Packaging and storage of tomato puree and
paste
Tanweer Alam1* and GK Goyal2
1Institute of Agricultural
Sciences, Banaras Hindu University,
Varanasi, UP India
2Food Packaging Laboratory,
National Dairy Research Institute, Karnal, Haryana, India
Abstract
Purpose of review: Tomato (Lycopersicum
esculentum Mill.), botanically a fruit but classified as vegetable in
trade, is a prominent “protective food”. During the last few years the
interest of researchers, the media and consumers in tomato and its products,
eg, tomato puree and paste, has become stronger because of the beneficial
effects of lycopene, and its being relatively cheap and easily available
everywhere. This article reviews various aspects of the packaging and
storage of tomato puree and paste.
Main findings: The packaging and storage of tomato puree
and paste must not only function to contain the produce but more
importantly to serve as an effective handling unit and protect the product
from mechanical and other causes of damage. Other functions of the
packaging container are to identify its contents and promote their sale.
Different containers and packaging materials are used in handling and
transportation of tomato puree and paste. Today, consumers are facing new
socio-economic challenges and food-related factors, which tend to favour service quality; thus, packaging
plays an important role in bringing tomato products to the ultimate user.
Directions for future research: New packaging systems and
materials and environmental concerns are some innovations in the packaging
sector of tomato puree and paste. These innovations must provide greater
convenience to consumers and extend the shelf-life of tomato puree and
paste.
Keywords: packaging; storage; tomato; puree; paste;
ketchup
*Correspondence to:
Tanweer Alam, Institute of Agricultural
Sciences, Banaras
Hindu University,
Varanasi-2221005, UP India;
email: amtanweer@rediffmail.com
Stewart Postharvest Review 2007,
5:1
Published online 01 October 2007
doi: 10.2212/spr.2007.5.1
