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Orientador(es)
Resumo(s)
Previously optimised postharvest treatments were
compared to conventional chlorinated water treatment in
terms of their effects on the overall quality of tomato
(‘Zinac’) during storage at 10 °C. The treatments in question
were water heat treatment (WHT = 40 °C, 30 min), ultrasounds
(US = 45 kHz, 80 %, 30 min), thermosonication
(TS =40 °C, 30 min, 45 kHz, 80 %) and ultraviolet irradiation
(UV-C: 0.97 kJ m−2). The quality factors evaluated were colour,
texture, sensorial analysis, mass loss, antioxidant capacity,
total phenolic content, peroxidase and pectin
methylesterase enzymatic activities, and microbial load reduction.
The results demonstrate that all treatments tested preserve
tomato quality to some extent during storage at 10 °C.
WHT, TS and UV-C proved to be more efficient on
minimising colour and texture changes with the additional
advantage of microbial load reduction, leading to a shelf life
extension when compared to control trials. However, at the
end of storage, with exception of WHT samples, the antioxidant
activity and phenolic content of treated samples was lower
than for control samples. Moreover, sensorial results were
well correlated with instrumental colour experimental data.
This study presents alternative postharvest technologies that
improve tomato (Zinac) quality during shelf life period and
minimise the negative impact of conventional chlorinated water
on human safety, health and environment.
Descrição
Palavras-chave
Water heat treatment Ultrasounds Thermosonication Ultraviolet radiation Tomato Postharvest quality
Contexto Educativo
Citação
PINHEIRO, Joaquina C.; ALEGRIA, Carla S. M.; ABREU, Marta M. M. N.; GONCALVES, Elsa M.; Silva, CRISTINA L. M. - Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato. Food and Bioprocess Technology. ISSN 1935-5149. Vol. 9, n.º 6 (2016), p. 924-935
Editora
Springer