Controlled Atmosphere Storage of Tomatoes

Dennis, Carina; Browne, K. M.; Adamicki, F.

doi:10.17660/actahortic.1979.93.9

Cited by 10 publications

(6 citation statements)

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“…AnjuKumari et al [2] reported that the shelf life for all tomato cultivars were longest with harvesting at the mature green stage (10.9-13.5). Dennis et al [5] stated that it was possible to store green mature fruits cultivars (Sonata and Soatine) for up to 6 to 10 weeks at in control atmosphere storage (3% O 2 , 5% CO 2 , 92% N 2 ) at 13°C and 93-95% RH. At room temperature tomato fruits could be stored up to 12 days.…”

Section: Introductionmentioning

confidence: 99%

Effect of Stages of Maturity and Ripening Conditions on the Physical Characteristics of Tomato

Moneruzzaman¹,

Hossain²,

Sani³

et al. 2008

American J. of Biochemistry and Biotechnology

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Abstract:The study was carried out to undertake the effect of different stages of maturity and ripening conditions on the physical characteristics of tomato fruit during the process of ripening. Fruit of three maturity stages viz., mature green, half ripen and full ripen were kept under three ripening conditions viz., floor without covering(control), covering with straw and CaC 2 +straw covering. Data were taken on color development of fruit, firmness of tissue, decay or rotting percentage, weight loss percentage and Shelf life of tomato. Different maturity stages, ripening conditions and their combination showed highly significant variation in different physical characteristics of tomato were studied. The highest value of decay or rotting was shown by full ripen tomatoes. However, the highest weight loss and shelf life were found by mature green tomatoes. The percentage of decay or rotting and weight loss was increased with gradual advancement of time. The highest value of weight loss and shelf life were recorded in tomatoes of uncovered treatment and decay or rotting was recorded by CaC 2 + straw covering treatment. The values of all the parameter were increased gradually with the advancement of ripening process irrespective of different keeping conditions. The tomato was placed over CaC 2 and covered with straw has shown highest decay or rotting.

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Section: Introductionmentioning

confidence: 99%

Effect of Stages of Maturity and Ripening Conditions on the Physical Characteristics of Tomato

Moneruzzaman¹,

Hossain²,

Sani³

et al. 2008

American J. of Biochemistry and Biotechnology

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“…THE POSTHARVEST LIFE of several horticultural commodities can be extended by the use of controlled atmosphere (CA) storage (Isenburg, 1979;Smock, 1979). The beneficial effect of CA has been repeatedly demonstrated for tomatoes (Dennis et al, 1979;Eaves and Lockhart, 1961;Herregods, 1971;Kidd and West, 1932), although there has been very limited commercial application primarily due to the high costs involved and the availability of imported fruit during the offseason.…”

Section: Introductionmentioning

confidence: 99%

Design of Modified Atmosphere Packaging Systems: Modeling Oxygen Concentrations Within Sealed Packages of Tomato Fruits

Cameron

Boylan-Pett

Lee

1989

Journal of Food Science

153

105

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MATERIALS & METHODSA method was developed for determination of Oz consumption as a function of Or concentration by mathematical characterization of O2 depletion by a tomato fruit in a closed system with time. Mathematical equations were developed describing O2 consumption as a function of O2 concentration for breaker, pink and red tomato fruit and were used to model film permeability characteristics (0, permeability coefficient, surface area, thickness) as a function of fruit weight to achieve desired sealed package concentrations of Oa in modified atmosphere packages. Equations were also developed to describe the time for initial Oz establishment as affected by void volume. Calculations are presented for optimizing package parameters for tomato fruit.GREENHOUSE-GROWN tomato fruits (Lycoperscion esculentum Mill. cv. Tropic) were harvested at the breaker, pink and red stages of ripeness and held at 20°C until used. Each O2 depletion run was performed on a single fruit held in a wide-mouth, 500 mL canning jar containing 4.3g MgO as a COz absorbent and a few marbles (1 cm diameter) to elevate the fruit above the chemical. The jar was sealed with a lid and screw ring. Each jar lid had a 2.5 cm diameter hole in the center through which an O2 probe (Beckman Oxygen Analyzer, Model 0260) was fitted with a rubber stopper. The jar was submerged in a water bath at 25°C during a run to ensure both constant temperature and that no gas leakage occurred. The O2 probe was calibrated to known O2 partial pressures before and after each run. The O2 probe output was monitored continuously with a strip chart recorder (Linear, Model 1200) for visualization and at 5 min intervals with a data logger (Omniscribe Polycorder, Model 516) for data analysis.

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“…In addition, fruit kept in MAP also benefit from reduced weight loss due to maintenance of high relative humidity (Anderson and Poapst, 1983). Maximum benefits for tomatoes in MAP were obtained when the O 2 concentration inside the package was maintained in the range of 3% to 5% (Dennis et at., 1979;Geeson et al, 1985;Kader et al, 1980). For a MAP design to achieve and maintain an O 2 concentration in the desired range, it is necessary to select the appropriate combinations of film composition and thickness, film surface area, and fruit weight.…”

mentioning

confidence: 99%

Predicting Steady-state Oxygen Concentrations in Modified-atmosphere Packages of Tomatoes

Gong¹,

Corey²

1994

jashs

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Mathematical procedures for predicting steady-state O2 concentrations for a range of packaging conditions for modified-atmosphere packages (MAP) of `Heinz 1370' tomato (Lycopersicon esculentum) were developed and tested. The relationship between O2 consumption rate and O2 concentration was determined using O2 depletion data collected by enclosing tomatoes in jars and sampling head space O2 concentration over time. The fitted function was then used in conjunction with the input variables film permeability to O2 (PO2), film surface area (A), and fruit weight in packages (Wp) to develop an equation to predict steady-state O2 concentrations for different packaging ratios (A/Wp) and film permeabilities. Prediction curves showing steady-state O2 concentration for packaging ratios in the range of 1 to 12 closely resembled best-fit curves of experimental data. Increasing temperature from 20 to 28C had little effect on in-package O2 concentration, but decreasing temperature from 28 to 10C led to higher in-package O2 concentrations. The predictive equation developed can be used to select appropriate films and optimize packaging ratios to achieve desired steady-state O2 concentrations for MAP of tomatoes.

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Controlled Atmosphere Storage of Tomatoes

Cited by 10 publications

References 0 publications

Effect of Stages of Maturity and Ripening Conditions on the Physical Characteristics of Tomato

Effect of Stages of Maturity and Ripening Conditions on the Physical Characteristics of Tomato

Design of Modified Atmosphere Packaging Systems: Modeling Oxygen Concentrations Within Sealed Packages of Tomato Fruits

Predicting Steady-state Oxygen Concentrations in Modified-atmosphere Packages of Tomatoes

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