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Ethylene adsorption on zeolite/cellulose based-films for
Quality Preservation of Tomato (Solanum lycopersicum L. )
GROUP 4
Ethylene adsorption on zeolite/cellulose based-films for Quality Preservation of Tomato (Solanum lycopersicum L. )
DATA PRESENTATION
STATEMENT OF THE PROBLEM

This study aims to determine and answer the following:
(a) Does zeolite/cellulose based packaging be able to prolong its shelf life along with
its good quality?
(b) Is there significant difference in terms of quality of tomato that made use of
zeolite/cellulose based packaging and tomato that made use of normal packaging?

Acidity levels of tomatoes
While the Brix rating is used to measure the sweetness of tomatoes, it is also linked to the acidity or pH level, known
as the Brix-acid ratio. The pH of tomatoes is usually rated at between 4.3 and 4.9, so there is not a wide range,
although all are considered to be quite acidic. However, the sweetness range can vary greatly and sometimes
regardless of then acidity level because there are other factors to consider. It is the balance between the
sweetness and acidity that gives tomatoes their unique flavour. As a general “rule of thumb” the lower the acidity
the sweeter the tomato.
The sweetness or acidy level of tomatoes can depend on several factors including the variety of tomato, the type
of soil it has been grown in and the timing of harvesting. When choosing a tomato variety to grow, and if the
sweetness level is an important factor then the smaller cherry or plum type of tomatoes will be the best choice.
These tomatoes will usually have a Brix rating of between 6 and 10. The higher the Brix rating the sweeter the
tomato fruit. Most other tomatoes will fall somewhere between 3.5 and 5.5 on the Brix scale.
PH Meter:
(A and B) Initial: 5.85 | 31.6`C

(A) Final: 5.67 | 30.72`C
(B) Final: 5.26 | 30.7`C
Discrepancy (pH increase per day):
Formula:
Discrepancies: (nI pH – nF pH)
μ pH per day: n(pH) / time duration
Setup A: (5.85 – 5.67) = 0.18
μ pH: 0.18 pH / 7 days = 0.025714285714285 ≈ increasing 0.03 pH unit per day

Setup B: (5.85 – 5.26) = 0.59
μ pH: 0.59 pH / 7 days = 0.084285714285714 ≈ increasing 0.08 pH unit per day
BRIX Value Measurement:
Initial: 3.5%
(A) Final: 4.1%

(B) Final: 4.9%
TABULAR VALUES
PH Meter Scale:

Setup Initial Measurement Final Measurement μ pH per day
A 5.85 | 31.6`C 5.67 | 30.72`C 0.18
B 5.85 | 31.6`C 5.26 | 30.7`C 0.59
Note: Setup (a) is the treated group whereas Setup (b) is untreated group
BRIX Value Measurement
Setup Initial Measurement Final Measurement
A 3.5% 4.1%
B 3.5% 4.9%
Note: Setup (a) is the treated group whereas Setup (b) is untreated group
STANDARD MEASUREMENTS
STATEMENT OF THE PROBLEM

This study aims to determine and answer the following:
(a) Does zeolite/cellulose based packaging be able to prolong its shelf life along with
its good quality?
(b) Is there significant difference in terms of quality of tomato that made use of
zeolite/cellulose based packaging and tomato that made use of normal packaging?

pH Standard Measurement (tomato):
According to the study of Anthon et al., Allowing tomatoes to remain on the vine for
up to 4 weeks after ripening resulted in an increase in fruit pH of between 0.01 and
0.02 unit per day for the four cultivars examined. The increase in pH was paralleled
by a decrease in titratable acidity, due to a loss of citric acid. Glucose and fructose
concentrations also declined with increasing maturity after ripening. Other quality
parameters (color, lycopene, total pectin, pectin solubility, and Bostwick
consistency) all showed little change.
The pH of fresh tomatoes is in the range of 4.3 – 4.9.
Note: 7 day is the time duration
pH Standard Measurement (tomato):
(A)0.18 pH unit
Comparative Data: 0.6pH > 0.18pH,
(B)0.59 pH unit
Comparative Data: 0.6pH = 0.59pH, where as 0.59 ≈ 0.6pH
Average pH for Fresh tomato is 4.3 - 4.9, to get the

standard pH simply subtract the two 4.9 - 4.3 = 0.6pH
From the Data shown,
(A)Comparative Data: 0.6pH > 0.18pH,

(B)Comparative Data: 0.6pH = 0.59pH
Remarks: A is more acidic than B in terms of acidity

BRIX value level Standard Measurement (tomato):
The sweetness or acidy level of tomatoes can depend on several factors including
the variety of tomato, the type of soil it has been grown in and the timing of
harvesting. When choosing a tomato variety to grow, and if the sweetness level is
an important factor then the smaller cherry or plum type of tomatoes will be the
best choice. These tomatoes will usually have a Brix rating of between 6 and 10. The
higher the Brix rating the sweeter the tomato fruit. Most other tomatoes will fall
somewhere between 3.5 and 5.5 on the Brix scale.


BRIX Value Measurement
Setup Initial Measurement Final Measurement
A 3.5% 4.1%
B 3.5% 4.9%
A: 5.5% > 4.1% > 3.5% B: 5.5% > 4.9% > 3.5% Comparative value of A and B: 4.1% < 4.9%
Remarks: B is more mature than A in terms of sweetness. Discrepancy value 2 > 1.4 (b)
than 2 > 0.6 (a) since if we compare 1.4 > 0.6 the value of B is greater.

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Ethylene adsorption on zeolite/cellulose based-films for

Quality Preservation of Tomato (Solanum lycopersicum L. )

STATEMENT OF THE PROBLEM

Acidity levels of tomatoes

(A and B) Initial: 5.85 | 31.6`C

Discrepancy (pH increase per day):

Setup A: (5.85 – 5.67) = 0.18

μ pH: 0.18 pH / 7 days = 0.025714285714285 ≈ increasing 0.03 pH unit per day

Setup B: (5.85 – 5.26) = 0.59

μ pH: 0.59 pH / 7 days = 0.084285714285714 ≈ increasing 0.08 pH unit per day

BRIX Value Measurement:

(A) Final: 4.1%

Setup Initial Measurement Final Measurement μ pH per day

A 5.85 | 31.6`C 5.67 | 30.72`C 0.18

B 5.85 | 31.6`C 5.26 | 30.7`C 0.59

BRIX Value Measurement

Setup Initial Measurement Final Measurement

STATEMENT OF THE PROBLEM

pH Standard Measurement (tomato):

Note: 7 day is the time duration

pH Standard Measurement (tomato):

Average pH for Fresh tomato is 4.3 - 4.9, to get the

From the Data shown,

(A)Comparative Data: 0.6pH > 0.18pH,

Remarks: A is more acidic than B in terms of acidity

Note: 7 day is the time duration

BRIX value level Standard Measurement (tomato):

Note: 7 day is the time duration

BRIX Value Measurement

Setup Initial Measurement Final Measurement

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