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SHELF LIFE EXTENSION OF TOMATOES (Solanum lycopersicum L.) USING COATING OF CARNAUBA WAX

  • Unique Paper ID: 161139
  • Volume: 10
  • Issue: 2
  • PageNo: 874-881
  • Abstract:
  • During ripening, tomato undergoes two most visible changes (i) color change due to chlorophyll degradation and synthesis of carotenoids (ii) alter in firmness due to action of enzymes like pectin methyl esterase. Postharvest constraints such as deficient preservation and handle techniques, coupled with short shelf life limit their long duration storage and transportation. In order to extend the shelf life of tomatoes, the parameters such as moisture loss, ripening, temperature and relative humidity are to be manipulated. Values of color parameters, L*, a*, b*, C* and h* were 65.32, 15.62, 48.98, 50.75 and 72.18 respectively. Firmness (N), pH, total soluble solids (â—¦ Brix), titratable acidity (% citric acid) were 27.17, 4.17, 3.75 and 0.738 respectively. The optimum composition of coating solution with 1:9 ratios of carnauba wax and oleic acid gave stable emulsion with a thickness of 0.0411 ± 0.003 mm over the surface of tomatoes. Experimentation revealed that by dipping tomatoes on Carnauba Wax emulsion, the shelf life of the tomatoes were extended from 21 days(untreated) up to 49 days at 25 â—¦C and 80 % RH under similar storage condition.
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Cite This Article

  • ISSN: 2349-6002
  • Volume: 10
  • Issue: 2
  • PageNo: 874-881

SHELF LIFE EXTENSION OF TOMATOES (Solanum lycopersicum L.) USING COATING OF CARNAUBA WAX

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