Effects of Different Heat Treatments on the Postharvest Quality and Preservation of Cherry Tomatoes during Storage at Normal Temperature
Cherry tomatoes were treated with different heat treatments (dipped in 45,50,55 ℃water for 3,6 min respectively) to study the effects of heat treatment on quality change during storage at 20 ℃.The results showed that,the treatments of 55 ℃ hot water for 3 min and 45 ℃ hot water for 6 min could extend cherry tomato storage time to10 days at 20 ℃.The treatments could maintain the fruit firmness and color,and reduce decay.Therefore,55 ℃ for 3 min and 45 ℃ for 6 min were the optimal heat treatment conditions for the storage of cherry tomatoes at normal temperature.
NETL
NSTL
万方数据
维普
