Articles
Comparison of biodegradable and non-biodegradable packaging for extending the shelf life of round and cherry tomatoes
Article number
1396_47
Pages
345 – 358
Language
English
Abstract
Biodegradable and conventional packaging materials were evaluated to see how they affected round and cherry tomato shelf life.
The tomatoes were stored at ambient (20°C, 12 65% RH) and cold (12°C, 80% RH) temperatures for 28 days.
The tomatoes physiological weight loss, fruit firmness, total soluble solids, pH, colour, and marketability were evaluated.
Ambient-stored round and cherry tomatoes lost 6.20 and 6.72% of their weight, while cold-stored tomatoes lost 2.60 and 3.77%, respectively.
Stamped paper trays covered in PVC cling wrap and flow wrap packaging had the highest puncture forces under both storage conditions.
The tomatoes in biodegradable packaging showed hue angles of 43.40 to 45.63 h°, while those in conventional packaging were 44.31 to 45.69 h°. Conventional and biodegradable packaging materials had pH ranges of 3.23-5.04 and 3.30-4.67, respectively.
Conventional packaging materials had higher total soluble solids (TSS) than biodegradable ones.
Cold-stored tomatoes had lower TSS than the tomatoes in ambient storage.
Thus, biodegradable packaging improved tomato marketability and reduced physiological weight loss better than conventional packaging.
Tomato processors who care deeply about their products and the environment should therefore use biodegradable packaging.
The tomatoes were stored at ambient (20°C, 12 65% RH) and cold (12°C, 80% RH) temperatures for 28 days.
The tomatoes physiological weight loss, fruit firmness, total soluble solids, pH, colour, and marketability were evaluated.
Ambient-stored round and cherry tomatoes lost 6.20 and 6.72% of their weight, while cold-stored tomatoes lost 2.60 and 3.77%, respectively.
Stamped paper trays covered in PVC cling wrap and flow wrap packaging had the highest puncture forces under both storage conditions.
The tomatoes in biodegradable packaging showed hue angles of 43.40 to 45.63 h°, while those in conventional packaging were 44.31 to 45.69 h°. Conventional and biodegradable packaging materials had pH ranges of 3.23-5.04 and 3.30-4.67, respectively.
Conventional packaging materials had higher total soluble solids (TSS) than biodegradable ones.
Cold-stored tomatoes had lower TSS than the tomatoes in ambient storage.
Thus, biodegradable packaging improved tomato marketability and reduced physiological weight loss better than conventional packaging.
Tomato processors who care deeply about their products and the environment should therefore use biodegradable packaging.
Authors
A. Notshweleka, T.S. Workneh, J.B. Hussein
Keywords
postharvest practices, biodegradable, non-biodegradable, physiological weight loss, storage conditions, round and cherry tomatoes
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