Influence of short anoxia treatment and maturity on quality and storage life of tomatoes

Abstract

The influence of short anoxia treatment on physical, chemical and sensory attributes of mature green and pink red tomatoes during storage was investigated. Matured green and pink red fruits were kept for 24 hrs under humidified pure N2, while the control was not treated. Subsequently, the fruits were stored at 12?C and 20?C for 14 days. Quality parameters including weight loss, firmness, total soluble solids, colour, sensory and decay were analyzed. Generally, weight loss increased after 14 days of storage and depending on anoxia treatment, maturity and storage temperature. Tomato fruit treated with anoxia and kept at 12?C showed a minimal deterioration of the quality attributes and could be stored for longer periods compared to those stored at 20?C. Results for TSS were higher in tomato fruit treated with anoxia. However, pink red fruit stored at 20?C showed lower TSS than untreated fruit. Untreated and anoxia-pretreated mature green tomatoes showed higher sourness and off-flavour scores than those stored at 20?C. However, mature green and pink red tomatoes kept at 20?C showed higher acceptance (%) than those stored at 12?C. Therefore, combined effect of anoxia and low temperature could have delayed the ripening of the tomatoes.Ispitivan je uticaj kratkog tretmana anoksijom na fizicka, hemijska i senzorna svojstva zrelog zelenog i ruzicasto crvenog paradajza u periodu skladistenja. Uzorci zelenih i ruzicasto crvenih plodova su cuvani 24 sata u cistom azotu dok kontrola nije tretirana. Nakon toga, plodovi su skladisteni 14 dana na 12 i 20?C. U toku ogleda praceni su parametri kvaliteta: tezina, cvrstoca, sadrzaj ukupno rastvorljivih materija, titracijska kiselost, boja, senzorni i pokazatelji propadanja plodova. Generalno, doslo je do gubitka tezine nakon 14 dana skladistenja sto je zavisilo od tretmana anoksijom zrelosti plodova i temperature skladistenja. Plodovi tretirani anoksijom i drzani na 12?C pokazali su minimalno pogorsanje kvaliteta i mogu se cuvati duze vreme u odnosu na one skladistene na 20?C. Rezultati za ukupne rastvorljive materije su bili bolji kod plodova paradajza izlozenih anoksiji u odnosu na kontrolu. Kontrola i tretirani plodovi zrelog zelenog paradajza pokazali su vecu kiselost od onih uskladistenih na 20?C. Medjutim, zrelo zeleni i ruzicasto crveni plodovi cuvani na 20?C pokazali su veci % prihvatljivosti od plodova uskladistenih na 12?C. Kombinovani efekat anoksije i niske temperature mogu da odloze sazrevanje plodova paradajza u skladistu.