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Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red ...
This study was conducted to access the extraction yield of antioxidant and their activity from Egyptian tomato waste. Conventional and novel assisted extraction methods (ultrasound and microwave) usin...
Postharvest treatment of tomato (Lycopersicon esculentum Mill) fruits with synthetic fungicide is receiving major criticism due to its health risk and negative ecological inputs. This work was designe...
The objectives of this study were to evaluate the effect of different controlled temperatures and analyze the measures and/or parameters of the controlled atmosphere storage for fresh cucumbers and to...
The red color of the tomato fruit during ripening is due to the presence lycopene, a compound known for its antioxidant property. This compound is influenced by temperature, ethylene and 1-Methylcyclo...
Concentrations of metals (copper, zinc, lead and iron) were examined in some popular brands of canned tomato paste in Nigerian markets with a view of providing information on the risk associated with ...
The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (...
A plant growth-promoting rhizobacterium (Azospirillum brasilense strain Az) and a biocontrol fungus (Trichoderma harzianum strain T24) have been evaluated for their individual and combined productio...
In this study, the terminal velocity of tomato (cv. Rio grands) was theoretically formulated and then determined experimentally using a water column. Some characters of tomato affecting its terminal v...
A pectinesterase (E.C. 3.1.1.11, pectin pectylhydrolase) from the ripening stage of fruits of a miniature-fruited red type tomato (Mini-tomato) was purified 247 fold with yield of 26% by ammonium sulf...
We previously reported that the dietary ingestion of red bell pepper (Capsicum annuum L.) which contained a large amount of antioxidative carotenoids ameliorated the age-related phenomena of learning ...
Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruit...
Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and corre...

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