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http://dx.doi.org/10.11002/kjfp.2013.20.1.30

Changes of Postharvest Quality and Microbial Population in Jujube-Shaped Cherry Tomato (Lycopersicon esculentum L.) by Stem Maintenance or Removal  

Choi, Ji Weon (National Institute of Horticultural and Herbal Science, RDA)
Lee, Woo Moon (National Institute of Horticultural and Herbal Science, RDA)
Do, Kyung Ran (National Institute of Horticultural and Herbal Science, RDA)
Cho, Mi Ae (National Institute of Horticultural and Herbal Science, RDA)
Kim, Chang Kug (National Academy of Agricultural Science, RDA)
Park, Me Hea (National Institute of Horticultural and Herbal Science, RDA)
Kim, Ji Gang (National Institute of Horticultural and Herbal Science, RDA)
Publication Information
Food Science and Preservation / v.20, no.1, 2013 , pp. 30-36 More about this Journal
Abstract
Red-ripe 'Betatiny' jujube-shaped cherry tomato fruits via stem maintenance or stem removal were stored at $20^{\circ}C$ for 12 days. Their quality and microbial safety parameters like their respiration rate, weight loss, soluble solids content (SSC), titratable acidity (TA), firmness, hue value, aerobic microflora, coliform, yeast and mold count, and decay were evaluated during their storage. The jujube-shaped cherry tomato fruits whose stems were removed lost less weight than the fruits whose stems were maintained during their 12 days of storage. The stem removal lowered the respiration more significantly than the stem maintenance, and the formation of novel tissues at the stem scar that resulted from the stem removal was observed morphologically. The SSC, TA and hue value of the skin color decreased after eight storage days, but showed no difference between the stem maintenance and removal. The stem had higher microbial counts like aerobic microflora, coliform, and yeast and mold counts. The stem maintenance showed a short shelf-life because molds grew on the attached stem after five storage days. The shelf-life of the jujube-shaped cherry tomato fruits whose stems were removed was about eight days, but that of the fruits whose stems were maintained and that were stored at $20^{\circ}C$ was only about six days.
Keywords
Cherry tomato; stem; shelf-life;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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