International Journal of Nutrition and Food Sciences

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Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life

Received: Aug. 26, 2019    Accepted: Aug. 27, 2019    Published: Sep. 17, 2019
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Abstract

Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificially ripened (Calcium carbide and ethephon were applied) tomatoes in Bangladesh. In proximate analysis Moisture, Ash, Vitamin-C, Fat, Lycopene, PH and TSS of natural ripened tomato found 95.45%, 0.65%, 6mg, 0.098%, 20.61mg, 4.24, 3.0% whereas in artificially ripened tomatoes it was found 92.64%, 0.59%, 4mg, 0.064%, 22.26, 4.11, 2.99% and 93.81%, 0.58%, 5mg, 0.072%, 15.76mg, 4.24, 3.1% respectively. In microbiological analysis, the Total Viable Count (TVC), Total Fungal Count (TFC) and Total Caliform Count (TCC) of natural and artificially ripened tomatoes were found safe level up to third days. But in 5th days TVC in natural and artificially ripened tomatoes found 15×103cfu/g and 12×103cfu/g respectively which are higher than permitted value (BSTI Standard 104cfu/g). TFC and TCC were also found highest in natural ripened tomato than artificially ripened tomatoes. From the microbial point of view natural and artificially ripened tomatoes were safe to consume up to 3 days but not in fifth days. In Bangladesh, the farmers are not much concerned about the microbiological safety and harmful effect of artificial agent so government administration and mass awareness are required to minimize its uses and ultimate effects.

DOI 10.11648/j.ijnfs.20190804.11
Published in International Journal of Nutrition and Food Sciences ( Volume 8, Issue 4, July 2019 )
Page(s) 59-62
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Tomato, Ripening Agent, Proximate Analysis, Microbial Safety, Shelf Life

References
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[2] Hall RK, Singh P. Effect of Ethephon and Ethylene Gas on Ripening and Quality of Tomato (Solanum Lycopersicum L.) during Cold Storage. J Nutr Food Sci. 2013; 3: 244. doi: 10.4172/2155-9600.1000244.
[3] Palozza P, Simone RE, Catalano A, Mele MC. Tomato lycopene and lung cancer prevention: from experimental to human studies. Cancers (Basel). 2011; 3 (2): 2333–2357. Published 2011 May 11. doi: 10.3390/cancers3022333.
[4] Holzapfel NP, Shokoohmand A, Wagner F, et al. Lycopene reduces ovarian tumor growth and intraperitoneal metastatic load. Am J Cancer Res. 2017; 7 (6): 1322–1336. Published 2017 Jun 1.
[5] Gupta S, Jawanda MK, Arora V, Mehta N, Yadav V. Role of Lycopene in Preventing Oral Diseases as a Nonsurgical Aid of Treatment. Int J Prev Med. 2015; 6: 70. doi: 10.4103/2008-7802.162311.
[6] M. Cámara V, Fernández-Ruiz, RM Cámara L. Domínguez MC, Sánchez-Mata. Tomato products and cardiovascular disease prevention. Acta Horticulturae. 2019; 1233, pages 201-208.
[7] Joye K. Willcox, George L. Catignani & Sheryl Lazarus. Tomatoes and Cardiovascular Health, Critical Reviews in Food Science and Nutrition. 2003; 43: 1, 1-18, DOI: 10.1080/10408690390826437.
[8] Barber N J and Barber J Lycopene and Prostate Cancer. Prostate Cancer and Prostatic Diseases, 2002; 5: 6-12.
[9] Suslow TV and Cantwell M. Tomato: Recommendations for Maintaining Postharvest Quality. Department of Plant Science, University of California, Davis. 2013.
[10] Wang X, Mao H, Han X and Yin J. Vision-based judgment of tomato maturity under growth conditions. African Journal of Biotechnology. 2011; 10 (18): 3616- 3623.
[11] Khudairi AK. The ripening of tomatoes. J Amer Sci. 1972; 60: 696-707.
[12] Huseyin P, Elim UL, Fatih AM, Akan MS, Efer U and Akan PL. Calcium carbide poisoning via food in childhood. J Emerg Med, 2007; 32 (2), pp. 179-180.
[13] AOAC, Official methods of Analysis of AOAC, International, Washington, DC: Association of Official Analytical Chemist., 1985; 16, 1985, 15-46.
[14] Bessey OA, and King, CG. The distribution of vit-C in plant and animal tissues and its determination. J. Biol. Chem. 1933; 103: 68-73.
[15] Sharma and Le Maguer, Lycopene in tomatoes and tomato pulp fractions, Italian Journal of Food Science. 1996, 2, 107-113.
[16] ICMSF. Microorganisms in Foods. Microbial Ecology of Food Commodities. 1998; 6: 615–616p.
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    Nargis Akter, A. K. Obidul Huq, Shamoli Akter, Md. Jahangir Alam, Md. Majharul Islam, et al. (2019). Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life. International Journal of Nutrition and Food Sciences, 8(4), 59-62. https://doi.org/10.11648/j.ijnfs.20190804.11

