Volume 8, Issue 4, July 2019, Page: 59-62
Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life
Nargis Akter, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
A. K. Obidul Huq, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
Shamoli Akter, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
Md. Jahangir Alam, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
Md. Majharul Islam, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
Md. Jabbar Hossain, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
Nadira Tanzum Urmi, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
Received: Aug. 26, 2019;       Accepted: Aug. 27, 2019;       Published: Sep. 17, 2019
DOI: 10.11648/j.ijnfs.20190804.11      View  28      Downloads  14
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.
Keywords
Tomato, Ripening Agent, Proximate Analysis, Microbial Safety, Shelf Life
To cite this article
Nargis Akter, A. K. Obidul Huq, Shamoli Akter, Md. Jahangir Alam, Md. Majharul Islam, Md. Jabbar Hossain, Nadira Tanzum Urmi, Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life, International Journal of Nutrition and Food Sciences. Vol. 8, No. 4, 2019, pp. 59-62. doi: 10.11648/j.ijnfs.20190804.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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