Olveira Bouzas, VanesaPita Calvo, ConsueloVázquez Odériz, María LourdesRomero Rodríguez, María de los Ángeles2021-08-042021-08-042021Food Chemistry, 364 (2021), 130309. https://doi.org/10.1016/j.foodchem.2021.1303090308-8146http://hdl.handle.net/10347/26683A modified atmosphere packaging (MAP) system in pallets was developed and its effect on physico-chemical and sensory characteristics and shelf-life of tomato was evaluated. Tomatoes were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Effects of the storage time and packaging were evaluated after 0, 7, 14, and 21 days of storage. The MAP system with pallets assessed, using a packaging atmosphere composition of 10% O2 - 10% CO2 and silica gel as an adsorbent, extended the shelf-life of the tomato stored at refrigeration temperature. MAP delayed color evolution and reduced the firmness loss, biosynthesis of lycopene, and decay rate of tomato. At the end of storage, 100% of the unpackaged samples showed spots while only 42.9% of MAP samples had them. In addition, the percentage of tomatoes with cracks and stretch marks was reduced from 42.9% (unpackaged tomatoes) to 14.3% (MAP tomatoes)eng© 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/TomatoModified atmosphere packagingPalletsPhysico-chemical qualityShelf-lifeSensory qualityjournal article10.1016/j.foodchem.2021.130309open access