Postharvest Quality of Refrigerated Tomato Fruit (<i>S</i><i>olanum lycopersicum</i>, cv. Zinac) at Two Maturity Stages Following Heat Treatment

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

doi:10.1111/jfpp.12279

Cited by 14 publications

(14 citation statements)

References 49 publications

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“…The data of the figure indicate that longer storage time results in lower fruit hardness. The hardness of tomato fruits stored at room temperature is in agreement with the reports of Lu, Wang, Gómez, and Pereira (); Pinheiro et al () and Wu, Xue, Hou, Feng, and Zhang (). The results of Figure indicate that the fruit softening rate of the treated group was significantly lower than that of the control group, especially after 10 days, when the control group softened more rapidly.…”

Section: Resultssupporting

confidence: 91%

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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Polysaccharides from Osmunda japonica Thunb (Op) exhibit a wide range of biological activities including antibacterial, anti‐inflammatory, antioxidant, and antitumor effects. Carboxymethyl cellulose (CMC) is a type of cellulose derivative that can form dense films. CMC can slow the respiratory transpiration of tomatoes and reduce water evaporation. Coatings of CMC (0.7% concentration) with various levels of Op (0.02%, 0.04%, 0.06%, 0.08%, and 0.1%) were used to preserve tomatoes at room temperature. The treatment, weight loss, hardness, titratable acidity (TA), respiratory intensity, and concentrations of ascorbic acid, polyphenol oxidase, and malondialdehyde (MDA) were evaluated in tomatoes after 0, 5, 10, 15, 20, and 25 days of storage. Compared with untreated tomatoes, the tomatoes with Op‐incorporated CMC coatings had reduced respiratory intensity, weight loss and ascorbic acid loss, increased TA, controlled MDA, and inhibited the decay of tomatoes. Therefore, the use of Op‐incorporated CMC coatings extended the shelf life and maintained the quality of postharvest tomatoes. Practical applications In the past decades, the use of edible coatings has attracted widespread interest in extending the shelf life of particularly perishable foods. Currently, applications of edible coatings have been proven to be promising as a tool to improve the quality and extend the shelf life of various fruits. But there have been no reports on the effect of Op‐incorporated CMC treatment on the postharvest quality of tomatoes during storage. The purpose of this work is to investigate the efficiency of Op‐incorporated CMC treatment to extend shelf life and provide theoretical guidance for the preservation of tomatoes.

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Section: Resultssupporting

confidence: 91%

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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“…Matlab's curve fitting tool box (R2010a, Mathworks, USA) was used to estimate the model parameters and the goodness of fit reported in terms of the model's correlation coefficient (R 2 ). This method was suggested by Pinheiro et al (2015).…”

Section: Discussionmentioning

confidence: 99%

Section: Colourmentioning

confidence: 99%

“…The hue angle (h) measures the colour of food products on a 360º colour space (PINHEIRO et al, 2015). Angles of 90 o are assigned to a yellow hue, 180º green hue, 270º blue hue and 0º red hue (PINHEIRO et al, 2015). The h value of the fruit gradually reduced during the storage period for all treatment conditions, typifying the progression of ripening as the colour changed from green to red.…”

Section: Colourmentioning

confidence: 99%

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Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

Cherono

Sibomana

Workneh

2018

Braz. J. Food Technol.

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This study investigates the effects of post-harvest handling practices prior to storage on the quality of tomatoes in South African supply chains. Pink mature tomatoes were harvested in the morning and afternoon, transported from two farms located 40 km apart to two central pack houses located near each of the farms in Limpopo, South Africa. The samples were transported using bins (468 kg capacity) and lugs (20 kg capacity). After harvesting, the samples were either immediately transported to the pack house and precooled within two hours, or left in the field and transported to the pack house to be pre-cooled after six hours, to simulate delays during transportation. On arrival at the pack houses, the fruit was sampled from the bottom 0.15 m of each lug or bin, precooled using forced air and washed. After precooling, the samples were stored either under ambient conditions or refrigerated storage (15±2 °C). The tomato colour, firmness, weight loss, marketability and pH were monitored over a 24-day storage period. The rate of change of the fruit hue angle was significantly (p ≤ 0.05) higher for samples handled using bins as compared to those handled using lugs. Handling conditions had no significant (p > 0.05) effect on the rate of loss of fruit flesh firmness. The bottom layer of fruit stored in bins showed 30% mechanical damage as compared to 2% in lugs. Harvesting in the morning and pre-cooling within two hours improved fruit marketability and weight-loss by up to 200 kg/ton and 75 kg/ton, respectively, as compared to harvesting in the afternoon and pre-cooling after six hours. As the best practices for industry, the study recommends minimizing the time to pre-cooling, harvesting in the morning and using lugs to handle the fresh tomatoes.

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“…Tomato has various benefits for health and is a major source of the antioxidant in the human diet especially the Mediterranean diet (Pinheiro et al, 2015). However, during culturing, tomato is attracted by various pests such as insects.…”

Section: Introductionmentioning

confidence: 99%

Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner

Heshmati

Nazemi

2017

Food Sci. Technol

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Dichlorvos (DDVP) is one of the most consumption chlorinated organophosphate insecticide used on tomato. The knowledge about the influence of postharvest household processes on the levels of DDVP residues in vegetables is required to estimate dietary exposure. On this study, the removal of sprayed dichlorvos (DDVP) on tomato by washing with tap, ozonated water (in dosages of 2, 4 and 6 mg ozone/L), a commercial detergent solution (in concentration of 1, 2 and 3%) and ultrasonic cleaner (with power of 100, 200 and 300 W) was investigated. DDVP residue was determined by gas chromatography with electron capture detector. Washing processes led to the significant reduction of DDVP. The gradual increase in the percentage of the removal was observed due to increment of washing time, ozone dosage, and concentration of detergent solution as well as ultrasonic power. The maximum removal percentage of DDVP after 15 min of washing with tap and ozonated water, a detergent solution and ultrasonic cleaner was 30.7, 91.9, 70.7, and 88.9%, respectively. On general, results indicated washing with tap, ozonated water, a detergent solution and ultrasonic cleaning are effective methods for removal of DDVP from tomato and reduction of its dietary exposure without influence on product quality.Keywords: dichlorvos; pesticide; ozone; ultrasonic; tomato.Practical Application: Washing processing especially by ozonated water was a suitable method for DDVP removal in tomato.

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Postharvest Quality of Refrigerated Tomato Fruit (Solanum lycopersicum, cv. Zinac) at Two Maturity Stages Following Heat Treatment

Cited by 14 publications

References 49 publications

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner

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