Effect of Packaging Material and Storage Environment on the Physiochemical Properties of Processed Tomato

Abstract

The study evaluated the effect of glass, plastic and high-density polyethylene packaging materials on the physiochemical properties of processed tomato (Solanum lycopersicum L.) stored under two different environments for a period of three months (12 weeks). Two samples of Solanum lycopersicum L. of the tomato concentrate were packed in each of the above-mentioned packaging materials with one sample stored in a dark environment (dark cupboard) and the other stored where it receives sunlight. The result shows that the storage period, storage environments and packaging materials had effects on the parameters evaluated. While the MC%, TSS, Sugar-Acid ratio and pH of the stored samples increased across all packaging material and environments, TA, colour, lycopene and beta-carotene content of the samples decreased across all storage material and environment. The result also indicated that the quality of samples stored in the dark environment were better than those stored under sunlight.