Tomato redness for assessing ozone treatment to extend the shelf life

Journal of Food Engineering

Volumn 96, Issue 3, 2010, Pages 463-468

  Zambre, Suhas S ^a   Venkatesh, K V ^a   Shah, N G ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY BOMBAY   (India)

Author keywords

Ozone treatment; Tomato redness index; Tomato rotting; Tomato shelf life

Indexed keywords

COLOR CHANGES; COLOR DEVELOPMENT; FRUIT RIPENING; GASEOUS OZONE; HILL'S EQUATION; MATHEMATICAL MODELING; MICROBIAL COUNT; OZONE TREATMENT; REDNESS INDEX; SHELF LIFE; TOMATO REDNESS INDEX; TOMATO RIPENING; TOMATO ROTTING; TOMATO SHELF LIFE;

COLOR; FUNCTIONS; OZONE;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 70349782214     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.027     Document Type: Article

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