Effects of packaging materials following ethanol and benomyl treatments on chemical and microbiological changes in tomato (Lycopersicon esculentum) fruits

Abstract

AbstractThe effects of various post‐harvest treatments on chemical changes, microbiological quality and occurrence of spoilage in ripe tomatoes (Lycopersicon esculentum L) were investigated. Fruits were pretreated in 70% ethanol or 0.2% benomyl before being packaged in low density polyethylene (LDPE), high density polyethylene (HDPE) or raffia palm basket. Fruit was stored at 27–32°C for up to 16 days. Control fruits (without pretreatment or packaging) showed the highest increase in pH; basket‐packaged fruits were erratic but LDPE‐ and HDPE‐packaged fruits showed gradual increases. Changes in titratable acidity were the inverse of those in pH. Among packagings, LDPE most effectively maintained total soluble solids (TSS) as compared with basket‐packaged fruits, and the control showed the lowest TSS. Of the pretreatments, benomyl‐treated fruits retained higher TSS. Aspergillus spp, Penicillium spp, Pseudomonas spp and Escherichia spp occurred most commonly in control and basket‐packaged fruits, but Rhizopus spp and Leuconostoc spp predominantly occurred in LDPE‐ and HDPE‐packaged fruits. Microbial load was lowest in benomyl‐treated fruits followed by ethanol‐treated and control fruits. Spoilage was higher (53.1%) in ethanol‐treated than in benomyl‐treated (43.8%) fruits.