Effect of Packing Materials on Shelf Life of Tomato (<i>Lycopersicon esculentum Mill</i>) Under Laboratory Condition

Gobena Tesfaye

doi:doi:10.11648/j.ijfet.20230701.15

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Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition

Gobena Tesfaye

Published in International Journal of Food Engineering and Technology (Volume 7, Issue 1)

Received: 2 February 2023 Accepted: 5 May 2023 Published: 29 May 2023

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Abstract

The experiment was done to study the effect of packing materials on the shelf life of tomatoes (lycopersican esulentam) under laboratory conditions of Hawassa University Agriculture College protection laboratory in 2020. To reduce post-harvest losses of tomato production the packing materials such as Nets, DPB, LTPB, and cartons were evaluated concerning their effect on the produce of shelf life of tomatoes under laboratory conditions. These studies were conducted for analysis of total weight losses, disease incidence and severity, firmness, pH value, TSS and TAA green matured tomatoes at 20°C laboratory conditions. In general, after 24 days of the storage period, the pH value of the tomato was high a significant difference within each other treatment, and the total weight losses were relatively different with the low temperature of storage condition. The disease incidence and severity closely occurred on the control with 100±2.5298%. The TSS and TAA DPB, LTPB treatment was found to be superior in retaining maximum TSS, titrable acidity, and ascorbic acid content of tomato fruits even up to the end of the storage period. The firmness measured by the newton of treatment five shows high superiority which recorded carton (743.33N ±60.590) when compared with control (130N ±60.590). The firmness values were decreased in all the samples stored in different conditions and with different packing materials.

Published in	International Journal of Food Engineering and Technology (Volume 7, Issue 1)
DOI	10.11648/j.ijfet.20230701.15
Page(s)	68-72
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Packaging Materials, Firmness, Disease Incidence and Severity, Weight Loss

References

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APA Style

Gobena Tesfaye. (2023). Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition. International Journal of Food Engineering and Technology, 7(1), 68-72. https://doi.org/10.11648/j.ijfet.20230701.15

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ACS Style

Gobena Tesfaye. Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition. Int. J. Food Eng. Technol. 2023, 7(1), 68-72. doi: 10.11648/j.ijfet.20230701.15

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AMA Style

Gobena Tesfaye. Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition. Int J Food Eng Technol. 2023;7(1):68-72. doi: 10.11648/j.ijfet.20230701.15

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@article{10.11648/j.ijfet.20230701.15,
  author = {Gobena Tesfaye},
  title = {Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition},
  journal = {International Journal of Food Engineering and Technology},
  volume = {7},
  number = {1},
  pages = {68-72},
  doi = {10.11648/j.ijfet.20230701.15},
  url = {https://doi.org/10.11648/j.ijfet.20230701.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20230701.15},
  abstract = {The experiment was done to study the effect of packing materials on the shelf life of tomatoes (lycopersican esulentam) under laboratory conditions of Hawassa University Agriculture College protection laboratory in 2020. To reduce post-harvest losses of tomato production the packing materials such as Nets, DPB, LTPB, and cartons were evaluated concerning their effect on the produce of shelf life of tomatoes under laboratory conditions. These studies were conducted for analysis of total weight losses, disease incidence and severity, firmness, pH value, TSS and TAA green matured tomatoes at 20°C laboratory conditions. In general, after 24 days of the storage period, the pH value of the tomato was high a significant difference within each other treatment, and the total weight losses were relatively different with the low temperature of storage condition. The disease incidence and severity closely occurred on the control with 100±2.5298%. The TSS and TAA DPB, LTPB treatment was found to be superior in retaining maximum TSS, titrable acidity, and ascorbic acid content of tomato fruits even up to the end of the storage period. The firmness measured by the newton of treatment five shows high superiority which recorded carton (743.33N ±60.590) when compared with control (130N ±60.590). The firmness values were decreased in all the samples stored in different conditions and with different packing materials.},
 year = {2023}
}

