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Physico-chemical changes in tomato with modified atmosphere storage and UV treatment

Identifieur interne : 001225 ( Main/Exploration ); précédent : 001224; suivant : 001226

Physico-chemical changes in tomato with modified atmosphere storage and UV treatment

Auteurs : R. Vunnam ; A. Hussain ; G. Nair ; R. Bandla ; Y. Gariepy ; D. J. Donnelly ; S. Kubow ; G. S. V. Raghavan

Source :

Journal of Food Science and Technology [ 0022-1155 ] ; 2012.

RBID : PMC:4152504

Abstract

Physico-chemical changes in ripe tomato (Lycopersicon esculentum Mill.) were analyzed on day 0 and 2 weeks after ultraviolet-C (UV-C) light treatment or modified atmosphere (MA) storage and combined UV-C + MA storage at 10 °C. Modified atmosphere packaging (MAP) film was used to create MA conditions. The tomatoes were evaluated for surface colour, mass loss, firmness, respiration rate, total soluble solids and antioxidant capacity. The tomatoes treated with UV-C and MA storage underwent least changes in their physico-chemical properties, indicating that combination of UV-C and MA storage was successful in retaining the attributes of the fresh product. The increase in antioxidant capacity of the tomatoes during UV-C treatment suggested that UV treatment during post harvest handling may be successfully combined with MA storage, resulting in a product with better nutritive value.

Url:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4152504

DOI: 10.1007/s13197-012-0690-3
PubMed: 25190870
PubMed Central: 4152504

Affiliations:

Le document en format XML

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<series><title level="j">Journal of Food Science and Technology</title>
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<front><div type="abstract" xml:lang="en"><p>Physico-chemical changes in ripe tomato (<italic>Lycopersicon esculentum</italic>
 Mill.) were analyzed on day 0 and 2 weeks after ultraviolet-C (UV-C) light treatment or modified atmosphere (MA) storage and combined UV-C + MA storage at 10 °C. Modified atmosphere packaging (MAP) film was used to create MA conditions. The tomatoes were evaluated for surface colour, mass loss, firmness, respiration rate, total soluble solids and antioxidant capacity. The tomatoes treated with UV-C and MA storage underwent least changes in their physico-chemical properties, indicating that combination of UV-C and MA storage was successful in retaining the attributes of the fresh product. The increase in antioxidant capacity of the tomatoes during UV-C treatment suggested that UV treatment during post harvest handling may be successfully combined with MA storage, resulting in a product with better nutritive value.</p>
</div>
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<affiliations><list></list>
<tree><noCountry><name sortKey="Bandla, R" sort="Bandla, R" uniqKey="Bandla R" first="R." last="Bandla">R. Bandla</name>
<name sortKey="Donnelly, D J" sort="Donnelly, D J" uniqKey="Donnelly D" first="D. J." last="Donnelly">D. J. Donnelly</name>
<name sortKey="Gariepy, Y" sort="Gariepy, Y" uniqKey="Gariepy Y" first="Y." last="Gariepy">Y. Gariepy</name>
<name sortKey="Hussain, A" sort="Hussain, A" uniqKey="Hussain A" first="A." last="Hussain">A. Hussain</name>
<name sortKey="Kubow, S" sort="Kubow, S" uniqKey="Kubow S" first="S." last="Kubow">S. Kubow</name>
<name sortKey="Nair, G" sort="Nair, G" uniqKey="Nair G" first="G." last="Nair">G. Nair</name>
<name sortKey="Raghavan, G S V" sort="Raghavan, G S V" uniqKey="Raghavan G" first="G. S. V." last="Raghavan">G. S. V. Raghavan</name>
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Physico-chemical changes in tomato with modified atmosphere storage and UV treatment

Physico-chemical changes in tomato with modified atmosphere storage and UV treatment

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