Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.

doi:10.1016/j.jfoodeng.2012.08.024

Cited by 125 publications

(82 citation statements)

References 33 publications

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“…For dry figs, this value varied from 30.8 to 48.47 kJ mol -1 (Babalis & Belessiotis, 2004). However, very little information is available in the case of fresh fruits and vegetables (Pinheiro et al, 2013). Therefore, the main propose of this research are (1) to evaluate the effects of storage temperature on the change in quality of mango, (weight loss, firmness, soluble solid content, titratable acidity, and color change); and (2) to investigate the kinetics of mango and modelling its behavior as fraction of temperature.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Noiwan¹,

Suppakul²,

Joomwong³

et al. 2017

JAS

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Effect of various storage temperatures (13, 20, 27 and 34 °C) on biochemical, physical and physiological changes of mango fruits (Mangifera indica cv. 'Nam Dok Mai Si Thong') was investigated. Mangoes stored at low temperature revealed a decrease in their respiration rates. The lower respiration rates delayed ripening, ethylene production, weight loss, peel and flesh color changes, firmness, and total soluble solid content (SSC) as well as titratable acidity (TA). A second-order kinetic model, a Gaussian model, and a first-order kinetic model fitted well with response quality parameters on firmness, SSC and TA. The Arrhenius function was used to calculate the activation energies (Ea) of mango qualities including firmness, SSC and TA, which were 46.45, 43.05 and 54.22 kJ mol -1 , respectively. These activation energies indicate a moderate temperature sensitivity of ripeness response and represent a good predictive tool for mango quality estimation along the food supply chain. The data reveal that stored mango fruit at 13 °C effectively prolongs the quality attributes and extends the shelf life of mango fruit.

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Section: Introductionmentioning

confidence: 99%

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Noiwan¹,

Suppakul²,

Joomwong³

et al. 2017

JAS

View full text Add to dashboard Cite

show abstract

“…This could be associated with the influence of temperature on the rate of reaction, suggesting higher water loss and higher enzyme activity at elevated temperature. Pinheiro et al (2013), used that Arrhenius model to describe the effect of temperature on changes in firmness and weight loss of stored tomato fruits. Previous research also associated higher weight loss in stored tomato at room temperature to increased transpiration rate (Getinet et al, 2008;Javanmardi and Kubota, 2006).…”

Section: Discussionmentioning

confidence: 99%

Tomato quality as influenced by different packaging materials and practices

Zewdie

2017

jsa

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In this study, the effect of retailing packaging material on tomato quality was investigated. Specifically, non-defective tomato fruits were selected after harvest and packed in four different packaging materials; open market bag, open box, sealed box and Xtend bag. A total of six treatments were prepared by storing the packaged fruits at 4 or 17°C for 10 days. Quality attributes of tomatoes such as calyx freshness, weight loss, fruit firmness, total soluble solids (TSS), colour and physiological damage were assessed. Generally, both packaging material and storage temperature affected the quality of the tomato fruits. The quality of tomato fruits stored at 4oC was generally superior to those stored at 17°C.Calyx of tomato fruits stored in open market bag (stored at 17°C) and open box (stored at 17°C) were very dry after storage compared to the tomato fruits stored at 4°C. Tomato fruits packed in Xtend bag and sealed box were firmer than those packed in open box and open market bag. The carbon dioxide (CO2) concentration in sealed box was substantially higher (8.25%) than that in Xtend bag (2.07%). In contrast, the oxygen (O2) concentration in the Xtend bag was higher (18.90%) than that in the sealed box (14.75%). Tomatoes packed in Xtend bag and sealed box had minimal changes in colour intensity (C*), showed lower TSS values compared to tomato fruits packed in other packaging materials. Xtend bag and sealed box seems to be better packaging material for storing tomato fruits for a period of 10 days.

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“…Irrespective of the packaging material, tomatoes stored at 4 o C were firmer than those stored at 17 o C (Table 1). This could be associated with the influence of temperature on the rate of reaction, suggesting higher water loss and higher enzyme activity at elevated temperature [22], used that Arrhenius model to describe the effect of temperature on changes in firmness and weight loss of stored tomato fruits. Previous research also associated higher weight loss in stored tomato at room temperature to increased transpiration rate [31,32].…”

Section: Discussionmentioning

confidence: 99%

“…Hence, the colour of tomato fruits must be preserved in order not to lose the confidence of the consumer in the product. The colour of tomato changes during different stages of development from chlorophyll to orange (β-carotene) or red colour (lycopene) [22]. Carotenoids accumulate in tomatoes during ripening due to the breakdown of chlorophyll.…”

Section: Quality Indices In Fresh Tomatoesmentioning

confidence: 99%

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The Influence of Retailing Packaging on Tomato Quality

Mekonnen¹

2017

J Nutr Food Sci

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In this study, the effect of retailing packaging material on tomato quality was investigated. Specifically, nondefective tomato fruits were selected after harvest and packed in four different packaging materials; open market bag, open box, sealed box and Xtend bag. A total of six treatments were prepared by storing the packaged fruits at 4 or 17 o C for 12 days. Quality attributes of tomatoes such as calyx freshness, weight loss, fruit firmness, Total Soluble Solids (TSS), colour and physiological damage were assessed. Generally both packaging material and storage temperature affected the quality of the tomato fruits. The quality of tomato fruits stored at 4 o C was generally superior to those stored at 17 o C. Calyx of tomato fruits stored in open market bag (stored at 17 o C) and open box (stored at 17 o C) were very dry after storage compared to the tomato fruits stored at 4 o C. Tomato fruits packed in Xtend bag and sealed box were firmer than those packed in open box and open market bag. The carbon dioxide (CO 2 ) concentration in sealed box was substantially higher (8.25%) than that in Xtend bag (2.07%). In contrast, the oxygen (O 2 ) concentration in the Xtend bag was higher (18.90%) than that in the sealed box (14.75%). Tomatoes packed in Xtend bag and sealed box had minimal changes in colour intensity (C * ), showed lower TSS values compared to tomato fruits packed in other packaging materials. Xtend bag and sealed box seems to be better packaging material for storing tomato fruits for a period of 10 days.

show abstract

Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

Cited by 125 publications

References 33 publications

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Tomato quality as influenced by different packaging materials and practices

The Influence of Retailing Packaging on Tomato Quality

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