for how long we can store tomato in cold storage
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Full ripe tomatoes are stored at a temperature of 55°F for up to several days. Temperatures cooler than this will cause chilling injury, producing poor colors and off flavors. Due to improper storage, there is a loss in fresh weight of about 10-15%. This causes them to appear shriveled and stale, thus considerably lowering their market value and consumer acceptability. Proper storage facilities are important in stabilizing the supplies by carrying over the produce from periods of high production to periods of low production.
Recommended storage temperature, Relative Humidity (RH) and average storage life for tomato: -
Vegetables Temp 0C RH (%) Storage life (weeks)
Tomato, unripe 8.0-10.0 85-90 4.5
Tomato, ripe 7.2 90 1
Following are the methods of storage of tomato: -
Low temperature storage
This is a time tested reliable method used for retention of freshness and extending shelf life of fresh produce as it reduces rate of respiration and thermal decomposition. Chilling injury may erode the quality of fruits if storage temperature is less than 12.50C.
Ethylene treatment
By treating ethylene either as a dip treatment or gaseous exposure using Etherl as a source of ethylene, uniform accelerated ripening can be obtained. Further, by removing the ethylene produced by fruit with the use of ethylene absorbent either prepared indigenously or by use of ‘purafil’ (commercial form of ethylene absorbent), significant extension of shelf life.
Evaporative cooling of tomato
Evaporation of moisture from tomato causes wilting and shriveling, resulting in weight loss. The process of evaporative cooling is an adiabatic exchange of heat when ambient air is passed through a saturated surface to obtain low temperature and high humidity, which are desirable for extending the storage life of tomato.
MAS using silicone membrane
It is controlled ventilation system, which regulates the gas levels in the storage environment by recycling on selective gas permeation. The membrane makes use of ability of the polymer to allow the selective passage of gases at different rates according to their physical and chemical properties.
Full ripe tomatoes are stored at a temperature of 55°F for up to several days. Temperatures cooler than this will cause chilling injury, producing poor colors and off flavors. Due to improper storage, there is a loss in fresh weight of about 10-15%. This causes them to appear shriveled and stale, thus considerably lowering their market value and consumer acceptability. Proper storage facilities are important in stabilizing the supplies by carrying over the produce from periods of high production to periods of low production.
Recommended storage temperature, Relative Humidity (RH) and average storage life for tomato: -
Vegetables Temp 0C RH (%) Storage life (weeks)
Tomato, unripe 8.0-10.0 85-90 4.5
Tomato, ripe 7.2 90 1
Following are the methods of storage of tomato: -
Low temperature storage
This is a time tested reliable method used for retention of freshness and extending shelf life of fresh produce as it reduces rate of respiration and thermal decomposition. Chilling injury may erode the quality of fruits if storage temperature is less than 12.50C.
Ethylene treatment
By treating ethylene either as a dip treatment or gaseous exposure using Etherl as a source of ethylene, uniform accelerated ripening can be obtained. Further, by removing the ethylene produced by fruit with the use of ethylene absorbent either prepared indigenously or by use of ‘purafil’ (commercial form of ethylene absorbent), significant extension of shelf life.
Evaporative cooling of tomato
Evaporation of moisture from tomato causes wilting and shriveling, resulting in weight loss. The process of evaporative cooling is an adiabatic exchange of heat when ambient air is passed through a saturated surface to obtain low temperature and high humidity, which are desirable for extending the storage life of tomato.
MAS using silicone membrane
It is controlled ventilation system, which regulates the gas levels in the storage environment by recycling on selective gas permeation. The membrane makes use of ability of the polymer to allow the selective passage of gases at different rates according to their physical and chemical properties.
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