Analysis of the effect magnet-pulse processing on the storage of tomato fruits

Abstract

The conducted studies were aimed at assessing the impact of tomato storage methods, taking into account the extension of their shelf life and preservation of nutritional value, using the example of two varieties. The shelf life of all varieties has been increased by magnetic pulse processing (MPP) of the fruits when stored in the unpackaged variant. As a result of the studies carried out, it was found that the processing of tomatoes with MPP and storage conditions had a significant impact on the physiological weight loss of tomatoes. The parameters of magnetic pulse processing in the course of experimental studies were magnetic induction - 5 mT, frequency 32 Hz. An increase in shelf life and significant changes in quality were observed in all tomato samples stored in the MPP container, while deterioration in quality was increased in vacuum-packed tomatoes. The best storage combination was MPP in a polystyrene container, which kept the tomato fruits up to 30 days. The performed studies confirmed the possibility of effective use of a low-frequency pulsed magnetic field with the selected parameters to increase the shelf life and preserve the biochemical composition of tomatoes.