Effect of Post Harvest Treatment on Stored Cherry Tomatoes

Gharezi, Maedeh; Joshi, Nidhi; Sadeghian, E.

doi:10.4172/2155-9600.1000157

Cited by 70 publications

(84 citation statements)

References 35 publications

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“…The high humidity inside the control chambers also supported the water retention. Similar trends were observed by other researchers like D’Aquino et al () and Gharezi et al ().…”

Section: Resultssupporting

confidence: 92%

“…During maturation, they go through numerous complex biochemical and physiological changes including variation in flavor, texture, and color thereby making them captivating and flavorsome (Giuggioli, Girgenti, & Peano, ; Souza et al, ). In climacteric fruits, like cherry tomato, the ripening occurs in conjugation with respiration (Gharezi, Joshi, & Sadeghian, ). The availability of desired level of oxygen (O 2 ) is imperative for maintaining the quality of cherry tomatoes.…”

Section: Introductionmentioning

confidence: 99%

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Shelf life prolongation of cherry tomato using magnesium hydroxide reinforced bio‐nanocomposite and conventional plastic films

Kumar

Kaur

Devgan

et al. 2020

J Food Process Preserv

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This investigation elaborates the effect of storage conditions and packaging materials on the shelf life of cherry tomato stored under passive modified atmosphere packaging (PMAP) in heat‐sealed pouches. The fruits were encased with 25 µm thick continuous oriented pectin‐based bionanocomposite (PBNC), polypropylene, and low density poly ethylene packages and tested at 30 ± 2 °C relative humidity (RH = 61.2 ± 3%) and 10 ± 0.5 °C (RH = 90 ± 2%) storage conditions, while the fruits kept without packaging were taken as control. Advancement of storage in PBNC packages indicated significant decrement (p < .05) in the O2 concentration, firmness, and titratable acidity and significant increment (p < .05) in CO2 concentration, physiological loss in weight, total soluble solids, chroma, and total color difference. The lycopene concentration varied erratically as the senescence progressed. The type of packaging material used had no significant effect on the physiological, physico‐chemical, and biochemical properties of cherry tomato. PMAP coupled with low temperature (10 °C) prolonged the shelf life of cherry tomatoes till 24 days of storage. Practical applications The degradation of environment by the use of synthetic polymer based packaging materials has become a burgeoning problem. The need of biodegradable packaging materials with good mechanical and barrier properties is vital for checking sea and land pollution. The pectin‐based bionanocomposite film reinforced with magnesium hydroxide nanoparticles developed in this research will be helpful for the food packaging industry for sustainable packaging of fresh produce. Based on the experimental results, reinforcing of pectin film with magnesium hydroxide nanoparticles improved its physical, thermal, and barrier properties and helped in retention of bioactive compounds during storage of cherry tomato under modified atmosphere storage. These films competed well with low density polyethylene and polypropylene, which are largely used for packaging of fresh produce.

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“…The high humidity inside the control chambers also supported the water retention. Similar trends were observed by other researchers like D’Aquino et al () and Gharezi et al ().…”

Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Shelf life prolongation of cherry tomato using magnesium hydroxide reinforced bio‐nanocomposite and conventional plastic films

Kumar

Kaur

Devgan

et al. 2020

J Food Process Preserv

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show abstract

“…CaCl 2 has been found to have delayed fruit colour development in tomatoes and slowed down ethylene production thereby extending shelf life by 92% [74]. Also, fruits treated with CaCl 2 have been shown to have reduced physiological weight loss and maintain higher firmness levels during storage [81]. Bhattarai and Gautam [82] also reported a reduction of physiological weight loss in tomatoes from 19% to 17% by using 0.25% CaCl 2 application for 10-day storage.…”

Section: -Methylcyclopropene (1-mcp)mentioning

confidence: 84%

Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

Arah

Ahorbo

Anku

et al. 2016

Advances in Agriculture

148

104

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Tomato production has increased in recent years due to the economic and nutritional importance of the crop. This increase is made possible by the numerous research advances made along the entire value chain. However, scientific research has been focussed mainly on production whilst neglecting postharvest issues. Tomato producers have therefore enjoyed good harvests in recent times, though the good harvests of those from developing countries do not translate into profit as most are lost after harvest. From this study, it was revealed that the postharvest quality and shelf life of the fruit in part will depend on some postharvest handling practices and treatments carried out after harvest. Handling practices like harvesting, precooling, cleaning and disinfecting, sorting and grading, packaging, storing, and transportation played an important role in maintaining quality and extending shelf life. Using appropriate postharvest treatments like refrigeration, heat treatment, modified atmosphere packaging (MAP), and 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl 2 ) application was also vital. It was concluded by this study that the quality of the harvested fruit can be maintained and shelf life extended by using appropriate postharvest handling practices and treatment methods. Failure to adhere to these practices will result in a high amount of loss.

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“…Highest content of reducing sugars were also obtained with T3 which is 1.65% at the light red stage and 1.56% at the red ripe stage, and maximum report (1.76%)occurred at overripe stage. The change in reducing sugar content was at an increasing pattern with advancement of maturity stages in all the treatments except for T3 and T6, in which reducing sugar content was lower at red ripe stage but later increased to their maximum at the overripe stage.As demonstrated by Gharezi et al (2012) in cherry tomatoes, starch is completely hydrolyzed into soluble sugar such as glucose, fructose and sucrose as ripening progresses in fruits. …”

Section: T S R Smentioning

confidence: 99%

Effects of Different Post-harvest Treatments on Physico-Chemical Attributes and Shelf Life of Tomato Fruits

Jamir¹,

Khawlhring²

2017

stj

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Abstract-An experiment was conducted to study the effect of different local treatments with and without CaCl 2 on the quality and shelf life of tomato fruits. Mature green tomato fruits were evaluated, and data were taken on weight loss, shelf life, titratable acidity, TSS, reducing sugars, total sugars and vitamin C contents during storage at ambient temperature (20±5°C). The fruits were then evaluated for changes in quality parameters within the different stages of ripening. Results showed that dipping tomato fruits in 8% CaCl 2 for ten minutes does not have bene icial effects on shelf life and quality retention of tomato fruits. Wrapping tomato fruits with polythene resulted in least weight loss, maximum contents of TSS, titratable acidity, total and reducing sugars as well as ascorbic acid and also maximum shelf life of tomato fruits among all other treatments, and thus can be used effectively for storing green mature tomato fruits for upto 25 days in ambient temperature.

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Effect of Post Harvest Treatment on Stored Cherry Tomatoes

Cited by 70 publications

References 35 publications

Shelf life prolongation of cherry tomato using magnesium hydroxide reinforced bio‐nanocomposite and conventional plastic films

Shelf life prolongation of cherry tomato using magnesium hydroxide reinforced bio‐nanocomposite and conventional plastic films

Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

Effects of Different Post-harvest Treatments on Physico-Chemical Attributes and Shelf Life of Tomato Fruits

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