scholarly journals Effect of hydrogen peroxide (H2O2) treatment on physicochemical characteristics of tomato fruits during post-harvest storage

2019 ◽  
pp. 798-802 ◽  
Author(s):  
Mohamed S. AL-Saikhan ◽  
Tarek A. Shalaby
Keyword(s):  
Hydrogen Peroxide ◽  
Room Temperature ◽  
Storage Temperature ◽  
Disease Incidence ◽  
Tomato Fruit ◽  
Ascorbic Acid Content ◽  
Control Treatment ◽  
Maturity Stage ◽  
H2o2 Treatment ◽  
Tomato Fruits

Tomato is a perishable vegetable crop and it faces several problems during marketing and storage. Postharvest losses during storage of tomato fruits are mainly due to decay. In this study, the effect of postharvest application of hydrogen peroxide on quality and decay of tomato fruits during storage under two storage temperatures (10 ºC and 20 ºC) was studied. Tomato fruits (Red rose cv.) at light red maturity stage were dipped in a solution of hydrogen peroxide (0, 5 and 15 mM) for 30 min, then air-dried at room temperature and stored at room temperature (20ºC) for three weeks in fridge (10ºC) for 4 weeks. A factorial (3 x 2) complete randomized design with three replications was used. The results showed that Hydrogen peroxide treatments reduced weight loss and disease incidence percentage of fruits compared with control treatment (0 mM hydrogen peroxide). Moreover, hydrogen peroxide treatments had slight effect on fruit firmness. Regarding TSS% and ascorbic acid content, there were no significant differences among treatments. In addition, storage temperature affected tomato fruit quality during storage time. Therefore, the use of hydrogen peroxide in postharvest treatments is useful to keep quality of tomato fruits under storage conditions.

scholarly journals Effectiveness of Chemical and Thermal Treatments on Control Rhizopus Stolonifer Fruit Infection Comparing Tomato Cultivars with Different Sensitivities to Cracking

2019 ◽  
Vol 16 (15) ◽  
pp. 2754 ◽  
Author(s):  
Alfaro-Sifuentes ◽  
Juan ◽  
Meca ◽  
Elorrieta ◽  
Valenzuela
Keyword(s):  
Hydrogen Peroxide ◽  
Tomato Fruit ◽  
Control Sample ◽  
Hot Water ◽  
Economic Losses ◽  
Rhizopus Stolonifer ◽  
Tomato Fruits ◽  
Horticultural Crops ◽  
Tomato Yield ◽  
Fruit Cracking

Tomatoes are among the most important horticultural crops; however, it is estimated that 30% of tomato yield is lost due to postharvest rot due to Rhizopus stolonifer, a fungus which requires lesions to initiate the infectious process. Tomato fruit cracking is a physiopathy which causes significant economic losses, since cracking is the door used by the fungus. In this experiment, 14 cultivars of tomato of different types were used. Fruit sampling was carried out in the middle of the crop cycle, coinciding with the peak of yield; then, the fruits were divided into two groups: one group was inoculated with Rhizopus in order to assess the effectiveness of washing, whilst the other was treated with sterile water. The fruits of each group were divided into lots to be treated with six washing treatments: dipping in hot water at 20, 40 and 60 °C for 20 s; the fruits were then sprayed with the following solutions: 0.6% of Hydrogen Peroxide 23% + Peracetic acid 15%; commercial bleach at 0.5% and 2% of Hydrogen Peroxide 50%. The control sample was not washed. The results show that there was an influence of cultivar on fruit cracking, which was strongly related with Rhizopus infection. Three cultivars were not susceptible to cracking, and therefore, were not sensitive to Rhizopus infection. The effectiveness of different washing treatments of tomato fruits depends on several factors; nonetheless, hot water treatment has been shown to be more effective than the use of chemical products such as commercial bleach or hydrogen peroxide. Another factor, the susceptibility of cultivars to cracking, determines the effectiveness of the washing treatment. The results provide an important basis for making decisions about the washing management of tomato fruits in packaging houses.

scholarly journals Valuation of α-Fe2O3@C20H38O11 NC Nano-cellulose Surface Coating on Ascorbic Acid Content of Solanum Lycopersicum Under Storage Conditions

