Articles
Improving postharvest quality of tomato with the application of electric field treatment
Article number
1336_22
Pages
167 – 172
Language
English
Abstract
This study was conducted to determine the effect of electric field (EF) treatment on improving postharvest quality and storage life of tomatoes, as well as to measure the polygalacturonase (PG) enzyme activity and the related gene expression.
The fruit was continuously treated with alternating current (AC) and direct current (DC) of field strength at 20 V cm‑1 until 3 weeks of storage at 10°C. While the fruit kept in an EF environment with target AC and DC at 0 V was served as a control.
Tomato fruit were sampled during storage on weeks 1, 2 and 3 for evaluating skin color, firmness, weight loss, total acidity, pH, total soluble solids (TSS), sugar-acid ratio, ascorbic acid, and PG activity.
The result showed that AC-EF treatment improved the firmness and L* value of tomato fruit throughout 3 weeks of storage.
In conclusion, AC-EF had the potential to be used to extend the shelf-life and to suppress the PG expression level of tomato fruit.
The fruit was continuously treated with alternating current (AC) and direct current (DC) of field strength at 20 V cm‑1 until 3 weeks of storage at 10°C. While the fruit kept in an EF environment with target AC and DC at 0 V was served as a control.
Tomato fruit were sampled during storage on weeks 1, 2 and 3 for evaluating skin color, firmness, weight loss, total acidity, pH, total soluble solids (TSS), sugar-acid ratio, ascorbic acid, and PG activity.
The result showed that AC-EF treatment improved the firmness and L* value of tomato fruit throughout 3 weeks of storage.
In conclusion, AC-EF had the potential to be used to extend the shelf-life and to suppress the PG expression level of tomato fruit.
Authors
A. Siti Aisyah, Y. Hamaguchi, R. Yoshida, D. Hamanaka
Keywords
electric field, prolong shelf life, improve quality, firmness, gene expression
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