Journal of Nutrition & Food Sciences
Open Access

Abstract

Effect of Post Harvest Treatment on Stored Cherry Tomatoes

Maedeh Gharezi, Neena Joshi and Elnaz Sadeghian

Cherry tomatoes are grown for its edible fruits, which can be consumed either fresh as a salad or after cooking as snacks. Cherry tomato is a store house of antioxidants such as Lycopene, ascorbic acid and phenolics.The study was conducted to undertake the effect of storage conditions on the post harvest quality of Cherry tomato cv. Marilee red (Lycopersicon esculentum Mill) harvested at pink stages. The experiment consisted of three post harvest treatments comprising fruits dipped in cold water for five minutes (control), fruits dipped in CaCl₂ @ 2% and fruits dipped in acetic acid @ 5%. Fruits imposed with post harvest treatments were stored at ambient (temperature 25°C ± 2 and relative humidity approx. 75 ± 5%) and cold storage conditions (10°C ± 2). Physico-chemical changes recorded on 0, 2, 4, 6, 8, 10, 12, 14 days of storage. Lycopene, ascorbic acid and total sugar changes recorded on 0, 4, 9, 14 days of storage. The data on physical characteristics (firmness, taste, juiciness, decay, colour, gloss, uniformity, shrivel) were recorded. CaCl₂ was the best treatment followed by control and acetic acid treatment. Significant differences observed among the chemical parameters due to various post harvest treatments and storage conditions. CaCl₂ had highest ascorbic acid, lycopene content and had lowest PLW, moisture content. Acetic acid had highest PLW, titratable acidity, moisture content and lowest TSS, lycopene, total sugar content. Control had highest TSS, total sugar content, lowest titratable acidity and ascorbic acid content at ambient and cold temperatures. TSS and acidity contents increased rapidly initially, but started decreasing gradually afterwards in all storage treatment. CaCl₂ was found highly effective in controlling storage loss as well as in maintaining the quality of the produce during storage. Although the ascorbic acid registered a decrease during storage, it could still contribute significantly towards the dietary intakes.