scholarly journals Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

Coatings ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1445
Author(s):  
Mohammad Nurun Nabi Mazumder ◽  
Azizah Misran ◽  
Phebe Ding ◽  
Puteri Edaroyati Megat Wahab ◽  
Azhar Mohamad
Keyword(s):  
Calcium Chloride ◽  
Tomato Fruit ◽  
Storage Conditions ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Vegetable Crops ◽  
Ambient Conditions ◽  
Storage Duration ◽  
Tomato Fruits ◽  
Green Stage

Tomatoes are a good source of vitamins, minerals, antioxidants, and enzymes, which are beneficial to human health. They are one of the most commercially high-value vegetable crops that experience a huge postharvest loss after harvest. The present experiment is conducted to investigate the effect of different maturity stages (mature green, breaker, and half-ripe stage), pre- and post-harvest treatment with different concentrations (0.0%, 1.0%, 1.5%, and 2.0%, w/v) of calcium chloride (CaCl2) on the postharvest performance, antioxidant and enzymatic activity of lowland tomato fruits, stored at ambient temperature (28 ± 2  °C and 75 ± 5% RH). Tomato fruit of mature green stage treated with 2% CaCl2 significantly (p = 0.05) declined the ethylene production (15.53%), weight loss (16.43%), and delayed color development by slowly synthesizes the lycopene content as well as extended the shelf life. The maximum amount of total phenolic content (TPC) was demonstrated at the highest level of CaCl2 (2%) after 20 days of storage life at ambient conditions. The concentration of CaCl2 influenced the activity of different plant defense enzymes, and the higher doses of CaCl2 (2%) accelerated the activity of peroxidase (POD) (13%), polyphenol oxidase (POP) (7.3%), and phenylalanine ammonia-lyase (PAL) (8.5%) relative to that of the control samples. Therefore, the tomato producers and traders could extend the storage duration of tomato fruits by harvesting at the mature green stage and applying 2% CaCl2 in both pre-and postharvest at ambient storage conditions.

STUDIES OF THE TOMATO IN RELATION TO ITS STORAGE: II. THE EFFECTS OF ALTERED INTERNAL ATMOSPHERE UPON THE RESPIRATORY AND RIPENING BEHAVIOUR OF TOMATO FRUITS STORED AT 12.5 °C.

1941 ◽  
Vol 19c (12) ◽  
pp. 500-518 ◽  
Author(s):  
K. A. Clendenning
Keyword(s):  
Carbon Dioxide ◽  
Tomato Fruit ◽  
Colour Change ◽  
Tomato Fruits ◽  
Carbon Dioxide Output ◽  
Constant Rate ◽  
Yellow Orange ◽  
Softening Process ◽  
Green Stage ◽  
Second Peak

When a mature green tomato fruit is stored at 12.5 °C. either with or without its stem, the expected respiratory climacteric accompanies the colour change associated with ripening. When the stem is removed and the stem scar area is covered carefully with hot paraffin wax, the fruit thereafter ripens slowly with a low, relatively constant rate of carbon dioxide output. These characteristics are ascribed to "auto-gas" storage resulting from restricted diffusion at the stem scar. The effect of waxing is reversible within limits since removal of the artificial seal after one month has resulted in a return to normal ripening and respiratory behaviour.When yellowing, yellow orange, and full red fruits are stored either with or without their stems, they complete in storage those phases of the respiratory climacteric that had not been completed before detachment from the plant. The careful waxing of fruits picked at these stages of maturity inhibits further coloration and reduces the rate of carbon dioxide output to the same extent as in fruits waxed at the mature green stage. The respiratory drift of fruits picked and stored unwaxed at the early "growing green" stage is characterized by two distinct peaks. Such fruits eventually ripen and the second peak is associated with the colour change that accompanies ripening. Similar fruits stored with stem scars waxed fail to ripen before their pathological "death" and their respiration rate is reduced by the waxing treatment.When yellowing and yellow-orange fruits are waxed, they become soft and highly susceptible to fungal attack before their ripening coloration has been completed. To inhibit the softening process in stored tomatoes, it thus appears to be necessary to apply wax before ripening has commenced. Unwaxed fruits become highly susceptible to fungal wastage only after attaining full ripeness. Waxed fruits on the other hand are subject to fungal wastage when green or partially coloured as well as when fully ripened. This is attributed to the progress of softening in the absence of the usual colour change associated with ripening. Waxing of the stem scars does not act as a deterrent to storage moulds at the waxed area. The waxed tomato has been found to be subject to several physiological disorders the symptoms of which are described.

