Physico-chemical changes in tomato with modified atmosphere storage and UV treatment
Identifieur interne : 001824 ( Ncbi/Curation ); précédent : 001823; suivant : 001825Physico-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. RaghavanSource :
- Journal of Food Science and Technology [ 0022-1155 ] ; 2012.
Abstract
Physico-chemical changes in ripe tomato (
Url:
DOI: 10.1007/s13197-012-0690-3
PubMed: 25190870
PubMed Central: 4152504
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R. Vunnam<affiliation><nlm:aff id="Aff1">Department of Plant Science, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada</nlm:aff>
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<affiliation><nlm:aff id="Aff2">Department of Bioresource Engineering, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada</nlm:aff>
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<affiliation><nlm:aff id="Aff4">School of Dietetics and Human Nutrition, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada</nlm:aff>
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<author><name sortKey="Nair, G" sort="Nair, G" uniqKey="Nair G" first="G." last="Nair">G. Nair</name>
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<author><name sortKey="Kubow, S" sort="Kubow, S" uniqKey="Kubow S" first="S." last="Kubow">S. Kubow</name>
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<author><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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<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>
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