Tomato shelf-life extension at room temperature by hyperbaric pressure treatment

Liplap, Pansa; Charlebois, Denis; Charles, Marie Thérèse; Toivonen, Peter M.A.; Vigneault, Clément; Raghavan, G.S.V.

doi:10.1016/j.postharvbio.2013.06.006

Cited by 17 publications

(10 citation statements)

References 50 publications

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“…NSCC coating resulted in marked decreases in total phenolic content significantly throughout the whole storage period. Many other studies reported that physical treatment like hyperbaric or low doses of UV irradiation promoted the accumulation of phenolic compounds in tomatoes [35][36][37]; however, in the present study, NSCC coating treatment did not show any additional abiotic stresses on tomatoes. It was also reported that the production of ROS induced lipid peroxidation that resulted in membrane injury and increase the MDA level [38,39].…”

Section: Discussioncontrasting

confidence: 93%

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

et al. 2019

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A novel nano-silicon oxides (SiOx)/chitosan complex film was prepared using ultrasonic assistant in the process of dissolving chitosan and silicon oxides (SiOx), and characterized by transmission electron microscopy. Its effect on quality preservation of tomatoes (Solanum lycopersicum L. cv. Zheza 205) was investigated under ambient temperature. The results revealed that the nano-SiOx/chitosan complex (NSCC) film retarded weight loss and softness, delayed the titratable acids and total soluble solids loss, and thus markedly extended shelf life of green tomatoes. The antimicrobial activity of tomatoes coated with NSCC film was also recorded higher compared to chitosan (Ch) films and control. In addition, the NSCC film-coated tomatoes prevent the increase of malondialdehyde content and total polyphenol content. Moreover, the peroxidase activity, phenylalanine ammonia-lyase activity, and polyphenoloxidase activity of tomatoes coated with NSCC film were found lower than that in other treatments. These data indicated that the beneficial effects of nano-SiOx/chitosan complex coating on postharvest quality were possibly associated with the lower rate of O 2 /CO 2 transmission coefficient, limiting food-borne pathogenic bacterial growth, higher antioxidant activities, and also higher reactive oxygen species (ROS) scavenging and anti-browning activities of related enzymes in the tomatoes. Further, the results of the study could be used to successfully develop a novel nano-SiOx/chitosan complex film for improving the postharvested quality of tomatoes and thus effectively utilized by the food packaging industry.

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Section: Discussioncontrasting

confidence: 93%

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

et al. 2019

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“…However, when the fruit were removed from the hyperbaric conditions and allowed to complete the ripening process at 20°C for 12 d, a significant increase in lycopene concentration was observed in treated fruit relative to fruit stored at ambient pressure (Goyette, 2010). Similar results were reported by Liplap et al (2013b), for tomatoes stored under hyperbaric conditions for 4 d at 20°C followed by storage at ambient pressure for 10 d to complete ripening.…”

Section: Lycopene Contentsupporting

confidence: 89%

Hyperbaric pressure at room temperature increases post-harvest preservation of the tomato cultivar ‘Débora’

Inestroza-Lizardo

Mattiuz

Silva

et al. 2018

Scientia Horticulturae

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The aim of the present study was to evaluate the effect of the application of hyperbaric pressure at room temperature (23 ± 1°C) for 2, 4 or 6 d, followed by 2 d under ambient conditions (23°C, 50% relative humidity, 100 kPa), on the physical, chemical and metabolic characteristics of the tomato cultivar 'Débora'. The following pressures were tested: 100 (control), 200, 400, 600 and 800 kPa. Tomatoes subjected to 600 or 800 kPa for 6 d presented lower weight loss (up to 80%) and 1.2 times greater firmness than control tomatoes. Hyperbaric pressure did not decrease the tomato respiration rate. However, the initial tomato color was maintained with increasing applied pressure, and pressure decreased tomato lycopene synthesis by up to 57%. Normal tomato ripening was not negatively affected by the application of hyperbaric pressure. The present results show that application of hyperbaric pressure up to 800 kPa at 23°C delays the ripening of the tomato cultivar 'Débora' and results in longer shelf life.

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“…Liplap et al. () studied the impact of the combination of different pressure levels and temperatures on tomato fruit shelf‐life (Table ) finding that a hyperbaric treatment at 20 °C was able to significantly prolong storage time without adverse effects on eating quality. Similarly, Candir, Candir, and Sen () reported that postharvest shelf‐life of Beefsteak “Grando F1” tomato fruits was extended by a treatment with 1 g/L aminoethoxyvinylglycine (AVG) at a vacuum pressure of −30 KPa.…”

Section: Changes In Physical Attributesmentioning

confidence: 99%

“…Shelf-life potential Liplap et al (2013) studied the impact of the combination of different pressure levels and temperatures on tomato fruit shelf-life (Table 5) finding that a hyperbaric treatment at 20°C was able C 2018 Institute of Food Technologists ® Vol. 17, 2018 r Comprehensive Reviews in Food Science and Food Safety 1553 to significantly prolong storage time without adverse effects on eating quality.…”

Section: Changes In Physical Attributesmentioning

confidence: 99%

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

Siddiqui

Lara

Ilahy

et al. 2018

Comp Rev Food Sci Food Safe

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Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health‐promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health‐promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar‐to‐cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.

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Tomato shelf-life extension at room temperature by hyperbaric pressure treatment

Cited by 17 publications

References 50 publications

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

Hyperbaric pressure at room temperature increases post-harvest preservation of the tomato cultivar ‘Débora’

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

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