Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes

Fagundes, Cristiane; Moraes, Kessiane Silva de; Pérez-Gago, María B.; Palou, Lluı́s; Maraschin, Marcelo; Monteiro, Alcilene Rodrigues

doi:10.1016/j.postharvbio.2015.05.017

Cited by 166 publications

(114 citation statements)

References 37 publications

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“…During ripening, the green pigment chlorophyll degrades and carotenoids are synthesized [31] from colorless precursor (phytoene) to carotene (pale yellow), lycopene (red), -carotene (orange), xanthophylls, and hydroxylated carotenoids (yellow) [5,32] given the variation in the values of color parameters.…”

Section: 2mentioning

confidence: 99%

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Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Rúelas-Chácon

Contreras-Esquivel

Montañez

et al. 2017

Journal of Food Quality

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There exists an increasing interest from consumers and scientific community in developing edible-natural-biodegradable coatings to replace commercial wax-based coatings for maintaining postharvest quality of vegetables. In this work, the effectiveness of guar gum coating on various quality characteristics of Roma tomato at 22 ± 2 ∘ C over a 20 d storage period was investigated. Tomatoes were covered with a 1.5% guar gum coating plasticized with glycerol at 30% and stored at 22 ± 2 ∘ C and 40% RH for 20-d. Tomatoes covered with edible coating significantly enhanced firmness and reduced weight loss, delayed changes on soluble-solids-content, retarded loss of total acidity, and decreased respiration rate compared with uncoated-control fruit. Sensory analysis by trained panelists revealed that the use of the edible coating influenced the acceptability of tomatoes. There were significant differences on the scores given by panelists when comparing the coated and uncoated tomatoes. It was concluded that guar gum affected favorably the physicochemical, microbial, and sensorial quality properties of Roma tomato and therefore could be beneficial in delaying the ripening process at 22 ± 2 ∘ C.

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Section: 2mentioning

confidence: 99%

“…Controlled atmosphere and hypobaric storage can extend shelf-life of tomatoes but these processes are costly. An alternative to extend postharvest life and keep production costs low is the use of edible coatings [5].…”

Section: Introductionmentioning

confidence: 99%

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Rúelas-Chácon

Contreras-Esquivel

Montañez

et al. 2017

Journal of Food Quality

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“…The ozone effect on the antioxidants content in vegetables has been addressed in several studies [29,30]. However, O 3 is often employed directly on the product in gaseous form, with modified atmosphere [31], or as a disinfection treatment in fresh-to-eat products [32,33]. Limited are the studies that evaluate the use of ozone in the water where the product is dipped [34,35] and, to our knowledge, there is no information about plant growing inside ozonized water.…”

Section: Production and Quality Aspects Of Rttmentioning

confidence: 99%

Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System

2017

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Abstract:Agriculture is the largest user of world water resources, accounting for 70% of all consumption. Reducing water consumption and increasing water use efficiency in agriculture are two of the main challenges that need to be faced in the coming decades. Radicchio Rosso di Treviso Tardivo (RTT) is a vegetable that requires a water forcing process prior to final commercialization which presents a significant environmental impact due to the high water volumes used and then dispersed into the environment. The experiment was aimed at reducing the water use in the forcing process of RTT, by developing a pilot system with recycled water in a closed loop through ozone treatment. Concerning water quality, the redox potential value was higher in the ozonized system, whereas turbidity, pH and electrical conductivity of the ozonized system did not change significantly from the control. Yield and quality of plants obtained in the ozonized system did not significantly differ from the control plants except for the antioxidant activity that was higher in plants forced using the water treated with ozone. Our initial results suggest that the ozone treatment could be applied in the forcing process and is suitable for growers, saving up to 95% of water volumes normally used for this cultivation practice.

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“…Several methods including temperature control, use of efficient packaging materials, product pre-treatment and the use of fruits with initial good quality are being used to maintain or reduce the postharvest losses of fresh commodities. Tomato is an important commodity both for the fresh and processing markets [7]. The shelf life of tomatoes are relatively short [8] due to different postharvest physiological, physical and chemical changes that occurs during storage [7].…”

Section: Introductionmentioning

confidence: 99%

“…Tomato is an important commodity both for the fresh and processing markets [7]. The shelf life of tomatoes are relatively short [8] due to different postharvest physiological, physical and chemical changes that occurs during storage [7]. These changes are triggered by the production of ripening hormone called ethylene [9].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Retailing Packaging on Tomato Quality

Mekonnen¹

2017

J Nutr Food Sci

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In this study, the effect of retailing packaging material on tomato quality was investigated. Specifically, nondefective tomato fruits were selected after harvest and packed in four different packaging materials; open market bag, open box, sealed box and Xtend bag. A total of six treatments were prepared by storing the packaged fruits at 4 or 17 o C for 12 days. Quality attributes of tomatoes such as calyx freshness, weight loss, fruit firmness, Total Soluble Solids (TSS), colour and physiological damage were assessed. Generally both packaging material and storage temperature affected the quality of the tomato fruits. The quality of tomato fruits stored at 4 o C was generally superior to those stored at 17 o C. Calyx of tomato fruits stored in open market bag (stored at 17 o C) and open box (stored at 17 o C) were very dry after storage compared to the tomato fruits stored at 4 o C. Tomato fruits packed in Xtend bag and sealed box were firmer than those packed in open box and open market bag. The carbon dioxide (CO 2 ) concentration in sealed box was substantially higher (8.25%) than that in Xtend bag (2.07%). In contrast, the oxygen (O 2 ) concentration in the Xtend bag was higher (18.90%) than that in the sealed box (14.75%). Tomatoes packed in Xtend bag and sealed box had minimal changes in colour intensity (C * ), showed lower TSS values compared to tomato fruits packed in other packaging materials. Xtend bag and sealed box seems to be better packaging material for storing tomato fruits for a period of 10 days.

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Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes

Cited by 166 publications

References 37 publications

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System

The Influence of Retailing Packaging on Tomato Quality

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