Physico-Chemical Properties of Mature Green Tomatoes (Lycopersicon esculentum) Coated with Pectin During Storage and Ripening
By: E Delina Felix and T Mahendran
Open Access
|Feb 2011Abstract
A study was undertaken to investigate the effect of pectin as an edible coating on the postharvest quality of mature green tomatoes at 30°C. The tomatoes were dipped in the concentrations of 1, 3 and 5% (w/v) pectin solutions for 5 min and stored at 30 ± 0.2°C. Fruits coated with 3% of pectin showed greater retention of ascorbic acid, titratable acidity and total sugars of 9.96 mg%, 0.41% and 11.2% respectively during storage. The shelf life of the tomatoes coated with 3% pectin solution increased up to 4 weeks without showing signs of decay and quality losses.
Key words: Pectin, Physio-chemical quality; Self life; Skin coating; Tomatoes
DOI: 10.4038/tare.v12i2.2800
Tropical Agricultural Research & Extension 12(2): 2009 pp.110-112
Key words: Pectin, Physio-chemical quality; Self life; Skin coating; Tomatoes
DOI: 10.4038/tare.v12i2.2800
Tropical Agricultural Research & Extension 12(2): 2009 pp.110-112
DOI: https://doi.org/10.4038/tare.v12i2.2800 | Journal eISSN: 1391-3646
Language: English
Page range: 110 - 112
Published on: Feb 1, 2011
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2011 E Delina Felix, T Mahendran, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.