Physico-chemical changes in tomato fruit under active packaging.

摘要

This investigation relates to various active packaging (AP) ingredients such as carbon dioxide, ethylene, oxygen and moisture scavengers in the form of sachet which were incorporated inside LDPE packages of tomato fruit and changes during storage of this fruit were studied. The effects of chitosan antimicrobial film on whole tomato fruit at room temperature (30+or-2 degrees C) were also observed. Results showed that active packaging ingredients/techniques were found to be effective in enhancing the storage life of tomato as compared to the control samples in terms of parameters studied i.e. PLW, TSS, titratable acidity ascorbic acid. However, the chitosan film treated fruits were found to be of significantly better quality during storage.