Pinheiro, JoaquinaAlegria, CarlaAbreu, MartaFernandes, IsabelGonçalves, Elsa M.Silva, C. L. M.Nunes, Carla2013-10-012013-10-012010http://hdl.handle.net/10400.1/2957Proceedings 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.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...engHeat treatmentQualitySafetyTomatobook part