Quality aspects of fresh‐cut ‘long‐storage tomato’ as affected by package, calcium chloride and storage time

Summary In this research, some quality changes during storage at 4 °C were assessed in fresh‐cut fruits of a ‘long‐storage tomato’ landrace, packaged in biocompostable materials ( PLA Ingeo tray/NatureFlex™ film) or in conventional plastics ( PET tray + polypropylene film). The effects of dipping in CaCl 2 on the shelf‐life extension were also assessed. Plants were cultivated both off‐season (greenhouse) and in‐season (open field). CO 2 and O 2 concentration, fruit weight loss, firmness, colour, microbial load were measured at 0, 4, 7, 12 days of storage. Headspace gas changes and fruit weight loss were minimised in conventional package. BIO package prevented water condensation, led to max 5% weight loss and made fruits less susceptible to spoilage. Dipping in CaCl 2 induced better firmness, especially in biopackage. Off‐season fruits had overall lower quality than in‐season fruits; however, these may contribute to extend the production season, with interesting marketing implications for the agri‐food industry.