A THESIS ONPHYSIOLOGICAL BASIS OF EXTENDING

SHELF LIFE IN TOMATO

BYKaaenaat Tanveer

M Tech(Food Technology)4th Semester

DEPT OF FOOD TECHNOLOGYFACULTY OF ENGG & INTERDISCIPLINARY SCIENCE

JAMIA HAMDARD

Contents

INTRODUCTION LITERATURE RIVIEW AIM & OBJECTIVES METHODOLOGY EXPERIMENTAL RESULTS DISCISSION FUTURE LINE OF WORK

INTRODUCTION

Tomato (Lycopersicum esculentum Mill) It belongs to the family solanaceae Originated in the peru-ecuador bolivia area of South America Earlier, tomatoes were thought to be poisonousGrown only as ornamental plantIt is considered as protective as well as productive food because of its special nutritive value It is used directly as raw vegetables in sandwiches, salads etc. Processed items of tomatoes are paste, puree, syrup, juice, ketchup, drinks etc.

It is rich source of lycopene, ascorbic acid, b-carotene and minerals

It also have two important anticarcinogenic and antioxidant property of lycopene and ascorbic acid

Lycopene have anticarcinogenic property protects against epithelial cancers

It contains a component P3 which prevents platelet clots and reduce heart disease and strokes

The production of tomato is109.44million tonnes from area of 4.04 million hectares

REVIEW OF LITERATURE

Physiological loss in weight Tomatoes stored at room temperature recorded

a maximum weight loss as compared to those packed in polyethylene bags due to higher rate of transpiration and water loss (Lingaiah, 1982).

Total Soluble solids Total soluble solids increased throughtout the

fruit development in tomato (Boe et al., 1967). Lycopene content Lycopene content of tomato fruit increasos with

the advancement of ripening (Hirota et al., 1982).

Respiration Storing of whole and fresh-cut tomatoes

in MAP at 2ºC significantly reduced the co2 production rates. The respiration rate of whole tomatoes at 2ºC was half as that at 10ºc and no chilling injury disorders were observed (Artes et al., 1999).

Polygalacturonase activity Low oxygen concentrations (2.5-

3.5%)diminished the accumulation of polygalacturonase proteins and depressed their isozymes in avocado fruits (kanellis et al., 1991).

Lycopene content Lycopene content of tomato fruit increasos with the advancement of ripening (Hirota et al., 1982). The

pigment changes during ripening is charactized by a loss of Chlorophyll and rapid accumulations of carotenoids, paticularly lycopene due to conversion of chloroplasts to chromoplasts (Hobson and Davies, 1971).

Ascorbic acid content Ascorbic acid content was higher in firm ripe tomato fruits but varied among the cultivars ranging between 18.44 to 23.28 mg/100 g. in soft ripe fruits, the ascorbic acid content decreased (16.48 to 21.72 mg/100g) in all

the cultivars (Singh et al., 1983).

Effect of packaging in tomato quality

Tomatoes harvested at breaker stage and packed in 300 gauge polyethylene bags with three vents recorded minimum changes in moisture, total soluble solids, acidity and sugars than the control fruits.

The organoleptic score was high in above acceptable limits for these fruits with a shell life of 42 days (Naik et al., 1993).

The best colour retention and firmness was noted in black polyethylene bags (badshah et al., 1997).

Effect of calcium chloride dips on tomato quality

The fruits treated with CaCl2(0.5%) + S(0.5%) showed the highest sugar, TSS and organoleptic ratings after the storage period (Bhartiya et al., 1998).

Calcium chloride treated cucumbers had a storage life of more than 14 days as compared to control (10 days). The fresh weight reductions were lower and inhibited the decrease in ascorbic acid content (known et al., 1999).

Effect of heat treatment on tomato quality.

