Harvesting Technology and Packaging Process of Cherry Tomato.ppt

Harvesting Technology and Packaging Process of Cherry Tomato

1. Beny Amar, Sharsheret
Advisor: Avrey Ben Arye
Harvesting technology and Packaging process of
Cherry Tomato
Ajaya Pokhrel Shridhar Upadhyay Sanoj Chaudhary
Presented by:

2. Harvesting Technology and Packaging
Process of
Cherry Tomato
Cherry tomatoes are believed to go as far back as Aztec
Mexico in at least the 15th century
The first tomatoes cultivated in Europe in the 16th century, were
yellow cherry tomatoes
Cherry tomatoes have been popular in the United States since at
least 1919. (*w1)

3. Harvesting technology and Packaging process of
Cherry Tomato
Cherry tomato is Rounded small fruited tomato, intermediate genetic admixture
between wild currant-type tomatoes and domesticated garden tomatoes. Six-class
classification of tomato fruit from mature green to fully ripe has been widely adopted
they are: Immature green, mature green, breaker, turning, light red. After harvest,
tomatoes are usually washed to remove dust and other foreign materials. Care must be
taken to avoid the pedicel puncturing other fruit. Harvesting, washing, drying, waxing
and packing are the packaging process for cherry. Good management of storage
conditions is essential to slow down and delay the loss of quality. Rapid cooling of
vegetables immediately after harvest to reduce their-
Abstract

4. Harvesting technology and Packaging process of
Cherry Tomato
temperature. Icing is applied to boxes, in hydro cooling method produce are rapidly
cooled by contact with cold water, vacuum cooling is based on the principle that the
boiling point of water decreases as the pressure is reduce, force-Air cooling is achieved
by forcing cold air through container, and room cooling achieved by exposing
vegetables to cold air in refrigerated storage. Cherry tomato is cooled at least 2°C
immediately after harvest and packing.

5. A cherry tomato is a rounded small fruited
tomato. It’s an intermediate genetic admixture
between wild currant-type tomatoes and
domesticated garden tomatoes.
Range in size from a thumb tip up to the size of a
golf ball, and can range from being spherical to
slightly oblong in shape.
Usually tomatoes red, yellow, green and black in
color varieties also exist. (w1)

7. 1.2. Harvesting Tomato
Determining when to pick:
The decision depends upon several
factors: the variety, the weather, the
status of edible ripe tomato and the
intended consumer.
As a rule, less- ripe tomato have less
sugar and could exhibit a more acidic
tart taste.

8. Pick Flavor
The flavor of a particular tomato will be at it pick when its’ perfectly
ripe. Tomato that ripen a bit beyond the pick state will become
sweeter and less tart.
Texture
Another aspect of ripeness is a softening of the flesh: give the tomato
gentle squeeze.
Aroma
Many shoppers at farmers’ market pick up tomatoes and smell them.
Ripeness by color
A six-class classification of tomato fruit from mature green to fully
ripe has been widely adopted.

9. 1.3. Classification of Fruit

10. The choice of packing for vegetable
product is influenced by a wide range
of factors including containment of the
product, protection from damage,
preservation of product quality, and
presentation.
2.1 Packaging

11. 2.1 Packaging
The package most have sufficient barrier
properties to protect vegetables from microbial,
chemical and physical containment, thus
minimizing quality loss from the product.

12. 2.2 Packaging
 After harvest, tomatoes are usually washed to remove dust
and other foreign materials.
The wash water needs to be warmer than the tomato pulp
temperature to avoid cooling the submerged fruit, which
causes water and microorganisms to be drawn into the fruit.
The wash water may be chlorinated (100–150 ppm chlorine)
to disinfect the fruit surface and prevent microbial inoculation.
Disinfection of tomatoes with sodium hypochlorite before
packaging greatly reduced subsequent microbial spoilage

13. 2.3. Fruit Handling
Tomatoes destined for fresh market are
harvested by hand and usually in the morning to
avoid the heat of the day.
Care must be taken to avoid the pedicel
puncturing other fruit, especially for tomatoes
picked at a later stage, because they are much
more susceptible to physical injury.
Physical damage during the handling process
increases the rate of respiration, ethylene
production and fruit water loss.

