The effect of cultivar, maturity stage and storage environment on quality of tomatoes

Journal of Food Engineering

Volumn 87, Issue 4, 2008, Pages 467-478

  Getinet, H ^a   Seyoum, T ^a   Woldetsadik, K ^a  

^a HARAMAYA UNIVERSITY   (Ethiopia)

Author keywords

Cultivar; Evaporative cooling; Maturity stage; Multi layer cooling pad; Quality; Storage

Indexed keywords

ATMOSPHERIC HUMIDITY; CULTIVATION; EVAPORATIVE COOLING SYSTEMS; TEMPERATURE DISTRIBUTION;

CHEMICAL QUALITY; MATURITY STAGE; MULTI-LAYER COOLING PAD;

FOOD PROCESSING;

LYCOPERSICON ESCULENTUM;

EID: 40849126393     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.031     Document Type: Article

References (43)

1. Abushita A.A., Hebshi E.A., and Daood H.G. Determination of antioxidant vitamins in tomatoes. Food Chemistry 60 (1997) 207-212
2. Acedo A.L. Storage life of vegetables in simple evaporative coolers. Tropical Science 37 (1997) 169-175
3. Ahumada M., and Cantwell M. Postharvest studies on pepinodulce (Solanum muricatum): maturity at harvest and storage behavior. Postharvest Biology and Technology 81 (1996) 129-136
4. Alam, M., Rahman, M., Mamun, M., Ahmad, I., Islam, K., 2006. Enzyme activities in relation to sugar accumulation in tomato. In: Proceeding of Pakistan Academic Science, vol. 43(4), pp. 241-248.
5. AOAC, 1970. Official Methods of Analysis (12th ed). Association of Agricultural Chemists, Washington, DC, USA. 211 p.
6. Atta-Aly, M.A., Brecht, J.K., 1995. Effect of postharvest high temperature on tomato fruit ripening and quality. In: Ait-Oubahou, A., El-Otmani, M. (Eds.), Proceeding of the International Symposium "Postharvest Physiology, Pathology and Technologies for Horticultural Commodities: Recent Advances", Institute Agronomic et Veterinaire Hassan II, Agadir, Morocco, pp. 250-256.
7. Burdon J.N. Postharvest Physiology and Storage of Tropical and Subtropical Fruits (1997), Cab International, New York
8. Castro L.R., Vigneault C., Charles M.T., and Cortez L.A. Effect of cooling delay and cold-chain breakage on 'Santa Clara' tomato. Journal of Food Agriculture and Environment 3 (2005) 49-54
9. Davies J.N., and Maw G.A. Metabolism of citric and malic acids during ripening of tomato fruit. Journal of Science Food Agriculture 23 (1972) 969-979
10. EARO, 2000. Food Science and Postharvest Technology Research Strategy. Nazareth, Ethiopia.
11. Emery G.C., and Munger H.M. Effects of inherited differences in growth habit on fruit size and soluble solids in tomato. Journal of American Society Horticulture Science 95 (1970) 410-412
12. Frankel C.F., and Jen J.J. Tomatoes. In: Eskin A.M. (Ed). Quality and Preservation of Vegetables (1989), CRC, Florida 54-68
13. Garcia E., and Barrett D.M. Evaluation of processing tomatoes from two consecutive growing seasons: quality attributes peelability and yield. Journal of Food Processing and Preservation 30 (2006) 20-36
14. Georgelis, N., 2002. High fruit sugar characterization, inheritance and linkage of molecular markers in tomato. An M.Sc. Thesis. Presented to the School of Graduate Studies of Florida University, 81 p.
15. Giovanelli G., Lavelli V., Peri C., and Nobili S. Variation in ripening. Journal of Science and Food Agriculture 79 (1999) 1583-1588
16. Kader A.A., Zagory D., and Kerbel E.L. Modified atmosphere packaging of fruits and vegetables. CRC Review of Food Science and Nutrition 28 1 (1989) 1-30
17. Kaur C., Khurdiya D., Pal R., and Kapoor H. Effect of microwave heating and conventional processing on the nutritional qualities of tomato juice. Journal of Food Science and Technology 36 (1999) 331-333
18. Kebede E. Processing of horticultural produces in Ethiopia. Acta Horticulture 270 1 (1991) 270-301
19. Koca R., Hughes W., and Christianson L. Evaporative cooling pads-test procedures and evaluation. Applied Engineering in Agriculture 7 4 (1994) 485-490
20. Lemma, D., 2002. Research Experience and Production Prospects. EARO, Addis Ababa, Ethiopia. Research Report, 43.
21. Lurie S., and Klein J. Heat treatment on ripening apples: differential affect on physiology and biochemistry. Plant Physiology 78 (1990) 181-186
