“ The effect of edible surface coatings, blanching and

Ultrasound treatments on quality attributes and shelf-life of

tomato”

Presented by
Ahasan Habib
ID No: 151709
Session:2015-2016
Dept. of Agro Product Processing Technology
Jashore University of Science and Technology
 Supervised by
Shafi Ahmed
Assistant Professor
Dept. of Agro Product Processing Technology
Jashore University of Science and Technology
 Layout

Introduction
(Background & Literature review)
Methodology
Expected outcomes
SWOT analysis
Work plan
Concluding remarks
 BACKGROUND
Tomato (Lycopersicon esculentum) is the world’s most commercially
produced vegetable
Tomatoes are an important agricultural commodity worldwide.
Tomatoes are rich in carotenoid compounds
In 2018, the amount of tomatoes produced worldwide stood at 188M
tonnes, rising by 3.5% against the previous year
In Bangladesh, the area of cultivation is about 13,066 ha with the
production of about 74,000 m tons.
 BACKGROUND

 The post harvest losses at farmers, traders, wholesalers, retailers, processors

and consumers level were 9.25%, 1.70%, 1.98%, 3.99%, 5.35% and 2.36% %
of the total after harvest losses of tomatoes, respectively.
 Total losses after harvest were estimated at 22.93%.
 In Dinajpur, Jessore and Comilla district The average post-harvest losses were
estimated to be 15.37 percent and 10 percent at the farmers' and intermediaries
level, respectively.
 The harvesting loss was found highest (6 percent) as compared to grading,
packaging, storing and transporting.
 BACKGROUND

Nutrition of
tomato
BACKGROUND
 LITERATURE REVIEW

 Edible coatings are widely used in industry for whole and fresh-cut products to
preserve quality
 Alginate has been used to reduce weight loss and microbial load in carrots
 To maintain the quality and prolong the shelf life of fresh-cut apples
 To reduce the failure stress and browning during the storage of fresh-cut mangoes
 LITERATURE REVIEW

Edible coating properties:

 Antioxidant  Therefore, non-thermal processing
 Antimicrobial technologies such has ultrasound and edible
 Anti-browning coatings could be alternatives to thermal
 Texture enhancing processing methods
 BACKGROUND

Pharmaceutical uses of alginate Alginate uses in industry

LITERATURE REVIEW

Alginate in food &

beverage
LITERATURE REVIEW
LITERATURE REVIEW
LITERATURE REVIEW
 Objectives & Aim of this project

 To extend the shelf life of tomato by using a alginate coating

 To analyses the changes in nutritional value & organoleptic properties during storage
period
 To combined use of ultrasound and citric acid as alternatives to blanching on the safety
and quality attributes of minimally processed tomatoes
 SIGNIFICANCE

 Reduction the post harvest loss

 Increase the shelf life
 Ensure food safety
 Value addition
 Increase market demand
 Strength the cultivation and commercialization
 Increase national development.

 It is evident that there is not enough research about the

preservation of tomato in Bangladesh. Therefore, the
preservation of tomato by this manner will bring benefits to the
people of Bangladesh.
 METHODOLOGY

Materials
 Sample
 Alginate Coatings
 Chemicals
 METHODOLOGY

Selection and collection of tomato

Flow chart for preparation of
tomato sample
Washing in tap water

Stored (4-6℃)

Cutting

rinsed in distilled water

Divided into four groups

 METHODOLOGY

Treatments
Four treatments were applied to the raw material:
1) Control
2) Blanching
3) Ultrasound
4) Alginate
 METHODOLOGY

 The tomato rinsed in distilled water 1:4 (kg$L1).

Control:  The sample stored for 10 min at room temperature and then dried
with paper towels

 The tomatoes are blanching in hot water, 1:4 (kg$L1) at 85 C for

Blanching: 3.5 min. The sample stored for 10 min at room
 Temperature for these treatments and then dried with paper towels

 The tomatoes are dipped in an ultrasound bath (40 kHz

Ultrasound: frequency and 200 W of generation power, filled with citric acid
solution 20 g L1 at 1:4 (kg$L1) for 5 min.
 The sample stored for 10 min at room temperature and then
dried with paper towels.
 METHODOLOGY

Flow chart for the preparation of alginate:

Sodium alginate supplier

 METHODOLOGY

SODIUM ALGINATE

General Properties
 polysaccharide obtained from marine algae
 renewable, vegetal and non animal in origin, and safe
 use as stabilizer, thickener, gelling agent, emulsifier
 METHODOLOGY

 The tomato dipped in a coating solution with sodium alginate 20 g

Alginate: L1, glycerol 10 g L1 and calcium lactate 20 g L1 for 3 min .
 Coated are drained at 16 ± 2 C for 1 h to dry the coating material.
 METHODOLOGY

