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

ALİBAŞ İ., AKBUDAK N.

Journal of Food Science and Technology, cilt.44, sa.2, ss.216-219, 2007 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 44 Sayı: 2
  • Basım Tarihi: 2007
  • Dergi Adı: Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.216-219
  • Anahtar Kelimeler: ß-carotene, Ascorbic acid, Cherry tomato, Heat treatment, Lycopene, Modified atmosphere packaging, Quality parameters
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The cherry tomato (Lycopersicon esculentum) cv. 'Cluster' was stored in plastic film with various O2 and CO2 permeabilities at 5±1°C temperature and 90±5% relative humidity (RH). Cherry tomato was given hot water treatment (HWT) (54°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+50μ PE (polyethylene). Between HWT and WHWT treatments the levels of lycopene and β-carotene contents differed significantly. Changes in fruit colour at the end of storage proceeded more slowly in the treated fruit. HWT+50μ PE gave the best result at the end of 28-day storage with respect to the parameters evaluated.