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Nutritional quality changes of fresh-cut tomato during shelf life

2013Journal article Restricted access
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dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorRodrigues, Daniela
dc.contributor.authorPantazis, V.
dc.contributor.authorCavaco, A. M.
dc.contributor.authorSiomos, A.
dc.contributor.authorMiguel, Maria Graça
dc.date.accessioned2015-06-15T14:53:34Z
dc.date.available2015-06-15T14:53:34Z
dc.date.issued2013
dc.description.abstractEffects of dip treatments on nutritional quality preservation during the shelf life of fresh-cut tomato (Licopersicum esculentum Mill.) cv. Eufrates were investigated. Fresh-cut tomatoes were dipped in solutions of 2% ascorbic acid, citric acid, and calcium lactate for 2 min, then stored at 4°C for 20 days. Color (L*, a*, and b*), firmness, °Brix, phenolics, ascorbic acid content, antioxidant activity (DPPH), and sugars were measured during storage. Pathogen development was monitored, and a sensory evaluation was performed. Ascorbic acid was better in maintaining firmness. No treatments significantly affected °Brix, color, or sugars. Ascorbic acid maintained a higher antioxidant capacity, phenolics, and ascorbic acid content, and was better at reducing bacterial growth, while citric acid treatment was better at prevention of yeast and molds proliferation. Fresh-cut tomatoes showed good quality after 10 days of shelf life, except for flavor with the calcium lactate treatment. Ascorbic acid treatment better preserved the general and nutritional quality parameters. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
dc.identifier.doihttps://dx.doi.org/10.1007/s10068-013-0206-6
dc.identifier.issn1226-7708
dc.identifier.otherAUT: MGM00322; MAN00114; ACA01304;
dc.identifier.urihttp://hdl.handle.net/10400.1/6341
dc.language.isoeng
dc.peerreviewedyes
dc.publisherKorean Society of Food Science and Technology
dc.relation.isbasedonP-008-GPS
dc.titleNutritional quality changes of fresh-cut tomato during shelf life
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage8
oaire.citation.startPage1
oaire.citation.titleFood Science and Biotechnology
oaire.citation.volume22
person.familyNameAntunes
person.familyNameRodrigues
person.familyNameCavaco Guerra
person.familyNameMiguel
person.givenNameMaria Dulce
person.givenNameDaniela
person.givenNameAna Margarida
person.givenNameMaria da Graça
person.identifier177556
person.identifierC-1285-2012
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.ciencia-idC91E-B434-E327
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.orcid0000-0002-8913-6136
person.identifier.orcid0000-0003-3659-099X
person.identifier.orcid0000-0003-2708-5991
person.identifier.orcid0000-0003-2507-4228
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id7102645075
person.identifier.scopus-author-id6602899707
person.identifier.scopus-author-id35562054500
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublicationc5ca43cb-937b-4b90-80b6-85c68dac3d96
relation.isAuthorOfPublication18ad736f-b1f3-4a19-9636-e7a80248cf94
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication.latestForDiscovery7947cc50-4ae0-4ada-8ddf-081f247adc90

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