The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage
•The influence of heat and UV radiation on postharvest tomato quality was examined.•Sensory analysis and measurements of color and texture were carried out.•Both treatments prevented tomato fruit spoilage after two week storage.•Hot air treatment resulted in better sensory properties of tomato.•UV radiation delayed ripening of tomato.
The influence of hot air and ultraviolet (UV) radiation on the sensory quality of tomatoes after storage was compared. Two tomato varieties (“Zouk” and “Camry”) were harvested in turning ripening stage and treated with hot air (60 °C) or UV radiation. Fruits were stored for 14 days in semi-controlled conditions (temperature range 14.4–19.9 °C, relative humidity range 35–55%), while non-treated tomatoes stored under the same conditions were used as a control. Sensory evaluation of samples was performed by trained panel, and instrumental measurements of color and texture were also carried out. Both postharvest treatments were effective in preventing tomato fruit spoilage. Hot air treatment resulted in better quality of tomato fruits in terms of sensory properties after two weeks of storage, but the UV irradiation resulted in favorable effects in terms of extension of tomato shelf life because it led to delayed ripening of tomato.
Journal: Food Packaging and Shelf Life - Volume 5, September 2015, Pages 63–67