TOMATO STORAGE – TRADITIONAL AND PROMISING TECHNOLOGIES

Tatyana Viktorovna Pershakova, Tatyana Viktorovna Yakovleva, Yulia Nikolaevna Chernyavskaya
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Abstract

As known, tomatoes contain a fairly large amount of biologically valuable substances in their composition. Consumers prefer tomatoes in fresh form. However, being a climacteric crop, tomatoes differ during storage and maturation by a high rate of respiration and evaporation of moisture, which leads to a decrease in valuable nutrients, deterioration in quality, over-ripening and rapid aging, which as a result reduces the marketable appearance of products. Traditional methods of processing tomatoes before storage are not always effective enough to maintain the quality of tomato fruits at the proper level, since it is not always possible to store tomatoes at the recommended low temperature, the necessary relative humidity, etc. In order to increase the storage time of tomatoes while maintaining their quality and safety, it is necessary to search for new modern methods of fruit processing before storage. In this regard, an overview of existing traditional technologies, as well as modern and promising techniques and methods for preparing fresh tomatoes for storage, contributing to the reduction of quantitative losses, preserving qualitative characteristics, is carried out. The most promising methods of preliminary preparation of tomatoes for storage, providing a high level of physical-chemical, organoleptic and microbiological indicators that ensure the safety of stored products are: treatment with ethylene biosynthesis inhibitors and ethylene absorbers, ozonation, modified gas atmosphere, electric field and ultrasound treatment, the use of biological products, the use of active packaging, antimicrobial film-forming coatings, etc. The article describes the work of both domestic and foreign researchers. Keywords: FRESH TOMATOES, PROCESSING, STORAGE TECHNOLOGY, QUALITY
番茄储存--传统技术和有前途的技术
众所周知,番茄的成分中含有大量有生物价值的物质。消费者更喜欢新鲜的西红柿。然而,西红柿是一种气候性作物,在贮藏和成熟过程中,其呼吸作用和水分蒸发速度较快,导致有价值的营养成分减少、质量下降、过度成熟和快速老化,从而降低了产品的市场售价。传统的番茄贮藏前加工方法并不总能有效地将番茄果实的质量保持在适当水平,因为并不总是能在建议的低温和必要的相对湿度等条件下贮藏番茄。为了延长番茄的贮藏时间,同时保持其质量和安全性,有必要寻找新的现代水果贮藏前加工方法。为此,对现有的传统技术以及现代的、有前途的新鲜番茄贮藏前准备技术和方法进行了概述,这些技术和方法有助于减少数量损失,保持质量特性。最有前途的番茄贮藏初步准备方法是:使用乙烯生物合成抑制剂和乙烯吸收剂、臭氧处理、改良气体环境、电场和超声波处理、使用生物制品、使用活性包装、抗菌成膜涂层等,这些方法可提供高水平的物理化学、感官和微生物指标,确保贮藏产品的安全。文章介绍了国内外研究人员的工作。关键词:新鲜番茄、加工、贮藏技术、质量
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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