Effect of Different Plastic Packaging on Postharvest Quality of Tomato (Lycopersicon Esculentum Mill.)

Prabha, Adhikari; Dhakal, Amir; Pahadi, Kuldeep; Adhikari, Santosh; Ghimire, Prabin; Subedi, Sankhar; Ghimire, Dipendra

doi:10.26480/taec.01.2020.15.18

Cited by 5 publications

(4 citation statements)

References 4 publications

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“…The smallest decrease in TC was observed in the control during storage -from 0.78% to 0.61% and when treated with MPP from 0.78% to 0.58% of Avgustin tomatoes during storage for 15 days. Previous studies [10] reported that packaging significantly affects TA, which decreases in fruits, while pH increases as fruits are stored. With increasing storage time, TC decreased, with the highest TC values recorded on day 0 (0.51%), and the lowest TC values on day 28 (0.30%) [11].…”

Section: Resultsmentioning

confidence: 92%

Analysis of the effect magnet-pulse processing on the storage of tomato fruits

Knyazeva,

Vershinina,

Khort

et al. 2023

E3S Web of Conf.

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The conducted studies were aimed at assessing the impact of tomato storage methods, taking into account the extension of their shelf life and preservation of nutritional value, using the example of two varieties. The shelf life of all varieties has been increased by magnetic pulse processing (MPP) of the fruits when stored in the unpackaged variant. As a result of the studies carried out, it was found that the processing of tomatoes with MPP and storage conditions had a significant impact on the physiological weight loss of tomatoes. The parameters of magnetic pulse processing in the course of experimental studies were magnetic induction - 5 mT, frequency 32 Hz. An increase in shelf life and significant changes in quality were observed in all tomato samples stored in the MPP container, while deterioration in quality was increased in vacuum-packed tomatoes. The best storage combination was MPP in a polystyrene container, which kept the tomato fruits up to 30 days. The performed studies confirmed the possibility of effective use of a low-frequency pulsed magnetic field with the selected parameters to increase the shelf life and preserve the biochemical composition of tomatoes.

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Section: Resultsmentioning

confidence: 92%

Analysis of the effect magnet-pulse processing on the storage of tomato fruits

Knyazeva,

Vershinina,

Khort

et al. 2023

E3S Web of Conf.

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“…The stage of ripening decreased sharply from 10 to 19 days after harvest due to softening of the fruit structure (Figure 3). According to Adhikari et al (2020), a sharp decrease in firmness during ripening is also caused by increased metabolic activity in fruit tissue. Fruit ripening is associated with an increase in the polygalacturonase (PG) enzyme in the fruit which causes cell wall degradation.…”

Section: Resultsmentioning

confidence: 99%

Quality improvement of tomato (Solanum lycopersicum L.) ‘Optima’ with amino acid-enriched leaf fertilizer

Mira Puspita,

Rudi Hari Murti,

Haviah Hafidhotul Ilmiah

et al. 2023

J. Agron. Indonesia (Indonesian J. Agron.)

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Tomato quality is influenced by fertilization and matutity level. This study aimed to determine the best dosage of amino acid-enriched leaf fertilizer (Amiboost) and to determine the best nutritional content at several ripeness levels of ‘Optima’ tomatoes. Amiboost is an inorganic foliar fertilizer that is rich in amino acids that can be easily absorbed by plants. The experiment used a factorial (RCBD) with 3 repetitions. The ‘Optima’ tomatoes were grown at Wonosobo and fertilized with 4 levels of Amiboost fertilizer consisting of 0, 1, 2, 4 L ha-1 amino acid fertilizer, and 2 L ha-1 comparison fertilizer (standard fertilizer). The research was conducted at the Horticulture Sub-Laboratory, UGM at 27 °C with a relative humidity of 75%. The tomato quality observed was CO2 concentrations, visual quality rating (VQR), fruit weight percentage, fruit hardness, fruit color, total soluble solids, total titrated acid, vitamin C, carotenoids, lycopene, and flavonoids. The observation was terminated when the score of VQR reached 1 as the shelf life of tomatoes. The best dose of amino acid-enriched leaf fertilizer (Amiboost) is 2 L ha-1 for the lightness (*L) of fruit color, ascorbic acid, and lycopene. The maturity stage of fruit significantly affected vitamin C, flavonoids, total soluble solids, carotenoids, and lycopene. Keywords: Aminoalkanoic; shelf life; leaf fertilizer; tomato quality

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“…Ref. [32] explained that the pH value of tomatoes increases with the storage time due to ripening and respiration. The pH values ranged from 4.20 to 4.60 over the 28-day storage period, as presented in Table 3.…”

Section: Ph Valuementioning

confidence: 99%

“…Ref. [32] reported that the packaging significantly affects the TA and that the TA decreases in the fruit, while the pH increases as the fruit storage time progress toward senescence. Tomato samples packaged and stored under cold storage conditions had higher TA values, with an average of 0.42%, than the TA values averaging 0.36% of tomato samples stored under ambient storage conditions.…”

Section: Titratable Aciditymentioning

confidence: 99%

Evaluation of the Effects of Different Packaging Materials on the Quality Attributes of the Tomato Fruit

Dladla

Workneh

2023

Applied Sciences

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Post-harvest loss continues to be a significant problem in the food industry. Different packaging materials, designed to reduce fruit damage, are anticipated for various applications in the supply chain. Recently, stamped paper (SP) and expandable polystyrene (EPS) trays have been introduced as tomato retail packaging. Although the combination of paper trays and clear plastic are still not 100% biodegradable packaging, they are promising alternatives to the heavy utilisation of petrochemical-based polymers. This study investigated the effects of different packaging materials and storage conditions on the ‘Nema-Netta’ tomatoes’ quality attributes. The treatments consisted of a stamped paper (SP) + polyvinyl chloride (PVC), expandable polystyrene (EPS) + polyvinyl chloride (PVC), stamped paper (SP)+ flow wrap, expandable polystyrene (EPS) + flow wrap, polypropylene (PP), and unpackaged tomatoes stored at cold and ambient conditions. Firmness, physiological weight loss (PWL), pH value, titratable acidity (TA) and total sugars were evaluated at seven-day intervals, over 28 days. Temperature and relative humidity at cold storage ranged between 8–12 °C, 78–80% RH and 22–26 °C, 68–72% RH at ambient storage conditions. The packaging and storage conditions significantly affected the PWL, firmness, pH, TA and total sugars. Samples in the EPS Tray combined with the PVC wrap at cold storage maintained the quality of the tomatoes better than the other packaging. The combination of packaging and cold storage created an ideal environment for maintaining the quality of tomatoes. The relative differences between EPS Tray + PVC (non-biodegradable) and SP Tray + PVC (biodegradable) were less than 5% in multiple tests.

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Effect of Different Plastic Packaging on Postharvest Quality of Tomato (Lycopersicon Esculentum Mill.)

Cited by 5 publications

References 4 publications

Analysis of the effect magnet-pulse processing on the storage of tomato fruits

Analysis of the effect magnet-pulse processing on the storage of tomato fruits

Quality improvement of tomato (Solanum lycopersicum L.) ‘Optima’ with amino acid-enriched leaf fertilizer

Evaluation of the Effects of Different Packaging Materials on the Quality Attributes of the Tomato Fruit

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