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The Effects Of Chlorine Dioxide Gas On The Sensory Properties Of Whole Tomatoes, Christopher Gottilla
The Effects Of Chlorine Dioxide Gas On The Sensory Properties Of Whole Tomatoes, Christopher Gottilla
All Theses
This experiment sought to measure the changes in sensory quality that occur in tomatoes as the result of chlorine dioxide gas treatment. Tasti-Lee tomatoes (VFFF Hybrid #5755) were treated with two different levels of chlorine dioxide gas (10mg and 50mg of ClO2-forming material per kg of tomato) utilizing sachets. Testing compared the treated tomatoes and an untreated control group. These tests included flat-plate compression for firmness, sensory evaluation using a difference from control test, color analysis of the skin and flesh using a colorimeter, and enumeration of aerobic microbes and yeasts and molds. Flat-plate compression of whole tomatoes revealed no …