Combination of ozone and packaging treatments maintained the quality and improved the shelf life of tomato fruit (original) (raw)
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Ozone gas has been studied to extend the shelf life of a green mature tomato (REO GRANDE) under controlled atmosphere. Ozone is generated from a mixture of a moisture-free air and oxygen and further diluted with air before being applied to the reactor. Different ozone doses (2, 7, 21 mg O 3 /g tomato) and contact times per day (20 min, 1h, 3h) for 14 days experiments are used. In addition dry air was flown through the control chamber for 1h. Temperature and relative humidity are monitored and are kept constant at about 17±1 o C and 90%-95% RH respectively. The effect of ozone on weight loss, fruit external visual condition, total soluble solids, titratable acidity, ascorbic acid, and total carotene was determined. It is believed that ozone oxidised ethylene and reduced the respiration rate, thus hindered the ripening process.
Biocatalysis and Agricultural Biotechnology, 2019
In the present study, investigation of the effect of ozone on the bacteria affecting fruits in general and its effect on bacteria affecting kiwi in particular so-called OTRE technique. Ozone is a trioxygen inorganic molecule having a pungent smell and formed from the atmospheric oxygen (O 2) by the action of electrical discharges. Ozone was generated adopting Ozonizer using corona discharge technology. The bacteria isolated from Kiwi fruits by microbiological technique were exposed to ozone in two approaches, firstly, the ozone discharged at various time from 10-60 min into the reactor vessel containing bacteria (1.5×10 8 CFU.mL-1). Secondly, use of OTRE in cycle basis, where the sample was treated 30 min and 5 min break and again repeated for 10 min, which constituted to the discharge of 60 min. The absorbance of all these varied intervals showed decrease in absorbance, which implies that the number of microorganisms were decreasing as the OTRE continued. In addition, the growth of these microorganisms on the nutrient agar was also confirming that the OTRE is quite effective to prevent bacteria from kiwi viz., the bacterial count was decreased from 1.5×10 8 CFU.mL-1 to 2.0×10 2 CFU.mL-1 in 30 min and 1.5×10 8 CFU.mL-1 to 1.2×10 2 CFU.mL-1 in 60 min. Thusly, OTRE technique is a rapid, better solution to preserve fruits from disease causing bacteria and enhance fruits durability against spoilage during postharvest storage.
Use of ozone in sanitation and storage of fresh fruits and vegetables
Journal of Food Agriculture and Environment
The following study focuses on the efficiency of ozone sanitation in the food industry with specific reference to fresh fruits and vegetables. Recent research findings including mechanisms of action, artificial synthesis, sanitation food efficiency and effects, application with different preservation techniques, as well as pros and cons have been reported. In particular, ozone reduces microbial spoilage and weight loss of apple.Onions treated with ozone showed that mould and bacterial counts were greatly reduced without any change in their chemical composition. Ozone treatments carried out on tomatoes did not affect their colour, sugar content, acidity and antioxidant capacity while it reduced the amount of aflatoxins when applied to peanuts. Red peppers, strawberries and cress treated with ozone showed a reduction in the microbiological population. In addition to many other examples it is also reported that the phenolic and flavonoid content of pineapples and bananas increased sign...
African Journal of Biotechnology, 2016
Fresh fruits and vegetables are inherently more liable to deterioration under tropical conditions characterized by high ambient temperatures and humidity. In determining the effects of chemical treatment on tomatoes (Lycopersicon esculentum Mill cv. Roma), fruits purchased at turning stage of ripening were packaged in low density polyethylene bags (60 µ) containing wooden dust particles moistened with 400 ppm potassium permanganate solution. Samples were treated with hot water dip, boric acid (H₃BO₃) dip at 1000 ppm, CaCl₂ dip at 10,000 ppm, a combination of H₃BO₃ and calcium chloride treatment as well as control. Results of chemical treatment showed increase in weight loss, pH, and a slight increase in moisture content. Total soluble solids and titratable acidity of samples showed a steady decrease, with data on physicochemical qualities collected at 7 days interval. Fruits stored with hot water and combination of H₃BO₃ and CaCl₂ treatments showed higher keeping quality. Shelf life elongation treatments used at tropical ambient temperature of 30 ± 2°C was able to preserve tomato fruits for 21 days from spoilage and microbial attack while retaining its colour and other physicochemical properties.
Effect of postharvest treatments on shelf life and quality of tomato
Bangladesh Journal of Agricultural Research, 2009
An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only.