2021 ◽  
Author(s):  
Geetika Guleria ◽  
Dhananjay K. Sharma ◽  
Shweta Thakur ◽  
Poonam Kumari ◽  
Mamta Shandilya ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Ascorbic Acid ◽  
Klebsiella Pneumoniae ◽  
Vitamin C ◽  
Room Temperature ◽  
Tomato Fruit ◽  
Coating Material ◽  
Tomato Fruits ◽  
Nano Coating ◽  
Nano Cellulose

Abstract Competence of synthesized α-Fe2O3@C20H38O11 NC nano-cellulose antimicrobial coating material and its real-time application to extend storage life of Tomato (Solanum lycopersicum) variety Solan Lalima (India) was studied. Fe2O3 NPs (nanoparticles) were synthesized using a hydrothermal method, and α-Fe2O3@C20H38O11 NC nanocomposite was developed and characterized using XRay Diffractions (XRD) and Scanning Electron Microscopy (SEM) techniques. α-Fe2O3@C20H38O11 NC nanocomposite, and CE (cellulose) were analysed for their antimicrobial activity against Klebsiella pneumoniae and Staphylococcus aureus bacteria. NC exhibit 11mm, 13mm zone of inhibition against Klebsiella pneumoniae and Staphylococcus aureus respectively. Tomato fruit samples coated with (5%) UC1A, UC2A, and (3%) UC1B, UC2B two different concentrations of α-Fe2O3@C20H38O11 NC nanocomposite and uncoated sample UC1, UC2 stored at room temperature (25±2 ºC) and refrigerator temperature (4 oC) respectively for ascorbic acid (vitamin C) analysis on days 0, 4, 8, 12 and 16. Our study revealed that a 3% concentration of α-Fe2O3@C20H38O11 NC nanocomposite material quite potent in maintaining quality aspects of the tomato fruit by no decline of vitamin C under refrigerator conditions up to 16th day. FTIR analysis of all samples was done to determine the functional groups present in tomato samples after storage. AAS (Atomic Absorption Spectrometer) was used to analyse the content of Fe, and Zn elements in tomato samples. This work revealed that the 3% α-Fe2O3@C20H38O11 NC nano-cellulose antimicrobial nano-coating had maintained the quality of the coated tomato fruits and retards microbial growth during storage time and helpful in increasing the shelf life of tomato under cold storage as well as at room temperature. Coating material had not any significant effect on micronutrients element concentrations in both temperature studies. Synthesised α-Fe2O3@C20H38O11 NC antimicrobial nano-coating material can be used effectively for long storage of tomato fruits and safe for dietary intake of human.

scholarly journals Variations in Non-enzymatic Antioxidants in Hisar Arun (Local) and Kashi Vishesh (Hybrid) Cultivars of Tomato Fruits Treated with H2O2 during storage periods

2018 ◽  
Vol 34 (4) ◽  
pp. 2152-2162
Author(s):  
Saumya Mishra ◽  
Veeru Prakash
Keyword(s):  
Storage Temperature ◽  
Total Phenol Content ◽  
Enzymatic Antioxidants ◽  
Storage Duration ◽  
H2o2 Treatment ◽  
Tomato Fruits ◽  
Local Cultivar ◽  
Lycopene Content ◽  
Storage Temperatures ◽  
Green Stage

Alterations in non-enzymatic antioxidants of tomato fruits of two cultivars (Kashi Vishesh: a local & Hisar Arun: a hybrid) during their storage were studied. Tomatoes, harvested at mature green, breaker, and mature red stages were treated with 1% and 4% solution of H2O2 and then kept at storage temperatures 5°C,10°C, and 15°C. Antioxidant activity, ascorbic acid, carotenoids, Lycopene and total phenol content were measured after every 7-day interval up to a total storage duration of 21 days. The recorded non-enzymatic characteristics shown an increase upto 14 days and then started declining irrespective of storage temperature and concentration of H2O2 treatment and maximum change was seen at15°C and 1% H2O2. On the other hand, lycopene content increased asymptotically at all maturity stages and at all storage temperatures which is suggestive of slowing ripening process. In conclusion, local cultivar, harvested at mature green stage, showed slowest increase rate in antioxidants activities when treated with 1% H2O2 and stored at 5°C.

