Skip to main content

Shelf-life of Tomato as Affected by Ripeness, Temperature and Handling Practices | Chapter 02 | New Perspectives in Agriculture and Crop Science Vol. 1

In most parts of sub-Saharan Africa, tomato is harvested at the pink to red-ripe stage for marketing. At this stage of maturity, the fruits begin to lose their firmness and often very susceptible to mechanical injury.  Attempts to get tomato harvested at the breaker to turning stage of ripeness has not yielded the desired results. In this study, a sequence of anticipated hazards (impact, compression and vibration) encountered in a typical distribution was tested on shelf-life qualities. A vibration test to simulate a truck operating at a highway speed and the ability of shipping units to withstand mechanical forces resulting from stacking were analyzed. Tomato at turning and pink ripeness stages were subjected to a vibration test for 1hr and incubated in ripening chambers set at 15, 20 and 30 ºC. The results showed that temperature exerted the most effect on compositional characteristics, CO2 and ethylene production, color, firmness, weight loss and overall shelf-life. For optimum quality, the fruits should be traded within 2-4, 8-12 and 10-15 days when stored at 30, 20 and 15 ºC respectively, in retail markets.

Author(s) Details

Dr. Issah Sugri
CSIR-Savanna Agricultural Research Institute, P.O. Box 46, Bawku, UER-Ghana.

View Volume:


Popular posts from this blog

Consensus Summit: Lipids and Cardiovascular Health in the Nigerian Population | Chapter 09 | Current Trends in Food Science Vol. 1

Aims: To issue a consensus statement on Lipids and Cardiovascular Health and the impact of their interrelationship in Nigerian Population. Study Design: Experts from a range of relevant disciplines, deliberated on different aspects of Lipids and Cardiovascular Health in the Nigerian Population at a Summit. Place and Duration of Study: The Summit was held in April 2016 at the Nigerian Institute of Medical Research. Methodology: Presentations were made on central themes after which expert participants split into four different groups to consider the questions relevant to different sub themes of the title. Consensus was arrived at, from presentations of groups at plenary. Conclusion: With the increase in the prevalence of NCDs, especially Cardiovascular Disease in Nigeria, and the documented evidence of deleterious effects of lipids, the expert panel called for an urgent need to advocate for the general public and health professionals to make heart-friendly

A Review on Gongronema latifolium, an Extremely Useful Plant with Great Prospects | Chapter 11 | Recent Advances in Biological Research Vol. 3

Gongronema latifolium is a plant that has a wide range of nutritional and ethnomedical uses in different tropical African communities. Scientific reports on the chemical composition and bioactivity (anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer and allelopathic properties) of the plant material by different authors are discussed in this review. Future prospects of the plant extracts in the areas of herbal formulations, food preservation, alcoholic fermentation and beer production, drug discovery and allelopathy are also highlighted. Author   Details: Olugbenga Morebise Faculty of Basic Medical Sciences, All Saints University School of Medicine, Roseau, Commonwealth of Dominica. Read full article: View Volume:

An Overview of Ultrasonic Technology and Its Applications in Food Processing, Preservation and Quality Control | Chapter 03 | Current Research in Science and Technology Vol. 3

Ultrasound is one of the emerging technologies that were developed to minimize processing, maximize quality and ensure the safety of food products. In recent years, ultrasound technology has been used as an alternative processing option to conventional thermal approaches. Although Ultrasonication methods have been used for years in research and diagnostics, major advances have been made in the last decade. The applications for which high power ultrasound can be used range from existing processes that are enhanced by the retrofitting of high power ultrasonic technology, to the development of processes up to now not possible with conventional energy sources. The present paper reviews the generation, principle mechanism, properties, process parameters, applications, merits and demerits and future trends of the ultrasound technology in the food processing. Author(s) Details Er. Bogala Madhu Department of Processing and Food Engineering, College of Technology and Engineering, MP