Effect of Packaging Material on Quality of Tomatoes (Lycopsicon esculentum) stored under two storage conditions

Abstract

The effect of different materials of packaging namely polyvinyl chloride (PVC) shrink film, polyethylene (PE) plastic and unpacked was evaluated for storage of tomatoes. The samples were stored at ambient temperature and 100C. Changes in fruit quality were evaluated at interval 2 days. Observations were made on weight loss, surface colour development, firmness, and total soluble solid (TSS) contents. The percentage at weight loss of unpacked tomatoes was significantly (p<0.05) increased during storage at ambient temperature and temperature 100C. It caused faster dehydration. This occurrence can be prevented by using PVC shrink film and PE plastic packages. Tomatoes packages in PE film softened and not firm which might be due to condensation of water vapour from respiration and low O2 content in packages in both the storage conditions. Surface calour development of tomatoes during storage shows that the temperature at 100C had effectively inhibited the senescence of the fruit compare the fruit stored at ambient temperature. The storage life of tomatoes stored in ambient temperature can be maintained for 10 days. However, at temperature 100C the product can be stored for 14 days. PVC shrink film can be used foe commercial packaging of tomatoes