Quality aspects of fresh‐cut ‘long‐storage tomato’ as affected by package, calcium chloride and storage time

Abstract

Summary In this research, some quality changes during storage at 4 °C were assessed in fresh‐cut fruits of a ‘long‐storage tomato’ landrace, packaged in biocompostable materials (PLA Ingeo tray/NatureFlex™ film) or in conventional plastics (PET tray + polypropylene film). The effects of dipping in CaCl2 on the shelf‐life extension were also assessed. Plants were cultivated both off‐season (greenhouse) and in‐season (open field). CO2 and O2 concentration, fruit weight loss, firmness, colour, microbial load were measured at 0, 4, 7, 12 days of storage. Headspace gas changes and fruit weight loss were minimised in conventional package. BIO package prevented water condensation, led to max 5% weight loss and made fruits less susceptible to spoilage. Dipping in CaCl2 induced better firmness, especially in biopackage. Off‐season fruits had overall lower quality than in‐season fruits; however, these may contribute to extend the production season, with interesting marketing implications for the agri‐food industry.

Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

“…However, most of the reported studies refer only to glasshouse‐cultivated tomatoes. Furthermore, it has been proved that tomatoes grown under glasshouse conditions presented lower quality features with respect to the same cultivar cultivated under open‐field conditions . For this, it was important to monitor the evolution of lycopene and other quality related parameters during the storage at different temperatures of open‐field cultivated tomatoes.…”

“…Furthermore, it has been proved that tomatoes grown under glasshouse conditions presented lower quality features with respect to the same cultivar cultivated under open-field conditions. 8,40 For this, it was important to monitor the evolution of lycopene and other quality related parameters during the storage at different temperatures of open-field cultivated tomatoes. Even in this case, the non-destructive prediction of lycopene was extremely useful in allowing the measurements at a high frequency (3-4 days) on the very same fruits during storage.…”

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

“…Although conventional thermal processing is the most frequently used strategy to inactivate enzymes and microorganisms in tomato products it can negatively affect the organoleptic characteristics and the nutrient content of foods (Igual, García-Martínez, Martín-Esparza, & Martínez Navarrete, 2011). Modern consumers demand products of high quality, which are nutritious and minimally processed with fresh like characteristics (Koidis, Rawson, Tuohy, & Brunton, 2012;Patane et al, 2018). In order to meet consumer demands, it is important to minimize thermal damage.…”

Shelf life prolongation of cherry tomato using magnesium hydroxide reinforced bio‐nanocomposite and conventional plastic films

“…The color of fresh and stored samples was measured by using Colorimeter CR‐10 (Konica Minolta Sensing Inc., Tokyo, Japan) at 3 different locations of the equatorial region of the samples (Patanè et al, ). The “ L, ” “ a, ” and “ b ” values were recorded (10° viewing angle and 65 mm measuring area).…”

“…Another reason for delay in color development is attributed to the delay in senescence of cherry tomatoes by the depletion of headspace O 2 , increased CO 2, and establishment of steady state microenvironment within the packages (Patanè et al, 2019;Singh, Singh, Kaur, & Singh, 2016). At the end of storage period a progressive loss of color vividness was observed in the cherry tomatoes stored at 30 °C (Patanè et al, 2018).…”