Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage

Majidi, H.; Minaei, Saeed; Almassi, Morteza; Mostofi, Younes

doi:10.1007/s13197-012-0721-0

Cited by 55 publications

(19 citation statements)

References 45 publications

(42 reference statements)

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“…However, the results obtained in control were found to be significant (p≤0.05). These results were in agreement with results reported by Javanmardi and Kubota 2006;Majidi et al (2014).…”

Section: Total Soluble Solidssupporting

confidence: 94%

“…This atmosphere can potentially reduce the rate of respiration of the produce (Zagory and Kader, 1988;Mahajan and Goswami, 2001;Fonseca et al, 2002). Several researchers (Klieber et al, 1996;Sozzi et al, 1999;Akbudak and Eris, 2004;Kudachikar et al, 2011;Ramayya et al, 2012;Majidi et al, 2014;Vunnam et al, 2014) have been conducted experiments on enhancing the shelf life of various fruits by altering the gas compositions. Polymeric films, used as packaging materials for modified atmosphere packaging (MAP) are limited to gas permeability.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of Physico-chemical Characteristics of Tomato (Solanum lycopersicum) Stored under Diffusion Channel System

Kandasamy¹

2017

IJBSM

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A study was conducted to extend the shelf-life of tomato by diffusion channel system at the Institute of Agriculture, Visva-Bharati University, Sriniketan, West Bengal during 2010-12. Diffusion channel length 60, 120, 180 and 240 mm and diameter 3, 6, 9 and 12 mm were tested. The storage chambers of two liters capacity made of polyethylene tetrachloride were used. Tomato samples of 800±20 g at breaker stage were taken in each chamber and stored at 10, 20 and 30 °C. Quality characteristics such as physiological loss in weight (PLW), visual quality index (VQI), firmness, total soluble solids (TSS), titratable acidity, total sugars, ascorbic acid, lycopene and colour change (ΔE) were tested before and after storage to distinguish the relative changes. The stored tomato attained market acceptability after 40, 32 and 23 days at 10, 20 and 30 °C respectively under diffusion channel system. Minimum PLW of 3.37-3.74%, highest VQI number of 6.9-7, maximum firmness of 90-94N, titratable acidity as high as 0.46-0.48%, ascorbic acid content as low as 22.97 mg 100 g -1 , lycopene formation as low as 2.58-2.62 mg 100 g -1 , minimum ΔE of 29.87, TSS of 5.32-5.87 °Brix and total sugar content of 3.31-3.71 g 100 g -1 were recorded in chambers with diffusion channel length 180 mm and diameter 9 mm at 10 and 20 °C. Firmness, acidity and ascorbic acid were found significant (p≤0.05) by temperature, channel length and diameter. Total sugars and lycopene content had a significant difference with temperature and channel diameter. Temperature had a significant effect on TSS but length and diameter of channel had no significant effect.Diffusion channel system works based on the principle of Tomato, diffusion channel, controlled atmosphere storage, physico-chemical characteristics AbstractArticle History

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“…However, the results obtained in control were found to be significant (p≤0.05). These results were in agreement with results reported by Javanmardi and Kubota 2006;Majidi et al (2014).…”

Section: Total Soluble Solidssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Assessment of Physico-chemical Characteristics of Tomato (Solanum lycopersicum) Stored under Diffusion Channel System

Kandasamy¹

2017

IJBSM

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“…TSS refers to the percentage of water‐soluble sugars, acids, and minerals in the fruit cells compared with the total mass of fruit. The changes of TSS contents, to some extent, reflected the nutrient changes in fruits during its storage (Majidi, Minaei, Almassi, & Mostofi, ). TA and TSS showed a downward trend during storage.…”

Section: Resultsmentioning

confidence: 99%

Effect of high O₂treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

Guo

Jiang

Pan

et al. 2019

J Food Process Preserv

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In order to study the resistance of microstructural characteristics and the changes of physical and chemical indexes in cherry tomatoes during its storage period, fresh cherry tomatoes were treated with high O2 (40%, 60%, 80%, and 100%). The results showed that pure oxygen treatment inhibited the decay rate of tomato significantly, delayed the improvement of membrane permeability, reduced lipid peroxide content, and maintained a good cell structure. Compared with the control, the tomato with 100% oxygen concentration treatment obtained the best results after 28 days of storage, which reflected in that the decay rate is only 30%, titrable acidity (TA) decreased by 53%, malondialdehyde (MDA) was 3.8 mmol/kg and lycopene was 3.1 mg/100 g, and smallest increase of electrical conductivity from 24% to 45%. High concentration oxygen could avoid the anaerobic respiration of tomato to some extent and reduce the production and accumulation of acetaldehyde, ethanol, and ethyl acetate. Practical applications High oxygen (21%–100% O2) processing technology, developed in recent years, is one of the postharvest processing techniques of fruit and vegetables. Metabolism of cherry tomatoes after picking was deeply modified by the application of high oxygen, which inhibited the decay and delayed the ripening. Cherry tomatoes exposed to high oxygen concentration (100% O2) were shown to have a lower increase in relative electrolyte leakage rate and lipid peroxidation as well as lower membrane damage. High O2 treatment technology is expected to develop into a new concept of controlled atmosphere storage technology, which will play a significant role in fruit and vegetables in storage.

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“…In order to reduce the post-harvest losses of tomato, it is rationale to process it to different products; the demand for processed tomato products also has increased now-a-days (Verlent et al, 2006). Different researchers reported various techniques for tomato shelf life extension, including, manipulation of storage environment (temperature and relative humidity) (Esa et al, 2015), addition of chemical preservatives, waxing or edible coatings (Tuba et al, 2011), use of modified atmosphere packaging (Majidi et al, 2014), drying and product formulations. But, the success of these methods depends on requirements of the product quality for consumption.…”

Section: Introductionmentioning

confidence: 99%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70 o C, 80 o C and 90 o C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70 0 C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90 0 C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

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Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage

Cited by 55 publications

References 45 publications

Assessment of Physico-chemical Characteristics of Tomato (Solanum lycopersicum) Stored under Diffusion Channel System

Assessment of Physico-chemical Characteristics of Tomato (Solanum lycopersicum) Stored under Diffusion Channel System

Effect of high O₂treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

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Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage

Cited by 55 publications

References 45 publications

Assessment of Physico-chemical Characteristics of Tomato (Solanum lycopersicum) Stored under Diffusion Channel System

Assessment of Physico-chemical Characteristics of Tomato (Solanum lycopersicum) Stored under Diffusion Channel System

Effect of high O2treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

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Effect of high O₂treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage