Publication . Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, C. L. M.; Nunes, Carla
Quality and safety attributes, like colour (CIELab parameters), texture (Maximum force – MF), total
phenolics content (TPC), peroxidase activity (POD), microbial count and moulds & yeasts (Log10 cfu g-1)
were determined on heat treated mature-green tomatoes at temperature ranging of 40 to 50 ºC and
different times. Heat treatments (HT) did not affect significantly (p>0.05) the tomatoes colour. In terms
of texture, a reduction of 10% MF was observed at 50 ºC_15min...
