Effects of storage temperature and fruit ripening on firmness of fresh cut tomatoes

Lana, M. M.; Tijskens, L.M.M.; Kooten, O. van

doi:10.1016/j.postharvbio.2004.07.001

Cited by 111 publications

(84 citation statements)

References 14 publications

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“…Stored at the chilling temperature, firmness was seen to be maintained because of the fact that softening was inhibited during post storage ripening of tomato stored under chilling temperature. This result is in agreement with the results reported by Jackman et al (1992) and Lana et al (2005) that described the softening rate of fruits stored at chilling temperature especially (2-8°C) was lower than the fruits stored at non-chilling temperature. Besides, according to the report made by Artes and Escriche (1994), tomato fruits stored at 12°C had acceptable firmness for commercial purposes after storage.…”

Section: Resultssupporting

confidence: 93%

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Tadesse¹,

Ibrahim²,

Abtew³

2015

American J. of Food Technology

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Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red color and softening of tomato fruit. The objective of this study was to investigate the effect of different storage temperatures on degradation and synthesis of tomato fruit color. The experiment was carried out in the laboratory of post-harvest physiology at Jimma University using CRD arrangement of treatments replicated three times. The experiment had three treatments: tomato fruits stored at 4, 20 and 30°C. The result showed that storage at 4°C significantly (p<0.05) inhibited weight loss, softening and enhancement of lycopene of the fruits during storage compared to 20 and 30°C. Tomato fruits stored at 20 and 30°C showed significant increase in chroma, color index, lycopene, β-carotene, chlorophyll degradation and weight and firmness loss. Also, the rate of reduction in hue angle of fruits stored at 20 and 30°C was low compared to that of the fruits stored at 4°C. Total soluble solids parameter was not affected either by high temperature or low temperature storage. Titratable acid of tomato fruits stored at 4°C had significantly (p<0.05) higher value (0.40%) than fruits stored at 20 and 30°C. The shelf life of the fruits significantly (p<0.05) increased with decreasing storage temperature. The result can serve as a bench mark to warm and humid tropical areas like Jimma in which atmospheric temperature mostly approaches to 30°C.

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Section: Resultssupporting

confidence: 93%

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Tadesse¹,

Ibrahim²,

Abtew³

2015

American J. of Food Technology

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“…CV System captures the colour of each pixel within the image using three colour sensors per pixel [28], specifically capturing the intensity of the light in the red, green, and blue spectrum in the RGB (red, green, and blue) space. It is the most popular hardware-oriented colour space through which cameras sense the environment [29] and considered one of the best approaches to evaluate also a very small amount of colour variation [30]. Usually, through image processing and analysis, CV obtains colour information from pixels of digital image acquired by a high resolution CCD (chargecoupled device) camera, obtaining 16-million colours images, but it is also able to perform analyzes on images from external devices.…”

Section: Detection Of Packaging Materials In Ffp: a Comparison Of Eximentioning

confidence: 99%

Former Food Products Safety Evaluation: Computer Vision as an Innovative Approach for the Packaging Remnants Detection

Tretola

Ottoboni

Rosa

et al. 2017

Journal of Food Quality

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Former food products (FFPs) represent a way by which leftovers from the food industry (e.g., biscuits, bread, breakfast cereals, chocolate bars, pasta, savoury snacks, and sweets) are converted into ingredients for the feed industry, thereby keeping food losses in the food chain. FFPs represent an alternative source of nutrients for animal feeding. However, beyond their nutritional value, the use of FFPs in animal feeding implies also safety issues, such as those related to the presence of packaging remnants. These contaminants might reside in FFP during food processing (e.g., collection, unpacking, mixing, grinding, and drying). Nowadays, artificial senses are widely used for the detection of foreign material in food and all of them involve computer vision. Computer vision technique provides detailed pixel-based characterizations of colours spectrum of food products, suitable for quality evaluation. The application of computer vision for a rapid qualitative screening of FFP's safety features, in particular for the detection of packaging remnants, has been recently tested. This paper presents the basic principles, the advantages, and disadvantages of the computer vision method with an evaluation of its potential in the detection of packaging remnants in FFP.

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“…1 Where t is the time, y0, stand is the initial condition at some standardised time, k is the rate constant of the process, depending on temperature according to Arrhenius' law and ∆t is the biological shift factor for each individual fruit or batch. This principle has been applied in practice on firmness (Lana et al, 2005) and colour (Lana et al, 2006) of fresh and cut tomatoes, the colour of growing bell peppers (Tijskens et al, 2005b) and Granny Smith apples (Tijskens et al, 2000(Tijskens et al, , 2005a. This system has the additional advantage that the values of ∆t (in all cases encountered up to now) are distributed according a normal distribution.…”

Section: Process Oriented Modellingmentioning

confidence: 99%

Modelling for Globalisation

Tijskens¹,

Kooten²,

Schouten³

2006

Acta Hortic.

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INTRODUCTIONThe world is getting smaller and smaller. All participants to this conference are the best example for that: we come from all over the world to discuss themes related to our daily food. Living in a small world has great advantages but also some drawbacks. We like to think we are ready for a major up scaling of our food supplies, but are we really?What do we need to answer to this challenge? How can we manage these large scale operations? Where do we get useful information? How do we discriminate useful information from misinformation?All these questions need to be answered and the answers incorporated into our skills for managing these global chains. In this lecture, we will try to answer some of them, at least put the questions behind the issues in a proper perspective and a proper framework of thinking.

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Effects of storage temperature and fruit ripening on firmness of fresh cut tomatoes

Cited by 111 publications

References 14 publications

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Former Food Products Safety Evaluation: Computer Vision as an Innovative Approach for the Packaging Remnants Detection

Modelling for Globalisation

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