Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Design and Treatments
2.2. Preparation Treatments Solutions
2.3. Appearance, Weight Loss, Color Parameters, and Firmness Determination
2.4. Total Soluble Solids (TSS), Ascorbic Acid (AsA), and Titratable Acidity (TA) Determination
2.5. Total Sugar, Lycopene, and Carotenoid Contents Determination
2.6. Statistical Analysis
3. Results and Discussion
3.1. Appearance, Weight Loss, Color Parameters, and Firmness
3.2. Total Soluble Solids and pH
3.3. Surface Color Evaluation
3.4. Titratable Acidity and Ascorbic Acid
3.5. Lycopene, Total Sugar Contents, and Carotenoids Contents
4. Correlation Study
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Source | Appearance | Weight Loss (%) | Firmness (Kg/cm) | TSS | pH |
---|---|---|---|---|---|
Storage period (S) | 57.42 *** | 1973.2 *** | 14.03 *** | 6.87 *** | 1.09 *** |
Treatment (T) | 1.48 ** | 110.29 *** | 4.14 *** | 6.94 *** | 1.88 *** |
S × T | 0.703 ns | 14.26 ** | 0.147 ns | 1.08 *** | 0.106 ns |
Variables | Weight Loss | Appearance | Firmness | TSS | L* | a* | b* | pH | TA | AsA | Lycopene | Carotene | CI |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Appearance | −0.91 | ||||||||||||
Firmness | −0.90 | 0.90 | |||||||||||
TSS | −0.09 | −0.14 | 0.13 | ||||||||||
L* | −0.38 | 0.53 | 0.55 | −0.21 | |||||||||
a* | 0.78 | −0.72 | −0.82 | −0.11 | −0.29 | ||||||||
b* | −0.36 | 0.32 | 0.45 | 0.11 | 0.59 | −0.31 | |||||||
pH | −0.36 | 0.49 | 0.33 | −0.36 | −0.08 | −0.42 | −0.10 | ||||||
TA | 0.16 | −0.47 | −0.20 | 0.80 | −0.35 | 0.04 | 0.02 | −0.53 | |||||
VC | −0.80 | 0.72 | 0.85 | 0.23 | 0.54 | −0.84 | 0.53 | 0.17 | 0.06 | ||||
Lycopene | 0.85 | −0.72 | −0.88 | –0.38 | −0.33 | 0.83 | −0.49 | −0.16 | −0.15 | −0.88 | |||
Carotene | −0.20 | 0.11 | 0.37 | 0.32 | 0.41 | −0.49 | 0.36 | −0.23 | 0.37 | 0.66 | −0.44 | ||
CI | 0.73 | −0.76 | −0.85 | 0.00 | −0.69 | 0.86 | −0.57 | −0.28 | 0.16 | −0.86 | 0.76 | −0.57 | |
Sugars | 0.33 | −0.57 | −0.41 | 0.70 | −0.54 | 0.22 | −0.25 | −0.51 | 0.89 | −0.15 | 0.05 | 0.21 | 0.41 |
Source | L* | a* | b* | Color Index |
---|---|---|---|---|
Storage period (S) | 229.70 *** | 741.40 *** | 144.44 *** | 1290.73 *** |
Treatment (T) | 68.32 *** | 337.33 *** | 44.19 *** | 550.22 *** |
S × T | 36.84 *** | 18.94 *** | 29.57 *** | 51.28 *** |
Source | Titratable Acidity (%) | Ascorbic Acid (%) | Lycopene (mg/g) | Carotenoid (mg/g) | Sugar Content (mg/100 g) |
---|---|---|---|---|---|
Storage period (S) | 0.104 *** | 58.07 *** | 0.046 *** | 0.006 ns | 17.213 *** |
Treatment (T) | 0.040 *** | 46.95 *** | 0.028 *** | 0.542 *** | 2.599 *** |
S × T | 0.004 ** | 2.77 *** | 0.001 *** | 0.007 ns | 0.222 *** |
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Shehata, S.A.; Abdelrahman, S.Z.; Megahed, M.M.A.; Abdeldaym, E.A.; El-Mogy, M.M.; Abdelgawad, K.F. Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water. Horticulturae 2021, 7, 309. https://doi.org/10.3390/horticulturae7090309
Shehata SA, Abdelrahman SZ, Megahed MMA, Abdeldaym EA, El-Mogy MM, Abdelgawad KF. Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water. Horticulturae. 2021; 7(9):309. https://doi.org/10.3390/horticulturae7090309
Chicago/Turabian StyleShehata, Said A., Said Z. Abdelrahman, Mona M. A. Megahed, Emad A. Abdeldaym, Mohamed M. El-Mogy, and Karima F. Abdelgawad. 2021. "Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water" Horticulturae 7, no. 9: 309. https://doi.org/10.3390/horticulturae7090309