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Study of the stability of dried tomato halves during shelf‐life to minimise oxidative damage
Author(s) -
Zai B,
Pagliarini E,
Foschino R
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200012)80:15<2203::aid-jsfa775>3.0.co;2-w
Subject(s) - moisture , shelf life , food science , water content , factorial experiment , colorimeter , water activity , chemistry , food storage , food preservation , warehouse , cold storage , horticulture , mathematics , biology , statistics , engineering , quantum mechanics , physics , geotechnical engineering , organic chemistry , marketing , business
Optimal operating conditions for storage of dried tomato halves were investigated to obtain decreased oxidative damage, evaluated in terms of colour variation, combined with microbial stability of the product, ie inhibition of growth of eumycetes. Experiments were planned using a saturated factorial design. Variables studied were the moisture content of dried tomato halves in the range 10–60%, temperature in the range 5–30 °C and storage time in the range 1–38 days. Eighteen storage experiments were carried out in the dark under vacuum at the storage conditions indicated by the experimental design. At the end of each experiment, surface colour was measured by a tristimulus colorimeter, and growth of eumycetes was evidenced by olfactory and visual perception, followed by qualitative microbial analysis. Eumycetes were present in all stored products, except that at 10% moisture, and, generally speaking, storage conditions did not allow micro‐organisms to grow. From isoresponse curves the optimal region for storage to minimise oxidative damage was extrapolated, which was represented by residual moisture values between 20 and 40% and ≤18 °C storage temperature, with a minimum point of colour variation at approximately 30% moisture content and 10 °C. © 2000 Society of Chemical Industry