Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 147

Full Length Research Paper

Preservation of mature green tomatoes using controlled atmosphere storage under tropical conditions

Babarinsa F. A.
  • Babarinsa F. A.
  • Nigerian Stored Products Research Institute, Km 3, Asa–Dam Road, P. M. B. 1489, Ilorin, Nigeria.
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Omodara M. A.
  • Omodara M. A.
  • Nigerian Stored Products Research Institute, Km 3, Asa–Dam Road, P. M. B. 1489, Ilorin, Nigeria.
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Okanlawon S. O.
  • Okanlawon S. O.
  • Nigerian Stored Products Research Institute, Km 3, Asa–Dam Road, P. M. B. 1489, Ilorin, Nigeria.
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  •  Received: 23 July 2015
  •  Accepted: 08 September 2015
  •  Published: 30 September 2015

Abstract

Preservation of mature green tomatoes in a controlled atmosphere (CA) was studied under semi-arid condition in Nigeria. Mature-green tomatoes were held in 5-litre glass jars filled with 4% oxygen and 96% nitrogen at ambient temperature of 24 to 29°C for 5 days or 10 days. The fruits were thereafter exposed to normal atmosphere and compared with fruits that were stored in normal air (control).. Fruits held in CA for 5 days (CA+5) showed fresh appearance, normal ripening, lowered weight loss and a significant reduction in spoilage (P< 0.05) compares those stored in ambient (24 to 29°C and 56 to 74% RH). CA holding for  10 days (CA+10) caused marked off-flavor in the fruits and they did not ripen to full eating also showed significantly higher decay than those held for 5 days. The shelf life of 5 days in the ambient was extended to 14 days and 16 days when  initially held in nitrogen atmosphere for 10 days (CA+10) and 5 days (CA+5) respectively. The present study revealed that the  CA storage of tomatoes (using nitrogen) enhance  the retention of  the sensory qualities of Roma tomatoes when they were held for 5 days than for 10 days before normal storage in air.   
 
Key words: Spoilage, fruit holding period, shelf life, sensory quality.