scholarly journals Manipulation of β‐carotene levels in tomato fruits results in increased ABA content and extended shelf life

2020 ◽  
Vol 18 (5) ◽  
pp. 1185-1199 ◽  
Author(s):  
Gianfranco Diretto ◽  
Sarah Frusciante ◽  
Claudia Fabbri ◽  
Nicolas Schauer ◽  
Lucas Busta ◽  
...  
Keyword(s):  
Shelf Life ◽  
Tomato Fruits ◽  
Aba Content ◽  
Β Carotene

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Post harvest behavior of tomato as influenced by nitrogen and potassium levels

2019 ◽  
Vol 4 (02) ◽  
pp. 140-147
Author(s):  
S. Paudel ◽  
P. Pantha
Keyword(s):  
Weight Loss ◽  
Lycopersicon Esculentum ◽  
Vitamin C ◽  
Shelf Life ◽  
Block Design ◽  
Ambient Condition ◽  
Tomato Fruits ◽  
Color Development ◽  
Randomized Complete Block Design ◽  
Four Levels

Tomato (Lycopersicon esculentum) is highly perishable and has potential for processing industries in bumper producing seasons in Nepal. The study on judicious use of nitrogen and potassium levels was aimed to explore the quality attributes along with the shelf life of tomato fruits. Three levels of nitrogen comprising 0 kg/ha (N0), 100 kg/ha (N100), 200 kg/ha (N200) and four levels of potassium 0 K2O kg/ha (K0), 80 K2O kg/ha (K80), 160 K2O kg/ha (K160), 240 K2O kg /ha (K240) were used as treatments in randomized complete block design with three replications at Chitwan (Inner Terai) Nepal. Tomatoes at breaker stage were harvested from the field and 10 fruits from each treatment per replication were kept for physiological weight loss, color rating and shelf life in ambient condition (17.5±3 0C and 80.5±6.5 % RH). Fruit quality with respect to physicochemical properties like firmness, TSS, TA, pH and Vitamin C was assessed at the end of shelf life. Higher potassium levels hasten color development and increased TSS, firmness and vitamin C content. Physiological weight loss was greatly reduced and extended shelf life was achieved with 100 kg N/ha and 240 kg K2O/ha.

scholarly journals Effect of Salicylic Acid on Physico-chemical Attributes and Shelf Life of Tomato Fruits at Refrigerated Storage

2016 ◽  
Vol 7 (6) ◽  
pp. 1272-1278
Author(s):  
Debashis Mandal ◽  
◽  
Lalhlimpuii Pautu ◽  
Tridip Kumar Hazarika ◽  
Bhagwati Prasad Nautiyal ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Refrigerated Storage ◽  
Tomato Fruits ◽  
Physico Chemical ◽  
Chemical Attributes

scholarly journals Changes in the Ripening Characteristics and Shelf Life of Mango Fruits as Related to the Application of Coating Based on Cocoa Leaf Extracts

2019 ◽  
pp. 1-13
Author(s):  
Kouete Jarvin Ovaric ◽  
Phounzong-Tafre Eugène ◽  
Aghofack-Nguemezi Jean
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Soluble Solids Content ◽  
Inhibitory Effects ◽  
Leaf Extracts ◽  
Ripening Process ◽  
Solids Content ◽  
Β Carotene

The influence of edible coatings based on cocoa leaf extracts on the ripening of ''Belle-Dame'' mangoes has been evaluated, to contribute to the improvement of the shelf life of these fruits after harvest. There were overall treatment-independent decreases in the firmness and chlorophylls levels, and increases in total soluble solids content, water content, physiological weight loss and β-carotene concentration during the ripening of mango fruits. These variations were very rapid in control fruits, reflecting an accelerated ripening process that led to the senescence of these fruits from day 9 after harvest onwards. In treated fruits, variations of different parameters were slow with significant differences between the treated fruits and controls. These inhibitory effects of coatings resulted in a delay of the ripening process and consequently to a shift of the onset of senescence to 12 days after harvest. In addition to the extension of shelf life by three days, treatments of mango fruits by dipping them in solutions containing cocoa leaf extracts induced a higher accumulation of β-carotene in coated fruits as compared to controls, thereby enhancing the nutritional value of the former.

