2016
DOI: 10.15406/mojfpt.2016.03.00069
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Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars

Abstract: Although tomatoes should be ripened at room temperature to obtain the best flavour, the majority of consumers who preserve food at home store tomatoes in the fridge for 4-7 days and some people even keep tomatoes for up to 3 weeks in these conditions. In the present work the effects of storage time and potassium permanganate ethylene absorber sachets under refrigerated conditions (similar to those used by consumers who preserve tomatoes at home) on physicochemical properties, ascorbic acid content and antioxid… Show more

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Cited by 9 publications
(3 citation statements)
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“…In the case of the ORAC for the FNV D (983.42 µmol TE/g), it exceeded 9 times the amount found in mushrooms (113.9 µmol TE/g), which are known as an exceptional source of this nutrient (Smolskaitė, Venskutonis, & Talou, 2015). The effect of the ORAC for the FNV E (1,019.7 µmol TE/g) was about 317 times higher than a previous finding on fresh tomatoes (3.22 µmol TE/g) (Köstekli et al, 2016). Taken in conjunction, the FNV mainly used by agricultural products could be the TA B L E 2 Constant of kinetics rate of FNV A, D, E, and K in storage temperatures of 25, 30, and 35℃…”
Section: Radical Scavenging Capacity Of Fnvmentioning
confidence: 58%
“…In the case of the ORAC for the FNV D (983.42 µmol TE/g), it exceeded 9 times the amount found in mushrooms (113.9 µmol TE/g), which are known as an exceptional source of this nutrient (Smolskaitė, Venskutonis, & Talou, 2015). The effect of the ORAC for the FNV E (1,019.7 µmol TE/g) was about 317 times higher than a previous finding on fresh tomatoes (3.22 µmol TE/g) (Köstekli et al, 2016). Taken in conjunction, the FNV mainly used by agricultural products could be the TA B L E 2 Constant of kinetics rate of FNV A, D, E, and K in storage temperatures of 25, 30, and 35℃…”
Section: Radical Scavenging Capacity Of Fnvmentioning
confidence: 58%
“…The pH levels in tomatoes are directly associated with multiple factors, which, including storage duration, storage temperature, the conditions under which they ripen, and the severity of their respiration rates and changes in any of these conditions, can influence the acidity or alkalinity of tomatoes. For instance, longer storage times and higher temperatures can accelerate metabolic processes, leading to changes in pH [50,51]. Similarly, the environmental conditions, particularly temperature during ripening and the intensity of the tomatoes' respiration rates, can alter the chemical composition, affecting the pH levels [52,53].…”
Section: Ph Tss Ta and Tss/ta Ratiomentioning
confidence: 99%
“…Studies using KMnO 4 successfully maintained good appearance, firmness, and reduced weight loss in peach [ 13 ], delayed degreening and maintained the firmness in apple [ 14 ], and reduced weight loss and delayed ascorbic acid degradation in tomatoes [ 15 ]. For the reasons explained above, this study was aimed at evaluating the effect of potassium permanganate on bananas stored at 23°C.…”
Section: Introductionmentioning
confidence: 99%