The Effect of Packaging and Storage Temperature on Physical Changes of Tomato (Lycopersicum esculentum Mill) During Storage)
AULIA PUSPITA BABA TIRO, DIYAH YUMEINA R.DATU and SALENGKE

Universitas Hasanuddin

Abstract

The background of this research Tomatoes is a living structure a relatively quick physiological process in order to mature in a short time. There are many methods to keep high quality on tomatoes, packaging was one of the method to keep high quality during storage. The purpose of this study was to determine the effect of poly ethylene plastic packaging and storage temperature on the physical changes of tomatoes during storage. The method in this study was conducted with two approaches, that was tomatoes without packaging and tomatoes with PE packaging 0.3. Results of the study the findings revealed that non-packaging on tomatoes has the highest weight loss than plastic pe packaging on tomatoes at room temperature, this occured on tomatoes in green phase, cracked color, and riped. The water loss during storage at room and cold temperature was not more than 1% on non-packaging and plastic pe packaging on tomatoes in green phase, cracked color, and riped which it meant the tomatoes used was fresh. The non-packaging at room temperature has the highest dissolved solids was 6,6250 % Brix on riped tomatoes. The plastic pe packaging and temperature during storage has big effect on tomatoes. Plastic PE was rigid and has low permeability to able reduced the rate of respiration and ethylene production so it can inhibit the changing color on tomatoes.

Keywords: Tomatoes, poly ethylene plastic, storage temprature

Topic: Food Processing and Packaging