Storage behavior of tomato inside a zero energy cool chamber

Authors

  • M. P. Islam Postgraduate student
  • Tetsuo Morimoto Professor
  • Kenji Hatou Associate Professor

Keywords:

ZECC, tomato, fruit quality, storage time, hot water treatment, color development, firmness, Japan

Abstract

Tomato fruits were harvested at the middle-ripe stage and stored inside the “Zero energy cool chamber (ZECC)” which has a shelf-life of only about 7 days at ambient temperature (25°C). Storing tomato inside the ZECC could be a practical technique at farmer’s field to extend storage life by reducing the quality degradation. Physiological loss in weight (PLW) was faster for fruits held at ambient temperature. Weight loss during the storage at ambient temperature was 5.4%, but untreated fruits at ZECC over the same period showed at 2.6% loss. Although soluble solids increased over the storage period, there were no significant differences between ZECC and ambient temperature. However effect of hot water treatment on quality of tomatoes was clearly visible by increasing storage life up to 29 days. It reduced weight loss and decay, inhibited color development and maintained firmness of tomatoes but had no effect on total soluble solids content and pH level. Hot water treatment slightly reduced the mold growth of tomatoes stored inside ZECC.

Author Biographies

M. P. Islam, Postgraduate student

Student

Dept. of Bio-Mechanical Systems

Lab of Environmental Informatics and Control
Faculty of Agriculture
Ehime University, Matsuyama, Japan

 

Tetsuo Morimoto, Professor

Professor

Dept. of Bio-Mechanical Systems

Lab of Environmental Informatics and Control
Faculty of Agriculture
Ehime University, Matsuyama, Japan

 

Kenji Hatou, Associate Professor

Associate Professor

Dept. of Bio-Mechanical Systems

Lab of Environmental Informatics and Control
Faculty of Agriculture
Ehime University, Matsuyama, Japan

 

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Published

2012-12-19

Issue

Section

VI-Postharvest Technology and Process Engineering