Keeping quality of fresh-cut tomato

The effects of calcium chloride washings and passive or active modified atmosphere packaging (MAP) on the keeping quality of fresh-cut tomato (Lycopersicon esculentum Mill., cv. Durinta) were investigated. Fresh-cut tomatoes were washed in chlorinated water (0.7 mM) with and without CaCl2 (0.09 M). Slices were placed in plastic trays, sealed with perforated or non-polymeric films and stored at 2 and 10°C. Firmness, colour, visual quality, aroma, texture, defects and overall quality were determined at harvest and after 7 and 10 days of storage. Soluble solids content (SSC), pH and titratable acidity (TA) were analyzed and a maturity index was designed. The initial CO2 production at 10°C was 120 nmol kg −1 s while at 2°C it was 70 nmol kg s for both whole and tomato slices. During storage, at 10°C, CO2 production for whole tomato declined to 80 nmol kg −1 s whereas for tomato slices after 2 days a continuous increase up to 490 nmol kg s was observed. Ethylene production was maintained at between 6 and 24 pmol kg s for whole and tomato slices at 2°C. Ethylene production by tomato slices reached 120 pmol kg s after 2–4 days of storage at 10°C followed by a decrease to 12 pmol kg s after 7 days. In the passive MAP packages O2 decreased to 14 and 2.5% and CO2 increased to 6 and 20% on day 10 at 2 and 10°C, respectively. However, when active MAP was used (7.5% O2+0% CO2), O2 decreased to 6 and 1.5% and CO2 increased to 6 and 14% on day 10 at 2 and 10°C, respectively. After 10 days of storage, the quality attributes of tomato slices were maintained better at 2 than at 10°C. When slices were stored at 10°C, both passive and active MAP reduced the rate of ripening. The best results were found during storage at 2°C under active or passive MAP. Calcium chloride dips were useful only at 2°C in maintaining quality of tomato slices held in the perforated film. Active MAP should be used for maintaining fresh-cut tomato when stored at 10°C. © 1999 Elsevier Science B.V. All rights reserved.