TY - JOUR
T1 - Postharvest quality of refrigerated tomato fruit (solanum lycopersicum, cv. zinac) at two maturity stages following heat treatment
AU - Pinheiro, Joaquina
AU - Alegria, Carla
AU - Abreu, Marta
AU - Sol, Manuela
AU - Gonçalves, Elsa M.
AU - Silva, Cristina L. M.
PY - 2015/12/1
Y1 - 2015/12/1
N2 - This study evaluated the effect of water heat treatment (WHT, immersion in a water bath at 40C - 30min) application in alternative to the conventional decontamination treatment of chlorinated water (150ppm at 5C, pH 6.5 during 2min) on tomato (cv. Zinac) at two maturity stages (turning and pink). Physiochemical attributes, enzymatic activities and microbial load were evaluated after treatments and during 14days of storage at 10C. The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage. Based on the firmness parameter, shelf-life of control and WHT samples were determined. Our results provide strong evidence that postharvest WHT (40C - 30min) for tomato fruits at turning maturity stage guarantees the overall quality at 10C twice as long of fruits washed with chlorinated water.
AB - This study evaluated the effect of water heat treatment (WHT, immersion in a water bath at 40C - 30min) application in alternative to the conventional decontamination treatment of chlorinated water (150ppm at 5C, pH 6.5 during 2min) on tomato (cv. Zinac) at two maturity stages (turning and pink). Physiochemical attributes, enzymatic activities and microbial load were evaluated after treatments and during 14days of storage at 10C. The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage. Based on the firmness parameter, shelf-life of control and WHT samples were determined. Our results provide strong evidence that postharvest WHT (40C - 30min) for tomato fruits at turning maturity stage guarantees the overall quality at 10C twice as long of fruits washed with chlorinated water.
UR - http://www.scopus.com/inward/record.url?scp=84953364719&partnerID=8YFLogxK
U2 - 10.1111/jfpp.12279
DO - 10.1111/jfpp.12279
M3 - Article
AN - SCOPUS:84953364719
SN - 0145-8892
VL - 39
SP - 697
EP - 709
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
IS - 6
ER -