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Effects of Storage Time on the Stability of Tomato Puree Produced using Hot-Break Method
Abstract
Tomato puree was produced through the hot-break method from Derica variety of tomato, packaged in high density polyethylene and stored at ambient temperature (32±20C). The stored puree was analysed weekly for physicochemical composition, sensory attributes and microbial load
until it became unwholesome. Total solid and titrable acidity of the puree decreased significantly (P<0.05) from 16.2 to 9.8% and 12.34 to 8.5% respectively within the first four weeks of storage. The pH of the puree did not show a significant increase in value throughout the storage period; it
ranged from 4.2 to 4.39 but within the recommended value (4.0-4.4). Total bacterial count showed an increase from 140 to 8,830cfu/g within the first eight weeks of storage still below the recommended level for human consumption (105cfu/g), the value increased significantly (P<0.05)
to 90,800cfu/g at the tenth week of storage. Fungi were absent in the sample within the first five weeks of storage but became visible at the sixth through to the tenth week still within the recommended level for human consumption (50cfu/g) while coliform was absent throughout the
period of storage. The stored sample showed an insignificant difference (P<0.05) in terms of appearance from the fresh and market samples at the fourth week and at the second week in terms of colour, taste and overall acceptability but the physicochemical properties and microbial
load were still intact. The overall result showed that puree produced had a shelf life of eight weeks.
until it became unwholesome. Total solid and titrable acidity of the puree decreased significantly (P<0.05) from 16.2 to 9.8% and 12.34 to 8.5% respectively within the first four weeks of storage. The pH of the puree did not show a significant increase in value throughout the storage period; it
ranged from 4.2 to 4.39 but within the recommended value (4.0-4.4). Total bacterial count showed an increase from 140 to 8,830cfu/g within the first eight weeks of storage still below the recommended level for human consumption (105cfu/g), the value increased significantly (P<0.05)
to 90,800cfu/g at the tenth week of storage. Fungi were absent in the sample within the first five weeks of storage but became visible at the sixth through to the tenth week still within the recommended level for human consumption (50cfu/g) while coliform was absent throughout the
period of storage. The stored sample showed an insignificant difference (P<0.05) in terms of appearance from the fresh and market samples at the fourth week and at the second week in terms of colour, taste and overall acceptability but the physicochemical properties and microbial
load were still intact. The overall result showed that puree produced had a shelf life of eight weeks.
