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Prolongation of Cherry Tomato Shelf-life Using Perforated Film Packaging  

Choi, Won-Seok (Division of Food and Biothechnology, Chungju National University)
Hwang, Kwon-Tack (Department of Food & Nutrition, Nambu University)
Kim, Ki-Myong (School of Life Sciences and Biotechnology, Korea University)
Publication Information
Food Science and Preservation / v.16, no.2, 2009 , pp. 139-146 More about this Journal
Abstract
Whole and stem-off cherry tomatoes were packaged using perforated films(LF05, LF10, LF20, and LF40). Gas composition(ethylene, $O_2$, and $CO_2$), firmness(compression and penetration force), color, brix degree, acidity, and total microbial counts were assessed during storage at $10^{\circ}C$ and 85% relative humidity. Gas composition varied with film gas permeability, indicating that modified atmospheric(MA) conditions were achieved. Firmness fell during storage; samples packed using LF05 showed the lowest firmness, corresponding to low gas transmission conditions. L(lightness) and a(redness) values respectively decreased and rose slightly with increasing storage time, but the b(yellowness) values fell notably. Film permeability significantly affected acidity and soluble solid levels. When LF40 packaging was used, acidity and brix scale changes were similar to those seen after PET container packaging. Total microbial counts increased with time after packaging in most films, and pretreatment differences were not significant. Microflora varied between stem on/off tomatoes. Skin wrinkling and juice appearance were common in tomatoes stored in PET containers and LF films of low gas permeabilities(LF05, LF10, and LF20). White molds were partially found on stem-on tomatoes stored using packaging systems. When film packagings were compared, LF40 was optimal, permitting minimal pretreatment yet offering maximal sanitation.
Keywords
cherry tomato; perforated film; modified atmosphere storage; shelf life; minimally;
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Times Cited By KSCI : 2  (Citation Analysis)
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