive transpiration and respiration. In addition, tomato quality is dependent on the degree of maturity and harvest season. Because there are many quality parameters, it is necessary to systemically establish an optimal standard, and this approach requires collecting and reviewing various data on storage conditions. The aim of this review was to provide basic information by comparing and analyzing studies on the changes in tomato quality (firmness, color, lycopene content, and acidity of tomatoes) during storage and to describe a few models that can assess the quality parameters. Many studies have provided results from experiments on the effects of postharvest control (e.g., storage temperature, packaging film, and gas treatment, as reviewed above) on tomato quality including firmness, soluble solids content, and lycopene content. However, it is still necessary to conduct an overall analysis of the published conditions and to determine the best method for preserving the quality of tomatoes as well as other fruits.

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