Hot-water treatment works against chilling injury symptoms in fresh tomatoes

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Submitted by Elsewhere on 2021-Jan-13 Wed 13:19
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500Foods shared this story from FP.com.

Reducing the negative effects of chilling injury (CI) in tomatoes after harvest is fundamental to ensure good quality and to minimize losses. CI is a postharvest disorder associated with the generation of reactive oxygen species (ROS) in the fruit. Therefore, antioxidant accumulation can counteract ROS,…

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