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Title: Antioxidant and Polyphenolic Changes in Tomato during storage under different conditions
Researcher: Mishra Saumya
Guide(s): Veeru Prakash
Keywords: Biochemistry and Molecular Biology
Biology and Biochemistry
Life Sciences
University: Sam Higginbottom Institute of Agriculture, Technology and Sciences
Completed Date: 2020
Abstract: newline Tomato, Lycopersicum esculentum, corresponds to the Solanaceae family of vegetables. L. esculentum belongs to a class of climacteric fruit which has a very short shelf life of usually 1-2 weeks. The present study was carried out to determine the optimum storage temperature and treatments by taking a record of various kinds of biochemical changes during the post-harvest storage for ensuring better quality for consumption and its shelf-life. Treatment of Calcium Chloride (1%, 2% and 5%), Hydrogen Peroxide (1%, 2% and 4%), Controlled atmosphere storage (1% CO2 and 0.5% O2; 2%CO2 and 1% O2; and 3% CO2 and 1 % O2) and 1-MCP (0.5 µL/L, 1.0 µL/L and 1.5 µL/L) were given to the tomato fruit of the Hisar Arun and Kashi Vishesh cultivar, harvested at three stages of ripening (Mature Green, Breaker, and Mature Red) and stored under three different temperatures (5°C, 10°C and 15°C). Changes in non-enzymatic and enzymatic activity as well as nutritive substances were evaluated after every 7 days up to a total of 21 days of the storage period. newlineWhen treated with CaCl2 or H2O2, the non-enzymatic antioxidants (except lycopene) in both the cultivars of tomato and for all the treating conditions provided, showed an increasing trend until 14 days of storage after which, it started declining. On the other hand, the same exhibited a gradual, yet increasing trend all the way up to 21 days of the storage when treated with 1-MCP or provided Controlled Atmospheric Storage (CAS) condition. Particularly, corresponding to the mature green stage of Kashi Vishesh, the maximum (39%; 233.184) change in antioxidant activity was seen for 5% CaCl2 treated fruits after 14 days while minimum (16%; 181.824) change was perceived by the fruits treated with 0.5 µL/L 1-MCP after 21 days stored at 15°C. newlineNutritionally, ascorbic acid is very important for the human diet; and tomatoes are a rich source of ascorbic acid. The trend of change in ascorbic acid on the basis of maturity stages was different as compared to the other s
Appears in Departments:Department of Biochemistry and Biochemical Engineering

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