Delaying organoleptic ripening of tomato (Lycopersicum esculentum) cv. Milano using combined methods

Abstract

Delaying post-harvest tomato organoleptic ripening requires knowing the appropriate storage conditions to preserve the fruit's quality and allow for a longer marketing period. The aim was to identify a technology that would slow the ripening process once the tomato was harvested at its ripening stage, without damaging its physicochemical characteristics. To this end, Milano tomato cultivars were disinfected and subsequently immersed in a solution containing a ripening retardant at a concentration of 500 ppm combined with 1% calcium chloride under vacuum conditions, using matrix engineering (40 m br). A 1% sodium alginate film was subsequently applied to both treated and untreated tomatoes. Once the coating was applied, the tomatoes were dried at room temperature (20°C) for approximately half an hour and then packed (approximately 180 g) in high-density polyethylene bags and perforated (2 mm) and unperforated tubs. They were stored at 5-1°C and 70% relative humidity for 21 days. It was determined that the best-preserved samples were those coated with sodium alginate in perforated tubs, with or without the application of a retarder.