Texture Profile and Pectinase Activity in Tomato Fruit (Solanum Lycopersicum, Servo F1) at Different Maturity Stages and Storage Temperatures

Texture Profile and Pectinase Activity in Tomato Fruit (Solanum Lycopersicum, Servo F1) at Different Maturity Stages and Storage Temperatures

The demand for daily consumption of tomato fruit is increasing immensely. Nevertheless, the fruit is exposed to mechanical damage, shrinking, and softening as the maturity stages, handling, and storage are inappropriate, thereby affecting the texture. The study aimed to assess the texture profile, p...

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Bibliographic Details
Main Authors: Angesom Asgele Gebregziabher, Supriyadi Supriyadi, Siwi Indarti, Lilis Setyowati
Format: Article
Language:English
Published: Universitas Muhammadiyah Yogyakarta 2021-03-01
Series:Planta Tropika: Jurnal Agrosains
Subjects:
hardness
maturity stages
pectin-degrading enzymes
storage temperatures
tomato fruit
Online Access:https://journal.umy.ac.id/index.php/pt/article/view/9139

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