Hot water dips (39 C for 90 min) of mature green cherry tomato fruits and subsequent storage in MAP substantially delayed the color development (Ali et al.,2004)

Avocado fruits heat treated in water at 30 oC for 60 min had reduced chilling injury and maintained best quality (Woolf, 1997)

AIM AND OBJECTIVES

To extend the of shelf life of tomato hybrid Lakshmi by employing various packaging and storage conditions with the following objective

To find out the effective packaging and storage condition to extend the shelf life in tomato

To investigate the physiological changes as influenced by different storage conditions and packaging material in tomato

To assign specific physiological reasons for deterioration in quality during extended storage in tomato

METHODLOGY

Experiment consisted of two storage conditions and eight

treatments Treatment details: Storage conditions (S) S1 Ambient storage (36 oC ) S2 Cold storage storage (4 oC) Treatments(T) T1 - Modified atmosphere packaging T2 -Low density polyethylene packaging T3 -High density polyethylene packaging T4 -Paper packaging T5 -Calcium chloride dip T6 -Hot water dpi at 39 oC for 90 min T7 -Hot air treatment at 34 oC for 24 hr T8 -Control

Treatment Imposition Packaging treatments For MAP tretment the bags were sealed and made airtight For LDPE and HDPE treatment the bags were perforated and

fruits were stored in these perforated bags. For paper packaging individual fruits were wrapped in single

layer newspaper Calcium chloride treatment Fruits were dipped inchlorinated water (0.7 mM) for 1 min

followed by dipping inCaCl2 ( 1% for 1 min ) Heat treatments Fruits were dipped in hot water at 39 oC for 90 min Fruits exposed to hot air at 34 oC for 24 hr Control Fruits as harvested from the field stored in ambient

atmosphere (36oC) And cold atmosphere (4 oC)

OBSERVATION Physiological loss in weight (PLW) For determining physiological loss in weight the formula is: = Initial fruit weight - Final fruit weight *100 Initial fruit weight pH The filtrate of tomato was used for measuring the pH using pH meter

Total soluble solids Detemined by Erma hand refractometer (0-32) A drop was used to record the TSS and expressed as degree Brix Titrable acidity Acidity was expressed and computed as percent citric acid % acid = Titre value * N * m.eq. of acid *100 Volume of sample ( Milli-equivalent weight of citric acid= 0.06404 )

Ascorbic acid content Calculation was done by the formula Ascorbic acid content = Titre value * dye value * volume made up *

100 (mg/100g fr. Wt) Aliquot taken* weight of sample

Lycopene content Calculation was done by the formula given by Ranganna(1977) Lycopene content = 3.12206 * OD of sample * volume made up *

Dilution (mg/100 g fr. Wt) Weight of sample * 1000

Respiration rate This was measured with a gas chromatograph (Nucon Series 5700) = Vfree * change in CO2/ 100 mass * time Vfree = V of container- V of fruit change in CO2 = final CO2 concentration - initial CO2

concentration 100

Polygalacturonase activity A unit of polygalacturonase activity was defined as the amount

of enzyme that catalyses the formation of one micromole of reducing groups in one hour at 37 oC

Organoleptic evaluation This evaluation was carried for color, texture, aroma and over all

acceptance of fruits Modified score card mentioned by Jagadeesh (1994) is below :

Score

Color Texture Aroma

4 25% characteristics color development

Very firm Excellent

3 50% characteristics color development

Firm Good

2 75% characteristics color development

Fair Fair

1 100% characteristicsColor development

Excessively soft

Poor

Shelf life Lot of fruit which showed symptoms of shrinkage or

spoilage were considered to reach the end of shelf life Fruits of cold storage showed longer shelf life as

compared to the ambient starage

EXPERIMENTAL RESULTS

Table 1. Influence of post harvest treatments and storage conditions on physiological loss in weight (%) in tomato hybrid (Lakshmi) at 7, 14 ,21 and 28 days of storage