14. 2.4. Packaging Process

15. 2.4. Packaging Process
Harvesting
Tomatoes are harvested in the
morning by hand to reduce
heat of the day. In most
cases, individual fruit are
removed from the vine by
gentle twisting, without tearing
or pulling.
Washing
After harvest, tomatoes are
usually washed to remove
dust and other foreign
materials. The wash water
needs to be warmer than the
tomato pulp temperature to
avoid cooling the submerged
fruit, which causes water and
microorganisms to be drawn
into the fruit

16. 2.4. Packaging Process
Drying
After washing and disinfection,
the fruit are usually dried with
hot air
Waxing
waxing may be done after
drying, using a heated food
grade wax. Wax coating
reduces water loss, enhances
gloss of the fruit and may
improve the luster. Fungicides
may be added in the wax for
protection against fruit rot
pathogens

17. 2.4. Packaging Process
Package
After washing and disinfection, fruit are then sorted/ graded and
packaged.
Tomatoes are packed in a variety of packages, depending on the
type of fruit, maturity or ripeness stage, and type of market and
market requirements.
The package should be sufficiently strong and adequately designed
for sufficient ventilation, depending on the air circulation system
employed in storage or during transit.

18. 3. Result
3.1. Nutritional properties of Cherry Tomatoes harvested at different
times
Table2: The physicochemical characteristics of the cherry tomato harvested at either 30 or
45 days. (*w2)
Variable 30 days 45 days
Total soluble solid (ºBrix) 5.2 ± 0.4 6.1 ± 0.2
pH 4.6 ± 1 4.5 ± 0.2
Total titratable acidity (mg of citric
acid 100g
-1
)
329.2 ± 9.4 330.1 ± 12.3

19. Class Temperature (ºC) Duration (days)
Mature green 12.5-15 Up to 28 days
Pink 10-12.5 7-14 days
Light-red 9-10 4-7 days
Pink-red 7 2-4 days
For cherry tomato rapid cooling to at least 2°C after harvest is the
efficient way of storage.
Table1: Temperatures and storage durations for different maturity or ripeness classes of
tomatoes based on their susceptibility to chilling injury

20. 4.1. Storage
To balance fluctuations in product supply and market demand, fresh
vegetables often required short- or long-term storage.
Good management of storage conditions is essential to slow down
and delay the loss of quality.
All vegetables are perishable foodstuffs, and maintaining the
freshness of vegetables for as long as possible is a major challenge.
4. Discussion

21. 4.2. Method of Cooling
Rapid cooling of vegetables immediately after harvest to reduce
their temperature to the recommended level together with good
temperature maintenance during subsequent storage and transport
is essentially important to maximize the self life of harvested
vegetable.

22. 4.2. Method of Cooling
Icing:
This method is commonly applied to boxes of vegetables by placing
a layer of crushed ice on top of the vegetables or directly mixing it
with the vegetable.
Hydro Cooling:
Hydro cooling method used for steam and root vegetables. In this
method, the vegetables are rapidly cooled by contact with cold
water.
Vacuum Cooling:
Vacuum cooling is most effective for cooling vegetables with high
surface-area-to volume ratios, such as leafy vegetables. It is based
on the principle that the boiling point of water decreases as the
pressure reduce.

23. 4.2. Method of Cooling
Force-Air Cooling:
Force-air cooling is used for rapidly packed containers of vegetables.
Cooling is achieved by forcing cold air through containers and pass
individual items of vegetables.
Room Cooling:
In this method, cooling is achieved by exposing vegetables to cold
air in refrigerated storage. Cold air is horizontally discharged into a
cold room, just below the ceiling.

24. Rapid cooling to at least 2°C immediately after harvest and packing is
important to remove heat, retard ripening, and prolong storage and
shelf life. Rapid cooling also reduces water loss and decay incidence.
The optimum cooling method is forced-air cooling. However, room
cooling can also be used, although it is slower than forced-air cooling

25. 5. Acknowledgement
Firstly, we would like to express my sincere gratitude to Ramat Negev
International Training Center for Advance Agriculture for the support
our report preparation and related research.
Beside our advisor, we would like to thank to the Mr. Avrey Ben Arye for
his insightful comment, and guidance.
Our sincere thanks goes to Mr. Beny Amar (Owner), Mr. Yaeir (Manager)
and Sana Kisan Bank for their patience and precious support.
Without their support it would not be possible to conduct this report.
Finally we would like to thank to our friends for co-operation for
collection of the material and their suggestion.

26. 6. References
1.Farrell, Graham and Orchard, John 2012. Crop Post-Harvest: Science
and Technology; Perishable, UK: Blackwell Publishing Ltd. p 5-17.
2.Hui, Y.H. and Ghazala, Sue 2004. Handbook of Vegetable
Preservation and Processing Food Science and Technology, New
York, Post harvest handling. p 68-74.
3.Websites:
1.www.en.wikipedia.org (w1)
2.www.scielo.br (w2)