Sequential treatments of hot water and modified atmosphere packaging in cherry tomatoes


Akbudak B., Akbudak N., Seniz V., Eris A.

JOURNAL OF FOOD QUALITY, vol.30, no.6, pp.896-910, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 30 Issue: 6
  • Publication Date: 2007
  • Doi Number: 10.1111/j.1745-4557.2007.00168.x
  • Journal Name: JOURNAL OF FOOD QUALITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.896-910
  • Bursa Uludag University Affiliated: No

Abstract

The effects of hot water treatment (HWT) and modified atmosphere packaging (MAP) on the storage and fruit quality of cherry tomatoes (Lycopersicon esculentum Mill. cvs. "Alona" and "Naomi") were investigated. For this purpose, light-red cherry tomato fruits were dipped in hot water (54C for 5 min) and subsequently stored in plastic film materials with various O-2 and CO2 permeabilities. The cultivars used in the study were stored in a cold room at 5-7C and 90 +/- 5% relative humidity (RH). The changing gas composition within the films and quality changes of the fruits were evaluated during the storage period. At the end of the study, HWT combined with MAP produced better results than MAP alone in both cultivars. Therefore, the HWT + MAP treatment proved effective with regard to fruit quality and delaying the maturity of cherry tomatoes during storage. HWT + 50 micropolyethylene (mu PE) treatment produced the best result in the two cultivars at the end of the 28-day storage with respect to the parameters evaluated in the study.