Abstract
ABSTRACT Acidified bulk storage of tomatoes at a pH of approximately 1.3 was used to store whole tomatoes without spoilage for up to 4 months. Storage treatments of time and temperature lead to concurrent off flavor and brown color development which was presumed to be at least partially due to container oxygen permeability problems. Best quality in this study was found after storage at lowered temperatures. When unpeeled tomatoes were stored, they softened during storage and did not remain whole upon subsequent peeling. Heat peeled whole tomatoes stored in tomato juice gave the best storage quality of any treatment combinations used. The major problem experienced with this storage method was non‐microbial chemical deterioration of product quality after storage.
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Claims 8
Claim · model-written summary
Time and temperature of storage in acidified bulk storage led to off flavor and brown color development in tomatoes.
- Taxon
- tomatoes
Solanum lycopersicume0 - Treatment
- time and temperaturee1
- Outcome
- off flavor and brown color developmente1
- Direction
- increaseinferrede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acidified bulk storage of tomatoes at a pH of approximately 1.3 was used to store whole tomatoes without spoilage for up to 4 months”
e1“Storage treatments of time and temperature lead to concurrent off flavor and brown color development which was presumed to be at least partially due to container oxygen permeability problems”
Claim · model-written summary
Off flavor and brown color development in stored tomatoes are presumed to be partly due to container oxygen permeability problems.
- Taxon
- tomatoesSolanum lycopersicume0
- Outcome
- off flavor and brown color developmente1
- Qualifier
- container oxygen permeability problemse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acidified bulk storage of tomatoes at a pH of approximately 1.3 was used to store whole tomatoes without spoilage for up to 4 months”
e1“Storage treatments of time and temperature lead to concurrent off flavor and brown color development which was presumed to be at least partially due to container oxygen permeability problems”
Claim · model-written summary
Storage at lowered temperatures gave the best quality of stored tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- storage at lowered temperaturese2
- Outcome
- Best qualitye2
- Direction
- Beste2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acidified bulk storage of tomatoes at a pH of approximately 1.3 was used to store whole tomatoes without spoilage for up to 4 months”
e2“Best quality in this study was found after storage at lowered temperatures”
Claim · model-written summary
Heat-peeled whole tomatoes stored in tomato juice gave the best storage quality of any treatment combination tested.
- Taxon
- tomatoesSolanum lycopersicume4
- Treatment
- Heat peeled whole tomatoes stored in tomato juicee4
- Outcome
- storage qualitye4
- Direction
- beste4
- Comparator
- any treatment combinations usede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Heat peeled whole tomatoes stored in tomato juice gave the best storage quality of any treatment combinations used”
Claim · model-written summary
Unpeeled tomatoes softened during storage.
- Taxon
- tomatoesSolanum lycopersicume3
- Treatment
- unpeeled tomatoes were storede3
- Outcome
- softened during storagee3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“When unpeeled tomatoes were stored, they softened during storage and did not remain whole upon subsequent peeling”
Claim · model-written summary
Unpeeled tomatoes did not remain whole upon subsequent peeling.
- Taxon
- tomatoesSolanum lycopersicume3
- Treatment
- unpeeled tomatoes were storede3
- Outcome
- remain whole upon subsequent peelinge3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“When unpeeled tomatoes were stored, they softened during storage and did not remain whole upon subsequent peeling”
Claim · model-written summary
Non-microbial chemical deterioration of product quality after storage was the major problem of acidified bulk storage of tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Outcome
- chemical deterioration of product qualitye5
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acidified bulk storage of tomatoes at a pH of approximately 1.3 was used to store whole tomatoes without spoilage for up to 4 months”
e5“chemical deterioration of product quality after storage”
Claim · model-written summary
Whole tomatoes stored by acidified bulk storage showed no spoilage for up to 4 months.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- Acidified bulk storagee0
- Outcome
- spoilagee0
- Qualifier
- for up to 4 monthse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acidified bulk storage of tomatoes at a pH of approximately 1.3 was used to store whole tomatoes without spoilage for up to 4 months”
The same questions in other papers
heat · quality: general · Solanum lycopersicum (tomato)Positive and negative results
5 papers in the same direction as this paper · 5 in the opposite direction
- no effect
- no effect
- negative
7 papers more in this group
See all 11 papers →storage · quality: general · Solanum lycopersicum (tomato)Positive and negative results
37 papers in the same direction as this paper · 6 in the opposite direction
- no effect
- negative
- no effect
40 papers more in this group
See all 44 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.