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Fresh and wholesome tomato is used in preparation of almost every cuisine in South-Asia. Due to its high perishability, an extended shelf life for a reasonable period remains the area of interest for the traders and consumers. This study has been designed to investigate the potential means of extending shelf life of tomato during marketing. For this purpose, an ethylene absorbent (i.e. KMnO4 ) was applied on a wrapping material at different concentrations (1, 2 and 3 g/L). Tomatoes (green, half and full ripened) were placed in cardboard boxes and stored under normal conditions (temperature = 30-35°C). In general, it has been observed that the acidity was decreased while pH, decay, reducing, non-reducing and total sugars were increased under given storage conditions. A highly significant impact (Pwas recorded on retarding the increase in reducing and non-reducing sugar content. As compared to control, about 50% reduction in the increase of reducing sugars was observed at 3 g/L KMnO4 treatment. Decline in acid concentration (i.e. citric acid) of tomato with advancement in maturity is reflected by increase in pH from 4.18 to 4.69. Whereas, a negligible changes in pH (4.28 to 4.30) was observed in treated full ripened tomatoes. Similarly, a slight decrease in acidities of full ripened (0.394 to 0.392%), half ripened (0.448 to 0.444%) and green (0.456 to 0.448%) tomatoes were observed upon 3 g/L KMnO4 treatment. There was insignificant impact of treatment with KMnO4on the weight loss and decay of tomatoes. The results of present study suggested that a KMnO4 treated wrapping material can be utilize for enhancing shelf life of tomatoes by retarding respiration and delaying ripening.
Hafiza Mehwish Iqbal, Qurratul Ain Akbar, Shahid Yousaf. (2019) STUDY ON CONTROLLING PHYSIOLOGICAL LOSSES DURING MARKETING OF TOMATO (LYCOPERSICON ESCULENTUM MILL.), , Volume 16, Issue 3.
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