A Proposal of Energy Saving Storage Method of Tomato Fruits with Combination of Cooling Heat Source of Deep Sea Water and Freshness Preservatives

DOI Web Site 12 References

Bibliographic Information

Other Title
  • 海洋深層水の冷熱源と鮮度保持剤を組み合わせたトマトの省エネルギー貯蔵法の提案
  • カイヨウ シンソウスイ ノ レイネツゲン ト センド ホジザイ オ クミアワセタ トマト ノ ショウエネルギー チョゾウホウ ノ テイアン

Search this article

Abstract

Storage tests of tomato fruits were conducted under relatively higher temperatures than usual ranging from 6 to 14°C, with the use of freshness preservatives for fruits. Three types of freshness preservatives, namely activated carbon powder, Bincho charcoal (a kind of Japanese charcoal), Allyl Isothiocyanate (the main powerful smell component of Japanese horseradish), and one type of fim packaging in which fine powder of Otani stone (mined from the Otani region of Japan) was mixed, were used for the storage tests. During the 14-day test period, five tomato fruits packed in each polyethlene film bag were removed every other day from the storage container controlled at the temperature and the surface hardnesses, surface color, sugar content and pH of fruit juice were measured.<br>Data analysis was done for six storage conditions, that is, six combinations of storage temperature and freshness preservatives to determine the best storage conditions for tomato fruits. Finally, considering the results of surface hardness measurements, storage at 12°C with activated carbon powder was found to be the best method for storage of tomato fruits at relatively high temperature. The findings suggested the effectiveness of using the cooling energy of deep sea water for tomato fruit storage.

Journal

  • Shokubutsu Kojo Gakkaishi

    Shokubutsu Kojo Gakkaishi 16 (2), 63-70, 2004

    JAPANESE SOCIETY OF AGRICULTURAL, BIOLOGICAL AND ENVIRONMENTAL ENGINEERS AND SCIENTISTS

References(12)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top