‘Sweet grape’ tomato post harvest packaging

Sandri, Delvio; Rinaldi, Maria Madalena; Ishizawa, Taís Aragão; Cunha, Ananda Helena Nunes; Pacco, Ccalli; Ferreira, Rafael Bibiano

doi:10.1590/1809-4430-eng.agric.v35n6p1093-1104/2015

Cited by 7 publications

(7 citation statements)

References 13 publications

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“…Consequently, the samples with more weight loss (control) depicted greater reduction in their firmness. Similar results were reported by Gharezi et al (2012) and Sandri et al (2015).…”

Section: Firmnesssupporting

confidence: 91%

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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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“…Consequently, the samples with more weight loss (control) depicted greater reduction in their firmness. Similar results were reported by Gharezi et al (2012) and Sandri et al (2015).…”

Section: Firmnesssupporting

confidence: 91%

“…Consequently, the samples with more weight loss (control) depicted greater reduction in their firmness. Similar results were reported by Gharezi et al () and Sandri et al (). The fruits stored in PP were more firm followed by LDPE and PBNC packages (Figure c,d) but their overall effect was not significant.…”

Section: Resultsmentioning

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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“…Several authors observed loss of fresh tomato mass throughout storage, but there was no control of the exchange of gases and water vapor with the environment (TOLESA & WORKNEH, 2017). Sandri et al (2015), in the study of different storage conditions, observed that when the fruits were packed in packages that allowed the exchange of gases with the environment, they also presented a loss of fresh mass greater than the fruits stored in packages that did not allow or that decreased the exchange of gases, thus corroborating the results observed in this study.…”

Section: Physical-chemical Characteristicssupporting

confidence: 88%

“…By studying fruits of the commercial hybrid sweet grape in several types of packaging, especially the flexible plastic films of PVC (polychloride of vinyl) and LDPE (low-density polyethylene), Sandri et al (2015) observed the maintenance of pH values in open packages, which offered no barrier to gas exchange. In sealed plastic film packaging, they also observed a slight tendency to increase pH, although lower than those observed in the present study.…”

Section: Physical-chemical Characteristicsmentioning

confidence: 99%

Quality characteristics of tomatoes grape type as function of packaging and storage

sevenpub¹

2023

Methodology Focused on the Area of Interdisciplinarity- V1

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One of the ways of preserving tomato fruits is the use of packages that have the function of controlling or minimizing degradation processes, enabling fruits to maintain quality characteristics even for consumers. This work aimed to evaluate the influence of active packaging (incorporated from ethylene absorbers) on the preservation of quality attributes, bioactive compound contents, and antioxidant activity of grape tomatoes during storage. The experimental design was completely randomized involving 2 treatments (active packaging and PET packaging), 5 storage times (0, 5, 10, 15, and 20 days), and 4 replications. The following were evaluated: pH, total titratable acidity, total soluble solids, Ratio, firmness, instrumental color, loss of fresh mass, lycopene, total phenolic composites, vitamin C, and antioxidant activity. The lycopene content of fruits packed in active packaging increased (29.8 to 48.7 μg.100 g-1 in 20 days of storage and decreased in the fruits packed in PET packages during this same period. There was the degradation of vitamin C, whose average contents of the stored fruits, regardless of the packaging ranged from 21.4 to 15.9 mg.100 g -1. The definition of the best packaging used depends on the storage period submitted. For the conservation of mass and lycopene content for 20 days at 16 ºC ± 2 the active packaging showed the best result.

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“…Cherry-or mini-tomatoes have been stood out among tomato types that have been showing high demand for fresh consumption (Guilherme et al, 2014), mainly those from special hybrids, such as the sweet-grape tomato. The main characteristics of sweet-grape tomatoes is low acidity index, high contents of sugar and soluble solids (Junqueira et al, 2011), small size, elongated shape, and intense red color, which ensure a good acceptability by consumers (Oltman et al, 2014) and results in a high consumption, making the crop economically viable (Sandri et al, 2015). Fruits from this hybrid represents up to 10% of the total horticulture sales, despite being 20% to 40% more expensive than those from common tomato types (Junqueira et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Quality of sweet-grape tomatoes grown under different nitrogen rates and sources

Paixão¹,

Santos²,

Teixeira³

et al. 2022

Emir J Food Agric

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Most sweet-grape tomatoes are marketed fresh; thus, sensorial characteristics are important for this vegetable. In this context, the objective of this work was to evaluate the technological quality based on the physical, chemical, and sensorial characteristics of sweet-grape tomatoes, the cultivar Carolina, grown under different nitrogen (N) sources (urea and organo-mineral) and N rates (50%, 75%, 100%, and 125%). The experiment was conducted in a greenhouse with controlled environment; the plants were grown in pots, using a drip irrigation system. A completely randomized experimental design was used, in a 2×4 factorial arrangement. The N soil fertilizer application was divided into three times: at 10, 17, and 24 days after the emergence of the plants. The fruits were harvested when presenting reddish color in the whole surface. The parameters evaluated were: weight, volume, specific volume, density, color, texture, total soluble solids, and sensorial characteristics. The physical characteristics of the sweet-grape tomatoes showed better results when using the organo-mineral treatment. The sensorial analysis showed better results when using the treatment with organo-mineral nitrogen fertilizer, which resulted in better marketable fruits higher than 70%. The treatment with urea resulted in marketable fruits higher than 50%. The N rate of 50% (urea or organo-mineral) resulted in greater acceptance by consumers, when considering the parameters appearance and firmness.

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‘Sweet grape’ tomato post harvest packaging

Cited by 7 publications

References 13 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

Quality characteristics of tomatoes grape type as function of packaging and storage

Quality of sweet-grape tomatoes grown under different nitrogen rates and sources

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