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Nutritional quality changes of fresh-cut tomato during shelf life
Authors
A Batu
A Demnitz-King
+28 more
AB Martin-Diana
C Kaur
Direction General of Quality.
E Aguayo
E Cocci
EVB Villas-Boas
F Artés
F Mencarelli
G Oms-Oliu
GA Gonzalez-Aguilar
GA Gonzalez-Aguilar
H-J Kim
HC Passam
I Odriozola-Serrano
IT Agar
J Jeong
JF Ayala-Zavala
MDC Antunes
MDC Antunes
N Grigelmo-Miguel
P Rocculi
Portuguese Institute of Quality.
RG Mcguire
RK Toor
S Ruiz-Cruz
TT Chung
VL Singleton
W Brand-Williams
Publication date
1 January 2013
Publisher
'Springer Science and Business Media LLC'
Doi
Cite
Abstract
Effects 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
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Last time updated on 03/12/2019