Quality of tomatoes during storage

Abstract

Tomatoes (Solanumly copersicum) are well known antioxidants, vitamins and other health beneficial compounds containing vegetable. Different qualitative and quantitative changes of chemical composition take place during tomato fruit ripening and storage. Research with the aim to evaluate the chemical composition (soluble solids, titratable acidity, vitamin C, total phenols) of tomatoes stored under ambient conditions was set up during year 2016. The study involved five tomato varieties cultivated and collected from greenhouse at green stage of ripening, then stored at room air temperature from 18.0 °C to 19.0 °C and relative humidity from 40.2% to 50.6% for 36 days. Collected data showed that the highest increase (in average for 12.6%) of total soluble solids content was observed till 24 days of storage. It was found that content of vitamin C during ripening increased till the 24 day of the storage and it significantly depends on tomato variety (from 4.21% in variety Sakura F1 till 33.72% in variety Black Cherry F1). Further the content of vitamin C decreased and after 36 days of storage it was less than 7% compared with the beginning of the experiment. The titratable acidity was significantly (p0.05) different among the tomato varieties and depended on the stage of ripening. It varied between 0.841±0.012 g 100 g -1 (Sakura F1) at harvest and 0.302±0.009 g 100 g -1 (Golden Nudget F1) at the end of storage. According to results the content of phenols during storage was variable and therefore the correlations were not observed.

Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications

“…Tomatoes stored at higher temperatures, e.g., at room temperature, lose their freshness earlier than at lower temperatures, because degradation of tomato tissues are much faster. To extend its shelf life, both at high and low temperatures, commercial polypropylene (PP) or polyethylene (PE) are modified with different natural additives with antimicrobial properties and they are approved for food as safe packaging materials [11][12][13][14].…”

Mild and Efficient Extraction of Fluorescent Chlorophyll a from Spinach Leaves for Application as the Sustainable Emitter in Light‐Emitting Electrochemical Cells

“…Spinach was selected due to its abundant availability and high chlorophyll content. [25] Two different methods for pigment extraction, blending and grinding, have been developed and evaluated with respect to scalable extraction. Three different stationary phases, in the form of silica gel, neutral alumina and powdered sucrose, were assessed for the column chromatography separation of chlorophyll a.…”

“…In this work, chlorophyll a was isolated from spinach leaves. Spinach was selected due to its abundant availability and high chlorophyll content [25] . Two different methods for pigment extraction, blending and grinding, have been developed and evaluated with respect to scalable extraction.…”

Development and evaluation of earth air heat exchanger cum evaporative cool system as an energy‐efficient method for storage of tomatoes

“…The storage temperature significantly affects the quality parameters of tomatoes. However, the storage temperature not only affects physical and physiological attributes such as fruit weight, size, shape, fruit color, texture, and fresh firmness but also influences the biochemical properties (titratable acid, ascorbic acid, total soluble solids, phenolic content, sugar content, carotenoids, and lycopene) of the tomato 11 …”

“…However, the storage temperature not only affects physical and physiological attributes such as fruit weight, size, shape, fruit color, texture, and fresh firmness but also influences the biochemical properties (titratable acid, ascorbic acid, total soluble solids, phenolic content, sugar content, carotenoids, and lycopene) of the tomato. 11 To minimize postharvest losses, extend shelf life, and preserve the quality attributes of tomatoes, various cooling techniques such as room cooling, forced air cooling, hydro-cooling, icing, vacuum cooling, cryogenic cooling, and evaporative cooling have been found to be beneficial. 12 Cold refrigerated, controlled atmospheric storage (CAS), modified atmospheric storage (MAS), hypobaric, and other modern storage techniques are also used in developed countries to store fresh tomatoes.…”