Fruit Water Potential Change Related to Tomato Fruit Cracking

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概要

• 論文の詳細を見る

• Fruit water potential change of tomato in a simulated cracking process was measured using a commercial psychrometer (L-51: Wescor Inc., Logan, Utah U. S. A.). The principle of vacuum immersion technique was applied to induce cracking of detached tomato fruits. Temperature at a measuring point was kept constant in order to eliminate possible error in water potential measurement due to the temperature drift. It was found that the fruit water potential increase is two bars at crack occurrence of tomato epidermis.

• 大阪府立大学の論文
• 1981-03-31

著者

• Murase Haruhiko

  Laboratory Of Agricultural Machinery Development Engineering College Of Agriculture

• Murase Haruhiko

  Laboratory Of Experimental Farm College Of Agriculture

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• Fruit Water Potential Change Related to Tomato Fruit Cracking

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