Development and Performance Study of Controlled Atmosphere for Fresh Tomato
Development and Performance Study of Controlled Atmosphere for Fresh Tomato作者机构：Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
出 版 物：《World Journal of Engineering and Technology》 (世界工程和技术（英文）)
年 卷 期：2016年第4卷第2期
页 面：168-175页
学科分类：09[农学] 0902[农学-园艺学] 090202[农学-蔬菜学]
主 题：Controlled Atmosphere Tomato Shelf-Life Storage Study Weight Loss
摘 要：Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5 × 4.5 × 4.5 ) with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.
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