Skip to main content
SpringerLink
Log in

Influence of storage environment, maturity stage and pre-storage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal, South Africa

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The aim of this study was to explore influence of evaporative cooling (EC), pre-storage disinfection treatments and maturity stage at harvest on postharvest quality of tomato fruit. The tomato samples (Lycopersicon esculentum Mill. cv. Nemonetta) were harvested, stored for 28 days and data were collected every seven days. The pH, total titratable acidity (TTA), total soluble solids (TSS), firmness, colour, weight loss (PWL) and marketability percentage were analysed. The temperature difference between ambient storage and EC at the fan varied between 4 and 7 °C, the relative humidity (RH) varied between 31 and 86%, while at different locations inside the EC it varied between 2–3 °C and 5–8%, respectively. Maturity had significant influence on the overall quality of tomatoes. The pH value of green, pink and red tomato was 4.86 and 5.03. The TTA content, the TSS content significantly affected over the 14 days of storage. TSS:TA was found to be in the range of 7.8–33.9. The EC storage shows a higher firmness and hue angle, when compared to the ambient conditions stored tomatoes. Compared to ambient storage, EC storage reduced the PWL by 7–10% over 30 days, while ambient storage took 15 days. EC storage and pre-storage treatments improved the shelf-life and marketability of tomatoes. However, variation in temperature and RH inside EC could affect the storability of the produce.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Acedo ALJ (1997) Storage life of vegetables in simple evaporative coolers. Trop Sci 37:169–175

    Google Scholar 

  • Anyanwu EE (2004) Design and measured performance of a porous evaporative cooler for preservation of fruits and vegetables. Energ Convers Manag 45:2187–2195

    Article  Google Scholar 

  • AOAC (1995) Official methods of analysis: association of official analytical chemists. AOAC, Virginia

    Google Scholar 

  • Awole S, Woldetsadik K, Workneh TS (2011) Yield and storability of green fruits from hot pepper cultivars (Capsicum spp.). Afr J Biotechnol 10:12662–12670

    Article  Google Scholar 

  • Babarinsa FA, Williams JO, Osanu FC (1997) Storage of carrots in a brick wall cooler under semi-arid conditions. Trop Sci 37:21–27

    Google Scholar 

  • Barrett DM, Beaulieu JC, Shewfelt R (2010) Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci 50:369–389

    Article  Google Scholar 

  • Basediya A, Samuel DVK, Beera V (2013) Evaporative cooling system for storage of fruits and vegetables: a review. J Food Sci Technol 50:429–442

    Article  Google Scholar 

  • Batu A (2004) Determination of acceptable firmness and colour values of tomatoes. J Food Eng 61:471–475

    Article  Google Scholar 

  • Beckles DM (2012) Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol Tec 63:129–140

    Article  CAS  Google Scholar 

  • Chinenye NM, Manuwa SI, Olukunle OJ, Oluwalana IB (2013) Development of an active evaporative cooling system for short-term storage of fruits and vegetable in a tropical climate. Agric Eng Int: CIGR J 15:307–313

    Google Scholar 

  • Fallik E, Grinberg S, Alkalai S, Lurie S (1996) The effectiveness of postharvest hot water dipping on the control of grey and black moulds in sweet red pepper (Capsicum annuum). Plant Pathol 45:644–649

    Article  Google Scholar 

  • Gautier H, Diakou-Verdin V, Bénard C, Reich M, Buret M, Bourgaud F, Poëssel JL, Caris-Veyrat C, Génard M (2008) How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance? J Agr Food Chem 56:1241–1250

    Article  CAS  Google Scholar 

  • Getinet H, Seyoum T, Woldetsadik K (2008) The effect of cultivar, maturity stage and storage environment on quality of tomatoes. J Food Eng 87:467–478

    Article  Google Scholar 

  • Gould WA (1992) Tomato production, processing and technology. CTI Publications, Timonium

    Book  Google Scholar 

  • Islam MP, Morimoto T, Hatou K (2012) Storage behavior of tomato inside a zero energy cool chamber. Agric Eng Int CIGR J 14:209–217

    Google Scholar 

  • Itoh K (2003) Combined effects of hot water treatment (HWT) and modified atmosphere packaging (MAP) on quality of tomatoes. Packag Technol Sci 16:171–178

    Article  Google Scholar 

  • Kader AA (1985) Postharvest biology and technology: an overview. In: Kader AA et al (eds) Postharvest technology of horticultural crops, Special Publications 3310:15. University of California DANR, Oakland

    Google Scholar 

  • Kader AA, Stevens M, Albright M, Morris L (1978) Amino acid composition and flavor of fresh market tomatoes as influenced by fruit ripeness when harvested. J Am Soc Hort Sci 103:541–544

    CAS  Google Scholar 

  • Lana MM, Tijskens LMM, Van Kooten O (2005) Effects of storage temperature and fruit ripening on firmness of fresh cut tomatoes. Postharvest Biol Tec 35:87–95

