Authors : A K Nantha Kumar; J Karthikai Selvan; A Shyam Sundar; M Sarathi

Volume/Issue : Volume 9 - 2024, Issue 7 - July

Google Scholar : https://tinyurl.com/2kvdeyv2

Scribd : https://tinyurl.com/mr2a2p3u

DOI : https://doi.org/10.38124/ijisrt/IJISRT24JUL984

Abstract : Cooling aluminum chambers have emerged as a promising solution for the storage of tomatoes, addressing the critical need to extend their shelf life while preserving quality post-harvest. This study delves into the efficacy of utilizing these chambers, aiming to optimize storage conditions for maximum preservation benefits. Through meticulous experimentation, various parameters such as temperature, humidity, and airflow dynamics within the chamber were meticulously examined. Additionally, the study scrutinized the influence of different packaging methods on tomato preservation efficacy. The findings underscore the remarkable capability of cooling aluminum chambers to regulate storage environments, effectively retard ripening processes and mitigating microbial proliferation. Lower temperatures within the chambers significantly curtailed the pace of tomato ripening, thus extending their shelf life appreciably. Moreover, meticulous humidity control within the chambers prevented moisture loss, curbing mold formation and decay. Furthermore, the study elucidated the profound impact of packaging methods on ethylene production and gas exchange, thereby influencing tomato quality during storage.

References :

1. Kader, A. A. (2002). Postharvest technology of horticultural crops. University of California, Agriculture and Natural Resources.
2. Cantwell, M., & Suslow, T. (Eds.). (2015). Tomato: RecommendationsforMaintaining Postharvest Quality. University of California, Agriculture Natural Resources.
3. Brecht, J. K. (Ed.). (1995). Postharvest physiology and pathology of vegetables. CRC Press.
4. Thompson, A. K. (2003). Controlled atmosphere storage of fruits and vegetables. CABI.
5. Wang, C. Y., & Wei, C. I. (Eds.). (2015). Postharvest biology and technology of fruits, vegetables, and flowers. Wiley-Blackwell.
6. Saltveit, M. E. (Ed.). (2005). Postharvest physiology and handling of perishable plant products. University of California, Agriculture andNaturalResources.
7. Watkins, C. B. (2006). The use of controlled atmospheres for storage and transport of fruits and vegetables. Stewart Postharvest Review, 2(4), 1-6.
8. Rudell Jr, D. R., & Mattheis, J. P. (2008). Postharvest management of controlled atmosphere storage of apples. Stewart Postharvest Review, 4(1),1-7.
9. Lipton, W. J., & Kader, A. A. (Eds.). (1989). Postharvest handling: A Systems approach (Vol. 1111). Academic Press. 52
10. Hodges, D. M., Toivonen, P. M. A., & DeEll, J. R. (Eds.). (1994). Quality Of fresh and processed fruits and vegetables. Springer Science &BusinessMedia.
11. Toivonen, P. M. A., & Brummell, D. A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Stewart Postharvest Review, 4(2), 1-10.
12. Opara, L. U. (2004). Modeling the respiration rate of intact and fresh-cut produce: A review. Stewart Postharvest Review, 1(5), 1-14.
13. Ben-Yehoshua, S. (1985). Present and future of modified atmosphere packaging of fruits and vegetables. Food Technology, 39, 61-65.
14. Saltveit, M. E., & Morris, L. L. (1990). Quality maintenance of fresh-cut fruits and vegetables. Horticultural Reviews, 12, 125-163.
15. Watkins, C. B., & Nock, J. F. (2012). Postharvest treatments to control apple superficial scald, soft scald, and soggy breakdown. Stewart Postharvest Review, 3(4), 1-11.
16. Fan, X., & Mattheis, J. P. (1999). Combination of postharvest chemical treatments and controlled atmosphere storage to control superficial scald of"d'Anjou" pears. Journal of the American Society for Horticultural Science,124(6), 621-625.
17. Blankenship, S. M., & Dole, J. M. (2003). 1-Methylcyclopropene: A Review.Postharvest Biology and Technology, 28(1), 1-25.
18. Saltveit, M. E. (2000). Wound-induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest BiologyandTechnology, 21(1), 61-69.
19. Mattheis, J. P., Buchanan, D. A., & Fellman, J. K. (1991). Comparison Of Postharvest changes in 'd'Anjou' pears following treatment with 53 diphenylamine or 1-methylcyclopropene. Journal of the AmericanSocietyfor Horticultural Science, 116(2), 353-357.
20. Lurie, S. (1998). Postharvest heat treatments. Postharvest BiologyandTechnology, 14(3), 257-269.
21. Moran, R. E., Soliva-Fortuny, R. C., & Martin-Belloso, O. (2004). Comparison of heat transfer media for hot water treatment of whole fresh tomatoes. Postharvest Biology and Technology, 31(3), 277-284.
22. Watkins, C. B. (2015). The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables. Biotechnology Advances, 24(4), 389-409.
23. Martínez-Romero, D., Bailén, G., Serrano, M., &Guillén, F. (2006). Toolsto maintain postharvest fruit and vegetable quality through the inhibition of ethylene action: A review. Critical Reviews in Food Science andNutrition,46(3), 261-281.
24. Lurie, S. (2015). Recent advances in the use of 1-methylcyclopropene(1-MCP) on fruits and vegetables. Postharvest Biology and Technology, 100, 11-16.
25. Zhou, H., & Wang, C. Y. (2001). Effect of delayed cooling on postharvest quality of strawberries. Postharvest Biology and Technology, 22(3), 255-263.
26. Saltveit, M. E. (2004). Wound-induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest BiologyandTechnology, 21(1), 61-69.
27. Wang, S. Y., & Galletta, G. J. (2000). Foliar application of ammonium molybdate, potassium phosphite, and acibenzolar-S-methyl for controlling storage decay of apple fruit. Plant Disease, 84(3), 215-220. 54
28. Saltveit, M. E. (2002). Wound-induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest BiologyandTechnology, 21(1), 61-69.
29. Wang, C. Y., Camp, M. J., & Gmitter Jr, F. G. (2000). Citrus fruit quality changes following storage under multiple conditions. Postharvest Biology And Technology, 21(3), 301-312.
30. Wang, S. Y., Chen, C. T., & Camp, M. J. (2000). Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries. Journal of Agricultural and Food Chemistry, 48(10), 5728-5734.