The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana

Abstract

Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

Effect of Pyroligneous Acid on the Productivity and Nutritional Quality of Greenhouse Tomato

“…For titratable acidity, 10 mL of juice from each treatment was diluted in 50 mL distilled water, and titratable acidity was determined at an endpoint of pH 8.1 with 0.1 N sodium hydroxide (NaOH). The mean titratable acidity was expressed in citric acid percentage [1]. The elemental composition of the fruits was determined at the Nova Scotia Department of Agriculture Laboratory Services, Truro, using inductively coupled plasma mass spectrometry (PerkinElmer 2100DV, Wellesley, Massachusetts, USA) [51].…”

“…Tomato (Solanum lycopersicum) is among the most cultivated greenhouse vegetable crops worldwide [1], and is known to be a rich source of health-promoting phytochemicals including carotenoids, phenolics, flavonoids, and ascorbic acid [2]. These phytochemicals exhibit antioxidant properties, which protect cells against oxidative stress by scavenging reactive oxygen species.…”

Genes encoding for tocopherol pathway and antioxidant enzymes induced by γ-irradiation for improvement of seed quality in soybean (Glycine max)

“…Also the difference in Bragg irradiated seeds was higher than control as compared to DS-74 seeds. Gyimah et al (2020) showed decrease in moisture content on exposure to gamma irradiation in tomato fruits.…”

Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries ( Fragaria × ananassa Duch. “Maehyang”) during storage

“…The heat loss because of environmental factors may cause increased evaporation of water. Under ambient room temperature, the non‐irradiated samples exhibited increased softness because of the high respiration rate and increased climacteric activities (Gyimah et al, 2020). In a study by Golding et al (2014), the effects of gamma irradiation at low doses on the quality, proximate, or nutritional profile of “ Brigitta ” blueberry and “ Maravilla ” raspberry fruits were evaluated and authors concluded that 0.15, 0.5, and 0.9 kGy doses did not exert any significant influence on the fruit quality of raspberry or blueberry fruits and there was no interaction effect was observed of storage interval and irradiation treatment on both raspberry and blueberry fruits.…”