Effect of hyperbaric treatments on the quality attributes of tomato

2012 ◽  
Vol 92 (3) ◽  
pp. 541-551 ◽  
Author(s):  
Bernard Goyette ◽  
Clément Vigneault ◽  
Marie Thérèse Charles ◽  
Vijaya G. S. Raghavan
Keyword(s):  
Weight Loss ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Hyperbaric Treatment ◽  
Acid Ratio ◽  
Significant Difference

Goyette, B., Vigneault, C., Charles, M. T. and Raghavan, V. G. S. 2012. Effect of hyperbaric treatments on the quality attributes of tomato. Can. J. Plant Sci. 92: 541–551. An experimental hyperbaric system was conceptualized, designed and built to explore the effect of hyperbaric treatment on the quality attributes of tomato. Tomato fruits at the early breaker stage were subjected to hyperbaric pressures of 1, 3, 5, 7 or 9 atmabs for different durations (5, 10 or 15 d) at 13°C. The effect of hyperbaric treatment on postharvest quality of tomato fruit was evaluated with an emphasis on weight loss, firmness, color, titratable acidity (TA) and total soluble solids (TSS). Hyperbaric treated tomato fruit ripened more slowly and were characterized by lower respiration rate than fruits kept under ambient conditions. Significant differences in weight loss, color, lycopene concentration and firmness were found between hyperbaric treated and control tomato fruit. No significant difference was found in the sugar/acid ratio (TSS/TA).

scholarly journals Postharvest quality and brown rot incidence in plums treated with Ascophyllum nodosum extract

2020 ◽  
Vol 41 (3) ◽  
pp. 753
Author(s):  
Thayna Viencz ◽  
Ires Cristina Ribeiro Oliari ◽  
Ricardo Antonio Ayub ◽  
Cacilda Márcia Duarte Rios Faria ◽  
Renato Vasconcelos Botelho
Keyword(s):  
Brown Rot ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Ascophyllum Nodosum ◽  
Physicochemical Analysis ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Ambient Conditions ◽  
Control Effect ◽  
Cold Room

The use of extracts of algae in agriculture has been growing because of their benefits to plant development and production. The objective of this study was to evaluate the effects of Ascophyllum nodosum extract on the postharvest quality of ‘Irati’ and ‘Reubennel’ plums and on the incidence of brown rot. The treatments consisted of concentrations of 0, 0.1, 0.2, 0.3 and 0.4 mL L-1 of a commercial product containing algae extract (Algamare®) that were applied to the fruits by immersion. The fruits were then stored for 15 (cv. Irati) or 30 days (cv. Reubennel) at 2.5 °C and 90% RH and for two additional days at ambient conditions for further physicochemical analysis. A batch of ‘Reubennel’ plums was inoculated with Monilinia fructicola and kept for seven days in a cold room and an additional nine days at room temperature to evaluate the occurrence of brown rot. The postharvest application of the extract at a concentration of 0.4 mL L-1 altered some of the physicochemical characteristics of the fruit after storage; an increase in the total phenolic compound content and PG activity were observed in ‘Irati’ plums. Reubennel fruits had higher titratable acidity, a lower TSS/TA ratio, lower pulp firmness and higher PME activity. The most significant effect was observed with the application of A. nodosum extract at 0.4 mL L-1, which significantly reduced the incidence and severity of brown rot in the inoculated fruits and had a similar control effect as the application of the fungicide iprodione.

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 Effect of Potassium Permanganate on Colour and Textural Characteristics of Tomatoes at Ambient Temperature Storage

2021 ◽  
Vol 3 (2) ◽  
pp. 60-62
Author(s):  
Victor C. Wabali ◽  
Akpevwe Esiri
Keyword(s):  
Shelf Life ◽  
Potassium Permanganate ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Ambient Conditions ◽  
Plastic Container ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Acceptable Quality ◽  
Significant Difference

Mature unripe tomato fruits were evaluated to check the effectiveness of potassium permanganate on the quality parameters of colour and texture under ambient storage conditions in extending the shelf life of tomatoes. 50 g each of mature unripe tomato fruits were weighed into a plastic container containing different concentrations of potassium permanganate including control (2.5 ppm, 5.0 ppm, 7.5 ppm, 10.0 ppm, 12.5 ppm and 15.0 ppm). The experiment was laid out in a complete randomized design and replicated four times. A sensory evaluation of quality parameters of color and texture was carried out using a hedonic scale ranking. Results obtained were analyzed using analysis of variance and Least Significant Difference (LSD). Under ambient conditions, the tomatoes samples that were stored with a concentration of 5 ppm of KMnO4 showed a higher or acceptable quality in terms of colour and texture. In terms of shelf life, 7.5 ppm of KMnO4 under ambient conditions, kept the tomatoes in an acceptable quality for 11 days as shown in the result.

scholarly journals Effect of heat treatment with biopreparation on the quality of tomato fruit during storage

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 40-45
Author(s):  
Olesia Priss ◽  
Valentina Zhukova ◽  
Serhii Holiachuk ◽  
Tetiana Karman
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Tomato Fruit ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Biologically Active ◽  
Biological Product ◽  
Storage Duration ◽  
Tomato Fruits ◽  
Natural Substances

Tomato fruits are characterized by a high content of biologically active substances, which makes them an irreplaceable component of nutrition. However, tomatoes are perishable products and require additional measures to extend storage. One of the most problematic areas is the limited use of synthetic chemicals for processing fruit prior to storage. An alternative to them are natural exogenous preparations with antioxidant and disinfectant effects, which are environmentally friendly. However, the treatment of fruits with natural substances does not have sufficient efficiency in comparison with synthetic ones, which requires a combination with other post-harvest measures to increase cold stress. The object of research is the process of storing tomato fruits using heat treatment with a biological product. Numerous studies indicate the feasibility of using the processing of fruits with biological products to extend their storage duration. Standardized preparations based on bee products are of great interest. The research carried out in this work is aimed at extending the shelf life of tomato fruits while maintaining their quality by heat treatment of tomatoes with a solution of a biological product (tincture of the biomass of the larvae of the greater wax moth) before storage. In the course of the study, it was found that such treatment prolongs the shelf life of blank tomatoes up to 50 days, which is 40 % longer compared to the control. It has been proven that fruits treated with a biological product demonstrate a low level of metabolic processes. This is due to the fact that the proposed treatment slows down the rate of accumulation and degradation of sugars and organic acids. In particular, in fruits treated with a biological product, the sugar content is 8.8–10.6 % higher than in the control. The rate of decrease in the level of titratable acidity in the variants treated with the biological product is 15–19 % slower than in the control. The above results indicate the effectiveness of the use of a biological product for storing tomato fruits in comparison with similar measures.

scholarly journals Influence of ethephon on ripening and quality of winter tomato fruit harvested at different maturity stages

2016 ◽  
Vol 40 (4) ◽  
pp. 567-580 ◽  
Author(s):  
M Moniruzzaman ◽  
R Khatoon ◽  
MFB Hossain ◽  
MT Rahman ◽  
SN Alam
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Agricultural Research ◽  
Tomato Fruit ◽  
The United States ◽  
Research Centre ◽  
Tomato Fruits ◽  
Maturity Stages ◽  
Green Stage

An experiment taking tomato fruits (cv. BARI Tomato-14) of three maturity stages (mature green stage, breaker stage and half ripen stage) and four ethephon levels [control (distilled water spray), 500, 750 and 1000 ppm] was carried out at the laboratory of plant physiology section of Horticulture research centre, Bangladesh Agricultural Research Institute) during February 14, 2013 to February 27, 2012 to find out the suitable stage of fruit maturity for post harvest application of ethephon (ethrel) for tomato ripening. The source of ethrel was Spectrum (ethephon 39%) manufactured in the United States of America. Treatment with 500 - 1000 ppm ethephon hastened ripening of tomato by 4 days in mature green stage but by 2 and 4 days in breaker stage tomatoes when compared with control fruits. The highest value of rotting was shown by half ripen tomatoes. The 1000 ppm ethrel gave the maximum rotting irrespective of maturity stages. However, the maximum weight loss and shelf life were found in green mature tomatoes. The shelf life of tomato fruits of green mature and breaker stage tomatoes treated with 500 and 750 ppm was also high. The percentage of rotting and weight loss was increased with gradual advancement of time. The highest value of weight loss and shelf life was recorded in green mature tomatoes without ethephon and with 500 and 750 ppm ethephon treatment. The highest value of vitamin-C, TSS and titrable acidity were shown by half ripen and pH by green mature tomatoes at different days of storage. The ethephon concentration of 750 ppm the gave maximum vitamin-C at 6 and 9 days of storage but 1000 ppm gave the maximum TSS% followed by 750 ppm ethephon. The ethephon @ 750 ppm produced the maximum TSS at 9 day of storage in mature green tomatoes but in breaker and half ripen stage tomatoes 750 ppm ethephon gave TSS identical to 1000 ppm at different days of storage. The residue level of ethrel in tomato fruits treated with all ethephon concentrations at 3 and 5 days of storage was below 2 mg/kg which is safe for human health. Therefore, treated tomatoes should be consumed after 3 days of ethephon application.Bangladesh J. Agril. Res. 40(4): 567-580, December 2015

scholarly journals Influence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab (Venturia inaequalis)-Resistant Apple Cultivars

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Moises Zucoloto ◽  
Kang-Mo Ku ◽  
Moo Jung Kim ◽  
Mosbah M. Kushad
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Venturia Inaequalis ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Storage Duration ◽  
Resistant Cultivars ◽  
Golden Delicious

Scab (Venturia inaequalis) is a very serious disease for apples causing up to 80% of loss in yield but there are only a few studies on postharvest quality of scab-resistant cultivars. In this study we evaluated the effect of 1-methylcyclopropene (1-MCP) on fruit quality, total phenolic content, and antioxidant capacity after storage of four scab-resistant cultivars and compared to a standard cultivar, “Golden Delicious.” In general, ethylene production and respiration rates significantly differed among cultivars, between control and 1-MCP-treated fruits, and between storage duration regimes. 1-MCP treatment retarded fruit softening and lowered juice pH but storage effect on soluble solids and acidity depended on cultivar and 1-MCP treatment. Total phenolic content was significantly affected by storage duration and 1-MCP treatment. Antioxidant capacity of the four scab-resistant cultivars was either similar to or significantly higher than that of “Golden Delicious” with the 1-MCP-treated fruits having significantly higher antioxidant capacity than the nontreated fruits after storage. Our results clearly show that the quality of four scab-resistant cultivars was comparable to that of “Golden Delicious” and 1-MCP effect differed among cultivars. These differences need to be considered in developing storage regime to minimize quality deterioration during long-term storage.

scholarly journals Effectiveness of Different Storage Conditions and Sanitizers of the Post Harvest Performance of Sweet Pepper (Capsicum annum L.) in Chitwan District, Nepal

2020 ◽  
Vol 14 (1) ◽  
pp. 21-32
Author(s):  
Santosh Kalauni ◽  
Kalyani Mishra Tripathi ◽  
Arjun Kumar Shrestha ◽  
Bishal Shrestha
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Sodium Hypochlorite ◽  
Block Design ◽  
Aloe Vera ◽  
Sweet Pepper ◽  
Storage Conditions ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Extract

