COMPARATIVE REMODELING THROUGH NON THERMAL PROCESSING: EFFECTS ON TOMATO QUALITY AND PHYTOCHEMICAL PROPERTIES

Abstract

Ultrasound-assisted non-thermal processing offers potential for maintaining postharvest quality and enhancing phytochemical attributes of tomato. The experiment comprised five treatments: untreated control (T0), water immersion control for 15 min (T1), and ultrasound treatments for 5 (T2), 10 (T3) and 15 min (T4), with four replications. Quality attributes were evaluated at 0, 3, 6, 9 and 12 days of storage. Physiological loss in weight (PLW), firmness, Total Soluble Solids (TSS), Titratable Acidity (TA), pH, Vitamin C, Total Phenolic Content (TPC), Lycopene, DPPH radical-scavenging activity and decay incidence were assessed. Treatment and storage effects were analyzed using two-factor ANOVA. PLW and decay increased, whereas firmness and vitamin C declined with storage duration. Among the treatments, T3 (10-min ultrasound) showed the most favorable response, with lower PLW and decay, greater firmness and vitamin C retention, and higher TPC, lycopene and DPPH activity. T4 remained beneficial but was comparatively less effective than T3 for several quality parameters. Significant treatment, storage-period and interaction effects (P<0.05) demonstrated that ultrasound responses varied during storage. Overall, moderate ultrasound treatment showed potential for maintaining postharvest quality and phytochemical attributes of tomato during storage.