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Orientador(es)
Resumo(s)
The effects of storage at different temperatures (2, 5, 10, 15, and 20 degrees C) conditions on whole tomato (Solanum lycopersicum, cv. 'Zinac', fruits harvested at mature-green stage) quality parameters, such as colour, chilling injury, firmness, weight loss and total phenolic content, were investigated during a month period. Storage at all temperatures had significant impact on the quality parameters analysed. Significant alterations in tomato green colour, firmness and weight loss were observed. The results also revealed a slight increase in the total phenolic content, and that refrigeration storage at 2 and 5 degrees C induced chilling injuries. A fractional conversion model fitted well the experimental data on colour parameters (a. and degrees h value), firmness and weight loss. The storage temperature effect was successfully described by the Arrhenius law. These results represent a good predictive tool for tomato quality estimation along the food chain.
Descrição
Palavras-chave
Tomato Storage conditions Physical quality Kinetics modelling
Contexto Educativo
Citação
PINHEIRO, Joaquina …[et al.] - Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv ‘Zinac’) during storage. Journal of Food Engineering. ISSN 0260-8774. Vol. 114 (2013), p. 338-345
Editora
Elsevier