Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes

Journal of the Science of Food and Agriculture

Volumn 91, Issue 7, 2011, Pages 1175-1181

  Anthon, Gordon E ^a   Lestrange, Michelle ^b   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA COOPERATIVE EXTENSION   (United States)

Author keywords

Citric acid; Maturity; PH; Quality; Tomato

Indexed keywords

CITRIC ACID; FRUCTOSE; GLUCOSE;

AGRICULTURE; ARTICLE; CLASSIFICATION; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; PH; SPECIES DIFFERENCE; STANDARD; TOMATO; UNITED STATES;

AGRICULTURE; CALIFORNIA; CITRIC ACID; FOOD HANDLING; FRUCTOSE; FRUIT; GLUCOSE; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; SPECIES SPECIFICITY;

LYCOPERSICON ESCULENTUM;

EID: 79953701329     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4312     Document Type: Article

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