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

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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

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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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>

A. Hussain

<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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>

G. Nair

<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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>

R. Bandla

<affiliation><nlm:aff id="Aff3">Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada</nlm:aff>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>

Y. Gariepy

<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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>

D. J. Donnelly

<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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>

S. Kubow

<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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>

G. S. V. Raghavan

<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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>

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<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
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<author><name sortKey="Hussain, A" sort="Hussain, A" uniqKey="Hussain A" first="A." last="Hussain">A. Hussain</name>
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<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
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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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<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
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<author><name sortKey="Bandla, R" sort="Bandla, R" uniqKey="Bandla R" first="R." last="Bandla">R. Bandla</name>
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<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
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<author><name sortKey="Gariepy, Y" sort="Gariepy, Y" uniqKey="Gariepy Y" first="Y." last="Gariepy">Y. Gariepy</name>
<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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>
</author>
<author><name sortKey="Donnelly, D J" sort="Donnelly, D J" uniqKey="Donnelly D" first="D. J." last="Donnelly">D. J. Donnelly</name>
<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>
<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
</affiliation>
</author>
<author><name sortKey="Kubow, S" sort="Kubow, S" uniqKey="Kubow S" first="S." last="Kubow">S. Kubow</name>
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<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
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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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<wicri:noCountry code="subfield">H9X3V9 QC Canada</wicri:noCountry>
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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>
</front>
</TEI>
<pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
  <front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id>
<journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id>
<journal-title-group><journal-title>Journal of Food Science and Technology</journal-title>
</journal-title-group>
<issn pub-type="ppub">0022-1155</issn>
<issn pub-type="epub">0975-8402</issn>
<publisher><publisher-name>Springer India</publisher-name>
<publisher-loc>India</publisher-loc>
</publisher>
</journal-meta>
<article-meta><article-id pub-id-type="pmid">25190870</article-id>
<article-id pub-id-type="pmc">4152504</article-id>
<article-id pub-id-type="publisher-id">690</article-id>
<article-id pub-id-type="doi">10.1007/s13197-012-0690-3</article-id>
<article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject>
</subj-group>
</article-categories>
<title-group><article-title>Physico-chemical changes in tomato with modified atmosphere storage and UV treatment</article-title>
</title-group>
<contrib-group><contrib contrib-type="author"><name><surname>Vunnam</surname>
<given-names>R.</given-names>
</name>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author" corresp="yes"><name><surname>Hussain</surname>
<given-names>A.</given-names>
</name>
<address><email>abid.hussain@mail.mcgill.ca</email>
</address>
<xref ref-type="aff" rid="Aff2"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Nair</surname>
<given-names>G.</given-names>
</name>
<xref ref-type="aff" rid="Aff2"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Bandla</surname>
<given-names>R.</given-names>
</name>
<xref ref-type="aff" rid="Aff3"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Gariepy</surname>
<given-names>Y.</given-names>
</name>
<xref ref-type="aff" rid="Aff2"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Donnelly</surname>
<given-names>D. J.</given-names>
</name>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Kubow</surname>
<given-names>S.</given-names>
</name>
<xref ref-type="aff" rid="Aff4"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Raghavan</surname>
<given-names>G. S. V.</given-names>
</name>
<xref ref-type="aff" rid="Aff2"></xref>
</contrib>
<aff id="Aff1"><label></label>
Department of Plant Science, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada</aff>
<aff id="Aff2"><label></label>
Department of Bioresource Engineering, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada</aff>
<aff id="Aff3"><label></label>
Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada</aff>
<aff id="Aff4"><label></label>
School of Dietetics and Human Nutrition, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada</aff>
</contrib-group>
<pub-date pub-type="epub"><day>27</day>
<month>4</month>
<year>2012</year>
</pub-date>
<pub-date pub-type="ppub"><month>9</month>
<year>2014</year>
</pub-date>
<volume>51</volume>
<issue>9</issue>
<fpage>2106</fpage>
<lpage>2112</lpage>
<history><date date-type="rev-recd"><day>29</day>
<month>1</month>
<year>2012</year>
</date>
<date date-type="accepted"><day>28</day>
<month>3</month>
<year>2012</year>
</date>
</history>
<permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2012</copyright-statement>
</permissions>
<abstract id="Abs1"><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>
</abstract>
<kwd-group xml:lang="en"><title>Keywords</title>
<kwd>Cherry tomato</kwd>
<kwd>Modified atmosphere packaging/storage</kwd>
<kwd>Ultraviolet</kwd>
<kwd>Peak fresh bags®</kwd>
<kwd>Antioxidants</kwd>
<kwd>Respiration rate</kwd>
</kwd-group>
<custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name>
<meta-value>© Association of Food Scientists & Technologists (India) 2014</meta-value>
</custom-meta>
</custom-meta-group>
</article-meta>
</front>
</pmc>
</record>

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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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Abstract

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Le document en format XML

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