The effect of ambaging applications in different on the shelf life of cherry tomatoes

In this study, it was intended to determine the effects of different packaging practices on the quality characteristics of cherry tomatoes during storage. Cherry tomatoes were stored in perforated PET, LDPE, microperforated PP, trial packaging, modified atmosphere packaging (MAP) packages in an air conditioning cabinet at 8°C for 28 days. The highest mass loss in stored cherry tomatoes was found in tomatoes stored in perforated PET bowls, while the lowest loss was found in samples stored with MAP treatment. There was no statistically significant change in the colour analysis of cherry tomatoes due to days and packaging methods. As a result of texture analysis, it was observed that hardness decreased in all packaging groups. The highest decrease in hardness values among the packages was recorded in the test package (4.01), while the lowest change was recorded in the microperforated (5.34) packaging material. The pH value varied between 4.30 and 4.50 during storage. In the results of gas composition measurements, it was observed that an equilibrium atmosphere was provided on certain days in MAP, trial packaging applications. When the results of ethylene concentration in the applications were analysed, it was observed that the highest ethylene release occurred in the experimental packaging group (100 ppm). There was no statistical difference between the treatments in total phenolic matter amount and antioxidant activity values. As a result of the total aerobic mesophilic bacteria count, the packaging group with the least microorganism growth was microperfori, while the highest growth was observed in MAP application. When the yeast-mould counts were analysed, the highest microbial growth was observed in the experimental packaging group, while the lowest growth was observed in the microperforated packaging application.