Chemical and nutritional quality changes of tomato during postharvest transportation and storage

Al-Dairi, Mai; Pathare, Pankaj B.; Al-Yahyai, Rashid

doi:10.1016/j.jssas.2021.05.001

Cited by 64 publications

(51 citation statements)

References 22 publications

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“…The pH values of tomatoes were significantly (p ≤ 0.05) affected by preharvest sprays of chemicals on day 16, 24 and 28 storage periods ( Table 6 ). The result showed that pH values increased with the advancement of ripening, in agreement with the findings of Al-Dairi et al. (2021) in which the pH of tomatoes increased with 12 days of storage.…”

Section: Resultssupporting

confidence: 88%

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Effects of preharvest applications of chemicals and storage conditions on the physico-chemical characteristics and shelf life of tomato (Solanum lycopersicum L.) fruit

Tagele

Woldetsadik

Gedamu

et al. 2022

Heliyon

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Section: Resultssupporting

confidence: 88%

“…(2015) who reported that storing tomatoes inside ZECC storage increased the lycopene contents at slower rate than storing in ambient environment condition. Al-Dairi et al. (2021) also observed higher lycopene contents in tomatoes stored at 22 °C than tomatoes stored at 10 °C.…”

Section: Resultsmentioning

confidence: 61%

Effects of preharvest applications of chemicals and storage conditions on the physico-chemical characteristics and shelf life of tomato (Solanum lycopersicum L.) fruit

Tagele

Woldetsadik

Gedamu

et al. 2022

Heliyon

View full text Add to dashboard Cite

“…Another finding was revealed by Maia et al (2011) who reported that the total soluble content of bananas showed an increase after subjected to bruise damage. This was attributed to the conservation of starch to total soluble sugars during the ripening process under respiration resulted in high sugar content (Al-Dairi et al, 2021c;Gao et al, 2021), particularly at room temperature.…”

Section: Total Soluble Solidsmentioning

confidence: 99%

Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage

Pathare

Al-Dairi

2021

Front. Sustain. Food Syst.

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Bruise damage is one of the mechanical injury problems that could appear in fresh produce during the post-harvest supply chain. The study investigated three main effects (drop impact level, storage temperature, and storage duration), which can expand the level of bruising and cause some quality changes that contribute to the damage of pear. Pear fruit samples were purchased from the market and delivered to the post-harvest laboratory. Each pear was impacted by a ball with a known mass at three different drop heights (20, 40, and 60 cm), stored at 22°C with 45 ± 5% RH and 10°C with 85 ± 5% RH for 14 days storage period. Bruise area (BA), bruise volume (BV), and bruise susceptibility (BS) were calculated. Different quality analyses were done like color, firmness, and total soluble solids (TSS). Analysis of variance (ANOVA), regression analysis, and pearson correlation coefficient were performed. With increasing drop height and temperature for 14 days storage, BA, BV, BS, lightness (L*), yellowness (b*), color saturation (Chroma), and total color difference increased. However, firmness was highly reduced (92.82%) due to the increase in drop height (60 cm), storage temperature (22°C), and storage duration (14 days). Color purity (Hue), redness (a*), and TSS were not affected by drop height (impact level). A strong relationship with a strong linear regression (R2) was found between BS and CIE L*, a*, and b* color coordinates. A positive and strong correlation was also found between BS and CIEL*a*b* color parameters with a strong and negative correlation with firmness. Overall, this study can be considered as guideline for horticulture researchers and in fresh produce supply chain during post-harvest operations.

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“…Therefore, this reduces product quality and decreasing sale prices as well as losses to the orchardists and growers [4]. Transportation is an essential process during the postharvest supply chain of any fresh produce [5]. However, transportation could cause postharvest losses leading to high economic losses [6] if it is not probably managed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato

2021

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Transport duration affects the vibration level generated which has adverse effects on fresh produce during transportation. Furthermore, temperature affects the quality of fresh commodities during storage. This study evaluated physical changes in tomatoes during transportation and storage. Tomatoes were transported at three distances (100, 154, and 205 km) from a local farm and delivered to the Postharvest Laboratory where vibration acceleration was recorded per distance. Tomato was stored at two different temperatures (10 °C and 22 °C) for 12 days. The physical qualities like weight loss and firmness of all tomato samples were evaluated. RGB image acquisition system was used to assess the color change of tomato. The results of vibration showed that over 40% of accelerations occurred in the range of 0.82–1.31 cm/s2 of all transport distances. Physical quality analyses like weight loss and firmness were highly affected by transportation distance, storage temperature, and storage period. The reduction in weight loss and firmness was the highest in tomatoes transported from the farthest distance and stored at 22 °C. Lightness, yellowness, and hue values showed a high reduction as transport distance increased particularly in tomatoes stored at 22 °C. Redness, total color difference, and color indices increased significantly on tomatoes transported from 205 km and stored at 10 °C and 22 °C. The study indicated that the increase in transportation distance and storage temperature cause higher changes in the physical qualities of tomatoes.

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Chemical and nutritional quality changes of tomato during postharvest transportation and storage

Cited by 64 publications

References 22 publications

Effects of preharvest applications of chemicals and storage conditions on the physico-chemical characteristics and shelf life of tomato (Solanum lycopersicum L.) fruit

Effects of preharvest applications of chemicals and storage conditions on the physico-chemical characteristics and shelf life of tomato (Solanum lycopersicum L.) fruit

Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage

Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato

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