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

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

Research output: Contribution to journalArticle

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.

Original languageEnglish (US)
Pages (from-to)2106-2112
Number of pages7
JournalJournal of Food Science and Technology
Volume51
Issue number9
DOIs
StatePublished - Jan 1 2014
Externally publishedYes

Keywords

  • Antioxidants
  • Cherry tomato
  • Modified atmosphere packaging/storage
  • Peak fresh bags®
  • Respiration rate
  • Ultraviolet

ASJC Scopus subject areas

  • Food Science

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  • Cite this

    Vunnam, R., Hussain, A., Nair, G., Bandla, R., Gariepy, Y., Donnelly, D. J., Kubow, S., & Raghavan, G. S. V. (2014). Physico-chemical changes in tomato with modified atmosphere storage and UV treatment. Journal of Food Science and Technology, 51(9), 2106-2112. https://doi.org/10.1007/s13197-012-0690-3