Analysis of the Kinetics of Color Change and Weight Loss in Cherry Tomatoes during Hypobaric Storage
Abstract
Cherry tomatoes are highly susceptible to deterioration due to rapid respiration and metabolic activity. Changes in color and weight loss are key indicators reflecting quality degradation during storage. This study aimed to analyze the effects of ozone pretreatment and variations in hypobaric storage pressure on the dynamics of color changes (L*, a*, b*, ΔE, hue, and chroma) and weight loss of cherry tomatoes during storage, as well as to determine the relationships among these quality parameters. Color evaluation was conducted using a computer vision method, while data analysis was performed using a zero-order kinetic approach. The results showed that low storage pressures (26 kPa and 64 kPa) consistently slowed changes in lightness, redness intensity, and overall color stability compared to normal atmospheric conditions (101 kPa). Meanwhile, weight loss increased with storage duration but was lower under hypobaric conditions. Based on principal component analysis (PCA), a total variance of 97.969% was obtained for ozone pretreatment combined with hypobaric storage, indicating strong correlations among the variables in the dataset. Hypobaric storage is effective in maintaining the quality of cherry tomatoes by reducing the rates of color change and weight loss, while the effect of ozone pretreatment was more limited compared to the influence of storage pressure.
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References
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