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Postharvest Quality of Refrigerated Tomato Fruit ( S olanum lycopersicum , cv. Z inac) at Two Maturity Stages Following Heat Treatment
Author(s) -
Pinheiro Joaquina,
Alegria Carla,
Abreu Marta,
Sol Manuela,
Gonçalves Elsa M.,
Silva Cristina L.M.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12279
Subject(s) - postharvest , shelf life , horticulture , maturity (psychological) , cold storage , food science , chemistry , biology , psychology , developmental psychology
This study evaluated the effect of water heat treatment ( WHT , immersion in a water bath at 40 C – 30 min) application in alternative to the conventional decontamination treatment of chlorinated water (150 ppm at 5 C , pH 6.5 during 2 min) on tomato (cv. Z inac) at two maturity stages (turning and pink). Physiochemical attributes, enzymatic activities and microbial load were evaluated after treatments and during 14 days of storage at 10 C . The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage. Based on the firmness parameter, shelf‐life of control and WHT samples were determined. Our results provide strong evidence that postharvest WHT (40 C – 30 min) for tomato fruits at turning maturity stage guarantees the overall quality at 10 C twice as long of fruits washed with chlorinated water. Practical Applications Tomato is a popular fruit due to its high nutritional value and culinary versatility. However, tomato shelf‐life is limited, especially if commercialized in an advanced maturity stage. Water heat treatment ( WHT ) is a promised postharvest processing to extend quality of fresh crop. WHT (40 C – 30 min) applied to whole tomato (cv. “ Z inac”) was found to be effective for microbial reduction and guarantees its overall quality at 10 C for a double period, especially in early maturity stages, compared with conventional treatments, without presenting the chemical risks associated to by‐products of chlorinated water.