T

7

Days

14 Days

21

Days

28

Days

Ambient

cold Ambient cold Ambient

cold Ambient

cold

T1 MAP 1.15 0.31 2.67 0.75 3.56 1.62 4.65 1.73

T2-LDPE 6.10 1.84 12.48 3.58 17.26 5.55 19.58 6.76

T3-HDPE 4.65 1.64 10.17 2.85 13.75 4.68 17.39 5.55

T4-PP 7.30 3.10 13.25 6.57 15.60 8.17 19.66 10.36

T5-CaCl2 5.37 1.62 8.64 3.14 12.55 5.90 16.55 7.74

T6-HW 7.77 2.53 14.23 4.47 19.35 7.25 22.24 8.38

T7-HA 8.28 3.15 14.73 5.72 19.68 6.86 22.89 8.43

T8-control

8.69 3.48 15.75 6.87 21.71 9.37 23.93 11.62

Table 2. Influence of post harvest treatments and storage conditions on pH in tomato hybrid (Lakshmi) at 7 , 14 , 21 and 28 days of storage

T

7

Days

14

Days

21

Days

28

Days

Ambient cold Ambient cold Ambient cold Ambient cold

T1-MAP 3.91 3.90 4.02 4.00 4.12 4.10 4.15 4.14

T2-LDPE 3.87 3.91 4.04 4.06 4.14 4.13 4.22 4.19

T3-HDPE 3.88 3.89 4.03 4.04 4.12 4.12 4.20 4.18

T4-PP 3.84 3.86 4.05 4.06 4.16 4.15 4.24 4.21

T5-CaCl2 3.81 3.85 4.03 4.05 4.15 4.14 4.20 4.19

T6-HW 3.97 3.88 4.07 4.06 4.14 4.13 4.23 4.21

T7-HA 3.88 3.90 4.05 4.06 4.15 4.13 4.25 4.22

T8-control 3.86 3.88 4.09 4.05 4.18 4.15 4.20 4.17

Table 3. Influence of post harvest treatments and storage conditions on TSS (o Brix) in tomato hybrid (Lakshmi) at 7 ,14 ,21 and 28 days of storage

T 7

Days

14

Days

21

Days

28

Days

Ambient

cold Ambient cold Ambient cold Ambient

cold

T1-MAP 4.17 4.11 4.41 4.37 5.11 5.01 5.24 5.14

T2-LDPE 4.31 4.24 4.57 4.54 5.17 5.14 5.34 5.31

T3-HDPE 4.24 4.14 4.44 4.47 5.14 5.07 5.31 5.24

T4-PP 4.27 4.21 4.61 4.67 5.24 5.11 5.41 5.34

T5-CaCl2

4.21 4.14 4.54 4.51 5.21 5.11 5.34 5.34

T6-HW 4.21 4.31 4.51 4.61 5.24 5.14 5.37 5.41

T7-HA 4.34 4.17 4.64 4.57 6.27 5.17 5.44 5.44

T8-control

4.37 4.34 4.74 4.71 5.31 5.24 5.54 5.57

Table 4. Influence of post harvest treatments and storage conditions on titratable acidity (%) in tomato hybrid (Lakshmi) at 7, 14 , and 14 days of storage

T 7

Days 14

Days 21

Days

28

Days

Ambient cold Ambient cold Ambient cold Ambient cold

T1-MAP 0.587 0.596 0.459 0.480 0.373 0.384 0.309 0.320

T2-LDPE 0.533 0.544 0.437 0.427 0.320 0.320 0.256 0.267

T3-HDPE 0.576 0.576 0.448 0.469 0.331 0.354 0.277 0.288

T4-PP 0.512 0.523 0.416 0.427 0.267 0.267 0.224 0.224

T5-CaCl2

0.576 0.565 0.437 0.448 0.309 0.341 0.256 0.288

T6-HW 0.565 0.544 0.427 0.437 0.309 0.299 0.245 0.267

T7-HA 0.533 0.512 0.416 0.416 0.288 0.299 0.245 0.256

T8-control

0.512 0.512 0.384 0.405 0.256 0.267 0.192 2.024

Mean 0.549 0.547 0.428 0.439 0.307 0.316 0.251 0.267

TABLE 5. INFLUENCE OF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON ASCORBIC ACID CONTENT (MG 100 G. FR. WT) IN TOMATO HYBRID (LAKSHMI) AT 7 AND 14 DAYS OF STORAGE

