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 antioxidant capacity of five tomato cultivars (Cherry, Cherry pera, Rama, Raf and Pera) were studied. After 25 days storage at 4±2 °C an increase in fruit pH was observed for the five cultivars without and with ethylene absorber sachets. The increase in pH was paralleled by a decrease in titratable acidity. The degradation of ascorbic acid during storage time with and without ethylene absorber sachets followed a first-order kinetic model. In general, the percent loss of ascorbic acid and antioxidant capacity measured with TEAC and ORAC methods was significantly lower in tomatoes stored with ethylene absorber sachets as compared to tomatoes preserved without these. In addition, a positive correlation was found between ORAC and TEAC methods for the determination of antioxidant capacity in all tomato cultivars.

Effect of potassium permanganate on postharvest quality attributes of bitter gourd fruit

“…Meanwhile, the respiratory activity of fruit also might have declined. Similar to this finding, tomato treated with KMnO 4 also maintained high soluble solids during storage (Kostekli et al 2016, Nath et al 2015, Mujtaba et al 2014and Salamanca et al 2014.…”

Physicochemical properties and bioavailability of naturally formulated fat‐soluble vitamins extracted from agricultural products for complementary use for natural vitamin supplements

“…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℃…”

Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil

“…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].…”