title: Physico-chemical changes in tomato with modified atmosphere storage and UV treatment.
abstract: Physico-chemical changes in ripe tomato (Lycopersicon esculentum Mill.) were analyzed on day 0 and 2 weeks after ultraviolet-C (UV-C) light treatment or modified atmosphere (MA) storage and combined UV-C + MA storage at 10 °C. Modified atmosphere packaging (MAP) film was used to create MA conditions. The tomatoes were evaluated for surface colour, mass loss, firmness, respiration rate, total soluble solids and antioxidant capacity. The tomatoes treated with UV-C and MA storage underwent least changes in their physico-chemical properties, indicating that combination of UV-C and MA storage was successful in retaining the attributes of the fresh product. The increase in antioxidant capacity of the tomatoes during UV-C treatment suggested that UV treatment during post harvest handling may be successfully combined with MA storage, resulting in a product with better nutritive value.
authors.affiliation: Department of Plant Science, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
authors.forename: R
authors.initials: R
authors.lastname: Vunnam
authors.affiliation: Department of Bioresource Engineering, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
authors.forename: A
authors.initials: A
authors.lastname: Hussain
authors.affiliation: Department of Bioresource Engineering, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
authors.forename: G
authors.initials: G
authors.lastname: Nair
authors.affiliation: Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
authors.forename: R
authors.initials: R
authors.lastname: Bandla
authors.affiliation: Department of Bioresource Engineering, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
authors.forename: Y
authors.initials: Y
authors.lastname: Gariepy
authors.affiliation: Department of Plant Science, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
authors.forename: D J
authors.initials: DJ
authors.lastname: Donnelly
authors.affiliation: School of Dietetics and Human Nutrition, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
authors.forename: S
authors.initials: S
authors.lastname: Kubow
authors.affiliation: Department of Bioresource Engineering, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
authors.forename: G S V
authors.initials: GS
authors.lastname: Raghavan
keywords: Antioxidants; Cherry tomato; Modified atmosphere packaging/storage; Peak fresh bags®; Respiration rate; Ultraviolet