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Effect of Hydrogen Peroxide on Quality of Fresh‐Cut Tomato
Author(s) -
Kim H.J.,
Fonseca J.M.,
Kubota C.,
Choi J.H.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00459.x
Subject(s) - lycopene , hydrogen peroxide , carotenoid , antioxidant , food science , chemistry , vitamin c , population , horticulture , antimicrobial , botany , biology , biochemistry , organic chemistry , demography , sociology
ABSTRACT: The effect of hydrogen peroxide (H 2 O 2 ; 0, 0.1, 0.2, and 0.4 M) on selected nutritional quality of fresh‐cut tomato was investigated. Microbial population of tomato slices stored at 10 °C and treated with H 2 O 2 was lower than the control by 1‐(0.2 and 0.4 M) and 5‐log (0.4 M), 3 and 7 d after processing, respectively. Dipping fresh‐cut tomato into H 2 O 2 resulted in reduced phenolic and antioxidant levels after 7 d in storage by at least 5% and 20%, respectively, and produced an initial decline in vitamin C and lycopene. Change in color values in the H 2 O 2 treatments were associated with reduced carotenoid content. Our results confirmed antimicrobial benefits of H 2 O 2 but revealed a compromise in antioxidant and carotenoid contents of fresh‐cut tomatoes.