TY - JOUR
T1 - Kinetic modeling of quality changes of tomato during storage
AU - Al-Dairi, Mai
AU - Pathare, Pankaj B.
N1 - Funding Information:
Authors are highly grateful to Sultan Qaboos University for providing a financial support under the project code (IG/AGR/SWAE/19/03) to complete this research work.
Publisher Copyright:
© 2021, Int. Comm. of Agricultural and Biosystems Engineering. All rights reserved.
PY - 2021
Y1 - 2021
N2 - Quality deterioration in tomato along the supply chain due to postharvest losses has become a continual challenge in Middle East countries. The aim of this study is to determine the changes in tomato quality parameters during storage. Fresh tomatoes were purchased from the Central Market of Fruits and Vegetables and stored at 10℃ and 22℃ for 12 days to assess color, weight loss, firmness, and total soluble solids parameters. Statistical analysis, like R2, X2, SE and RMSE, and ANOVA were performed using SPSS software. Experimental results showed a high significant impact (p < 0.05) in tomato quality parameters such as color, firmness and weight loss stored at 22℃. Storage at 22℃ had a rapid alteration of redness or greenness (a*) and lightness (L*) parameters to the darker region. A slow increase on weight loss, redness (a*), color index (CI), tomato color index (COL) and total color differences (∆E) was observed with less decrease on L* and firmness during the exposure to 10℃ storage. The appropriate model to demonstrate the color change was the first-order model. However, firmness was described by the zero-order model. Zero-order and first-order models used to describe quality changes during storage. Overall, tomato stored at 10℃ provided a desired result of firmness, weight loss and color change compared to tomato stored at 22℃.
AB - Quality deterioration in tomato along the supply chain due to postharvest losses has become a continual challenge in Middle East countries. The aim of this study is to determine the changes in tomato quality parameters during storage. Fresh tomatoes were purchased from the Central Market of Fruits and Vegetables and stored at 10℃ and 22℃ for 12 days to assess color, weight loss, firmness, and total soluble solids parameters. Statistical analysis, like R2, X2, SE and RMSE, and ANOVA were performed using SPSS software. Experimental results showed a high significant impact (p < 0.05) in tomato quality parameters such as color, firmness and weight loss stored at 22℃. Storage at 22℃ had a rapid alteration of redness or greenness (a*) and lightness (L*) parameters to the darker region. A slow increase on weight loss, redness (a*), color index (CI), tomato color index (COL) and total color differences (∆E) was observed with less decrease on L* and firmness during the exposure to 10℃ storage. The appropriate model to demonstrate the color change was the first-order model. However, firmness was described by the zero-order model. Zero-order and first-order models used to describe quality changes during storage. Overall, tomato stored at 10℃ provided a desired result of firmness, weight loss and color change compared to tomato stored at 22℃.
KW - Color
KW - Firmness
KW - Kinetic model
KW - Quality
KW - Tomato
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M3 - Article
AN - SCOPUS:85103989363
SN - 1682-1130
VL - 23
SP - 183
EP - 193
JO - Agricultural Engineering International: CIGR Journal
JF - Agricultural Engineering International: CIGR Journal
IS - 1
ER -