Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature

Vanesa Olveira-Bouzas,Consuelo Pita-Calvo,Mª Lourdes Vázquez-Odériz,Mª Ángeles Romero-Rodríguez

doi:10.1016/j.foodchem.2021.130309

Vanesa Olveira-Bouzas, Consuelo Pita-Calvo + Show 2 more

Open Access

https://doi.org/10.1016/j.foodchem.2021.130309

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Journal: Food Chemistry	Publication Date: Jun 6, 2021
Citations: 36	License type: cc-by

Affiliation: University of Santiago de Compostela

Abstract

A modified atmosphere packaging (MAP) system in pallets was developed and its effect on physico-chemical and sensory characteristics and shelf-life of tomato was evaluated. Tomatoes were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Effects of the storage time and packaging were evaluated after 0, 7, 14, and 21 days of storage. The MAP system with pallets assessed, using a packaging atmosphere composition of 10% O2 - 10% CO2 and silica gel as an adsorbent, extended the shelf-life of the tomato stored at refrigeration temperature. MAP delayed color evolution and reduced the firmness loss, biosynthesis of lycopene, and decay rate of tomato. At the end of storage, 100% of the unpackaged samples showed spots while only 42.9% of MAP samples had them. In addition, the percentage of tomatoes with cracks and stretch marks was reduced from 42.9% (unpackaged tomatoes) to 14.3% (MAP tomatoes).

Highlights

Tomato (Lycopersicon esculentum Mill.) is widely grown and consumed around the world either as a fresh or as processed product such as canned tomatoes, sauce, juice, ketchup and soup (Domínguez, Lafuente, Hernandez-Munoz, & Gavara, 2016; Nincevic Grassino et al, 2020)
Tomato harvested was divided into two groups because fruits attained different stages of maturation, green and mature
High condensation of water vapor was observed inside the packaging bags covering the modified atmosphere packaging (MAP) pallets

Summary

Introduction

Tomato (Lycopersicon esculentum Mill.) is widely grown and consumed around the world either as a fresh or as processed product such as canned tomatoes, sauce, juice, ketchup and soup (Domínguez, Lafuente, Hernandez-Munoz, & Gavara, 2016; Nincevic Grassino et al, 2020). In addition to its nutritional quality, tomato contains various bioactive and anti oxidative compounds beneficial for human health, such as carotenoids, ascorbic acid (AA), and phenolic compounds. This vegetable is the main source of lycopene, which has the highest antioxidant activity among all the antioxidants in the diet. Lycopene is the most abundant carotenoid in tomato, representing more than 80% of the total content of carotenoids in fully red ripe tomato (Fagundes et al, 2015; Kaur & Bhatia, 2016)

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