Malaysian Applied Biology Journal

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49_03_02

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Malays. Appl. Biol. (2020) 49(3): 11–21

 

EFFECT OF CALCIUM CHLORIDE TREATMENT BY VACUUM

INFILTRATION METHOD ON TEXTURE AND SHELF LIFE OF

BLACK CHERRY TOMATOES (Solanum lycopersicum cv. OG)


NGAN HA HO THI1,2,3*, THANH QUI TRAN3, TRI TIN NGUYEN3, THANH THU NGUYEN3,

TRONG SON NGUYEN3, HUYEN TRANG DUONG THI3 and MINH THUY NGUYEN3


1Faculty of Agriculture and Natural Resources, An Giang University, Vietnam

2Vietnam National University Ho Chi Minh City, Vietnam

3Department of Food Technology, College of Agriculture, Can Tho University, Vietnam

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 1 September 2020, Published online 25 October 2020

 

ABSTRACT

The use of vacuum infiltration in the food industry has several advantages, such as improving the quality, eliminating chemical treatment requirements, stabilizing products, and retaining nutrients during storage and processing. This study was performed to optimize the vacuum level (516-684 mmHg), treatment time (10-20 min), and calcium chloride (CaCl2) concentration (0.58- 1.42%) using the Response Surface Methodology (RSM). The firmness of black cherry tomatoes (Solanum lycopersicum cv. OG) reached an optimum value (1477.81 g/cm2) when fruits were treated at a vacuum level of 637 mmHg with a concentration of CaCl2 1.09% for 17 min. Meanwhile, the firmness was 746 g/cm2 for the control sample, which was dipped in 1.42% CaCl2 solution for 20 min at the atmospheric condition. The scanning electron microscope (SEM) images of stomata of two samples with/without vacuum treatment were also significantly different. The sample after vacuum treatment at optimum parameters was put into PE and PP bags for storage at 10-12°C. Vacuum-infiltrated tomatoes contained in PE and PP bags had a corresponding storage time of 30 and 28 days. The control samples were maintained for shorter periods, only 22 and 20 days, respectively.

Key words: Black cherry tomato, vacuum infiltration, calcium chloride, firmness, SEM image, shelf-life

 

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