Physicochemical properties of coated tomato during storage

 E. O. Oladiti1,2, I. B. Oluwalana1, and G. I. Pele1,2*

1Department of Food Science and Technology, Federal University of Technology, P.M.B. 704, Akure, Ondo State, Nigeria

2Department of Food Technology, Federal Polytechnic, Offa. P.M.B. 420, Offa, Kwara State, Nigeria

Abstract

The impact of post-harvest loss has militated against all-year access to tomatoes. The influence of coating materials on the physicochemical properties of tomatoes during storage was investigated. Tomato was coated with gelatin, carboxyl methylcellulose, alkalinized starch, and honey while uncoated tomato served as control. Results showed that the control tomato sample was kept for 60 days, while titratable acidity, colour intensity, carotene, specific gravity, pH, refractive index, total soluble solids were 0.16, 0.70, 1.22 mg/100g, 1.03, 6.50, 1.440, 5.44%, respectively. The results also showed that tomato coated with gelatine kept till 69 days and the titratable acidity, colour intensity, carotene, specific gravity, pH, refractive index, total soluble solids were 0.15, 0.65, 1.40 mg/100g, 1.05, 6.54, 1.440, 8.14%, respectively. The results further showed that tomato coated with carboxyl methylcellulose kept for 75 days and the titratable acidity, colour intensity, carotene, specific gravity, pH, refractive index, total soluble solids were 0.14, 0.65, 1.83 mg/100g, 1.05, 6.53, 1.438, 8.16%, respectively. Results showed that tomato coated with honey was kept for 90 days and the titratable acidity, colour intensity, carotene, specific gravity, pH, refractive index, total soluble solids were 0.10, 0.65, 2.05 mg/100g, 1.06, 6.50, 1.430, 10.23%, respectively. Results however showed that tomato coated with alkalinized starch kept for 90 days and the titratable acidity, colour intensity, carotene, specific gravity, pH, refractive index, total soluble solids were 0.13, 0.67, 2.01 mg/100g, 1.06, 6.53, 1.405, 10.16%, respectively.

Keywords

alkalinized starch; carboxyl methylcellulose; gelatine; honey; tomato.

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