Effect of heat treatment and controlled atmosphere on quality of fresh-cut tomatoes.

Abstract

Fresh-cut tomato fruits at pink stage of ripening were heat treated at 35°C for 6 hr and were stored in perforated polyethylene packages at 2°C in air or controlled atmosphere (2.5% O 2 and 5% CO 2 ) for six or twelve days. Weight loss, chlorophyll and lycopene contents, seed discoloration, fungal infection, total soluble solids content, titratable acidity, sugar/acid ratio, pH, taste, firmness, ascorbic acid content, rate of respiration and ethylene production, and electrolyte leakage were evaluated after each storage period. Heat-treated slices had greater weight loss, minimum seed discoloration, less chlorophyll, higher total soluble solids and ascorbic acid content, better taste, and lower rates of respiration and ethylene production, lower titratable acidity content, and higher electrolyte leakage than unheated slices. The overall quality of controlled atmosphere-stored slices was better than that of air-stored slices. Prolonged storage resulted in increased weight loss, seed discoloration, pH, titratable acidity, rate of respiration and off-flavor, lower chlorophyll and lycopene content, and lower total soluble solids, sugar/acid ratio, and ascorbic acid content.