Effect of Steam Treatment on The Shelf Life of Tomato (Solanum Lycopersicum L.) Fruits
The effect of heating harvested fruits before storage varies depending on factors such as the fruit cultivar, heating method, and storage conditions. In this research, tomato fruits at different maturity stages were treated with steam and then stored at 28°C. Mature-green stage fruits heated at 55°C...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food, Agriculture, and Natural Resources (FANRes) - Networks
2024-12-01
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| Series: | International Journal on Food, Agriculture and Natural Resources |
| Online Access: | https://journal.fanres.org/index.php/IJFANRES/article/view/375 |
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