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

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 poisonous Grown only as ornamental plant It 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, bcarotene 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

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 2C significantly reduced the co2 production rates. The respiration rate of whole tomatoes at 2C was half as that at 10c and no chilling injury disorders were observed (Artes et al., 1999). Polygalacturonase activity Low oxygen concentrations (2.53.5%)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).

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).

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).

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)

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

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


 

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)

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 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

Respiration rate


 

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 4 3 2 1 Color 25% characteristics color development 50% characteristics color development 75% characteristics color development 100% characteristics Color development Texture Very firm Firm Fair Excessively soft Aroma Excellent Good Fair 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

7 T T1 MAP T2-LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8-control Ambient 1.15 6.10 4.65 7.30 5.37 7.77 8.28 8.69

Days 14 cold 0.31 1.84 1.64 3.10 1.62 2.53 3.15 3.48 Ambient 2.67 12.48 10.17 13.25 8.64 14.23 14.73 15.75

Days cold 0.75 3.58 2.85 6.57 3.14 4.47 5.72 6.87

21 3.56 17.26 13.75 15.60 12.55 19.35 19.68 21.71

Days 1.62 5.55 4.68 8.17 5.90 7.25 6.86 9.37

28 Ambient 4.65 19.58 17.39 19.66 16.55 22.24 22.89 23.93

Days cold 1.73 6.76 5.55 10.36 7.74 8.38 8.43 11.62

Ambient cold

7 T T1-MAP T2-LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8-control Ambient 3.91 3.87 3.88 3.84 3.81 3.97 3.88 3.86

Days cold 3.90 3.91 3.89 3.86 3.85 3.88 3.90 3.88

14 Ambient 4.02 4.04 4.03 4.05 4.03 4.07 4.05 4.09

Days cold 4.00 4.06 4.04 4.06 4.05 4.06 4.06 4.05

21 Ambient 4.12 4.14 4.12 4.16 4.15 4.14 4.15 4.18

Days cold 4.10 4.13 4.12 4.15 4.14 4.13 4.13 4.15

28 Ambient 4.15 4.22 4.20 4.24 4.20 4.23 4.25 4.20

Days cold 4.14 4.19 4.18 4.21 4.19 4.21 4.22 4.17

T T1-MAP T2-LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8control

7 Ambient 4.17 4.31 4.24 4.27 4.21 4.21 4.34 4.37

Days cold 4.11 4.24 4.14 4.21 4.14 4.31 4.17 4.34

14 Ambient 4.41 4.57 4.44 4.61 4.54 4.51 4.64 4.74

Days cold 4.37 4.54 4.47 4.67 4.51 4.61 4.57 4.71

21 Ambient 5.11 5.17 5.14 5.24 5.21 5.24 6.27 5.31

Days cold 5.01 5.14 5.07 5.11 5.11 5.14 5.17 5.24

28 Ambient 5.24 5.34 5.31 5.41 5.34 5.37 5.44 5.54

Day cold 5.14 5.31 5.24 5.34 5.34 5.41 5.44 5.57

7 T Ambient T1-MAP T2-LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8control Mean 0.587 0.533 0.576 0.512 0.576 0.565 0.533 0.512 0.549

Days cold 0.596 0.544 0.576 0.523 0.565 0.544 0.512 0.512 0.547

14 Ambient 0.459 0.437 0.448 0.416 0.437 0.427 0.416 0.384 0.428

Days 21 cold 0.480 0.427 0.469 0.427 0.448 0.437 0.416 0.405 0.439 Ambient 0.373 0.320 0.331 0.267 0.309 0.309 0.288 0.256 0.307 Days cold 0.384 0.320 0.354 0.267 0.341 0.299 0.299 0.267 0.316 28 Ambient 0.309 0.256 0.277 0.224 0.256 0.245 0.245 0.192 0.251

D cold 0.320 0.267 0.288 0.224 0.288 0.267 0.256 2.024 0.267

7 T T1-MAP T2-LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8-control Mean Ambient 30.94 25.48 30.03 24.57 28.39 28.23 24.57 23.66 26.73 Cold 31.85 27.30 29.12 25.48 30.03 28.21 25.48 24.57 27.76 Ambient 26.39 22.75 25.48 21.84 24.57 24.57 23.66 19.11 23.55

14 cold 28.21 23.66 26.39 21.84 25.48 24.57 22.75 21.84 24.34 Ambient 23.66 19.11 21.84 16.38 20.02 19.11 18.20 16.38 19.34

21 Cold 26.48 21.84 23.66 19.11 21.84 20.02 19.11 19.11 21.40 Ambient 21.84 16.38 19.11 15.47 16.38 14.56 13.65 13.65 16.38

28 cold 23.66 17.29 21.84 16.38 17.29 16.38 15.47 13.6 17.74

21 T Ambient T1-MAP T2-LDPE T3-HDPE T4-PP T5-C Cl2 T6-HW T7-HA 2.622 2.106 2.075 2.278 2.309 2.246 2.402 7 Cold 2.122 2.293 2.340 2.153 2.324 2.309 2.231 2.256 Ambient 3.448 3.697 3.204 4.009 3.526 3.869 4.087 3.822 14 cold 3.104 3.635 3.791 3.931 3.588 3.339 3.401 3.775 Ambient 4.228 4.587 4.306 4.727 5.070 5.305 4.415 5.617 Cold 4.259 4.451 4.899 5.070 4.337 4.540 4.774 5.102 Ambient 5.320 5.975 5.804 6.116 5.913 6.053 6.147 6.225

