Modeling of post-sale shelf life of tomato in dependence of pre-sale storage conditions
2018
Mastilović, Jasna (https://orcid.org/0000-0002-0921-8642) | Kevrešan, Žarko | Bajić, Aleksandra (https://orcid.org/0000-0002-0614-1387) | Kovač, Renata | Ubiparip-Samek, Dragana (https://orcid.org/0000-0002-9193-5252) | Gledić, Aleksandar
Due to advances in tomato breeding and production techniques tomato is nowadays available in the supermarkets whole year around. Additionally, new tomato hybrids are characterised with the ability to retain acceptable properties during much longer shelf life in comparison to old tomato varieties. However, production costs, as well as the sales price of tomato are quite high with minimal seasonal fluctuations. Thus the costs of wasted tomato due to deteriorated quality are also very high. In order to prolong tomato shelf life and minimize waste the participants in tomato supply chain established rules regarding the storage conditions along the supply chain implying cooling of tomato right after the harvest to 6oC, and retaining it at low temperature along the supply chain. However, optimal storage temperatures for tomato, as the fruit highly susceptible to chilling injuries, are above 12oC. In order to determine to what extent current supply chain condition practices influence tomato shelf life after purchase experiment in which tomato was stored under different temperature conditions (6, 15 and 22o C) for one week was conducted. Deterioration of quality in terms of fruit firmness during tomato shelf life at 20oC was measured. Based on obtained data linear models of tomato quality loss were calculated and time until the limit of usability is reached was calculated. Based on obtained data currently applied practice in tomato supply chain results in shortening of shelf life for above 25% in comparison to optimal storage conditions. After 10 days of postsale shelf life the analysis of composition of tomato fruit stored under different temperature conditions was conducted which proved lower lycopene content and higher acid content, in particular succinic acid in tomato stored under suboptimal temperature conditions prior to sale.
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