Influence of preharvest elevated carbon dioxide on the storage life and composition of ripened tomatoes

Md Shahidul Islam, . and Matsui T., . and Yoshida Y., . Influence of preharvest elevated carbon dioxide on the storage life and composition of ripened tomatoes. pp. 19-25. ISSN 1505-5337

Preharvest elevated CO2 enrichment throughout the fruit growing period affected the shelf-life of ripe tomatoes (Lycipersicon esculentum Mill. cv. Lady First) during storage. The CO2 treated fruits lasted up to 20 days during storage but it was 15 days in control fruit. Citric acid malic acid oxalic acid glucose fructose total sugar acid invertase activity (Beta-fructofuranoside fructohydrolase EC 3.2.1.26) and red colour were significantly influenced by preharvest CO2 enrichment. Citric acid was the predominant organic acid and like malic and oxalic acids its concentration decreased with storage period. The CO2 enriched tomatoes had significantly higher reducing sugars and their concentration increased with storage duration but there was no significant difference in sucrose accumulation. The increase in acid invertase activity from the day of harvest was accompanied by changes in reducing sugar contents and the elevated CO2 showed higher invertase activity than in control. Furthermore the elevated CO2 resulted in higher red colour accumulation in enriched fruits. Thus preharvest application of elevated CO2 extends the shelf-life of ripe tomatoes and increases sugar content and enhances fruit colouring during storage.

Full text available from:

Abstract

Preharvest elevated CO2 enrichment throughout the fruit growing period affected the shelf-life of ripe tomatoes (Lycipersicon esculentum Mill. cv. Lady First) during storage. The CO2 treated fruits lasted up to 20 days during storage but it was 15 days in control fruit. Citric acid malic acid oxalic acid glucose fructose total sugar acid invertase activity (Beta-fructofuranoside fructohydrolase EC 3.2.1.26) and red colour were significantly influenced by preharvest CO2 enrichment. Citric acid was the predominant organic acid and like malic and oxalic acids its concentration decreased with storage period. The CO2 enriched tomatoes had significantly higher reducing sugars and their concentration increased with storage duration but there was no significant difference in sucrose accumulation. The increase in acid invertase activity from the day of harvest was accompanied by changes in reducing sugar contents and the elevated CO2 showed higher invertase activity than in control. Furthermore the elevated CO2 resulted in higher red colour accumulation in enriched fruits. Thus preharvest application of elevated CO2 extends the shelf-life of ripe tomatoes and increases sugar content and enhances fruit colouring during storage.

[error in script]

Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	TOMATOES
AGROVOC Term:	LYCOPERSICON ESCULENTUM
AGROVOC Term:	CARBON DIOXIDE
AGROVOC Term:	PREHARVEST APPLICATION
AGROVOC Term:	RIPENING
AGROVOC Term:	ENZYMATIC ANALYSIS
AGROVOC Term:	ENZYMIC ACTIVITY
AGROVOC Term:	ORGANIC ACIDS
AGROVOC Term:	SUGARS
AGROVOC Term:	COLOUR
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:52
URI:	http://webagris.upm.edu.my/id/eprint/17561

Actions (login required)

View Item