References
- Khachik F, Carvalho L, Bernstein PS, Muir GJ, Zhao DY, Katz NB (2002) Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Expt Biol Med, 227, 845-851
- Abushita AA, Hebshi EA, Daood HG, Biacs PA (1997) Determination of antioxidant vitamins in tomatoes. Food Chem, 60, 207-212 https://doi.org/10.1016/S0308-8146(96)00321-4
- Carrari F, Baxter C, Usadel B, Urbanczyk-Wochniak E, Zanor MI, Nunes-Nesi A, Nikiforova V, Centero D, Ratzka A, Pauly M, Sweetlove LJ, Fernie AR (2006) Integrated analysis of metabolite and transcript levels reveals the metabolic shifts that underlie tomato fruit development and highlight regulatory aspects of metabolic network behavior. Plant Physiol, 142, 1380-1396 https://doi.org/10.1104/pp.106.088534
- Giovanelli G, Lavelli V, Peri C, Nobili S (1999) Variation in antioxidant components of tomato during vine and post-harvest ripening. J Sci Food Agr, 79, 1583-1588 https://doi.org/10.1002/(SICI)1097-0010(199909)79:12<1583::AID-JSFA405>3.0.CO;2-J
- Cano A, Acosta M, Arnao MB (2003) Hydrophilic and lipophilic antioxidant activity changes during on-vine ripening of tomatoes (Lycopersicon esculentum Mill.). Postharvest Biol Technol, 28, 59-65 https://doi.org/10.1016/S0925-5214(02)00141-2
- Cantwell M (2000) Optimum procedures for ripening tomatoes. In: Management of Fruit Ripening, 9th ed. University of California, Davis. USA, p 80-88
- Balibrea ME, Martinez-Andujar C, Cuartero J, Bolarin MC, Perez-Alfocea F (2006) The high fruit soluble sugar content in wild Lycopersicon species and their hybrids with cultivars depends on sucrose import during ripening rather than on sucrose metabolism. Funct Plant Biol, 33, 279-288 https://doi.org/10.1071/FP05134
- Malundo TMM, Shewfelt RL, Scott JW (1995) Flavor quality of fresh tomato (Lycopersicon esculentum Mill.) as affected by sugar and acid levels. Postharvest Biol Technol, 6, 103-110 https://doi.org/10.1016/0925-5214(94)00052-T
- Schuch W, Bird C (1994) Improving tomato fruit quality using bioscience. Acta Hort, 376, 75-80
- Tandon KS, Baldwin EA, Scott JW, Shewfelt RL (2003) Linking sensory descriptors to volatile and nonvolatile components of fresh tomato flavor. J Food Sci, 68, 2366-2371 https://doi.org/10.1111/j.1365-2621.2003.tb05774.x
- Ahumada M, Cantwell M (1996) Postharvest studies on pepinodulce (Solanum muricatum): maturity at harvest and storage behavior. Postharvest Biol Technol, 81, 129-136
- Beaulieu JC, Gorny JR (2001) Fresh-cut fruits. In: The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks, Gross K, Saltveit ME, Wang CY(Editors), USDA Handbook 66, USDA, Washington DC, USA, p 1-49
- Getinet H, Seyoum T, Woldetsadik K (2008) The effect of cultivar, maturity stage and storage environment on quality of tomatoes. J Food Eng, 87, 467-478 https://doi.org/10.1016/j.jfoodeng.2007.12.031
- Maul E, Sargent SA, Sims CA, Baldwin EA, Balaban MO, Huber DJ (2000) Tomato flavor and aroma quality as affected by storage temperature. J Food Sci, 65, 1228-1237 https://doi.org/10.1111/j.1365-2621.2000.tb10270.x
- Pinheiro J, Alegria C, Abreu M, Goncalves EM, Silva CLM (2013) Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. 'Zinac') during storage. J Food Eng, 114, 338-345 https://doi.org/10.1016/j.jfoodeng.2012.08.024
- USDA (1991) United States Standards for Grades of Fresh Tomatoes. USDA, Agricultural Marketing Service, Washington DC, USA
- Vu TS, Smout C, Sila DN, LyNguyen B, Van Loey AML, Hendrickx MEG (2004) Effect of preheating on thermal degradation kinetics of carrot texture. Innov Food Sci Emerg Technol, 5, 37-44 https://doi.org/10.1016/j.ifset.2003.08.005
- Stevens C, Liu J, Khan VA, Lu JY, Kabwe MK, Wilson CL, E.C.K. Igwegbe, E. Chalutz, S. Droby (2001) Involvement of pectin methyl-esterase during the ripening of grape berries: partial cDNA isolation, transcript expression and changes in the degree of methyl-esterification of cell wall pectins. Phytochem, 58, 693-701 https://doi.org/10.1016/S0031-9422(01)00274-6
- Beckles DM (2012) Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol Technol, 63, 129-140 https://doi.org/10.1016/j.postharvbio.2011.05.016
- de Leon-Sanchez FD, Pelayo-Zaldivar C, Rivera-Cabrera F, Ponce-Valadez M, Avila-Alejandre X, Fernandez FJ, Escalona-Buendia HB, Perez-Flores LJ (2009) Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit. Postharvest Biol Technol, 54, 93-100 https://doi.org/10.1016/j.postharvbio.2009.07.003
- Toor RK, Savage GP (2006) Changes in major antioxidant components of tomatoes during post-harvest storage. Food Chem, 99, 724-727 https://doi.org/10.1016/j.foodchem.2005.08.049
Cited by
- 토마토 'Tabor' 품종의 파렛트 단위 MAP 적용 연구 vol.23, pp.5, 2013, https://doi.org/10.11002/kjfp.2016.23.5.614
- 비파괴적인 경도 측정을 통한 저온저장 토마토(티와이250)의 감모율 예측 vol.24, pp.2, 2017, https://doi.org/10.11002/kjfp.2017.24.2.181