Ginger Essential Oil for Postharvest Quality of Datterino Tomato: Effect of Immersion Duration and Storage Temperature
Keywords:
Datterino tomato, postharvest quality, temperature, essential oil, sensory qualityAbstract
Tomatoes are considered one of the most important components of human diet and there are several issues that affect their shelf-life. This study was conducted to examine the effect of immersing Datterino Tomato in ginger essential oil on qualitative traits during storage. Fruits were stored at 5ºC, 7ºC and 26.9ºC for 14 days. The experiment was laid out using Completely Randomized Design with two replications. The response parameters measured were, cumulative percentage weight loss, titratable acidity, total soluble solids, firmness, taste index and consumer acceptance. There were cases where both Temprature and Essential oil had significant difference. Fruits stored at 26.9ºC lost weight faster than those stored at 5ºC and 7ºC. Samples treated with ginger essential oil however experienced the lowest weight loss as compared to the control samples at all temperatures. The results obtained on firmness, TSS, flavour and acceptance demonstrated significant difference at P ≤ 0.05 due to both Ginger essential oil and temperature treatments. Fruit firmness at the end of the experimental period revealed that, samples treated with Ginger essential oil for 30 minutes recorded the highest firmness values. Results indicated that, samples treated for 20 minutes recorded the lowest decline in TSS. The results demonstrated that no significant difference at P ≤ 0.05 was found on both TA, TI and sweetness. Based on the results from the study conducted, Ginger essential oil immersion combined with lower temperatures of 5ºC and 7ºC demonstrated effectiveness in maintaining postharvest quality of Datterino tomato fruit.
References
Abdul-Rahaman A, Abdul-Wahab S, John C, and Bayuo T. 2016. Effect of Ginger Extracts and Storage Temperature on Shelf Life of Kent Mango Fruits. Journal of Postharvest Technology, 04 (04): 075-082.
Asgar, A., Maqbool, M., Ramachandran, S. and Alderson, P., 2010. Gum arabic as a novel edible coating for enhancing shelf life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology, 58:42–47.
Ayman, A., 2016. Determination of Some Essential Oils Effects on the Quality Traits of the Egyptian Anna Apple Fruit during its Shelf Life. Journal of Horticultural Science and Ornamental Plants, 8(1): 35-45.
Barry, H. G. 2014. Determination of H+ and various acid compounds in musts and wines. pH and Titratable Acidity, LN, 22 March, pp. 14 -16.
Brummell, D. A. and Harpster, M. H., 2001. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Molecular Biology, 47.
Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods - a review. International Journal of Food Microbiology, 94: 223–253
Cantwell, M. and Saltveit, M., 2015. Tolerance of Grape Tomatoes to Controlled Atmospheres at Low Temperature, Davis: Mann Laboratory, Dept. Plant Sciences University of California.
Castro, L.R., Vigneault, C., Charles, M.T. and Cortez, L.A.B. 2005. Effect of cooling delay and cold-chain breakage on 'Santa Clara' tomato. Journal of Food Agriculture Environment, 3: 49-54.
Chien, Y. W., Shiow, Y.W. and Chitsun, C. 2008. Increasing Antioxidant Activity and Reducing Decay of Blueberries by Essential Oils. Journal of Agriculture and Food Chemistry, 56: 3587– 3592.
Cox, S.D., Mann, C.M., Markham, J.L., Bell, H.C., Gustafson, J.E., Warmington, J.R. and Wyllie, S.G. 2000. The mode of antimicrobial action of essential oil of Melaleuca alternifoliate (tea tree oil). Journal of Applied Microbiology, 88: 170– 175.
El-Anany, A.M., Hassan, G.F.A., and Rehab, A.F.M., 2009. Effects of edible coatings on the shelf-life and quality of Anna apple (Malus domestica Borkh) during cold storage. Journal of Food Technology, 7: 5– 11.