scholarly journals Combining Chitosan and Vanillin to Retain Postharvest Quality of Tomato Fruit during Ambient Temperature Storage

Coatings ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1222
Author(s):  
Zahir Shah Safari ◽  
Phebe Ding ◽  
Jaafar Juju Nakasha ◽  
Siti Fairuz Yusoff
Keyword(s):  
Shelf Life ◽  
Disease Incidence ◽  
Tomato Fruit ◽  
Antioxidant Properties ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Postharvest Disease ◽  
Postharvest Diseases ◽  
Negative Effects

Tomato, being a climacteric crop, has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening, and senescence that trigger losses in quantity and quality. Chemicals are widely used to control postharvest disease. Inaptly, it leads to detrimental effects on human health, environment and it is leads to increased disease resistance. Chitosan and vanillin could be an alternative to disease control, maintain fruit quality, and prolong shelf life. The aim of this research was to evaluate the potential of chitosan and vanillin coating on the tomato fruit’s physicochemical quality during storage at 26 ± 2 °C/60 ± 5% relative humidity. Chitosan and vanillin in aqueous solutions i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin, and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating. The analysis was evaluated at 5-day intervals. The results revealed that 1.5% chitosan + 15 mM vanillin significantly reduced disease incidence and disease severity by 74.16% and 79%, respectively, as well delaying weight loss up to 90% and reducing changes in firmness, soluble solids concentration, and color score. These coatings also reduced the rate of respiration and the rate of ethylene production in comparison to the control and fruit treated with 0.5% chitosan + 10 mM vanillin. Furthermore, ascorbic acid content and the antioxidant properties of tomato were retained while shelf life was prolonged to 25 days without any negative effects on fruit postharvest quality.

scholarly journals Study of Several Stages of Maturity and Storage Temperature on Color Changes and Shelf Life of Mangosteen (Garcinia mangostana L.)

2019 ◽  
Vol 3 (1) ◽  
pp. 45
Author(s):  
Inanpi Hidayati Sumiasih ◽  
Roedhy Poerwanto ◽  
Darda Efendi
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Room Temperature ◽  
Storage Temperature ◽  
Export Market ◽  
Maturity Stage ◽  
Color Changes ◽  
Stage 4 ◽  
Stage 1 ◽  
And Storage

Color and freshness of mangosteen are important characters as benchmarks for consumers in the selection and purchase of mangosteen in the market. Color, freshness and shelf life of mangosteen are affected by the stage of maturity at harvest and the correct storage temperature. Information about the correct maturity stage for harvesting and storage temperature of mangosteen are needed by the mangosteen farmers, local merchant, and exporters as an effort to maintain the quality of fresh product. The objective of this research was to study the effect of several maturity stage at harvest and storage temperature to mangosteen color changes and shelf life during storage. The research used Completely Randomized Design of two factors. The first factor was the fruit maturity stage at harvest consisting of: Maturity Stage 1, 2, 3 and 4. The second factor was storage temperature of 15 oC and room temperature. The result of harvesting mangosteen at Maturity Stage 1 could maintain skin color longer than at Maturity Stage 2, 3, and 4. Mangosteens that were harvested at Maturity Stage 1 and 2, combined with storage temperature of 15 oC could maintain fruit quality up to 30 days after harvest and could be used for export market. While harvesting at Maturity Stage 3 could maintain fruit quality up to 25 days after harvest and Maturity Stage 4 up to 20 days after harvest. Harvesting at Maturity Stage 4 followed by 15 oC storage temperature and all Maturity stages combined with room temperature storage could be used for local market.Keyword: fruit color; horticultural commodities; queen of tropical fruits; shelf life 

scholarly journals 384 Modified-Atmosphere Packaging of Fresh Produce to Prevent Generation of Anaerobic Environments

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 510B-510
Author(s):  
Michael Wendorf ◽  
Nazir A. Mir ◽  
Randolph M. Beaudry
Keyword(s):  
Hydrogen Peroxide ◽  
Plant Tissue ◽  
Room Temperature ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Low Density Polyethylene ◽  
Modified Atmosphere ◽  
Low Density ◽  
Aerobic Conditions ◽  
Ambient Room Temperature