AGRIVITA Journal of Agricultural Science, 2017
While surface sterilization can minimize the postharvest loss of fruits and vegetables, it depends on concentration, treatment duration, storage condition, and crops. This study was conducted to investigate the consequences of chlorine dioxide (ClO2) gas on post-harvest quality and shelf life of tomato fruits during the modifed atmosphere packaging storage. Tomato fruits of light red maturity stage were harvested at Gangwon province in the Republic of Korea. Fruits were dipped in fungal suspension and, afterward, some of them were sterilized with NaOCl, while others were sterilized with ClO2 gas. On the fnal storage day, the 5 ppm ClO2 gas 12 hours treated tomato fruits showed the least carbon dioxide and ethylene, and the utmost oxygen concentration. The least fresh weight loss, prolonged shelf life and the most suppressed fungal incidence were obtained by the 5 ppm ClO2 gas 12 hours treatment. As compared to other treatments, the 5 ppm ClO2 gas 12 hours treatment yielded higher frmness, titratable acidity and vitamin C, and lower soluble solids. Therefore, the 5 ppm ClO2 gas 12 hours treatment may be useful to prevent fungal incidence as well as to retain the postharvest quality and increase the shelf life of tomato fruits.
African Journal of Food Science, 2018
Tomato (Lycopersicon esculentum Mill.) is one of the most widely cultivated and extensively consumed horticultural crops in Ethiopia. Tomato has a limited shelf life at ambient conditions, is highly perishable fruit and it changes continuously after harvesting. There are many postharvest technologies that extend the marketable life of fruits and vegetables. The study was to evaluate the effect of packing materials on shelf-life and quality of tomato fruit at Samara, Northeastern rift valley of Ethiopia. Three types of packaging material were taken, that is, low density perforated and non-perforated polyethylene bag, carton and without packaging as a control. Physiological weight loss, decay percentage, color score, overall acceptability and percentage marketability were assessed for every three days of storage. The result revealed that packaging had a significant effect on physiological weight loss, decay percentage, color score, overall acceptability and marketability. The lowest physiological weight loss of 0.29 and 1.72% was recorded from non-perforated polyethylene bag at 3 and 6 days of storage, respectively; further increase in the storage period with the lowest physiological weight loss (24.57%) was recorded from perforate polyethylene bag. Moreover, the lowest (0.00%) decay percentage and the highest (60%) marketability were recorded from perforated polyethylene bag on day 9 of storage. Decay loss of tomato fruits at the end of storage was much (60%) higher on non-perforated polyethylene bag than the perforated and carton (0.00%). Color and overall acceptability score of tomato fruit was also maximum on perforated polyethylene bag and the lowest was obtained from control treatment at the end of storage. It can, thus, be concluded that packaging of tomato fruits in perforated polyethylene bags resulted in extending storage-life with better-quality of the produce in samara area.
Effects of Modified Atmosphere Packaging on Post Harvest Qualities of Pink Tomatoes
1998
An experiment retail plastic packaging system was used to compare the atmospheric composition within sealed packs containing tomato fruits. A range of plastic films with different permeability properties were tested to study the effects of these conditions on the changes in postharvest qualities of tomatoes harvested at the pink stage of maturity and stored at 13 o C for 60 days. The films used were 20 micron (PE20) and 50 micron (PE50) polyethylene, 10 micron polyvinylcholoride (PVC) or 25 micron polypropylene (PP) compared with unwrapped fruit as a control. Tomatoes were evaluated for changes in colour, firmness, weight, titratable acidity, total soluble solids, decay and sensory attributes. All unwrapped tomatoes were overripe and soft after 30 days. Sealed packaging, especially using with PE50 and PP films, delayed the development of the red colour of tomatoes until 30 days of storage and those tomatoes were also still very firm even after 60 days of storage. Tomatoes sealed wit...
Effect of Film Packaging on the Quality of Tomato Fruits under Ambient Conditions
2012
Polyethylene bags of different permeabilities were tested to extend the life of tomatoes (Lycopersicon esculentum) under ambient conditions. Tomato fruits at breaker stage of ripening were packed in low density polyethylene bags (thickness 0.0046 mm) with four different types of perforation, i.e. without pinholes, bag with 10, 15 and 20 pinholes. All bags were stored for 21 days at 28ºC and 74% relative humidity. Fruits were evaluated for changes in colour, physical appearance, rmness and weight loss. Soluble solids content was determined at the end of storage. All unwrapped tomato fruits were red ripe 6 days after storage and after 21 days of storage fruits were soft, appeared deep red, shriveled and dusty. Fruits sealed in bags delayed red colour development, appeared glossy after 21 days of storage. Fruits sealed in polyethylene bags were signiicantly (p<0.05) rmer and had low weight loss than fruits stored unwrapped. Fruits sealed within polyethylene bag with 20 pinholes had ...