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Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv ‘Zinac’) during storage

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dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorAlegria, Carla
dc.contributor.authorAbreu, Marta
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2014-05-07T11:03:54Z
dc.date.available2014-05-07T11:03:54Z
dc.date.issued2013
dc.description.abstractThe 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPINHEIRO, 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. 338-345por
dc.identifier.doi10.1016/j.jfoodeng.2012.08.024
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.14/14217
dc.identifier.wosWOS:000312172800007
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectTomatopor
dc.subjectStorage conditionspor
dc.subjectPhysical qualitypor
dc.subjectKinetics modellingpor
dc.titleKinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv ‘Zinac’) during storagepor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24913%2F2005/PT
oaire.citation.endPage345
oaire.citation.issue3
oaire.citation.startPage338
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume114
oaire.fundingStreamSFRH
person.familyNamePinheiro
person.familyNameAlegria
person.familyNameAbreu
person.familyNameGonçalves
person.familyNameSilva
person.givenNameJoaquina
person.givenNameCarla
person.givenNameMarta
person.givenNameElsa Margarida
person.givenNameCristina
person.identifier556456
person.identifierM-8770-2015
person.identifier1473674
person.identifier.ciencia-idB113-2D80-406B
person.identifier.ciencia-id5115-6CF2-C01A
person.identifier.ciencia-idA31F-D2A3-36A8
person.identifier.ciencia-idAA12-42D6-6D59
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0002-9461-4569
person.identifier.orcid0000-0002-0245-7122
person.identifier.orcid0000-0002-5814-0490
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridN-4198-2013
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id25228203500
person.identifier.scopus-author-id7102768632
person.identifier.scopus-author-id7004990784
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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