Analysis

Physicochemical
Properties
Antioxidant
 Firmness Microbial Analyses
 Dry matter content
Properties
 Moisture
 pH  Total Phenolics  Total plate count
 TSS  Total Flavonoids  Total Yeast & moulds
 Titratable acidity  Total Antioxidant  Enterobacteriaceae
 Ascorbic acid
 Weight loss
capacity
 METHODOLOGY

4. Moisture Content:
Moisture content of sample was determined measuring weight loss of films, upon drying in an oven at
105oC.
𝐖𝟎− 𝐖𝟏
𝐏𝐞𝐫𝐜𝐞𝐧𝐭𝐚𝐠𝐞 𝐨𝐟 𝐌𝐨𝐢𝐬𝐭𝐮𝐫𝐞 𝐂𝐨𝐧𝐭𝐞𝐧𝐭 (%) = 𝑋100%
𝐖𝟎

Where Wo is the initial weight of the sample and W1 is the final weight of sample.
 METHODOLOGY

Selection of sample The concentrated filtrates are

Procedure: lyophilized and kept in amber
bottle at -20oC prior to further
Removal of seed analysis.

filtrates are concentrated by

Freeze drying(-50℃) (0.001mbar) using vacuum rotary evaporator

Pulverizing in a knife grinder & extracts are filtered in a

stored at -20℃ Buchner funnel

grinding sample (200 g) dissolved thoroughly mixed and shaken

into 800 mL of methanol/water using an orbital shaker for 48 h
(80:20, v/v) at room temperature

Flow chart of solvent extraction

 METHODOLOGY

Total phenolics determination Take 5ml Folin-Ciocalteu

solution

Flow chart for determination

of total phenolic content 1ml sample solution

4ml Na2CO3 solution

Reagent :
 Folin-Ciocalteu reagent Vortex for 15 sec
 Na2CO3 solution
Allow to stand for 30 min at
40℃ for color development

Take absorbance 765nm

 METHODOLOGY

Total flavonoids determination

Flow chart for determination of

total flavonoid content: 5ml sample

2ml of AlCl3 solution

Yellow color
Reagent:
 AlCl3 solution
Take absorbance at 430 nm
 METHODOLOGY

Total antioxidant capacity

Flow chart for determination of 0.3ml extract

total antioxidant capacity:
3ml of reagent solution

Na3PO4 and 4mM

Reagent :
 0.6 M H2SO4 ammonium molybdate
 28 mM Na3PO4
 4 mM ammonium molybdate Inoculate at 95℃ for 90min

Take absorbance at 695nm

 Working plan
Activities Months
1 2 3 4 5 6
Literature
Review
Sample collection and
Preparation

Different types of
analysis
Flavonoids, Ascorbic acid
analysis
Result
Analysis
Report and Paper
Writing
 References
• Ahmed L, Martin-Diana AB, Rico D, Barry-Ryan C. Quality and nutritional status of
fresh-cut tomato as affected by spraying of delactosed whey permeate compared to
industrial washing treatment. Food Bioproc. Tech. 5: 3103-3114 (2012)
• Rojas-Graü MA, Soliva-Fortuny R, Martín-Belloso O. Edible coatings to incorporate
active ingredients to fresh-cut fruits: A review. Trends Food Sci. Tech. 20: 438-447
(2009)
• Adams, J. B., & Brown, H. M. (2007). Discoloration in raw and processed fruits and
vegetables. Critical Reviews in Food Science and Nutrition, 47(3), 319e333. http://
doi.org/10.1080/10408390600762647.
• Alvarez, M. D., Canet, W., & Tortosa, M. E. (2001). Kinetics of thermal softening of
potato tissue (cv. Monalisa) by water heating. European Food Research and Technology,
212(5), 588e596. http://doi.org/10.1007/s002170100295.
 References
• Amanatidou, A., Slump, R. A., Gorris, L. G. M., & Smid, E. J. (2000).
High oxygen and high carbon dioxide modified atmospheres for shelf-
life extension of minimally processed carrots. Journal of Food Science,
65, 61e66. http://doi.org/10.1111/j. 1365-2621.2000.tb15956.x.
• Bilek, S. E., & Turantas¸ , F. (2013). Decontamination efficiency of high
power ultrasound in the fruit and vegetable industry, a review.
International Journal of Food Microbiology, 166(1), 155e162.
http://doi.org/10.1016/j.ijfoodmicro.2013.06.028.
• Chen, Z., & Zhu, C. (2011). Combined effects of aqueous chlorine
dioxide and ultrasonic treatments on postharvest storage quality of plum
fruit (Prunus salicina L.). Postharvest Biology and Technology, 61(2e3),
117e123. http://doi.org/10.1016/ j.postharvbio.2011.03.006.