2 cold 5.27 5.86 6.06 6.19 6.02 5.92 6.08 5.92

T8-control 2.137

2 T Ambient T1-MAP T2- LDPE T3-HDPE T4-PP T5-C Cl2(1 ) T6-HW T7-HA T8-control 16.54 23.02 24.36 22.29 22.18 20.64 23.18 24.93 7 Cold 10.96 16.32 15.84 16.79 14.48 18.38 15.12 14.26 Ambient 13.74 23.83 27.18 29.05 26.46 25.13 27.54 31.39 14 cold 11.73 14.68 13.23 12.26 13.17 14.94 15.32 16.75 Ambie nt 15.19 29.01 25.66 23.72 22.19 29.16 20.86 26.63 21 cold 10.72 17.33 14.16 15.64 15.91 13.21 14.37 15.24 Ambie nt 19.89 25.17 20.28 21.75 15.13 23.56 17.16 20.94 cold 14.2 20.6 19.1 16.4 14.5 21.4 20.9 23.8

T Ambient T1-MAP T2- LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8-control Mean 0.984 1.313 1.149 1.861 1.533 1.422 1.587 1.915 1.471

7 Cold 0.875 1.258 0.930 1.697 1.040 1.368 1.477 1.806 1.306 Ambient 2.299 3.066 2.408 3.504 3.284 2.792 3.448 3.723 3.065

14 cold 2.080 2.353 2.189 3.120 2.656 3.230 3.394 3.558 2.823

21 Ambie Cold nt 3.613 5.037 4.544 5.201 4.928 5.310 5.420 5.968 5.003 2.682 4.215 3.778 4.982 4.379 4.653 4.763 5.256 4.338

28 Ambie cold nt 4.525 6.296 6.022 6.625 6.132 6.406 6.515 7.172 6.187 3.94 5.58 5.09 6.07 5.36 5.91 6.24 6.89 5.63

7 T Ambient T1-MAP 3.0 T2- LDPE 2.7 T3-HDPE 3.0 T4-PP T5-CaCl2 T6-HW T7-HA T8control 2.2 2.3 2.3 2.2 2.0 Cold 3.2 3.0 3.0 2.2 2.7 2.5 2.3 2.0 Ambient 2.7 2.3 2.3 2.0 2.0 2.2 2.2 1.8 14 cold 2.8 2.7 2.8 2.0 2.3 2.3 2.2 1.8 Ambient 2.3 2.0 2.2 1.8 1.7 2.0 1.8 1.3

21 Cold 2.3 2.2 2.3 1.7 1.8 2.0 2.0 1.7 Ambient 2.0 1.8 2.0 1.3 1.3 1.7 1.7 1.0

28 cold 2.0 1.8 2.0 1.3 1.7 1.8 1.7 1.2

7 T T1-MAP T2- LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8-control Mean Ambient 3.3 3.0 3.2 3.2 3.3 3.2 3.0 3.0 3.1

Days Cold 3.3 3.0 3.0 3.2 3.3 3.3 3.2 3.0 3.2

14 Ambient 3.2 2.8 3.0 2.8 3.0 3.0 2.8 2.5 2.9

Days cold 3.2 2.8 3.2 3.0 3.2 3.0 2.8 2.7 3.0

21 Ambie nt 2.8 2.5 2.7 2.3 2.8 2.5 2.3 2.2 2.5

Days cold 3.0 2.7 2.8 2.5 2.8 2.7 2.5 2.2 2.6

28 Ambie nt 2.7 2.2 2.3 2.2 2.5 2.2 2.0 1.3 2.2

Da cold 2.5 2.0 2.3 2.0 2.3 2.2 2.0 1.2 2.1

7 T T1-MAP T2- LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8-control Mean 3.0 2.8 2.8 2.5 2.7 2.8 2.7 2.5 2.7

Days

14 Ambient 2.5 2.2 2.3 2.2 2.3 2.5 2.2 2.0 2.3

Days cold 2.7 2.5 2.7 2.3 2.5 2.7 2.3 2.2 2.5 Ambie nt 2.3 1.8 2.0 1.7 1.8 2.2 1.8 1.5 1.9

21 cold 2.3 2.0 2.3 2.0 2.2 2.2 1.8 1.5 2.0 Ambie nt 2.2 1.7 2.0 1.5 1.7 1.8 1.7 1.0 1.7

28 cold 2.0 1.7 1.8 1.5 1.7 1.8 1.5 1.0 1.6

Ambient cold 3.2 3.0 3.2 2.5 2.8 3.0 2.8 2.7 2.9

Shelf T T1-MAP T2- LDPE T3-HDPE T4-PP T5-CaCl2 T6-HW T7-HA T8-control Mean Ambient 42.0 37.7 39.0 30.3 37.2 34.3 34.3 32.2 35.9

Life cold 45.0 40.2 42.7 31.2 34.0 33.2 31.3 30.0 35.9

(days) Mean 43.5 38.9 40.8 30.7 35.6 33.9 32.8 31.1 35.9

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 fruits MAP 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

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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