30H-10 |
Effect of the post-harvesting treatment on the change of color and the firmness of “Margariteño” tomato (Lycopersicom esculentum, variety España) during storage |
O. CORZO1, N. Bracho2, M. Quijada3, and Y. Corzo3. (1) Dept. of Food Technology, Univ. de Oriente, Núcleo de Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Boca del Río, 3101, Venezuela, (2) Dept. of Statistics, Univ. de Oriente, Núcleo de Nueva Esparta, Escuela de Hoteleria y Turismo, Guatamare, 3101, Venezuela, (3) Venezuela Margariteño tomato (Lycopersicon esculentum, variety España) is very popular and well liked in Margarita Island, due to its special flavor, color and texture. This fruit is highly perishable and is usually consumed fresh. For this reason, it is necessary to find effective methods to preserve its quality and extend its shelf life. Our objective was to determine the changes in color and firmness of the fresh untreated tomato, tomatoes treated with a film of paraffin, or tomatoes individually packed in polyethylene bags and stored at refrigerated conditions. One hundred tomatoes were harvested 28 days after sowing, randomized and divided into three groups: Group 1. the tomatoes were treated with a paraffin wax in the apex, Group 2. the tomatoes were individually packed in polyethylene bags, and Group 3. untreated control tomatoes. Each group was further divided into sub-groups and stored at 9ºC or 30ºC. The firmness and the characteristics of color (L, a, b) at the apex, equatorial zone and peduncle, were determined initially and at three-day intervals for 18 days. A test of multiple ranges, according to LSD, indicated that the changes in color and firmness were significantly higher (p<0.05) in the control than those tomatoes treated with paraffin wax or those packed in polyethylene bags during storage at 30ºC. At 9ºC, the control, tomatoes treated with paraffin wax or packed in polyethylene bags showed minor change in color and firmness (p<0.05) than those stored at 30ºC, and no differences (p>0.05) were observed in color and firmness among control and treated samples at 9ºC. The color and firmness began to change at nine days and two days when tomatoes were stored at 9ºC and 30ºC respectively. The results of this study indicate that the optimum temperature to store Margariteño tomato is at 9ºC without any treatment.
Session 30H, Quality Assurance
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