The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures

Inactivation ofSalmonella entericaandListeria monocytogenesInoculated on Hydroponic Tomatoes Using Chlorine Dioxide Gas

“…The tomatoes were stored at 228C during the course of the shelf life and quality studies for 28 days (Vermeiren et al, 1999;Yanuriati et al, 1999) to compare the microbiological and sensory changes of minimally processed (ClO 2 treated) tomatoes with the untreated tomato samples (Ahvenainen, 1996). The microflora counts, color, appearance, and overall Mean values with superscripts a and b in the same column for each day for L*, a*, and b* values are not significantly different (p > 0.05).…”

Effect of Origanum Oil and Vinegar on the Maintenance of Postharvest Quality of Tomato

“…papaya [15]; pear [11]; kiwifruit [16]; tomato and strawberry [13]. Moreover, previous work has shown that ethanol and acetaldehyde can retard ripening in some fruit, such as tomatoes [17][18][19], while it can stimulate ripening in others, such as kiwifruit [20]. The present study was undertaken to determine if origanum oil as well as vinegar vapours would reduce decay and maintain better quality and shelf life of tomato fruit.…”

A novel controlled release ethanol emitter: preparation and effect on some postharvest quality parameters of Chinese bayberry during storage

“…reported that ethanol treatment slowed softening, darkening and acid decrease in sweet cherry fruit, and also improved the visual and sensory qualities of fruit without causing any off‐flavor, which might be attributed to the inhibition of cell wall degrading enzymes activity, such as polygalacturonase, cellulase and β‐galactosidase. Yanuriati et al . also reported that ethanol vapour treatment could significantly slow down the colour changes and softening of both mature green and breaker tomatoes with storage at 5 and 20 °C.…”