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ACTA HORTICULTURAE SINICA ›› 2005, Vol. 32 ›› Issue (3): 516-517.

• 研究报告 • Previous Articles     Next Articles

The Measurement of Thermal Conductivity of Tomato Fruits at Different Ripening Stage

Zhang Min1;Sun Zhiqiang1;Zhang Bailiang1;Zhao Huizhong2   

  1. (1College of Forestry and Horticulture, Henan Agricultural University, Zhengzhou 450002, China; 2Agricultural College, ShangHai Jiaotong University, Shanghai 200030, China)
  • Received:2004-10-18 Revised:2004-12-20 Online:2005-06-25 Published:2005-06-25

Abstract: The tiny thermal p robe method was used to determine the thermal conductivities of tomato fruits at different ripening stage. The results showed that the thermal conductivity had a significant linear correlation with the soluble solid content, while it didnpt with water content and mass density for the same variety of tomato fruit. And these data can give some quantitative foundations for the food storage and refrigeration engineering.

Key words: Tomato, Thermal conductivity, Ripeness stage, Tinythermal probe

CLC Number: