Active packaging and quality characteristics of grape tomatoes

Abstract

One of the ways of preserving tomato fruits is the use of packaging that has the function of controlling or minimizing the degradation processes, allowing the fruits to maintain their quality characteristics until the consumers. This work aimed to evaluate the influence of packaging on shelf life, as well as on the preservation of quality attributes, bioactive compound content, and antioxidant activity of grape tomatoes. The experimental design was entirely randomized with 4 replications in a subdivided plot scheme, involving two packages (active packaging and PET packaging) and 5 storage times (0, 5, 10, 15, and 20 days). The following were evaluated: pH, total titratable acidity, total soluble solids, Ratio, firmness, instrumental color, fresh mass loss, lycopene, total phenolic compounds, vitamin C and antioxidant activity. The lycopene contents of the fruits packed in the active packaging increased (29.8 to 48.7 μg.100 g-1 in the 20-day storage period and decreased in the fruits packed in the PET packaging during this same period. There was degradation of vitamin C, whose mean contents in the stored fruits, regardless of the packaging varied from 21.4 to 15.9 mg.100 g-1 . The definition of the best packaging employed depends on the storage period submitted. For the preservation of lycopene mass the active packaging presented the best result.