Broccoli tissue, ranging in weight from 7 to 21 g, was sealed in packages made from low-density polyethylene (LDPE) of various thickness and permeability to establish a range of O2 levels in the package headspace. A pouch containing either hydrogen peroxide (H2O2) or water as a control was also sealed in the package. For packages that developed anaerobic atmospheres, inclusion of H2O2 permitted the maintenance of aerobic conditions for up to 3 days at ambient room temperature. These results suggest that the plant tissue is able to actively metabolize the H2O2 vapor to generate O2, which will prevent the development of low-O2 conditions in packaged produce, even under conditions of elevated storage temperature.

scholarly journals Yield and nutraceutical quality of tomato fruits in organic substrates

2016 ◽  
Vol 4 (10) ◽  
pp. 169 ◽  
Author(s):  
Lilia Salas Pérez ◽  
José Luis García Hernández ◽  
Candido Márquez Hernández ◽  
Manuel Fortis Hernández ◽  
Josue Raymundo Estrada Arellano ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Fruit Yield ◽  
Organic Fertilizers ◽  
Control Treatment ◽  
Organic Substrates ◽  
Tomato Fruits ◽  
Lycopene Content

The objective of this study was to determine the proportion of sand, solarized manure, vermicompost and soil capable of increasing tomato fruit yield and lycopene content. The treatments were: T1: 80 % Sand- 20 % Vermicompost (SV), T2: 80 % Sand- 20 % Solarized manure (SSM1), T3: 80 % Sand - 20 % Pelite ?Steiner solution (SPSS), T4: 80 % Sand- 5 % Soil - 15 % Vermicompost (SSoV), T5: 85 % Sand - 15 % Solarized manure (SSM2) and T6: 80 % Sand - 5 % Soil - 15 % Solarized manure (SSoSM). The organic substrates T5, T4, T1 and the control (T3) obtained larger fruits and yields. The lycopene content in tomato fruits grown in the organic substrates was 26 % higher than that obtained in the control treatment. Organic fertilizers improve the nutraceutical quality of tomato fruits, without signi cantly degrading yield. 

scholarly journals Chlorophyll fluorescence for classification of tomato fruits by their maturity stage

2020 ◽  
Vol 193 ◽  
pp. 01065
Author(s):  
M. A. Abdelhamid ◽  
Yu. A. Sudnik ◽  
H. J. Alshinayyin ◽  
Fatma Shaaban
Keyword(s):  
Chlorophyll Fluorescence ◽  
Tomato Fruit ◽  
General Pattern ◽  
Fluorescence Induction ◽  
Chlorophyll Fluorescence Induction ◽  
Maturity Stage ◽  
Strong Positive Correlation ◽  
Tomato Fruits ◽  
Significant Difference

Classification of tomato fruit and control of post-harvest maturation based on the stage of maturity at harvesting, are necessary to ensure the highest possible quality and marketability of the final ripe product. A method of sorting tomatoes to assess the degree of their maturation based on the control of their chlorophyll fluorescence induction is proposed. Tomatoes (Black baron) at five different stages of maturity were used. Variance analysis (ANOVA) was performed and the Duncan’s mean values were compared at a significance level of p ≤0.05. In addition, the correlation between the chlorophyll fluorescence induction parameters and the maturity of the same fruit was carried out using the statistical software SPSS 20.0. The general pattern of fluorescence induction analysis was revealed; as the fruit matures, the value of both maximum fluorescence induction (Fm) and the coefficient of specific photosynthetic activity of tomatoes (Kf) decreases. Both Fm and Kf exhibited a statistically significant difference (p ≤0.05) between stages of maturity. A very strong negative correlation between slow chlorophyll fluorescence induction parameters (Fm and Kf) and maturity were observed. Moreover, there is a strong positive correlation between Fm and Kf. In conclusion, the slow induction of chlorophyll fluorescence is a good indicator of the degree of maturity of tomato fruits and the proposed method had better reflected the actual ripening process of fruit per maturity stage.

scholarly journals Pengaruh Suhu Penyimpanan Obat Kapsul Komersil Terhadap Organoleptik

