Post-harvest conservation of Debora tomato fruits with not conventional products

• Grant number: 05/02088-6
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2006
• End date: June 30, 2007
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Maria Amalia Brunini
• Grantee: Maria Amalia Brunini
• Host Institution: Faculdade Dr Francisco Maeda (FAFRAM). Fundação Educacional de Ituverava (FE). Ituverava , SP, Brazil

Abstract

Despite the tomatoes fruits being one of the hortícolas products more consumed in Brazil, still it has lack of information about their post-harvest conservation. The objective of this work is to study the isolated or agreed use of packing and not conventional product treatments in the quality, shelf life and rottenness development f in tomatoes "Débora". The tomatoes will be treated, for immersion during 5 minutes, with water at 49 ±2ºC, thermal extract of seed Brazilian tree 1:3 (p/v), thermal mixture of oil and distilled water (1:2), and distilled water. After the treatments, the tomatoes will be dry, conditioned, in groups of 4 the 5 fruits, into were conditioned into polyethylene terephthlate trays covered with PVC plastic film with 0,012mm of thickness. and stored at 1°C with 85 to 90% R.U and ambient temperature. The fruits of each treatment will be evaluated through of fresh weigh lost, appearance, texture, respiratory rate, total soluble solids, titrable acidity, pH, vitamin C, soluble sugar, pulp darkening, sensorial characteristics: texture, color, flavor and preference. (AU)