Development and Performance Study of Controlled Atmosphere for Fresh Tomato

Ahmed, Md. Farid; Islam, Md. Zahirul; Sarker, Md. Sazzat Hossain; Hasan, S. M. Kamrul; Mizan, Rakib

doi:10.4236/wjet.2016.42015

Cited by 8 publications

(4 citation statements)

References 11 publications

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“…Production increased from 20,985 Ha in 2013–24,074 Ha in 2014, representing a 15% increase in area under production (MOA, ). However, being climacteric crops, tomatoes are inherently perishable with a shelf life of 8–12 days in their fresh state after harvest (Ahmed, Islam, Sarker, Hasan, & Mizan, ). This has led to extensive postharvest losses in the product that have been estimated to be as high as 50%.…”

Section: Introductionmentioning

confidence: 99%

Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties

Mwende

Owino

Imathiu

2018

Food Science & Nutrition

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Drying is essential in lowering the water activity and increasing the shelf stability of perishables. Thus, this study investigated the effect of pretreatment on the retention of the antioxidant properties and color of four tomato varieties; that is, Anna F1, Kilele, Prostar F1, and Riogrande during drying. Prepared quarters were treated by spraying with 0.5% sodium metabisulfate, 0.5% calcium chloride, and distilled water. The quarters were oven dried at 50°C, 60°C, and 70°C to 13% moisture content. Lycopene, β carotene, total phenolics, color, and moisture content were determined in both the fresh and dried samples. Initial moisture content among the four varieties did not differ significantly and ranged between 94.2 and 94.6%. Results showed that the main effects were significant (p < .05) on all measurable variables. Significantly (p < .05) higher retention levels in lycopene, β carotene, total phenolics, and lightness was observed in chemically pretreated samples compared to the control during drying.

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Section: Introductionmentioning

confidence: 99%

Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties

Mwende

Owino

Imathiu

2018

Food Science & Nutrition

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“…On the other hand during maturation, the weight loss of the tomato is increased by the moisture effect, solute movement, and water loss [2]. For this reason, diverse studies have been focusing on the control of tomato ripening through of the use of modified atmospheres, temperature and humidity control, hypobaric storage and edible coatings [3,4].…”

Section: Introductionmentioning

confidence: 99%

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

et al. 2018

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Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia robusta were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) and Raman spectroscopy; in addition, the effect of mucilage coating on the various quality characteristics of tomato (Lycopersicum sculentum) was evaluated. The SEM results showed that the mucilage extracted from the parenchyma had a higher aggregation level that the mucilage extracted from the chlorenchyma. The presence of three characteristic bands of pectic substances in the FT-IR spectra between 1050 and 1120 cm −1 indicated that the mucilage extracted from the parenchymatous tissue had a higher content of pectic compounds than the mucilage extracted from the chlorenchymatous tissue. It was also observed in the Raman spectra that the level of pectic substances in the mucilage extracted from the parenchymatous was higher than that in the mucilage extracted from the chlorenchymatous tissue. The mucilage extracted from the parenchymatous tissue was more effective as an edible coating than the mucilage extracted from the chlorenchymatous tissue. Tomatoes covered with mucilage showed significantly enhanced firmness and reduced weight loss. The uncoated tomatoes showed higher lycopene content than the coated tomatoes on the 21st day. This study showed that the Opuntia robusta tissue and extraction solvent influence mucilage characteristics and that Opuntia robusta mucilage is a promising edible coating.

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“…At the same time, total titratable acidity (TTA) decreased during maturation and ripening from 1.35% initially to 1.31% at pre-climacteric, 1.0% at climacteric peak and eventually to 0.8% at the post-climacteric stage. This decrease in organic acids as ripening progressed suggested the involvement of the acids as a source of energy during respiration (Coombe, 1976;Kader, 1986). Noteworthy, is the total acid content of 1.30% and 1.49% in ripened chili plum fruits in earlier studies reported by Oliveira et al (1999) and Bora et al (1991).…”

Section: Physicochemical Changes During Ripeningmentioning

confidence: 82%

Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

Mohammed¹,

Bridgemohan²,

Graham³

et al. 2019

JFR

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The chili plum (Spondias purpurea L.) is an exotic fruit with a climacteric pattern of respiration belonging to the Anacardiaceous family and is consumed in both the fresh and processed states. The fruit has a yellow pulp, pleasant aroma, sweet sour taste with vitamin A content being higher than cashew, guava, some papaya and mango cultivars. However, a relatively short shelf-life of 5-6 days at ambient temperatures for harvested fruits and widespread incidence of fruit-fly infestation are two major limitations for increased utilization of this fruit. Fruits can be successfully stored up to 14 days at 12.5 o C. Fruits stored at 12.5 o C and then subsequently transferred to 30-32 o C ripened normally with a shelf-life of 4 days. Storage at temperatures below 9-10 o C resulted in the occurrence of chilling injury damage accompanied by an inhibition of ripening. Chili plums have a caloric density of 74 kcal/100 g -1 edible portion which is significantly higher than the 39 to 58 kcal/100g -1 for peach, apricot, and mango and cherry. The higher caloric density is attributed to its total carbohydrates of 19.1% and fructose, glucose and sucrose which together account for 65% of the soluble matter. Unlike the other fruits, chili plum retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mg/100g -1 edible portion) and an excellent source of vitamin C (48 mg/100g -1 edible portion). Analysis of volatile flavour compounds showed 2-hexenal to be the main flavour compound present.

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Development and Performance Study of Controlled Atmosphere for Fresh Tomato

Cited by 8 publications

References 11 publications

Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties

Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

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