Genanew, T., 2013. Effect of Post-Harvest Treatments on Storage Behaviour and Quality of Tomato Fruits. World Journal of Agricultural Sciences, 9(1): 29-37.
Grandison, A. S. 2006. Postharvest Handling and Preparation of Foods for Processing. In: J. G. Brennan, ed. Food Processing Handbook. Weinheim: WILEY-VCH Verlag GmbH and Co. KGa A, 1-30.
Hamid, M., Saeid, M., Morteza, A. and Younes, M., 2011. Total Soluble Solids, Titratable Acidity and Repining Index of Tomato in Various Storage Conditions. Australian Journal of Basic and Applied Sciences, 5(12): 1723-1726.
Hassan, Z. H., Lesmayati, S., Qomariah, R. and Hasbianto, A., 2014. Effects of wax coating applications and storage temperatures on the quality of tangerine citrus (Citrus reticulata) var. Siam Banjar. International Food Research Journal, 21(2): 641-648.
Hoda, S. T., Naser, S., Elham, S. P. and Asiye, H. A. 2013. Shelf life Improvement and Postharvest Quality of Cherry Tomato (Solanum lycopersicum L.) Fruit Using Basil Mucilage Edible Coating and Cumin Essential Oil. International Journal of Agronomy and Plant Production, 4(9): 2346-2353.
Hodges, D.M., Munro, K.D., Forney, C.F. and McRae, K.B. 2006. Glucosinolate and free sugar content in cauliflower (Brassica oleracea) during controlled atmosphere storage, Postharvest Boilogy and Techology, 40: 123-132.
Isaac, K. A., Gerald, K. A., Etornam, K. A., Ernest, K. K. and Harrison, A. 2016. Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review. Available at: http://dx.doi.org/10.1155/2015/478041
Kader, A. A. 2001. Recent Advances and Future Research Needs in Postharvest Technology of Fruits. Bulletin of the International Institute of Refrigeration 3-13.
Lee, S.O., Choi, G.J., Jang, K.S., Lim, H.K., Cho, K.W. and Kim, K.J. 2007. Antifungal activity of five plant essential oils as fumigant against postharvest and soil borne plant pathogenic fungi. The Plant Pathology Journal, 23(2): 97-102.
Majeed, M., 2014. Manual on Postharvest Management strategies to reduce losses of perishable crops. Piarco, Trinidad. UWI/CTA/NAMDEVCO.
Milza, M. L., Leopold, M.M. T., Anemarie, D. T., Matthijs, D. and Dianne, M. B., 2007. Measurement of firmness of fresh cut sliced Tomato using Puncture tests – Studies on sample size, Probe size and direction of Puncture. Journal of Texture Studies, 38: 601– 618.
Moneruzzaman, K.M., Hossain, A.B.M.S., Sani, W. and Saifuddin, M. 2008. Effect of Stages of Maturity and Ripening Conditions on the Biochemical Characteristics of Tomato. American Journal of Biochemistry and Biotechnology, 4(4): 336-344.
Pardo, J. M. and Niranja, K., 2006. Freezing. In: J. G. Brennan, ed. Food Processing Handling Handbook. Weinheim: WILEY VCH Verlag GmbH & Co. KGaA, 143-144
Park, H. J. 1999. Development of advanced edible coating of fruits. Trends of Food Science and Technology, 10: 250-260.
Plooya, W., Regnier, T. and Combrinck, S., 2009. Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management. Postharvest Biology and Technology, 53: 117-122
Rabiei, V., Shirzadeh, E., Angourani, H. and Sharafi, A., 2011. Effect of thyme and lavender essential oils on the qualitative and quantitative traits and storage life of apple, Jonagold cultivar. Journal of Medicinal Plant Research, 5(23): 5522- 5527.
Zapata, P.J., Guillén, F., Martínez-Romero, D., Castillo, S., Valero, D. and Serrano, M., 2008. Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato quality. Journal of Science of Food and Agriculture, 88: 1287-1293.
