Quality Evaluation of Fresh Tomato Stored in Evaporative Coolers
Adenike Aduke Balogun *
Institute of Food Security, University of Agriculture, Makurdi, Benue State, Nigeria.
C. C. Ariahu
Department of Food Science and Technology, University of Agriculture, Makurdi, Benue State, Nigeria.
J. K. Ikya
Department of Food Science and Technology, University of Agriculture, Makurdi, Benue State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. Two evaporative coolers [Aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC)] for the storage of fruits and vegetables were designed, constructed and tested. The evaporative coolers comprised of double burnt-brick walls (1.29×2.55×2.56 m) external and (1.13×1.27×2.08 m) internal, (L×W×H). The physicochemical, microbiological and sensory attributes of fresh tomatoes stored in the coolers and at ambient were evaluated. Metabolic rates of tomatoes were highest at ambient storage followed by NBBEC with the least value in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial loads increased during storage of tomatoes. Fresh tomatoes stored in ABBEC exhibited lower biochemical and physiological reaction rates hence tissue breakdown, colour changes, pH and titratable acidity were lower in ABBEC than NBBEC and ambient. ABBEC storage further improved the microbial quality and shelf life of fresh tomatoes. The aluminum cladded evaporative cooler was the best storage facility for stop gap extension of shelf life of tomatoes.
Keywords: Evaporative cooler, titratable acidity, tomatoes, total soluble solids