Heat treatment evaluation on quality and safety of whole tomato (lycopersicum esculentum l.) fruits

Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, C. L. M.

http://hdl.handle.net/10400.1/2957

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Abstract(s)

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...

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Proceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.