All Current Publications
Document Type
Factsheet
Publisher
Utah State University Extension
Publication Date
2-1-2007
Abstract
Organisms that cause food spoilage - molds, yeasts and bacteria - are always present in the air, water and soil. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw fruits. When tomatoes are canned, they are heated hot enough and long enough to destroy spoilage organisms.
Recommended Citation
Extension, USU, "Tips on Tomatoes" (2007). All Current Publications. Paper 1140.
https://digitalcommons.usu.edu/extension_curall/1140
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