2020 ◽  
Vol 2 (1) ◽  
pp. 10-17
Author(s):  
Venny Diah Ningsih
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Drug Product ◽  
Ascorbic Acid Content ◽  
Cold Temperature ◽  
Excessive Heat ◽  
Long Time

Medicinal products have quality standards or qualities that are very important to determine the therapeutic effect of a drug. One of the external factors that affect drug quality is temperature, because temperature can affect the instability of the quality of a drug product. This study aims to determine the effect of storage temperature of commercial capsule drugs on organoleptic. The research method uses a quantitative approach and experimental method by measuring the ascorbic acid content of the vitamin C tablet drug samples, with variations in temperature, namely cold (5°C), room temperature (27°C) and excessive heat (48°C) for a long time 180 minutes time. The results showed that temperature had a significant effect on the content of ascorbic acid in commercial vitamin C tablets with the results in sample I cold temperature (5°C) 101.2%, room temperature (27°C) 97.6% and overheating temperature (48°C). 90.5%. In sample II the cold temperature (5°C) was 101.8%, the room temperature (27°C) was 103.3% and the overheat temperature (48°C) was 95.3% after 180 minutes of storage.   Keywords: Temperature, Capsule Medicine, Organoleptic ABSTRAK   Mutu atau kualitas suatu produk obat merupakan faktor penting untuk mengetahui efek terapetik dari suatu obat. Salah satu faktor eksternal yang dapat mempengaruhi mutu obat adalah suhu karena dapat mempengaruhi ketidakstabilan sifat fisikakimia senyawa aktif dalam sediaan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan obat kapsul komersil terhadap organoleptik. Metode penelitian menggunakan pendekatan kuantitatif dan eksperimental dengan cara mengukur kadar asam askorbat dari sampel obat tablet vitamin C dengan variasi suhu yaitu dingin (5°C), suhu ruang (27°C) dan suhu panas berlebih (48°C) dengan lama waktu simpan 180 menit. Hasil penelitian menunjukkan bahwa suhu berpengaruh secara nyata terhadap kandungan asam askorbat dalam obat tablet vitamin C komersil dengan hasil pada sampel I suhu dingin (5°C) 101.2%, suhu ruang (27°C) 97.6% dan suhu panas berlebih (48°C) 90.5%. Pada sampel II suhu dingin (5°C) 101.8%, suhu ruang (27°C) 103.3% dan suhu panas berlebih (48°C) 95.3% setelah 180 menit penyimpanan.   Kata Kunci: Suhu, Obat Kapsul, Organoleptik

scholarly journals Color Changes and Antioxidant Content of Vine and Postharvest-ripened Tomato Fruits

HortScience ◽  
2010 ◽  
Vol 45 (3) ◽  
pp. 466-468 ◽  
Author(s):  
Zoltán Pék ◽  
Lajos Helyes ◽  
Andrea Lugasi
Keyword(s):  
Ascorbic Acid ◽  
Storage Temperature ◽  
De Novo ◽  
Tomato Fruit ◽  
Total Polyphenols ◽  
Tomato Fruits ◽  
Color Changes ◽  
Antioxidant Content ◽  
Tomato Fruit Ripening ◽  
Lycopene Content

Tomato fruit ripening is a complex, genetically programmed process that culminates in dramatic changes in texture, color, flavor, and aroma of the fruit flesh. The characteristic pigmentation of red ripe tomato fruit is the result of the de novo synthesis of carotenoids, mainly lycopene and β-carotene, which are associated with the change in fruit color from green to red as chloroplasts are transformed to chromoplasts. The aim of this study was to examine the effect of ripening conditions on color development and antioxidant content. Detached tomato fruit stored at 15 and 30 °C and vine-ripened fruits were studied to characterize the ripening process by Hue (°) index (CIELab color system), which is strongly influenced by the circumstances of ripening. Total polyphenols, ascorbic acid, and lycopene content of tomato fruits were analyzed at the end of the experiment. Changes in the color of fruit stored at 15 °C and vine-ripened fruit showed significantly higher a* compared with fruit stored at 30 °C. Storage temperature influenced positively ascorbic acid and negatively lycopene content, whereas total polyphenols did not show differences among the different ripening conditions.

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