dc.contributor.author |
Martín Belloso, Olga |
dc.contributor.author |
Soliva-Fortuny, Robert |
dc.contributor.author |
Odriozola Serrano, Isabel |
dc.date |
2016-09-21T08:07:34Z |
dc.date |
2008 |
dc.date |
10000-01-01 |
dc.identifier |
0022-5142 |
dc.identifier |
http://hdl.handle.net/10459.1/57825 |
dc.identifier |
https://doi.org/10.1002/jsfa.3368 |
dc.identifier.uri |
http://hdl.handle.net/10459.1/57825 |
dc.description |
BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O2 + 5 kPa CO2) to maintain
the antioxidant properties of fresh-cut tomatoes during shelf-life was assessed through storage at different
temperatures (5, 10, 15 and 20 ◦C). Health-related compounds, antioxidant capacity, microbiological counts,
physicochemical parameters and in-package atmosphere of tomato slices were determined.
RESULTS: Initial lycopene, vitamin C and phenolic contents and physicochemical parameters of tomato slices
were well maintained for 14 days at 5 ◦C. Lycopene and total phenolic contents were enhanced over time in tomato
slices stored at 15 and 20 ◦C. However, this increase in antioxidant compounds of fresh-cut tomatoes during storage
may be associated with excessive amounts of CO2 (R2 = 0.5679–0.7328) in the packages due to microbial growth.
Although keeping tomato slices at temperatures above 10 ◦C increased their antioxidant content, the shelf-life of
the product was reduced by up 4 days.
CONCLUSIONS: A storage temperature of 5 ◦C is appropriate for maintaining the microbiological shelf-life of
fresh-cut tomatoes for up to 14 days and also allows the antioxidant properties of tomato slices to be retained over
this period, thus reducing wounding stress and deteriorative changes. |
dc.description |
This work was supported by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educacion y Ciencia (Spain) through the project ALI 2005–05768. Isabel Odriozola Serrano thanks the Agencia de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for a predoctoral grant. |
dc.language |
eng |
dc.publisher |
Wiley |
dc.relation |
MIECI/PN2004-2007/AGL2005-05768/ALI |
dc.relation |
Reproducció del document publicat a https://doi.org/10.1002/jsfa.3368 |
dc.relation |
Journal of the Science of Food and Agriculture, vol. 88, núm. 15,p. 2606-2614 |
dc.rights |
(c) Society of Chemical Industry, 2008 |
dc.rights |
info:eu-repo/semantics/restrictedAccess |
dc.subject |
fresh-cut tomato |
dc.subject |
minimal processing |
dc.subject |
antioxidant properties |
dc.subject |
health-related compounds |
dc.subject |
Antioxidant capacity |
dc.subject |
Tomàquets |
dc.subject |
Antioxidants |
dc.title |
Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures |
dc.type |
article |
dc.type |
publishedVersion |