Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time

Long-life 'Calibra' tomatoes (Lycopersicum esculentum Mill.) were minimally fresh processed in slices or wedges and packaged in polypropylene ( PP) trays. Passive and active (3 kPa O-2+0 kPa CO2 and 3 kPa O-2+4 kPa CO2) modified atmosphere packages (MAP) were used at 0 and 5degreesC. After 14 days, the gas composition within passive MAP packages was 11-13 kPa O-2+5.5-6 kPa CO2 and 8-9.5 kPa O-2+10.5-11.5 kPa CO2 at 0 and 5degreesC, respectively. The gas composition reached in active MAP at both temperatures for both types of cuts was around 7-10.5 kPa O-2 and 7-9 kPa CO2. The highest C2H4 level (15 muL L-1) was found in passive MAP at 5degreesC, while in active MAP at both temperatures about 6 muL L-1 C2H4 accumulated. After 7 days of storage at 0degreesC, the tomato pieces showed better aroma, appearance and overall quality than those stored at 5degreesC. No difference between MAP treatments was found, although both led to a better appearance and overall quality than controls in air. After 14 days at 0degreesC, only MAP treatments kept a good flavour, overall quality and texture, with no differences between them. After 14 days at 5degreesC in all treatments, the flavour fell below a fair condition and the slices showed a slight senescence. MAP significantly reduced total plate counts (TPC) of slices at 5degreesC, although only active MAP reduced TPC in wedges after 14 days at 5degreesC. A visibly better appearance and overall quality was found in slices than in wedges. The main factors influencing the quality of tomato pieces were the storage duration and temperature. To keep the quality of fresh-cut tomatoes, one should consider three factors for selection: a suitable low chilling sensitive tomato cultivar, an adherent placenta and optimal maturity stage at harvest.