Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

Cherono, K.; Sibomana, Milindi; Workneh, Tilahun Seyoum

doi:10.1590/1981-6723.01617

Cited by 20 publications

(15 citation statements)

References 19 publications

(32 reference statements)

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“…It has been reported that the cooling temperature (20°C) can promote a delay in the weight loss and an increase in the shelf life of tomatoes fruit storage postharvest. This observation is seen in a previous report 51 in which the storage temperature conditions played an important role in determining the rate of ripening and degradation of fresh fruits.…”

Section: Resultssupporting

confidence: 84%

Potential use of poly(lactic acid) nanofibers mats as Nano‐sachets in postharvest of climacteric fruits and vegetables

Miranda

Bresolin

Natarelli

et al. 2021

J of Applied Polymer Sci

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This study is reported as the first demonstration of the use of solution blow spun mats in a Nano‐sachet system containing a humidity absorber hydrogel and a paraffin wax tablet impregnated with potassium permanganate (KMnO4) for exogenous ethylene (ex‐C2H4) oxidation, in order to delay fruit ripening. The tomatoes quality during storage time was characterized by gas chromatography (GC) (ethylene concentration and CO2 emission analysis—respiration rate), and colorimetry (green/red color parameter). Ex‐C2H4 production over storage time was reduced for the Nano‐sachet system when compared to the control system. Color changes, from 72 to 120 h, displayed fruit still predominantly green in the Nano‐Sachet system (a* from −9.1 to −6.9), color transition green‐red in the TNT‐sachet (−7.5 to −0.3) and increased red color fruit in the control system (−6.1 to 3.7). This work suggests that nanofibrous mats can be used as a packaging system with the ability to protect, potentialize ethylene oxidation and extend climacteric fruits and vegetables quality in shelf life.

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Section: Resultssupporting

confidence: 84%

Potential use of poly(lactic acid) nanofibers mats as Nano‐sachets in postharvest of climacteric fruits and vegetables

Miranda

Bresolin

Natarelli

et al. 2021

J of Applied Polymer Sci

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“…A decrease in values of h°and L* both were indicative of the green to red color change with storage period as the fruit ripens. Cherono et al (2018) had similar observation of color changes with storage time where the h°value significantly reduced between sampling days 0, 4, 8, and 16 though there was no significant variation between day 16 and day 24 of sampling. Zakari et al (2016) on their work on EC made observed that the tomatoes changed from yellowish red to a deep-red color by the sixth day of storage.…”

Section: Tomato Firmnessmentioning

confidence: 55%

“…The chromo meter was calibrated with a white paper before taking measurements at day 0, day 7, day 14, day 21, and day 28. Each sampled tomato was measured for L*, a* and b* at three equatorial positions (blossom end, stem-end, and mid-way), which were averaged to determine the overall values using the procedure by Cherono, Sibomana, and Workneh (2018). The values are based on a reference scale where a* ("+" value indicated redness and "−" value indicated greenness), b* ("+" value indicated yellowness and "−" value indicated blueness) and L* (varies from 0 to 100 where "100" indicated white and "0"indicated black).…”

Section: Colourmentioning

confidence: 99%

“…Tomatoes that received a rating of "5" and above were considered marketable, while those receiving a rating less than "5" were considered unmarketable. Damaged, decayed or overripe tomatoes, which were considered unmarketable, were removed from the stored samples (Cherono et al, 2018).The percentage of the marketable fruit was calculated from the equation:…”

Section: Percentage Marketabilitymentioning

confidence: 99%

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Effects of indirect air cooling combined with direct evaporative cooling on the quality of stored tomato fruit

Sibanda

Workneh

2019

CyTA - Journal of Food

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A 53 m 3 solar-powered evaporative cooler for temporary storage of tomato fruit was developed to improve the shelf life of tomatoes under hot and humid climatic conditions. This study investigated the effect of indirect air-cooling combined with evaporative cooling (IAC+EC), maturity stage at harvesting and period of storage on the quality of tomatoes. The effect of total soluble solids, firmness, color, physiological weight loss (PWL), and marketability of tomatoes (star 9037) was investigated by monitoring the storage of green and pink maturity stage harvested fruit over 28 days under both IAC+EC and ambient conditions. The three factors had a significant effect (P < .001) on the overall quality of tomatoes. The tomatoes stored in the IAC+EC system were 18.9% firmer, maintained 10.5% lower concentration of sugars, increased the hue angle by 3%, had 6.31% lower PWL and were 24.8% more marketability than tomatoes stored under ambient conditions. The tomatoes harvested at the green stage were 20.2% firmer, had 6.6% lower total soluble content, increased the hue angle by 4.9%, had a 3.1% lower PWL, and were 11.6% more marketable than the pink harvested tomatoes. This study clearly demonstrated the efficacy of IAC+EC under sub-humid and hot conditions in improving the quality and marketability and increasing the shelf life of tomatoes by reducing the rate of ripening and utilization of sugar. Efectos de la refrigeración indirecta por aire combinada con refrigeración por evaporación directa en la calidad de tomates almacenados RESUMEN Para efectos del presente estudio se fabricó un enfriador por evaporación de 53 m 3 activado mediante energía solar, el cual se destinó al almacenamiento temporal de tomates, mejorando su vida útil en condiciones climáticas cálidas y húmedas. Al respecto, el estudio investigó el efecto del enfriamiento causado por aire indirecto combinado con el enfriamiento causado por evaporación (IAC+EC), la etapa de madurez de los tomates en el momento de la cosecha y el impacto del periodo de almacenamiento sobre la calidad de los tomates. Monitoreando el almacenamiento durante 28 días-bajo IAC+EC y condiciones ambientales-de tomates verdes y rosados cosechados en la etapa de madurez se investigaron: el efecto de los sólidos solubles totales, la firmeza, el color, su pérdida de peso fisiológica y la comerciabilidad de los tomates (star 9037). Se constató que los tres factores tuvieron un efecto significativo (P <.001) en la calidad general de los tomates. Los tomates almacenados en el sistema IAC+EC fueron 18.9% más firmes, exhibieron una concentración de azúcares 10.5% más baja, mostraron un aumento de 3% en el ángulo de tono, una pérdida de peso fisiológica (PWL) 6.31% más baja y eran 24.8% más comercializables que los tomates almacenados bajo condiciones ambientales. Los tomates cosechados en la etapa verde fueron 20.2% más firmes, tuvieron un contenido soluble total 6.6% más bajo, mostraron un aumento de 4.9% en el ángulo de tono, presentaron un PWL 3.1% más bajo y eran 11.6% más comercializabl...

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“…The extracted juice was filtered using a muslin cloth. A total of 36 readings per day (2 × 18 replicates) of total soluble solids were determined from all treatments by adding one to two clear drops of the juice on the prism surface of the digital refractometer (Model: PR-32 α, ATAGO Co., Ltd., Tokyo, Japan), presented as • Brix [23]. Previously prepared juice was used to measure lycopene and carotenoid pigments and both were determined by using the spectrophotometric method as explained by Munhuewyi [24].…”

Section: Determinations Of Weight Loss Firmness and Colormentioning

confidence: 99%

Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Pathare

Al-Dairi

2021

Horticulturae

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This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p < 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue° (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R2) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it.

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Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

Cited by 20 publications

References 19 publications

Potential use of poly(lactic acid) nanofibers mats as Nano‐sachets in postharvest of climacteric fruits and vegetables

Potential use of poly(lactic acid) nanofibers mats as Nano‐sachets in postharvest of climacteric fruits and vegetables

Effects of indirect air cooling combined with direct evaporative cooling on the quality of stored tomato fruit

Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

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