scholarly journals Physiological Studies on the Extension of Shelf-life of Tomato Fruits

1973 ◽  
Vol 42 (3) ◽  
pp. 288-293 ◽  
Author(s):  
Masutaro OKUBO ◽  
Katsu ISHII
Keyword(s):  
Shelf Life ◽  
Tomato Fruits ◽  
Physiological Studies

scholarly journals Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 119
Author(s):  
Ebtihal Yaqoob Khojah ◽  
Ahmed Noah Badr ◽  
Dalia Amin Mohamed ◽  
Adel Gabr Abdel-Razek
Keyword(s):  
Shelf Life ◽  
Fast Food ◽  
Inhibition Zone ◽  
Dual Function ◽  
Simulation Studies ◽  
Substitution Product ◽  
Barley Malt ◽  
Safety Features ◽  
By Products ◽  
Β Carotene

Food is the source from where a person obtains the body’s daily requirements. People’s current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitable substitution product to solve this issue. The present investigation aimed to produce a bar with a dual function: nutritional and long shelf life. Two materials were chosen to support the bar manufacturing regarding their bioactive contents, barley malt grass (BMG) and pomegranate byproducts (PBD). Chemical composition, antioxidant, and antimicrobial potency were measured. Β-carotene, vitamin C, and tocopherol were determined using HPLC apparatus. Extracts’ bio-safety against cell lines was determined, besides their enhancement against cell-death factors. Simulation experiments were designed to evaluate extracts’ impact to extend bar shelf life. Data represented the richness of essential minerals and fibers. Results of the FTIR reflected the existence of various active groups in the contents. Phenolic fractions of PBD are distinctive for their content of ellagic (39.21 ± 5.42 mg/kg), ferulic acid fractions (31.28 ± 4.07 mg/kg) which is a known with antifungal activity. Extracts and their mix (1:1) represented inhibition zone diameters that reach 15.1 ± 1.66 mm for bacteria and 23.81 ± 1.41 mm for fungi. Extracts were shown to have better safety against the cell line strain of hepatic HL-7702, with an elevation of a harmful dose of aflatoxin (IC50 304.5 µg/mL for PBD, IC50 381 µg/mL for BMG). Sensory evaluation of fortified bars reflected a preferable application of mix (1:1) due to color attributes and panelist evaluations, the same result recorded for simulation studies. The experiment recommended applying a mix (1:1) of BMG: PBD in addition to their extracts (200 mg/kg dough) for functional bar manufacturing with antifungal properties.

scholarly journals Cuticle Differences during Ripening of Normal and rin Tomato Fruits

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 825A-825
Author(s):  
A. Mendoza-Wilson ◽  
J. Siller ◽  
E. Bringas ◽  
J. Ojeda ◽  
J. M. Báez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mutant Gene ◽  
The Other ◽  
Physiological Changes ◽  
Epicuticular Waxes ◽  
Weight Changes ◽  
Tomato Fruits ◽  
Wide Range ◽  
Respiratory Behavior ◽  
Ripening Inhibitor

Ripening mutant gene rin (ripening inhibitor) in tomato inhibits, or greatly slows down, a wide range of processes related to ripening of the fruit, leading to a markedly extended shelf life. Although the use of films or coatings has been shown to retard ripening, the natural film that covers the fruit and delimits interchange with the environment, the cuticle, has not been well-characterized and related to ripening. The objective of this work was to characterize cuticle changes and establish their relationship with respiratory behavior. Turning tomato fruits with the gene rin, selection S-164 and normal tomato fruits were stored under marketing conditions (20C; 65% to 70% RH) to determine cuticular and physiological changes. Parameters evaluated were: cuticular weight changes (CW), permeability, soluble cuticular lipids (SCL), and epicuticular waxes (EW). In addition CO2 production was monitored every other day. Normal fruit increased in CW from 1.17 to 1.30 mg·/cm–2 and its EW from 11.49 to 24.49 μg·cm–2. On the other hand, rin tomatoes declined in CW and EW during storage. Both kind of fruits decreased their SCL content. Normal tomatoes exhibited the characteristic climacteric peak and showed an increase of cuticle permeability, while in rin tomatoes, these changes were not expressed.

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