Abstract
Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.
Highlights
Tomato is one of the most freshly consumed climacteric fruits, playing significant role in human nutrition for its vitamins, minerals, lycopene, β-Carotene and other bioactive constituents [1] [2]
Before third week of storage, degree of maturity in refrigeration condition was lower than controlled atmosphere but at the end of storage period, it was slightly higher than observed in controlled atmosphere (Figure 2)
Shelf-life of fresh tomatoes could be extended in refrigeration condition, but only lowering the temperature was not very much effective to maintain storage quality
Summary
Tomato is one of the most freshly consumed climacteric fruits, playing significant role in human nutrition for its vitamins, minerals, lycopene, β-Carotene and other bioactive constituents [1] [2]. (2016) Development and Performance Study of Controlled Atmosphere for Fresh Tomato. This climacteric fruit is rich source of lycopene, which plays against freeradicals and different types of cancer [3]. In Bangladesh, tomatoes are consumed most in salad, sauce, pickles, chantey and other products. Tomato possesses short shelf-life, usually 8 - 12 days. Fruit quality attributes mainly size, shape, color and firmness greatly influence consumers acceptance during this short life span
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