Tomato quality as influenced by different packaging materials and practices

Abstract

In this study, the effect of retailing packaging material on tomato quality was investigated. Specifically, non-defective tomato fruits were selected after harvest and packed in four different packaging materials; open market bag, open box, sealed box and Xtend bag. A total of six treatments were prepared by storing the packaged fruits at 4 or 17°C for 10 days. Quality attributes of tomatoes such as calyx freshness, weight loss, fruit firmness, total soluble solids (TSS), colour and physiological damage were assessed. Generally, both packaging material and storage temperature affected the quality of the tomato fruits. The quality of tomato fruits stored at 4oC was generally superior to those stored at 17°C.Calyx of tomato fruits stored in open market bag (stored at 17°C) and open box (stored at 17°C) were very dry after storage compared to the tomato fruits stored at 4°C. Tomato fruits packed in Xtend bag and sealed box were firmer than those packed in open box and open market bag. The carbon dioxide (CO2) concentration in sealed box was substantially higher (8.25%) than that in Xtend bag (2.07%). In contrast, the oxygen (O2) concentration in the Xtend bag was higher (18.90%) than that in the sealed box (14.75%). Tomatoes packed in Xtend bag and sealed box had minimal changes in colour intensity (C*), showed lower TSS values compared to tomato fruits packed in other packaging materials. Xtend bag and sealed box seems to be better packaging material for storing tomato fruits for a period of 10 days.

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

“…Various available technologies such as the use of fungicides, cold storage, controlled atmosphere storage, antitranspirants, wax coating, plant growth hormones, irradiation, treatment with different preservatives, and different types of packaging materials, etc. have been used to extend the shelf life of fruits in the past decades (Arah et al, 2016;Zewdie, 2017). Among these methods, the treatment of tomato fruits with some chemical preservatives has shown remarkable results in prolonging the shelf life.…”

“…In many developed countries, various chemical preservatives such as GA3, CaCl2, sodium benzoate, salicylic acid, benzyl adenine, etc. are in practice to increase the shelf life of tomatoes (Zewdie, 2017), but not yet in Nepal. In the context of Nepal, many efforts are in practice to increase the shelf life of vegetables (Sudha et al, 2007).…”

Alteration of photosynthetic pigments and antioxidant systems in tomato under drought with Tebuconazole and Hexaconazole applications

“…Recently, Zanfini et al (2017) reported phenolic compounds, carotenoids and antioxidant activities in tomato. The overall increase in tomato consumption in recent time is mainly associated with the benefits of some phytochemicals including carotenoids (Zewdie, 2017).…”