Quality changes in fresh cut tomato as affected by modified atmosphere packaging
2002
Gil, M.I. | Conesa, M.A. | Artes, F.
Fresh cut 'Durinta' tomato slices were stored for 7 and 10 days at 0 and 5 degrees C under active (12-14 kPa O2 + 0 kPa CO2) modified atmosphere packaging (MAP). Changes in firmness, colour, soluble solids content, pH, titratable acidity, maturity index and microbiological and sensory attributes were monitored. Sealed bags, made of three polymeric films, containing two sliced tomatoes per tray were used. After 10 days, gas composition within low permeability packages reached 4-5 kPa O2 + 9-12 kPa CO2 at 0 degrees C and 2 kPa O2 + 20 kPa CO2 at 5 degrees C. No significant changes in gas composition were induced by a C2H4 absorbent. Juice accumulation, moisture condensation, water loss, and seed germination were overcome. In perforated and high permeability films an increase in the microbial counts higher than 3 log units at 5 degrees C occurred while a slight increase at 0 degrees C was observed. After storage at 0 degrees C no effect of gas composition on tomato keeping quality was shown. However, the best overall tomato slice quality was found at 5 degrees C under higher CO2.
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