T 7 14 21 28

Ambient Cold Ambient cold Ambient Cold Ambient cold

T1-MAP 30.94 31.85 26.39 28.21 23.66 26.48 21.84 23.66

T2-LDPE 25.48 27.30 22.75 23.66 19.11 21.84 16.38 17.29

T3-HDPE 30.03 29.12 25.48 26.39 21.84 23.66 19.11 21.84

T4-PP 24.57 25.48 21.84 21.84 16.38 19.11 15.47 16.38

T5-CaCl2 28.39 30.03 24.57 25.48 20.02 21.84 16.38 17.29

T6-HW 28.23 28.21 24.57 24.57 19.11 20.02 14.56 16.38

T7-HA 24.57 25.48 23.66 22.75 18.20 19.11 13.65 15.47

T8-control 23.66 24.57 19.11 21.84 16.38 19.11 13.65 13.6

Mean 26.73 27.76 23.55 24.34 19.34 21.40 16.38 17.74

TABLE 6. INFLUENCE OF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON LYCOPENE CONTENT (MG/100 G. FR. WT.) IN TOMATO HYBRID (LAKSHMI) AT 7 AND 14 DAYS OF STORAGE

T 7

14

21

28

Ambient Cold Ambient cold Ambient Cold Ambient cold

T1-MAP 2.622 2.122 3.448 3.104 4.228 4.259 5.320 5.273

T2-LDPE 2.106 2.293 3.697 3.635 4.587 4.451 5.975 5.866

T3-HDPE 2.075 2.340 3.204 3.791 4.306 4.899 5.804 6.06

T4-PP 2.278 2.153 4.009 3.931 4.727 5.070 6.116 6.194

T5-CaCl2 2.309 2.324 3.526 3.588 5.070 4.337 5.913 6.022

T6-HW 2.246 2.309 3.869 3.339 5.305 4.540 6.053 5.929

T7-HA 2.402 2.231 4.087 3.401 4.415 4.774 6.147 6.085

T8-control

2.137 2.256 3.822 3.775 5.617 5.102 6.225 5.929

TABLE 7. INFLUENCE OF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON RESPIRATION RATE (ML CO2 KG H) IN TOMATO HYBRID (LAKSHMI) AT 7 AND 14 DAYS OF STORAGE

T 7

14 21

28

Ambient Cold Ambient cold Ambient

cold Ambient

cold

T1-MAP 16.54 10.96 13.74 11.73 15.19 10.72 19.89 14.26

T2- LDPE 23.02 16.32 23.83 14.68 29.01 17.33 25.17 20.61

T3-HDPE 24.36 15.84 27.18 13.23 25.66 14.16 20.28 19.18

T4-PP 22.29 16.79 29.05 12.26 23.72 15.64 21.75 16.43

T5-CaCl2(1%)

22.18 14.48 26.46 13.17 22.19 15.91 15.13 14.56

T6-HW 20.64 18.38 25.13 14.94 29.16 13.21 23.56 21.40

T7-HA 23.18 15.12 27.54 15.32 20.86 14.37 17.16 20.96

T8-control 24.93 14.26 31.39 16.75 26.63 15.24 20.94 23.84

TABLE 8. INFLUENCE OF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON POLYGALACTURONASE ACTIVITY (MICROMOL GLUCOSE EQV./G. FR.WT./H) IN TOMATO HYBRID (LAKSHMI) AT 7 AND 14 DAYS OF STORAGE.