    Article  Google Scholar 

  • Liberty JT, Ugwuishiwua BO, Pukumab SA, Odo CE (2013) Principles and application of evaporative cooling systems for fruits and vegetables preservation. Int J Curr Eng Technol 3:1000–1006

    Google Scholar 

  • Luna-Guevara ML, Jiménez-González Ó, Luna-Guevara JJ, Hernández-Carranza P, Ochoa-Velasco CE (2014) Quality parameters and bioactive compounds of red tomatoes (Solanum lycopersicum L.) CV roma VF at different postharvest conditions. J Food Res 3:8–18

    Article  Google Scholar 

  • Mohammed M, Wilson LA, Gomes PI (1999) Postharvest sensory and physiochemical attributes of processing and nonprocessing tomato cultivars. J Food Qual 22:167–182

    Article  Google Scholar 

  • Moneruzzaman KM, Hossain ABMS, Sani W, Saifuddin M (2008) Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. Am J Biochem Biotech 4:329–335

    Article  Google Scholar 

  • Pila N, Gol NB, Rao TVR (2010) Effect of post harvest treatments on physicochemical characteristics and shelf life of tomato (Lycopersicon esculentum Mill.) fruits during storage. Am Euras J Agric Environ Sci 9:470–479

    CAS  Google Scholar 

  • Pinheiro J, Alegria C, Abreu M, Gonçalves EM, Silva CLM (2013) Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. Zinac) during storage. J Food Eng 114:338–345

    Article  Google Scholar 

  • Radzevičius A, Karkleliene R, Viškelis P, Bobinas C, Bobinaite R, Sakalauskiene S, Metspalu L (2009) Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of Lithuanian cultivars. Agron Res 7:712–718

    Google Scholar 

  • Roy SK, Pal RK (1994) A low-cost cool chamber: an innovative technology for developing countries. In: Champ BR, Highley E, Johnson GI (eds) Postharvest handling of tropical fruits: ACIAR proceedings, vol 50. ACIAR, Canberra, pp 393–395

    Google Scholar 

  • Tassou SA, Lewis JS, Ge YT, Hadawey A, Chaer I (2010) A review of emerging technologies for food refrigeration applications. App Therm Eng 30:263–276

    Article  Google Scholar 

  • Tefera A, Seyoum T, Woldetsadik K (2007) Effect of disinfection, packaging, and storage environment on the shelf life of mango. Biosyst Eng 96:201–212

    Article  Google Scholar 

  • Thompson JF (2004) Pre-cooling and storage facilities. In: Gross KC, Wang CY, Saltveit M (eds) The commercial storage of fruits, vegetables, florist and nursery stocks. Agriculture handbook number 66. USDA, ARS, Washington

    Google Scholar 

  • Viskelis P, Jankauskiene J, Bobinaite R (2008) Content of carotenoids and physical properties of tomatoes harvested at different ripening stages. In: Foodbalt 3rd Z. Jelgava, Latvia, pp 166–170

  • Watada AE, Ko NP, Minott DA (1996) Factors affecting quality of fresh-cut horticultural products. Postharvest Biol Tec 9:115–125

    Article  Google Scholar 

  • Workneh TS (2010) Feasibility and economic evaluation of low-cost evaporative cooling system in fruit and vegetables storage. Afr J Food Agric Nutr Dev 10:2984–2997

    Google Scholar 

  • Workneh TS, Osthoff G, Pretorius J, Hugo C (2003) Comparison of anolyte and chlorinated water as a disinfecting dipping treatment for stored carrots. J Food Qual 26:463–474

    Article  Google Scholar 

  • Workneh TS, Osthoff G, Steyn MS (2011) Influence of preharvest and postharvest treatments on stored tomato quality. Afr J Agric Res 6:2725–2736

    Google Scholar 

  • Xuan YM, Xiao F, Niu XF, Huang X, Wang SW (2012) Research and application of evaporative cooling in China: a review (I) research. Renew Sustain Energy Rev 16:3535–3546

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The Federal Ministry of Education of Ethiopia is gratefully acknowledged for its research grant support. The National Research Fund (NRF-TWAS) is also greatly acknowledged for its scholarship grant (Reference No. SFH150902141138). The host institute, the University of KwaZulu-Natal, is warmly acknowledged for its support. Moreover, the ZZ2 and the tomato Postharvest Innovation Programme project is acknowledged for the provision of tomato samples.

Author information

Authors and Affiliations

  1. Bioresources Engineering Discipline, School of Engineering, University of KwaZulu-Natal, Private Bag X01, Scottsville, Carbis Road, Pietermaritzburg, 3209, South Africa

    G. N. Tolesa & T. S. Workneh

Authors
  1. G. N. Tolesa
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T. S. Workneh
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to G. N. Tolesa.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tolesa, G.N., Workneh, T.S. Influence of storage environment, maturity stage and pre-storage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal, South Africa. J Food Sci Technol 54, 3230–3242 (2017). https://doi.org/10.1007/s13197-017-2766-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2766-6

Keywords

Search

Navigation