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Impact of water heat treatment on physical-chemical, biochemical and microbiological quality of whole tomato (Solanum lycopersicum) fruit

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dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorAlegria, Carla
dc.contributor.authorAbreu, Marta
dc.contributor.authorSol, Manuela
dc.contributor.authorGonçalves, Elsa M.
dc.date.accessioned2013-01-28T19:24:07Z
dc.date.available2013-01-28T19:24:07Z
dc.date.issued2012
dc.description.abstractWater heat treatments (WHT) are applied to fresh fruits for disinfection purposes as well as to promote changes to the biochemical pathways involved in the ripening process, resulting in remarkable beneficial effects on postharvest quality maintenance and storage life extension. The objective of this study was to evaluate the overall effects of WHT on tomato (Solanum lycopersicum 'Zinac') quality and to determine an optimal WHT condition to extend its shelf-life. Fruits were immersed in hot water at different temperatures (from 40 to 60°C) and during different periods of time (2 to 60 min). WHT effects on fruit colour CIELab parameters (a* and °h), firmness (N), peroxidase (POD) and pectinmethylesterase (PME) enzyme activity, total phenolic content (TPC) and microbial load (mesophylic and yeasts & moulds counts (Y&M)) were evaluated. After WHT no observable color changes were denoted in all heat treated samples. At lower WHT, 40-50°C, maintenance in firmness was obtained when compared to untreated samples. Significant reductions on tomato firmness were observed in treatments with temperatures higher than 55°C. Both evaluated enzymatic activities were affected by the heat treatments. Regarding POD enzyme, an increase in its activity was found with intensive WHT, while PME activity decreased at all tested conditions with two exceptions (45 and 60°C). In fruits treated at 40°C/30 min the highest increase in TPC was found when compared to the control sample (ca. 27%). WHT at 50°C/2 min or 40°C/30 min promoted a reduction in mesophylic and Y&M load to undetectable levels, showing the effectiveness of these treatments to control microbial development in tomato fruits. Therefore, these treatments present an alternative postharvest process for tomato storage with beneficial effects to fruit quality as well as extension of shelf life.por
dc.identifier.citationPINHEIRO, J. ...[et al.] - Impact of Water Heat Treatment on Physical-Chemical, Biochemical and Microbiological Quality of Whole Tomato (Solanum lycopersicum) Fruit. In XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Postharvest Technology in the Global Market, Lisboa, Portugal, 22-27 August, 2010 - ISHS Acta Horticulturae. ISSN 0567-7572. N.º 934 (2012), p. 1269-1276por
dc.identifier.doi10.17660/ActaHortic.2012.934.172
dc.identifier.isbn9789066053786
dc.identifier.urihttp://hdl.handle.net/10400.14/10033
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInternational Society for Horticultural Sciencepor
dc.subjectMature-green tomatopor
dc.subjectColourpor
dc.subjectFirmnesspor
dc.subjectEnzymatic activitypor
dc.subjectPhenolic compoundspor
dc.subjectMicrobial loadpor
dc.titleImpact of water heat treatment on physical-chemical, biochemical and microbiological quality of whole tomato (Solanum lycopersicum) fruitpor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.endPage1276
oaire.citation.startPage1269
oaire.citation.titleXXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Postharvest Technology in the Global Market
person.familyNamePinheiro
person.familyNameSilva
person.familyNameAlegria
person.familyNameAbreu
person.familyNameGonçalves
person.givenNameJoaquina
person.givenNameCristina
person.givenNameCarla
person.givenNameMarta
person.givenNameElsa Margarida
person.identifier556456
person.identifier1473674
person.identifierM-8770-2015
person.identifier.ciencia-idB113-2D80-406B
person.identifier.ciencia-id6611-634A-132C
person.identifier.ciencia-id5115-6CF2-C01A
person.identifier.ciencia-idA31F-D2A3-36A8
person.identifier.ciencia-idAA12-42D6-6D59
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0002-9461-4569
person.identifier.orcid0000-0002-0245-7122
person.identifier.orcid0000-0002-5814-0490
person.identifier.ridA-3568-2013
person.identifier.ridN-4198-2013
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id7201387397
person.identifier.scopus-author-id25228203500
person.identifier.scopus-author-id7102768632
person.identifier.scopus-author-id7004990784
rcaap.rightsrestrictedAccesspor
rcaap.typeconferenceObjectpor
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