Effects of preharvest treatment, disinfections, packaging and storage environment on quality of tomato

Workneh, Tilahun Seyoum; Osthoff, Gary; Steyn, M.

doi:10.1007/s13197-011-0391-3

Cited by 62 publications

(38 citation statements)

References 22 publications

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“…Fruits and vegetables are usually treated with chlorinated water after washing to reduce the microbial load prior to packaging. Workneh et al [33] indicate that anolyte water dipping disinfection of tomatoes not only reduced the microbial loads on the fruits but also maintained superior quality of tomatoes during storage. Disinfection can be used in conjunction with hydrocooling to achieve the purpose of reducing excessive field heat and reducing microbial infection at the same time.…”

Section: Cleaning or Disinfectingmentioning

confidence: 99%

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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Section: Cleaning or Disinfectingmentioning

confidence: 99%

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

View full text Add to dashboard Cite

show abstract

“…Among the chemical properties, total soluble solids (TSS), dry matter (DM), pH, total titratable acidity (TA) and ascorbic acid (AA) were measured according to INIBAP technical guidelines (Dadzie and Orchard 1997;Workneh et al 2011a and2011b;Tigist et al 2011;Awole et al 2011;Kundan et al 2011). TSS was measured by blending 30 g of pulp tissue that was taken from the transverse section of the fruit in 90 m1 distilled water for 2 min in a blender (6001x Model No.…”

Section: Chemical Analysismentioning

confidence: 99%

Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

2013

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Experiments were conducted to study physicochemical properties of four cooking banana varieties (Cardaba, Nijiru, Matoke and Kitawira) and to determine their suitability for chips processing and boiling quality. A randomized complete block design with three replications was employed. Pulp to peel ratio, pulp firmness (before and after), total soluble solids, pH, titratable acidity, ascorbic acid, ease of peeling, pulp water absorption, duration of cooking (or boiling) and dry matter are the most important parameters to evaluate the quality of cooking banana including plantain. The different variety affected the fruit physical characteristics significantly (P≤0.05). The Cardaba varieties fruit was found to be the heaviest and the longest. The Kitawira and Nijiru varieties had the smallest, shortest and thinnest fruit. The Cardaba contained 88 % more edible portions per unit fresh weight than the peel. The Nijiru, Matoke and Kitawira contained more pulp weight than peel weight. Most fruit chemical quality parameters were significantly (P≤0.05) affected by the varieties. Similarly, the boiling and chips qualities were significantly (P≤0.05) affected by varieties. Among others, the Cardaba variety was found to have high fruit weight, fruit length, fruit girth, fruit volume, total soluble solids, ascorbic acid, dry matter and low total titratable acidity. Thus, Cardaba provided the best quality boiled pulp which can serve for diversified culinary purposes. Generally, the Nijiru, Kitawira and Matoke varieties were found to be superior to produce acceptable quality chips. These varieties are recommended for chips development by food processors in Ethiopia.

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“…However, vegetable production in the country is constrained by several challenges [5,9]. Among them, postharvest loss of vegetables such as tomato is of critical importance [30,[37][38][39].…”

Section: Introductionmentioning

confidence: 99%

“…Vegetable postharvest loss in Ethiopia could be as high as 40%. However, quantitative and qualitative assessment information of postharvest losses of vegetables in Ethiopia remains scarce and is mostly based on guess estimates [30,[37][38][39] as opposed to formal quantitative field surveys. Despite the rich knowledge of postharvest losses in tomato production and marketing in the world, there is huge knowledge gap in postharvest handling and management in Ethiopia.…”

Section: Introductionmentioning

confidence: 99%

Characterization of pre- and postharvest losses of tomato supply chain in Ethiopia

Emana

Afari‐Sefa

Nenguwo³

et al. 2017

Agric & Food Secur

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Background: Tomato has significant economic importance in Ethiopia. Although quantitative evidence is limited, postharvest loss in tomato is considerably high. This study presents qualitative and quantitative postharvest losses of tomato. The study was conducted in 2015 in two districts (Bora and Dugda) located in East Shewa Zone of Oromia National Regional State, Ethiopia, located southeast of Addis Ababa. Primary data were collected from producers (smallholder farmers) and traders via household survey, focus group discussions and key informant interviews as well as estimation of losses based on samples. Secondary data and information were collected from published and unpublished sources. Results:Results indicate that tomato production is being done by relatively young married individuals who have at least primary level education. About three-quarter of land holding is allocated for vegetable production, which largely takes place under irrigation during dry season. All sample producers sold more than 95% of their tomato produce, mostly to wholesalers as compared to collectors and retailers. Postharvest losses occur at collectors, wholesalers and retailers level. The finding indicates that more than 16% of respondents encounter produce losses due to high incidence of diseases, insect pest and mechanical injuries, each of them accounting for more than 20% of postharvest losses. Conclusions:The findings from our study underscore that the ability of actors to mitigate postharvest losses is limited due to lack of technical know-how. They also lack necessary support and complementary resources to improve postharvest handling practices and technology.

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Effects of preharvest treatment, disinfections, packaging and storage environment on quality of tomato

Cited by 62 publications

References 22 publications

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

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

Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

Characterization of pre- and postharvest losses of tomato supply chain in Ethiopia

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