Share

Keeping quality of fresh-cut tomato.

Author(s) : ARTÉS F., CONESA M. A., HERNÁNDEZ S., et al.

Type of article: Article

Summary

The effects of calcium chloride washings and passive or active modified atmosphere packaging (MAP) on the keeping quality of fresh-cup tomato (Lycopersicon esculentum Mill., cv. Durinta) were investigated. Fresh-cut tomatoes were washed in chlorinated water (0.7 mM) with and without CaCl2 (0.09 M). Slices were placed in plastic trays, sealed with perforated or non-polymeric films and stored at 2 and 10 °C. Firmness, colour, visual quality, aroma, texture, defects and overall quality were determined at harvest and after 7 and 10 days of storage. Soluble solids content (SSC), pH and titratable acidity were analyzed and a maturity index was designed. The best results were found during storage at 2 °C under active or passive MAP. Calcium chloride dips were useful only at 2 °C in maintaining quality of tomato slices held in the perforated film. Active MAP should be used for maintaining fresh-cut tomato when stored at 10 °C.

Details

  • Original title: Keeping quality of fresh-cut tomato.
  • Record ID : 2000-2637
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 17 - n. 3
  • Publication date: 1999/11

Links


See other articles in this issue (1)
See the source

Indexing