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    ACS Style

    Nargis Akter; A. K. Obidul Huq; Shamoli Akter; Md. Jahangir Alam; Md. Majharul Islam, et al. Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life. Int. J. Nutr. Food Sci. 2019, 8(4), 59-62. doi: 10.11648/j.ijnfs.20190804.11

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    AMA Style

    Nargis Akter, A. K. Obidul Huq, Shamoli Akter, Md. Jahangir Alam, Md. Majharul Islam, et al. Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life. Int J Nutr Food Sci. 2019;8(4):59-62. doi: 10.11648/j.ijnfs.20190804.11

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  • @article{10.11648/j.ijnfs.20190804.11,
      author = {Nargis Akter and A. K. Obidul Huq and Shamoli Akter and Md. Jahangir Alam and Md. Majharul Islam and Md. Jabbar Hossain and Nadira Tanzum Urmi},
      title = {Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {8},
      number = {4},
      pages = {59-62},
      doi = {10.11648/j.ijnfs.20190804.11},
      url = {https://doi.org/10.11648/j.ijnfs.20190804.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20190804.11},
      abstract = {Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificially ripened (Calcium carbide and ethephon were applied) tomatoes in Bangladesh. In proximate analysis Moisture, Ash, Vitamin-C, Fat, Lycopene, PH and TSS of natural ripened tomato found 95.45%, 0.65%, 6mg, 0.098%, 20.61mg, 4.24, 3.0% whereas in artificially ripened tomatoes it was found 92.64%, 0.59%, 4mg, 0.064%, 22.26, 4.11, 2.99% and 93.81%, 0.58%, 5mg, 0.072%, 15.76mg, 4.24, 3.1% respectively. In microbiological analysis, the Total Viable Count (TVC), Total Fungal Count (TFC) and Total Caliform Count (TCC) of natural and artificially ripened tomatoes were found safe level up to third days. But in 5th days TVC in natural and artificially ripened tomatoes found 15×103cfu/g and 12×103cfu/g respectively which are higher than permitted value (BSTI Standard 104cfu/g). TFC and TCC were also found highest in natural ripened tomato than artificially ripened tomatoes. From the microbial point of view natural and artificially ripened tomatoes were safe to consume up to 3 days but not in fifth days. In Bangladesh, the farmers are not much concerned about the microbiological safety and harmful effect of artificial agent so government administration and mass awareness are required to minimize its uses and ultimate effects.},
     year = {2019}
    }
    

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    AU  - A. K. Obidul Huq
    AU  - Shamoli Akter
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    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 59
    EP  - 62
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20190804.11
    AB  - Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificially ripened (Calcium carbide and ethephon were applied) tomatoes in Bangladesh. In proximate analysis Moisture, Ash, Vitamin-C, Fat, Lycopene, PH and TSS of natural ripened tomato found 95.45%, 0.65%, 6mg, 0.098%, 20.61mg, 4.24, 3.0% whereas in artificially ripened tomatoes it was found 92.64%, 0.59%, 4mg, 0.064%, 22.26, 4.11, 2.99% and 93.81%, 0.58%, 5mg, 0.072%, 15.76mg, 4.24, 3.1% respectively. In microbiological analysis, the Total Viable Count (TVC), Total Fungal Count (TFC) and Total Caliform Count (TCC) of natural and artificially ripened tomatoes were found safe level up to third days. But in 5th days TVC in natural and artificially ripened tomatoes found 15×103cfu/g and 12×103cfu/g respectively which are higher than permitted value (BSTI Standard 104cfu/g). TFC and TCC were also found highest in natural ripened tomato than artificially ripened tomatoes. From the microbial point of view natural and artificially ripened tomatoes were safe to consume up to 3 days but not in fifth days. In Bangladesh, the farmers are not much concerned about the microbiological safety and harmful effect of artificial agent so government administration and mass awareness are required to minimize its uses and ultimate effects.
    VL  - 8
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Author Information
  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

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