Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes
Journal of the Science of Food and Agriculture2011Vol. 91(7), pp. 1175–1181
Citations Over TimeTop 10% of 2011 papers
Abstract
Vine holding of ripe fruit adversely affects quality, especially pH and titratable acidity. Recent problems with high tomato juice pH encountered by tomato processors in California could be the result of increased average fruit maturity at harvest.
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