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 is a new emerging hurdle technology usually used up to a pressure of 100 kPa for the preservation of fruits and vegetables. In this study, an integrated approach of hypobaric pressures (40 kPa and 50...
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MDPI AG
2022-12-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/9/1/9 |
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| author | Ali Muhammad Kenan Sinan Dayisoylu Hamid Khan Muhammad Rafiullah Khan Imran Khan Fida Hussain Abdul Basit Mehboob Ali Suliman Khan Muhammad Idrees |
| author_facet | Ali Muhammad Kenan Sinan Dayisoylu Hamid Khan Muhammad Rafiullah Khan Imran Khan Fida Hussain Abdul Basit Mehboob Ali Suliman Khan Muhammad Idrees |
| author_sort | Ali Muhammad |
| collection | DOAJ |
| description | Limited postharvest life of tomato fruit is due to its highly perishable nature. Hypobaric pressure is a new emerging hurdle technology usually used up to a pressure of 100 kPa for the preservation of fruits and vegetables. In this study, an integrated approach of hypobaric pressures (40 kPa and 50 kPa) and sponge-dipping of potassium permanganate (KMnO<sub>4</sub>) was designed for the postharvest life extension of tomato fruits. Fruits were treated with either 400 ppm of KMnO<sub>4</sub>, or 40 or 50 kPa hypobaric pressures, or their combination. Fruits without any treatment was considered as a control treatment. All groups were packaged in polypropylene trays as ready to retail and stored at room temperature at 25 ± 1 °C for 21 days. Basic quality parameters such as pH, total soluble solid, percent weight loss, percent spoilage, firmness, ethylene production rate, and color were evaluated at 3-day intervals. Results showed the application of hypobaric pressures and KMnO<sub>4</sub>, either alone or in combination, provided a synergistic effect in maintaining the quality compared to the control treatment during the 21 days of storage. The highest decay was found in the control compared to the combined treatments of KMnO<sub>4</sub> + 40 kPa and KMnO<sub>4</sub> + 50 kPa. Similarly, a decrease in firmness and color values was highest in the control treatment followed by the KMnO<sub>4</sub> and 50 kPa hypobaric pressure compared to the combined treatment of KMnO<sub>4</sub> + 50 kPa. In the same way, a high ethylene production rate was observed in the control, while the lowest ethylene production rate was found in KMnO<sub>4</sub> + 50 kpa. Sensory evaluation indicated a highest score of 9 on the 9-point hedonic scale of tomato fruits. Among all groups, the combined application of 50 kPa hypobaric pressure + 400 ppm KMnO<sub>4</sub> retained the best overall quality attributes compared to all other treatments throughout the experiment; therefore, this treatment could be applied at a commercial level for tomato fruits. |
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| format | Article |
| id | doaj.art-85836409005244d29190e1a874562f68 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T12:30:49Z |
| publishDate | 2022-12-01 |
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| series | Horticulturae |
| spelling | doaj.art-85836409005244d29190e1a874562f682023-11-30T22:29:33ZengMDPI AGHorticulturae2311-75242022-12-0191910.3390/horticulturae9010009An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato FruitsAli Muhammad0Kenan Sinan Dayisoylu1Hamid Khan2Muhammad Rafiullah Khan3Imran Khan4Fida Hussain5Abdul Basit6Mehboob Ali7Suliman Khan8Muhammad Idrees9Department of Food Science and Technology, The University of Agriculture, Peshawar 25000, PakistanDepartment of Food Engineering, Kahramanmaraş Sütçü Imam University, Onikişubat 46050, TürkiyeDepartment of Food Science and Technology, The University of Agriculture, Peshawar 25000, PakistanDepartment of Food Engineering, Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Haripur 22620, PakistanDepartment of Food Science and Technology, The University of Haripur, Haripur 22620, PakistanDepartment of Chemical and Energy Engineering, Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Haripur 22620, PakistanDepartment of Food Science and Technology, The University of Agriculture, Peshawar 25000, PakistanDepartment of Food Science and Technology, The University of Agriculture, Swat 19200, PakistanDepartment of Food Science and Technology, The University of Agriculture, Swat 19200, PakistanDepartment of Food Science and Technology, The University of Agriculture, Peshawar 25000, PakistanLimited postharvest life of tomato fruit is due to its highly perishable nature. Hypobaric pressure is a new emerging hurdle technology usually used up to a pressure of 100 kPa for the preservation of fruits and vegetables. In this study, an integrated approach of hypobaric pressures (40 kPa and 50 kPa) and sponge-dipping of potassium permanganate (KMnO<sub>4</sub>) was designed for the postharvest life extension of tomato fruits. Fruits were treated with either 400 ppm of KMnO<sub>4</sub>, or 40 or 50 kPa hypobaric pressures, or their combination. Fruits without any treatment was considered as a control treatment. All groups were packaged in polypropylene trays as ready to retail and stored at room temperature at 25 ± 1 °C for 21 days. Basic quality parameters such as pH, total soluble solid, percent weight loss, percent spoilage, firmness, ethylene production rate, and color were evaluated at 3-day intervals. Results showed the application of hypobaric pressures and KMnO<sub>4</sub>, either alone or in combination, provided a synergistic effect in maintaining the quality compared to the control treatment during the 21 days of storage. The highest decay was found in the control compared to the combined treatments of KMnO<sub>4</sub> + 40 kPa and KMnO<sub>4</sub> + 50 kPa. Similarly, a decrease in firmness and color values was highest in the control treatment followed by the KMnO<sub>4</sub> and 50 kPa hypobaric pressure compared to the combined treatment of KMnO<sub>4</sub> + 50 kPa. In the same way, a high ethylene production rate was observed in the control, while the lowest ethylene production rate was found in KMnO<sub>4</sub> + 50 kpa. Sensory evaluation indicated a highest score of 9 on the 9-point hedonic scale of tomato fruits. Among all groups, the combined application of 50 kPa hypobaric pressure + 400 ppm KMnO<sub>4</sub> retained the best overall quality attributes compared to all other treatments throughout the experiment; therefore, this treatment could be applied at a commercial level for tomato fruits.https://www.mdpi.com/2311-7524/9/1/9postharvest technologyethylene productionmaturity indexspoilagecolor index |
| spellingShingle | Ali Muhammad Kenan Sinan Dayisoylu Hamid Khan Muhammad Rafiullah Khan Imran Khan Fida Hussain Abdul Basit Mehboob Ali Suliman Khan Muhammad Idrees An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato Fruits Horticulturae postharvest technology ethylene production maturity index spoilage color index |
| title | An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato Fruits |
| title_full | An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato Fruits |
| title_fullStr | An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato Fruits |
| title_full_unstemmed | An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato Fruits |
| title_short | An Integrated Approach of Hypobaric Pressures and Potassium Permanganate to Maintain Quality and Biochemical Changes in Tomato Fruits |
| title_sort | integrated approach of hypobaric pressures and potassium permanganate to maintain quality and biochemical changes in tomato fruits |
| topic | postharvest technology ethylene production maturity index spoilage color index |
| url | https://www.mdpi.com/2311-7524/9/1/9 |
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