Storage of tomato fruits packaged in polyethylene bag with ethylene absorbent.

概要

論文の詳細を見る
Full ripe tomatoes were stored with or without an ethylene absorbent in polyethylene bags of 0.03mm, 0.05mm and 0.07mm thickness. This ethylene absorbent was prepared by treatment of activated charcoal with potassium bromate and sulfuric acid. 1. In the bags with ethylene absorbent, not only ethylene concentration but also the acetaldehyde concentration were lower the, i that the bags without absorbent (control). 2. When tomatoes were stored at 15°C, the unpackaged tomatoes lost its firmness in 4 days. Tomatoes, which were stored in 0.03mm or 0.05mm polyethylene bags without ethylene absorbent at 15°C, maintained its firmness for 11 days. The firmness of tomatoes with absorbent in the same condition surpassed the control. 3. Ethylene absorbent showed no effect in surface color and glutamic acid, glucose and fructose contents. Citric acid content of tomatoes decreased during storage while the decreasing rate was retarded by using absorbent. 4. While this ethylene absorbent can absorb water vapor to some extent, the weight loss was about 1% after 14 days at 15°C, showing no problem in trade. 5. Tomatoes in polyethylene bag tended to suffer from mold infection and physiological injury during the storage at 15°C. The usage of absorbent retarded these losses. Packaging in 0.03mm polyethylene bag with ethylene absorbent was most suitable for keeping the quality of tomato fruits.
日本食品保蔵科学会の論文