Effects of hot water treatment and modified atmosphere packaging on the quality and cold storage life of cherry tomatoes

Akbudak B., Akbudak N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.44, no.2, pp.216-219, 2007 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 2
  • Publication Date: 2007
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.216-219
  • Bursa Uludag University Affiliated: No


The cherry tomato (Lycopersicon esculentum) cv. 'Cluster' was stored in plastic film with various 0, and CO, permeabilities at 5 +/- 1 degrees C temperature and 90 +/- 5% relative humidity (RH). Cherry tomato was given hot water treatment (HWT) (54 degrees C, 5 min) before storage. Physico-chemical changes were recorded on 0, 7, 14, 21 and 28 days of storage. Weight loss was higher in tomato stored under normal atmosphere (NA) compared to modified atmosphere packaging (MAP). Initial total soluble solids of 4.4% increased to 9.4% in without HWT (WHWT)+NA. Initial firmness was 27.5 N. It was measured as 7.8 N in HWT+NA and 2.9 N in WHWT+NA at the end of storage. The acidity and ascorbic acid contents of tomatoes decreased during storage. The highest values were recorded at the end of storage from the fruit stored under HWT+50 mu PE (polyethylene). Between HWT and WHWT treatments the levels of lycopene and beta-carotene contents differed significantly. Changes in fruit colour at the end of storage proceeded more slowly in the treated fruit. HWT+50 mu PE gave the best result at the end of 28-day storage with respect to the parameters evaluated.