Evaluation of Chemical, Biochemical and Microbiological Quality in Tomato Using Multivariate Analysis

Abstract Tomato quality is determined by metabolite content which is governed by post-harvest physiological changes. A 30-day full factorial experiment investigated pre-packaging, disinfection and storage temperatures on 18 different biochemical, microbiological, enzymatic and subjective quality attributes of tomato quality. Principal component analysis revealed associations among the variables such as PC1 (28.85%): coliform/enzymatic softening; PC2 (21.52%): free sugars/sweetness; and PC3 (18.20%): sucrose hydrolysis/microbial spoilage/defense metabolites. Discriminant analysis showed that some specific parameters were highly significant (P<0.001) in determining quality changes in relation to the washing procedures and storage temperature. The prominence of ascorbic acid was observed in the equations which discriminate mostly on the basis of microbial deterioration. Further works in this respect entail fine-tuning through model verification of the equations. Multivariate analysis techniques are, therefore, recommended in studies whereby understanding of the phenomenon driving the post-harvest system’s dynamics has to be understood through diverse interrelated metabolic parameters.

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Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

Food Science and Technology International ◽

10.1177/1082013210366779 ◽

2010 ◽

Vol 16 (3) ◽

pp. 259-265 ◽

Cited By ~ 3

Author(s):

I. Yilmaz ◽

M. Demirci

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Microbiological Quality ◽

Thiobarbituric Acid ◽

Quality Characteristics ◽

Modified Atmosphere ◽

Physicochemical Changes ◽

Negative Factors ◽

And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

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The effect of ionizing radiation and storage temperature on the post-harvest growth and some quality properties of mushrooms (Agaricus bisporus)

Acta Agrobotanica ◽

10.5586/aa.1986.019 ◽

2013 ◽

Vol 39 (2) ◽

pp. 207-219 ◽

Cited By ~ 1

Author(s):

Kryspina Śmierzchalska ◽

Elżbieta Wojniakiewicz

Keyword(s):

Ionizing Radiation ◽

Shelf Life ◽

Agaricus Bisporus ◽

Storage Temperature ◽

Stem Elongation ◽

Quality Properties ◽

Bacterial Diseases ◽

Post Harvest ◽

And Storage

The effects of a dose of 2.0 kGy (Co-60) and three ranges of storage temperature (0-4°C, 9-11°C, 18-19°C) on increasing the shelf-life and some quality properties of the mushrooms were investigated. The retardation of mushroom growth and ageing by ionizing radiation was estimated by measurements of the cap diameter, stem elongation, cap opening and discoloration of cap surface. The control of fungal and bacterial diseases was also evaluated. The effect of lower doses, 0.5 and 1.0 kGy, was compared at the storage temperature of 10°C. The irradiation of mushrooms soon after harvest and storage at temperatures of 10 and 16°C allowed the retention of quality and increased the shelf-life to 8 days; at 18-19°C to 6 days.

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Effects of Temperature and Packaging Types on Ergosterol and Howard Mold Count Values of Tomato Paste during Storage

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-215 ◽

2014 ◽

Vol 77 (3) ◽

pp. 499-503

Author(s):

RACI EKİNCİ ◽

ÇTIN KADAKAL ◽

MUSTAFA OTAĞ

Keyword(s):

High Performance ◽

Quality Evaluation ◽

Storage Temperature ◽

Microbiological Quality ◽

Tomato Paste ◽

Effects Of Temperature ◽

And Storage ◽

Storage Temperatures ◽

Mold Count

The objective of the present study was to investigate the effects of temperature and packaging on ergosterol and Howard mold count (HMC) changes of tomato paste during storage. The other purpose of this study was to determine whether the measurement of ergosterol stability in tomato paste can be useful for the assessment of microbiological quality of tomato paste as related to the storage temperature (4, 20, 28, or 37°C) and time. Ergosterol analysis was done by using high-performance liquid chromatography. Tomato paste samples were packaged in either aseptic bags or tin boxes and stored at 4, 20, 28, or 37°C for a period of 10 months. The detection limit of ergosterol was 0.1 mg/kg. Measurements showed that packaging and storage temperatures of 28 and 37°C have a considerable influence on ergosterol and HMC changes in the product. The poor precision of the “percentage of discarded fruits” and HMC methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. This article reports the data from what we believe to be the first survey for the influence of storage temperature and packaging material on ergosterol and HMC changes of tomato paste during storage.

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