ArticleJournal of food science and technology2012
Effects of preharvest treatment, disinfections, packaging and storage environment on quality of tomato.
Article in Journal of food science and technology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Improvement of postharvest quality, secondary metabolites, antioxidant activity and quality attributes ofSaudi journal of biological sciences · 2023Article
- Knowledge, attitude and practice of tomato retailers towards hygiene and food safety in Harar and Dire Dawa, Ethiopia.Food control · 2023Article
- Effect of Anolyte onFoods (Basel, Switzerland) · 2022Article
- A Novel Banana Mutant "Frontiers in plant science · 2021Article
- Effect of beeswax and chitosan treatments on quality and shelf life of selected mango (Heliyon · 2019Article
- Fruit Decay to Diseases: Can Induced Resistance and Priming Help?Plants (Basel, Switzerland) · 2018Review
- Assessment of banana fruit handling practices and associated fungal pathogens in Jimma town market, southwest Ethiopia.Food science & nutrition · 2018Article
- Evaluation of unexplored pomegranate cultivars for physicochemical characteristics and antioxidant activity.Journal of food science and technology · 2017Article
- Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process.Journal of food science and technology · 2014Article
- Effect of packaging materials on shelf life and quality of banana cultivars (Musa spp.).Journal of food science and technology · 2014Article
- Blanching, salting and sun drying of different pumpkin fruit slices.Journal of food science and technology · 2014Article
- Effect of packaging materials and storage environment on postharvest quality of papaya fruit.Journal of food science and technology · 2014Article
- Effect of 1-methylcyclopropene and calcium chloride treatments on quality maintenance of 'Lingwu Long' Jujube fruit.Journal of food science and technology · 2014Article
- Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce.Preventive nutrition and food science · 2012Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The major objective of this study was to explore the significance of an integrated agro technology in maintenance of postharvest quality of tomato. Preharvest ComCat® treated tomatoes and untreated controls were evaluated for changes in physiological, chemical, and microbiological quality during storage at 13 °C and room temperature (16.9-25.2 °C) and a relative humidity of 34-76%. Effects of disinfection coupled with packaging were evaluated. Physiological weight loss, total soluble solids, peroxidase activity and marketability were maintained better in anolyte disinfected tomatoes. At harvest, ComCat® treated tomatoes had lower pH, glucose and microbial populations, and higher total soluble solids, total titratable acids, sucrose, peroxidase activity than controls. The total soluble solids were better retained in ComCat® treated tomatoes than in control, while the sucrose and glucose contents remained lower after ripening. Peroxidase activities were lower in ripening ComCat® treated tomatoes, and difference in polygalactronase activity was only visible after 30 days. The microbial populations were lower in ComCat® treated fruit. Marketability of ComCat® treated tomatoes was better than that of the control. Integrated technology covering preharvest ComCat® application, disinfection with anolyte water and packaging combined with cold storage at 13 °C maintained the superior quality of tomato.
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Registered trials
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