The effect of cultivar, maturity stage and storage environment on quality of tomatoes

Getinet, Habetamu; Seyoum, Tilahun; Woldetsadik, Kebede

doi:10.1016/j.jfoodeng.2007.12.031

Cited by 93 publications

(107 citation statements)

References 21 publications

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“…Anyanwu (2004) indicated that the cooler storage chamber temperature depression from ambient air temperature varied from 0.1 to 12°C. Getinet et al (2008) studied under ambient and in a multi-layer pads evaporative cooler in semi-arid Eastern part of Ethiopia. The differences in RH and dry bulb temperature between ambient and inside the cooler were 54.8% and 15.1°C, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Anyanwu (2004) illustrated superior performance of cooler over open air preservation of vegetables soon after harvest during the diurnal operations. Getinet et al (2008) showed that the shelf-life of tomatoes kept in cool chamber was substantially increased. Thiagu et al (1991) compared evaporative cooled stored tomatoes with control fruits stored under room conditions.…”

Section: Resultsmentioning

confidence: 99%

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Water use optimization in zero energy cool chambers for short term storage of fruits and vegetables in coastal area

2010

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Suitability of zero energy cool chamber (ZECC) for short term storage of fruits and vegetables was studied in coastal districts of Orissa. Quantity of water applied in ZECC was standardized. The optimum water level of 75 l/day and 90 l/day was required to achieve a steady and conducive storage environment for storage of fruits and vegetables in summer and winter months, respectively. The chamber was kept average temperature of its environment less by 5-8°C than the outside temperature and maintained more than 90% RH. The ZECC was very effective in extending the storage life of potato, tomato, brinjal, mango, banana and spinach by 3 to 15 days as compared to ambient conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Water use optimization in zero energy cool chambers for short term storage of fruits and vegetables in coastal area

2010

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“…Some recent studies, for example, Georgelis (2002), Colombani et al (2001) and Getinet et al (2008) had confirmed this correlation and had shown that positive correlation between sugars and titratable acidity means that, generally, plant with high sugars have more free organic acids than plants with low sugars.…”

Section: Relationships Among Traitsmentioning

confidence: 86%

“…Whereas many other studies support the hypothesis that organic acids are produced within the fruit from stored carbohydrate material although a proportion may also be translocated from leaves and roots to fruit (Sakiyama et al, 1976;Davies and Maw, 1972;Getinet et al, 2008).…”

Section: Relationships Among Traitsmentioning

confidence: 99%

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Aoun¹

2013

Afr. J. Food Sci.

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Physicochemical, nutritional, agronomic and sensorial parameters, which define fruit quality of tomato (Solanum lycopersicum), were evaluated in 13 traditional varieties collected from several localities in Tunisia, using three commercial varieties as controls. Several varieties were identified as better score for total solid, soluble solid, sugars/acid ratio and vitamin C concentration than the commercial varieties. These varieties could be a resource of good quality in breeding programmes. The correlation between specific parameter seen in this study showed that the local varieties can be differentiated, not just as a function of their morphological attributes but also as a function of their organoleptic, nutritional and sensorial quality.

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“…Evaporative cooler A multi-layer, improved version of evaporative cooler developed by the Food Science and Postharvest Technology Department of Haramaya University (Getenit et al 2008) was used as storage environment in this investigation (Fig. 1).…”

Section: Methodsmentioning

confidence: 99%

Postharvest quality and shelf life of some hot pepper varieties

2011

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Five hot pepper varieties were grown at Haramaya University Research Farm, Dire Dawa, Ethiopia. The experiment was undertaken using completely randomized block design (RCBD) with three replications. Green peppers were stored under ambient and evaporatively cooled conditions. Significant (P≤0.05) differences were observed among cultivars and storage conditions in changes in quality of pepper. Storage at ambient conditions resulted in high weight loss and rapid deterioration in chemical composition. The highest and lowest moisture contents were recorded in Melka Eshet and PBC 600, respectively. Evaporative cooler reduced weight loss and maintained higher levels of pH, ascorbic acid and marketability. The highest weight loss was recorded in Melka Dima stored at ambient condition. The lowest weight loss and highest ascorbic acid content was obtained in Mareko Fana stored in evaporative cooler. After 16 days of storage, all pepper fruits stored at ambient condition were unmarketable while those stored in evaporative cooler were kept up to 28 days. The highest pungency level was observed in ambient storage environment than in evaporative cooler. Evaporative cooling was shown to improve shelf life by four-fold compared to the ambient condition. The shelf life of pepper was improved in all varieties tested while the quality characteristics were maintained better in Mareko Fana than in the other varieties when harvested at maturegreen stage and stored under evaporatively cooled storage.

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The effect of cultivar, maturity stage and storage environment on quality of tomatoes

Cited by 93 publications

References 21 publications

Water use optimization in zero energy cool chambers for short term storage of fruits and vegetables in coastal area

Water use optimization in zero energy cool chambers for short term storage of fruits and vegetables in coastal area

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Postharvest quality and shelf life of some hot pepper varieties

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