Journal of Food, Agriculture and Environment
Vol 4,
Issue 1,2006
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Influence of bruising and storage temperature on vitamin C content of tomato fruit
Author(s):
S. S. Sablani 1,
L. U. Opara 2*, K. Al-Balushi 1Recieved Date: 2005-09-12, Accepted Date: 2005-11-27
Abstract:Bruising is a common problem that downgrades the quality of fresh tomato during postharvest handling and marketing. In this study, samples of bruised and undamaged tomato fruit were stored at two different temperatures for about two weeks. The temperatures selected were refrigeration temperature (4°C) and room temperature (25°C). A titration method was used to measure the content of vitamin C in fruit at different storage times.Vitamin C content in fruit decreased with increasing duration of storage time at both temperatures, but no significant differences were found in vitamin C content of damaged and undamaged fruit tissue. The rate of vitamin C loss was higher when fruit were stored at higher temperature.
Keywords:Fruit bruising,
storage, vitamin C, nutrition and healthJournal: Journal of Food, Agriculture and Environment
Year: 2006
Volume: 4
Issue: 1
Category: Food and Health
Pages: 54-56
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