Effects of oxygen and ethylene scavengers on storage and sensory quality of tomato (Lycopersicon esculentum L.)

Abstract

A study was carried out to evaluate the effect of oxygen and ethylene scavengers on quality of tomato during storage. Experiment was carried out with Low density polyethylene (LDPE, 55 micron) package having perforations 2 perforations (6.288 ×10-8%), 4 perforations (1.257 ×10-7%) and 6 perforations (1.886 ×10-7%). Different scavengers were kept inside the package and stored at 10±1°C for a period up to 28 days. Samples were drawn at 0, 7, 14, 21 and 28 days and quality analysis were carried out. Normal sample in 4 perforation (1.257×10-7%) resulted in maximum sensory value of 7.54 for taste, whereas packages having 4 perforation (1.257×10-7%) with oxygen scavengers gave maximum value of colour, flavor, texture and overall acceptability with sensory score of 7.43, 7.23.7.51 and 7.86 respectively.