T 7

14

21

28

Ambient Cold Ambient cold Ambient

Cold Ambient

cold

T1-MAP 0.984 0.875 2.299 2.080 3.613 2.682 4.525 3.942

T2- LDPE 1.313 1.258 3.066 2.353 5.037 4.215 6.296 5.584

T3-HDPE 1.149 0.930 2.408 2.189 4.544 3.778 6.022 5.092

T4-PP 1.861 1.697 3.504 3.120 5.201 4.982 6.625 6.077

T5-CaCl2 1.533 1.040 3.284 2.656 4.928 4.379 6.132 5.365

T6-HW 1.422 1.368 2.792 3.230 5.310 4.653 6.406 5.912

T7-HA 1.587 1.477 3.448 3.394 5.420 4.763 6.515 6.241

T8-control 1.915 1.806 3.723 3.558 5.968 5.256 7.172 6.898

Mean 1.471 1.306 3.065 2.823 5.003 4.338 6.187 5.639

TABLE 9. INFLUENCE OF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON COLOUR (SCORE OUT OF 4.0) IN TOMATO HYBRID (LAKSHMI) AT 7 AND 14 DAYS OF STORAGE.

T 7

14 21

28

Ambient Cold Ambient

cold Ambient

Cold Ambient

cold

T1-MAP 3.0 3.2 2.7 2.8 2.3 2.3 2.0 2.0

T2- LDPE

2.7 3.0 2.3 2.7 2.0 2.2 1.8 1.8

T3-HDPE 3.0 3.0 2.3 2.8 2.2 2.3 2.0 2.0

T4-PP 2.2 2.2 2.0 2.0 1.8 1.7 1.3 1.3

T5-CaCl2

2.3 2.7 2.0 2.3 1.7 1.8 1.3 1.7

T6-HW 2.3 2.5 2.2 2.3 2.0 2.0 1.7 1.8

T7-HA 2.2 2.3 2.2 2.2 1.8 2.0 1.7 1.7

T8-control

2.0 2.0 1.8 1.8 1.3 1.7 1.0 1.2

TABLE 10. INFLUENCE OF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON TEXTURE (SCORE OUT OF 4.0) IN TOMATO HYBRID (LAKSHMI) AT 7 AND 14 DAYS OF STORAGE

T 7

Days 14

Days 21

Days

28

Days

Ambient Cold Ambient

cold Ambient

cold Ambient

cold

T1-MAP 3.3 3.3 3.2 3.2 2.8 3.0 2.7 2.5

T2- LDPE 3.0 3.0 2.8 2.8 2.5 2.7 2.2 2.0

T3-HDPE 3.2 3.0 3.0 3.2 2.7 2.8 2.3 2.3

T4-PP 3.2 3.2 2.8 3.0 2.3 2.5 2.2 2.0

T5-CaCl2 3.3 3.3 3.0 3.2 2.8 2.8 2.5 2.3

T6-HW 3.2 3.3 3.0 3.0 2.5 2.7 2.2 2.2

T7-HA 3.0 3.2 2.8 2.8 2.3 2.5 2.0 2.0

T8-control 3.0 3.0 2.5 2.7 2.2 2.2 1.3 1.2

Mean 3.1 3.2 2.9 3.0 2.5 2.6 2.2 2.1

TABLE 11. INFLUENCE OF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON AROMA (SCORE OUT OF 4.0) IN TOMATO HYBRID (LAKSHMI) AT 7 AND 14 DAYS OF STORAGE

7 Days 14 Days

21 28

TAmbient

cold Ambient cold Ambient

cold Ambient

cold

T1-MAP 3.0 3.2 2.5 2.7 2.3 2.3 2.2 2.0

T2- LDPE 2.8 3.0 2.2 2.5 1.8 2.0 1.7 1.7

T3-HDPE 2.8 3.2 2.3 2.7 2.0 2.3 2.0 1.8

T4-PP 2.5 2.5 2.2 2.3 1.7 2.0 1.5 1.5

T5-CaCl2 2.7 2.8 2.3 2.5 1.8 2.2 1.7 1.7

T6-HW 2.8 3.0 2.5 2.7 2.2 2.2 1.8 1.8

T7-HA 2.7 2.8 2.2 2.3 1.8 1.8 1.7 1.5

T8-control 2.5 2.7 2.0 2.2 1.5 1.5 1.0 1.0

Mean 2.7 2.9 2.3 2.5 1.9 2.0 1.7 1.6

TABLE 12. INFLUENCE NONF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON SHELF LIFE (DAYS) IN TOMATO HYBRID (LAKSHMI)