To investigate the effectiveness of different Storage conditions and Sanitizer treatments on the postharvest performance of the fruits of Sweet pepper var. California Wonder, an experiment was laid out in two factorial Randomized Complete Block Design (RCBD) with three replications. Fruits subjected to Sanitizer treatments viz Sodium hypochlorite @ 0.02%, Calcinated calcium @ 0.1%, Neem extract @10%, Aloe vera @10% and Control were stored under Evaporative Cooling (EC) and Ambient conditions. Observations were recorded for Physiological loss in weight (PLW), Total soluble solid (TSS), Titratable acidity (TA), Vitamin C, Spoilage percentage and Shelf life of the fruits. At the end of the shelf life, the main effects of Storage conditions and Sanitizers were found significant for PLW, Spoilage percentage, TSS, Vitamin C and Shelf life. The lowest PLW (13.19%) was observed in the fruits stored in EC condition compared to the fruits kept in Ambient storage (21.61%). EC storage showed the lowest Spoilage percentage (41.1%), the longest Shelf life (13.8 days), the highest TSS (3.16°Brix) and Vitamin C (53.7 mg/100g). Among the Sanitizers, the lowest PLW (14.69%) and Spoilage percentage (37.5%) were recorded in the treatment of Sodium hypochlorite followed by Aloe vera solution. Likewise, the highest TSS (3.63°Brix), Vitamin C (52.8 mg/100 g) and the longest Shelf life (13.33 days) were recorded under the treatment of Aloe vera solution. The treatment combination of EC storage and Sodium hypochlorite exhibited the lowest PLW on 9th day (11.05%) of storage. The results suggest that the postharvest quality and shelf life of sweet pepper can be extended by storing the sweet pepper fruits in energy efficient EC storage after the application of Sanitizers viz. Sodium hypochlorite and Aloe vera.

scholarly journals The effect of in vitro enzyme digestion on antioxidant and anticholinesterase potential of tomato (Lycopersicum esculentum) fruit and two commercially processed tomato pastes

2020 ◽  
Vol 9 ◽  
Author(s):  
Sule O. Salawu ◽  
Olatunde F. Faloye ◽  
Bukola B. Ola-Salawu ◽  
Akintunde A. Akindahunsi
Keyword(s):  
Phenolic Content ◽  
Tomato Fruit ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Gastrointestinal Digestion ◽  
Tomato Fruits ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Tomato is a horticultural crop of interest, that is widely consumed fresh or as processed products. The present investigation was to evaluate the antioxidant indices (total phenolic content, flavonoid content, ferric reducing antioxidant power, radical scavenging activities, inhibitory action against lipid oxidation) and anti-cholinesterase action (acetylcholinesterase and butyrylcholinesterase) of tomato fruits (ripe and unripe) and  pastes (paste 2 and paste 1) after simulated gastrointestinal digestion. The total phenolic content (mg/g GAE) of the In vitro digested tomato fruits and pastes showed higher values (ripe tomato: 61.08; tomato paste1: 56.02; tomato paste 2: 60.36; unripe tomato: 38.97) than the ethanolic extracts, with digested ripe tomato ranking higher. Similar results were also obtained for total flavonoid content, ferric reducing antioxidant power, and the radical scavenging activities (DPPH*, ABTS˙+, NO*, OH*), with the in vitro digested samples ranking high. The ability of the enzyme digested and ethanolic extracts of tomato fruits and pastes to inhibit iron and sodium nitroprusside induced lipid oxidation in rat’s liver and brain homogenate increased in a concentration dependent manner, with the enzyme digested tomato fruits and pastes ranking high. Similarly, the ability of the in vitro digested tomato fruit and pastes to enhance activities of the antioxidant enzymes (GPx, GSH, SOD and Catalase) and to inhibit the formation of cholinesterases ranked high. The result of this investigation showed that the studied tomato fruit and pastes possess antioxidant and anti-cholinesterase activities that would be bio-available after the gastrointestinal digestion and by implication could be harnessed as functional food.

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