Effect of Simulated Vibration and Storage on Quality of Tomato

The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected....

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Autores principales:	Pankaj B. Pathare, Mai Al-Dairi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	quality kinetic model tomato simulated vibration storage transport Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/018e90795ff34911964470714dbad430
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spelling	oai:doaj.org-article:018e90795ff34911964470714dbad4302021-11-25T17:46:56ZEffect of Simulated Vibration and Storage on Quality of Tomato10.3390/horticulturae71104172311-7524https://doaj.org/article/018e90795ff34911964470714dbad4302021-10-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/417https://doaj.org/toc/2311-7524The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.Pankaj B. PathareMai Al-DairiMDPI AGarticlequalitykinetic modeltomatosimulated vibrationstoragetransportPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 417, p 417 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	quality kinetic model tomato simulated vibration storage transport Plant culture SB1-1110
spellingShingle	quality kinetic model tomato simulated vibration storage transport Plant culture SB1-1110 Pankaj B. Pathare Mai Al-Dairi Effect of Simulated Vibration and Storage on Quality of Tomato
description	The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.
format	article
author	Pankaj B. Pathare Mai Al-Dairi
author_facet	Pankaj B. Pathare Mai Al-Dairi
author_sort	Pankaj B. Pathare
title	Effect of Simulated Vibration and Storage on Quality of Tomato
title_short	Effect of Simulated Vibration and Storage on Quality of Tomato
title_full	Effect of Simulated Vibration and Storage on Quality of Tomato
title_fullStr	Effect of Simulated Vibration and Storage on Quality of Tomato
title_full_unstemmed	Effect of Simulated Vibration and Storage on Quality of Tomato
title_sort	effect of simulated vibration and storage on quality of tomato
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/018e90795ff34911964470714dbad430
work_keys_str_mv	AT pankajbpathare effectofsimulatedvibrationandstorageonqualityoftomato AT maialdairi effectofsimulatedvibrationandstorageonqualityoftomato
_version_	1718412024604524544

Effect of Simulated Vibration and Storage on Quality of Tomato

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