TShelf Life (days)

Ambient cold Mean

T1-MAP 42.0 45.0 43.5

T2- LDPE 37.7 40.2 38.9

T3-HDPE 39.0 42.7 40.8

T4-PP 30.3 31.2 30.7

T5-CaCl2 37.2 34.0 35.6

T6-HW 34.3 33.2 33.9

T7-HA 34.3 31.3 32.8

T8-control 32.2 30.0 31.1

Mean 35.9 35.9 35.9

Discussion

Major problem with the storage and marketing of tomato is fast deterioration , hence post harvest technologies are employed to reduce it

TEMPERATURE is a effective environmental factor involved in fruit ripening. This has effect on respiration rate . So temperature management reduces respiration rate and extends shelf life.

FILM PACKAGING is another technique which slows downthe biochemical changes and reduces the moisture loss

MODIFIED ATMOSPHERE PACKAGING (MAP)is the recent advance in packaging technology. It reduces respiration rate, retards softening and slows all biochemical changes associated wiyh the ripening.And it also prevents the chilling injury

POST HATVEST HEAT TREATMENTS delays the ripening process and reduces chilling injury and controls activity of pathogens

CALCIUM addition rigidifies cell wall and obstructs the enzyme polygalacturonase from reaching the active sites. It also maintains the firmness and reduces the respiration rate.

The output of these post harvest treatments and storage conditions were undertaken to find out the effective post hervest method for extention of shelf life in tomato

PHYSIOLOGICAL LOSS IN WEIGHT (PLW) Weight loss was significanty lower in MAP under both

ambient and cold storage Cold storage fruits had a low weight loss due to

temperature effects

pH No significant changes were observed in general The MAP delayed the change in pH over storage period

TOTAL SOLUBLE SOLIDS (TSS) MAP significantly delayed the change in total soluble

solids

TITRATABLE ACIDITY This differed significantly over the storage period A gradual decline in titratable acidity was noticed by the

end of the storage period among the tomato fruitsMAP maintained the titratable acidity and had a significantly

higher acidity over other treatments

ASCORBIC ACID CONTENT MAP significantly maintained higher ascorbic acid content over the

storage period. Loss of ascorbic acid in cold storage was significantly lower than the

ambient stored tomatoes

LYCOPENE CONTENT Investigation shows significant increase in lycopene content during

the storage period Storing the tomatoes in MAP significantly delayed the lycopene

biosynthesis RESPIRATION RATE Modified atmosphere packaging (MAP) significantly delayed the

rise in climacteric respiration both in ambient and cold storage POLYGALACTURONASE ACTIVITY Tomatoes stored in MAP had a significantly low

polygalacturonase activity Cold storage of fruits had significantly redyced

polygalacturonase activity

ORGANOLEPTIC EVALUATION Organoleptic scoring was high for fruits stored in MAP Fruits kept in cold storage suffered chilling injury at the

end of storage period But fruits packed and kept in cold storage has a reduced

chilling injury A better avoidance of chilling injury was observed in cold

stored MAP fruits

SHELF LIFE Shelf life of tomato fruits was extended by 4 weeks in

MAP

FUTURE LINE OF WORK

We included tomoto hybrid in our investigation which has better shelf life , the local tomato variety can also be compared with them

Studies on the storage and packaging practices are limited in local varities hence studies on the local tomato varities should be carried out

Exact mechanism of exchange of gases between various packaging material and its impact on tomato ripening can be estimated

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