Dr. Tamás Zsom - MATE Research
Overview
Dr. Tamás Zsom's research concentrates on advancing postharvest storage technology for fruits and vegetables, particularly in non-destructive quality determination and quality prolongation. His expertise encompasses quality preservation, chlorophyll fluorescence analysis, cooling and refrigeration, and shelf life prolongation. With a background in food engineering (MSc) and a Ph.D. in food science, he actively contributes to the training of BSc and MSc food engineers, specializing in food quality preservation. As the head of the Committee for Professional Practice (Internship), he oversees organizational tasks related to students' practical training, focusing on internship coordination for BSc students specializing in postharvest technologies and quality management at the departmental level.
Research keywords:
Publications
Non-destructive quality determination
Comprehensive assessment of the dynamics of banana chilling injury by advanced optical techniques
An attempt to the nondestructive investigation of photo-induced potato postharvest quality degradation - Preliminary results
Chilling injury investigation by nondestructive measuring methods during banana cold storage
Quality prolongation - 1-MCP applications
Delay of 1-MCP Treatment on Post-Harvest Quality of ‘Bosc Kobak’ Pear
Evaluation of precooling temperature and 1-mcp treatment on quality of 'golden delicious' apple
Quality maintenance of broccoli by the use of 1-MCP treatments