Agronomic and physical-chemical evolution of tomatoes during ripening

Acta Horticulturae

Volumn 542, Issue , 2001, Pages 197-203

  De La Torre, R ^a   Ballesteros, R ^a   Lopez J ^a   Ortiz, R ^a   Ruiz, R M ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Analysis; Colour; Harvesting; Maturity; Programming; Sowing; Tomato

Indexed keywords

EID: 2642540785     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.2001.542.24     Document Type: Article

References (6)

1. Atherton, J.G., J. Rudich. 1986. The Tomato Crop: A Scientific Basic for Improvement. Pp. 614-615.
2. Gould, W.A. 1992. Tomato Production, Processing and Technology. CTI Publications, Baltimore. 103-105.
3. Labrador, A., R.M. Ruiz, A. Latorre. 1998. Effect of processing techniques on the colour and lycopene content of tomato sauces for pizza during frozen storage. Acta Horticul. 487:453-456.
4. Núñez, F., A. Rodríguez, J. Tello, J. Cuartero, and B. Segura. 1995. El Cultivo del Tomate. Ed Mundiprensa, p. 219.
5. Renquist, A.R., and J.B. Reid. 1998. Quality of processing tomato (Licopersicum esculentum) Fruit from four bloom dates in relation to optimal harvest timing. NZ J. Crop Hortic. Sci. 26:161-168.
6. Sadle, G., J. Davis, and D. Dezman. 1990. Rapid extraction of lycopene and ®-carotene from reconstituted tomato paste and pink grapefruit homogenates. J. Food Sci. 55:1460-1461.