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TY  - JOUR
T1  - Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition
AU  - Gobena Tesfaye
Y1  - 2023/05/29
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfet.20230701.15
DO  - 10.11648/j.ijfet.20230701.15
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 68
EP  - 72
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20230701.15
AB  - The experiment was done to study the effect of packing materials on the shelf life of tomatoes (lycopersican esulentam) under laboratory conditions of Hawassa University Agriculture College protection laboratory in 2020. To reduce post-harvest losses of tomato production the packing materials such as Nets, DPB, LTPB, and cartons were evaluated concerning their effect on the produce of shelf life of tomatoes under laboratory conditions. These studies were conducted for analysis of total weight losses, disease incidence and severity, firmness, pH value, TSS and TAA green matured tomatoes at 20°C laboratory conditions. In general, after 24 days of the storage period, the pH value of the tomato was high a significant difference within each other treatment, and the total weight losses were relatively different with the low temperature of storage condition. The disease incidence and severity closely occurred on the control with 100±2.5298%. The TSS and TAA DPB, LTPB treatment was found to be superior in retaining maximum TSS, titrable acidity, and ascorbic acid content of tomato fruits even up to the end of the storage period. The firmness measured by the newton of treatment five shows high superiority which recorded carton (743.33N ±60.590) when compared with control (130N ±60.590). The firmness values were decreased in all the samples stored in different conditions and with different packing materials.
VL  - 7
IS  - 1
ER  -

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Author Information

Gobena Tesfaye

Plant Science and Horticultural Science Faculty, College of Agriculture, Hawassa University, Hawassa, Ethiopia

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APA Style

Gobena Tesfaye. (2023). Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition. International Journal of Food Engineering and Technology, 7(1), 68-72. https://doi.org/10.11648/j.ijfet.20230701.15

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ACS Style

Gobena Tesfaye. Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition. Int. J. Food Eng. Technol. 2023, 7(1), 68-72. doi: 10.11648/j.ijfet.20230701.15

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AMA Style

Gobena Tesfaye. Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition. Int J Food Eng Technol. 2023;7(1):68-72. doi: 10.11648/j.ijfet.20230701.15

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@article{10.11648/j.ijfet.20230701.15,
  author = {Gobena Tesfaye},
  title = {Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition},
  journal = {International Journal of Food Engineering and Technology},
  volume = {7},
  number = {1},
  pages = {68-72},
  doi = {10.11648/j.ijfet.20230701.15},
  url = {https://doi.org/10.11648/j.ijfet.20230701.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20230701.15},
  abstract = {The experiment was done to study the effect of packing materials on the shelf life of tomatoes (lycopersican esulentam) under laboratory conditions of Hawassa University Agriculture College protection laboratory in 2020. To reduce post-harvest losses of tomato production the packing materials such as Nets, DPB, LTPB, and cartons were evaluated concerning their effect on the produce of shelf life of tomatoes under laboratory conditions. These studies were conducted for analysis of total weight losses, disease incidence and severity, firmness, pH value, TSS and TAA green matured tomatoes at 20°C laboratory conditions. In general, after 24 days of the storage period, the pH value of the tomato was high a significant difference within each other treatment, and the total weight losses were relatively different with the low temperature of storage condition. The disease incidence and severity closely occurred on the control with 100±2.5298%. The TSS and TAA DPB, LTPB treatment was found to be superior in retaining maximum TSS, titrable acidity, and ascorbic acid content of tomato fruits even up to the end of the storage period. The firmness measured by the newton of treatment five shows high superiority which recorded carton (743.33N ±60.590) when compared with control (130N ±60.590). The firmness values were decreased in all the samples stored in different conditions and with different packing materials.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition
AU  - Gobena Tesfaye
Y1  - 2023/05/29
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfet.20230701.15
DO  - 10.11648/j.ijfet.20230701.15
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 68
EP  - 72
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20230701.15
AB  - The experiment was done to study the effect of packing materials on the shelf life of tomatoes (lycopersican esulentam) under laboratory conditions of Hawassa University Agriculture College protection laboratory in 2020. To reduce post-harvest losses of tomato production the packing materials such as Nets, DPB, LTPB, and cartons were evaluated concerning their effect on the produce of shelf life of tomatoes under laboratory conditions. These studies were conducted for analysis of total weight losses, disease incidence and severity, firmness, pH value, TSS and TAA green matured tomatoes at 20°C laboratory conditions. In general, after 24 days of the storage period, the pH value of the tomato was high a significant difference within each other treatment, and the total weight losses were relatively different with the low temperature of storage condition. The disease incidence and severity closely occurred on the control with 100±2.5298%. The TSS and TAA DPB, LTPB treatment was found to be superior in retaining maximum TSS, titrable acidity, and ascorbic acid content of tomato fruits even up to the end of the storage period. The firmness measured by the newton of treatment five shows high superiority which recorded carton (743.33N ±60.590) when compared with control (130N ±60.590). The firmness values were decreased in all the samples stored in different conditions and with different packing materials.
VL  - 7
IS  - 1
ER  -

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