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Tomato redness for assessing ozone treatment to extend the shelf life

DSpace at IIT Bombay

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Title Tomato redness for assessing ozone treatment to extend the shelf life
 
Creator ZAMBRE, SS
VENKATESH, KV
SHAH, NG
 
Subject storage
color
tomato redness index
tomato shelf life
ozone treatment
tomato rotting
 
Description Ozone could be seen as an alternative to refrigeration in order to enhance tomato shelf life in areas where cold facilities are not available. However, the effect of ozone on fruit ripening and quality is still unclear. From the other side, it is well known that tomato ripening can be correlated to the development of red color. Therefore, experiments were carried out to develop a redness index to characterize the dynamics of ripening which was further used to characterize the effect of ozone on storage and ripening. Several gaseous ozone treatments were applied. Color changes from green to red were monitored. Ozone treatment delayed both the development of red color as well as of rotting. Color development and rotting followed a trend like that described by Hill's equation. Shelf life was enhanced by 12 days when treated tomatoes were stored at 15 degrees C. The longer shelflike was mainly due to a reduction in surface microbial count. Analysis through mathematical modeling allowed establishing the dynamics of shelf life as a function of red color development. (C) 2009
 
Publisher ELSEVIER SCI LTD
 
Date 2011-07-22T15:54:22Z
2011-12-26T12:52:29Z
2011-12-27T05:38:10Z
2011-07-22T15:54:22Z
2011-12-26T12:52:29Z
2011-12-27T05:38:10Z
2010
 
Type Article
 
Identifier JOURNAL OF FOOD ENGINEERING, 96(3), 463-468
0260-8774
http://dx.doi.org/10.1016/j.jfoodeng.2009.08.027
http://dspace.library.iitb.ac.in/xmlui/handle/10054/6280
http://hdl.handle.net/10054/6280
 
Language en