22. Maul E., Sargent S.A., Sims C.A., Baldwin E.A., and Balaban M.O. Tomato flavor and aroma quality as affected by storage temperature. Journal of Food Science 65 (2000) 1228-1237
23. Melkamu, M., 2005. Effect of different cultivation practices and influence of post-harvest treatment on the shelf life of tomato (Lycopersicon esculentum Mill.). An M.Sc. Thesis. Presented to the School of Graduate Studies of Alemaya University, 122 p.
24. Mohammed M., Wilson L.A., and Gomes P.L. Postharvest sensory and physiochemical attributes of processing and non-processing tomato cultivar. Journal of Food Quality 22 (1999) 167-182
25. Pal R.K., Roy S.K., and Srivastava S.S. Storage performance of Kinnow mandarins in evaporative cool chamber and ambient conditions. Journal of Food Science and Technology 34 3 (1997) 200-203
26. Rama M., and Narasimham P. Evaporation cooling of potatoes in small naturally ventilated chambers. Journal of Food Science and Technology 28 3 (1991) 145-148
27. Reina, L.C., 1990. Conservaçao pos-colheita de tomate (Lycopersiconesculentum Mill) da cultivar gigante Kada submetido a choque a frio e armazenado com filme de PVC. An M.Sc. Thesis. Presented to the School of Graduate Studies of Minas University.
28. Renquest A.R., and Reid J.B. Quality of processing tomato (Lycoperscion esculentum Mill.) fruit from four bloom dates in relation to optimal harvest timing. New Zealand Journal of Crop Horticulture Science 26 (1998) 161-168
29. Ryall A.L., and Pentzer W.T. Handling, Transpiration and Storage of Fruits and Vegetables, Fruits and Tree Nuts. 2nd ed. (1982), AVI Publishing, Westport 25 p
30. Sakiyama R., and Stevens A. Organic acid accumulation in attached and detached tomato fruits. Journal of American Society Horticulture Science 101 (1976) 394-396
31. Saliba-Colombani V., Causse M., and Langlois D. Genetic analysis of organoleptic quality in fresh market tomato. 1. Mapping QTLs physical and chemical traits. Theory and Applied Genetics 102 (2001) 259-272
32. Salunkhe D.K., Bolin H.R., Reddy N.R., 1991. Storage, Processing, and Nutritional Quality of Fruits and Vegetables (2nd ed.), vol. I. Fresh Fruits and Vegetables, 365 p.
33. Salunkhe D.K., Jadhav S.J., and Yu M.H. Quality and nutritional composition of tomato fruit as influenced by certain biochemical and physiological changes. Qualitasplantarum 24 (1974) 85-113
34. Seyoum, S. 2002. The improvement of the shelf life of vegetables through pre- and post-harvest treatment. Dissertation, Ph.D. The University of Free State, South Africa, 270 p.
35. Seyoum T., and Woldetsadik K. Forced ventilation evaporative cooling: a case study on banana, papaya, orange, mandarin, and lemon. Tropical Agriculture Journal 81 3 (2004) 179-185
36. Tefera A., Seyoum T., and Woldetsadik K. Effect of disinfection, packaging, and storage environment on the shelf life of mango. Biosystems Engineering 96 2 (2007) 1537-1550
37. Thompson J.F., and Kasmire R.F. The concept of evaporative cooling. Journal of America Vegetable Grower 26 (1981) 43-46
38. Trejo E., and Cantwell M. Cherry Tomato Storage and Quality Evaluations. Research Summary Department of Vegetable Crops (1996), University of California, Davis 12p
39. USDA, 1991. U.S. Standards for Grades of Fresh Tomatoes. USDA, Agricultural Marketing Services, Washington, DC.
40. Wills R., Glasson M., Graham D., and Joyce D. Post-harvest. An introduction to the physiology and handling of fruit, vegetables and ornamentals. 4th ed. (1998), UNSW Press 213 p
41. Xie Y., BenZhong Z., and Yang X. Delay of postharvest ripening and senescence of tomato fruit through virus-induced LeACS2 gene silencing. Postharvest Biology and Technology 42 (2006) 8-15
42. Yeshida O., Nakagaua H., Ogura N., and Sato T. Effect of heat treatment on the development of polygalacturonase activity in tomato fruit during ripening. Plant Cell Physiology 25 3 (1984) 500-509
43. Žnidarcic D., and Pozrl T. Comparative study of quality changes in tomato cv. 'Malike' (Lycopersicon esculentum Mill.) whilst stored at different temperatures. Acta Agriculture 87 2 (2006) 235-243