Ready-to-eat cherry tomatoes: Passive modified atmosphere packaging conditions for shelf life extension

This work evaluated the application of passive modified atmosphere packaging (MAP) technology for shelf life extension of ready-to-eat cherry tomatoes (cv. Tiny Bell), assessing the influence of perforated and non-perforated packaging films on product's physicochemical, sensory and nutritional quality. Cherry tomatoes were washed, sanitized and packaged in continuous (PE) and perforated (pPE) polyethylene and perforated polypropylene (pPP). Packaged tomatoes and unpackaged tomatoes as control were stored at 7 degrees C for 21 d. MAP technology proved to be beneficial for cherry tomato postharvest preservation, showing reduced weight loss and sensory deterioration with respect to control. Moderate atmospheric modification achieved with the films studied (14-19 kPa for O-2 and 2-3 kPa for CO2) showed a significant effect in climacteric peak magnitude. Color and firmness retention were observed for tomatoes in MAP conditions: hue angle was reduced by 5% in MAP in contrast to 18% in control, while firmness remained constant in MAP and showed a loss of 37% for control tomatoes. Lowest O-2 concentrations achieved using PE packages (14.2 kPa) resulted in the highest firmness retention and greater reduction of respiration rate. MAP did not have an effect on nutritional quality, showing 11% loss of antioxidant capacity and 40% lycopene loss, as observed for control tomatoes. Considering sensory quality, ready-to-eat cherry tomatoes packaged in PE exhibited a shelf life of at least 21 d at 7 degrees C. This is the packaging condition recommended for cherry tomato (cv. Tiny Bell) postharvest refrigerated storage in the present study.