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＜departmental bulletin paper＞
The effect of Temperature on the Quality of Tomato and Eggplant Fruits during Distribution

Creator
Creator Name
Nei, Daisuke
根井, 大介
ネイ, ダイスケ
Affiliation
Affiliation Name
Laboratory of Poshtharvest Science,Division of Bioproduction System Science,Department of Bioproduction Environmental Sciences,Graduate School of Bioresoruce and Bioenvironmental Sciences,Kyushu University
Author PID
K000357
Creator Name
Uchino, Toshitaka
内野, 敏剛
ウチノ, トシタカ
Creator Name
Sakai, Natsumi
酒井, 菜摘
サカイ, ナツミ
Affiliation
Affiliation Name
Laboratory of Poshtharvest Science,Division of Bioproduction System Science,Department of Bioproduction Environmental Sciences,Graduate School of Bioresoruce and Bioenvironmental Sciences,Kyushu University
Creator Name
Tanaka, Shun-ichiro
田中, 俊一郎
タナカ, シュンイチロウ
Language
English
Publisher
Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院
Date
2005-02-01
Source Title
Journal of the Faculty of Agriculture, Kyushu University
Vol
50
Issue
1
First Page
213
Last Page
221
Publication Type
Version of Record
Access Rights
open access
Crossref DOI
https://doi.org/10.5109/4638
Related DOI
Journal of the Faculty of Agriculture, Kyushu University || 50(1) || p213-221
九州大学大学院農学研究院紀要 || 50(1) || p213-221
http://www.agr.kyushu-u.ac.jp/index.html
Related URI
Journal of the Faculty of Agriculture, Kyushu University || 50(1) || p213-221
九州大学大学院農学研究院紀要 || 50(1) || p213-221
http://www.agr.kyushu-u.ac.jp/index.html
Relation
Journal of the Faculty of Agriculture, Kyushu University || 50(1) || p213-221
九州大学大学院農学研究院紀要 || 50(1) || p213-221
http://www.agr.kyushu-u.ac.jp/index.html

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Details

PISSN
0023-6152
NCID
AA00697606
Record ID
4638
Peer-Reviewed
Unrefereed
ISSN
0023-6152
NCID
AA00697606
Notes
The temperature of tomato and eggplant fruit was measured during distribution from harvest in Fukuoka to arrival at a wholesale market in Tokyo. There were three critical points to be improved where the fresh produces were possibly exposed to high temperature. First, the produce temperature remarlably rised before pre-cooling, and at this point, the temperature reached the maximum. Second, after pre-cooling, the fresh produces were again warmed during sorting and packaging in the packing house in which the temperature was not controlled. Third, the temperature increased in the packing house was remained in the truck. Using the experimental data simulated the temperature during distribution, the effect of temperature changes on the internal quality of fresh produces was examined. The results showed that the temperature changes remarkably decreased the organic acid and sugar contents of the fresh produces while the firmness was little affected. Therefore, it is considered that the fresh produces should be consistently kept at low temperature by improving the critical points during distribution in order to preserve the internal quality of fresh produces.
Created Date 2009.04.22
Modified Date 2022.11.11

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