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Ripening of Mature-green Tomato Fruit Slices

1988; American Society for Horticultural Science; Volume: 113; Issue: 5 Linguagem: Inglês

10.21273/jashs.113.5.742

2327-9788

Fabio Mencarelli, Mikal E. Saltveit,

Antioxidant Activity and Oxidative Stress

Abstract Equatorial 7-mm-thick slices of mature-green tomato fruit ( Lycopersicon esculentum , Mill., cv. Castlemart) ripened normally, and changes in the concentrations of lycopene, soluble solids content, and titratable acids and in pH were analogous to, although in some cases significantly different from, changes in whole fruit that were harvested when mature-green and ripened. An untrained taste panel scored ripened slices acceptable to good, and no off-flavors were detected. Slices of mature-green tomato fruit can be ripened to an acceptable level of quality, and could provide an additional outlet for fresh-market tomatoes to the home and institutional markets.