Keeping quality of fresh-cut tomato

The effects of calcium chloride washings and passive or active modified atm osphere packaging (MAP) on the keeping quality of fresh-cut tomato (Lycoper sicon esculentum Mill., cv. Durinta) were investigated. Fresh-cut tomatoes were washed in chlorinated water (0.7 mM) with and without CaCl2 (0.09 M). Slices were placed in plastic trays, sealed with perforated or non-polymeri c films and stored at 2 and 10 degrees C. Firmness, colour, visual quality, aroma, texture, defects and overall quality were determined at harvest and after 7 and 10 days of storage. Soluble solids content (SSC), pH and titra table acidity (TA) were analyzed and a maturity index was designed. The ini tial CO2 production at 10 degrees C was 120 nmol kg(-1) s(-1) while at 2 de grees C it was similar to 70 nmol kg(-1) s(-1) for both whole and tomato sl ices During storage, at 10 degrees C, CO2 production for whole tomato decli ned to 80 nmol kg(-1) s(-1) whereas for tomato slices after 2 days a contin uous increase up to 490 nmol kg(-1) s(-1) was observed. Ethylene production was maintained at between 6 and 24 pmol kg(-1) s(-1) for whole and tomato slices at 2 degrees C. Ethylene production by tomato slices reached 120 pmo l kg(-1) s(-1) after 2-4 days of storage at 10 degrees C followed by a decr ease to 12 pmol kg(-1) s(-1) after 7 days. In the passive MAP packages O-2 decreased to 14 and 2.5% and CO2 increased to 6 and 20% on day 10 at 2 and 10 degrees C, respectively. However, when active MAP was used (7.5% O-2 + 0 % CO2), O-2 decreased to 6 and 1.5% and CO2 increased to 6 and 14% on day 1 0 at 2 and 10 degrees C, respectively. After 10 days of storage, the qualit y attributes of tomato slices were maintained better at 2 than at 10 degree s C. When slices were stored at 10 degrees C, both passive and active MAP r educed the rate of ripening. The best results were found during storage at 2 degrees C under active or passive MAP. Calcium chloride dips were useful only at 2 degrees C in maintaining quality of tomato slices held in the per forated film. Active MAP should be used for maintaining fresh-cut tomato wh en stored at 10 degrees C. (C) 1999 Elsevier Science B.V. All rights reserv ed.