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Effect of different packaging systems on the quality of tomato ( Lycopersicon esculentum var. Rio Grande) fruits during storage
Author(s) -
Sammi Shehla,
Masud Tariq
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01649.x
Subject(s) - ripening , sugar , chemistry , boric acid , ascorbic acid , food spoilage , potassium permanganate , horticulture , food science , potassium , lycopene , lycopersicon , biology , carotenoid , organic chemistry , bacteria , genetics
Summary A packaging system is designed in our laboratory and evaluated for its suitability to extend storage life and improve the quality of tomato (var. Rio Grande) fruits at ambient temperature (Patent App. No. 484/2005). Freshly harvested mature green tomatoes were packed in polyethylene packaging with or without treating with calcium chloride, boric acid and potassium permanganate. The fruits were then evaluated for changes in quality parameters within the different stages of ripening. The treatments improved the storage life up to 96 days when compared with that of control (32 days). The results showed that within each ripening stage, the treated fruits remained better than that of control and all the ripening stages and treatments are significantly different ( P < 0.05) from each other. It can also be deduced that treated fruits showed lower weight loss (%), total soluble solids (TSS) contents, acidity and spoilage incidence while ascorbic acid contents, sugar to acid ratio, flavour, texture, colour and overall acceptability were higher in treated fruits when compared with control at the red stage of ripening. Total sugars (%) were low in fruits treated with calcium chloride and boric acid with or without potassium permanganate.