An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato Fruits

Limited postharvest life of tomato fruit is due to its highly perishable nature. Hypobaric pressure a new emerging hurdle technology usually used up 100 kPa for the preservation fruits and vegetables. In this study, an integrated approach hypobaric pressures (40 50 kPa) sponge-dipping potassium permanganate (KMnO4) was designed extension fruits. Fruits were treated with either 400 ppm KMnO4, or 40 pressures, their combination. without any treatment considered as control treatment. All groups packaged in polypropylene trays ready retail stored at room temperature 25 ± 1 °C 21 days. Basic quality parameters such pH, total soluble solid, percent weight loss, spoilage, firmness, ethylene production rate, color evaluated 3-day intervals. Results showed application alone combination, provided synergistic effect maintaining compared during days storage. The highest decay found combined treatments KMnO4 + kPa. Similarly, decrease firmness values followed by same way, high rate observed control, while lowest kpa. Sensory evaluation indicated score 9 on 9-point hedonic scale Among all groups, retained best overall attributes other throughout experiment; therefore, could be applied commercial level