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Nutritional quality changes of fresh-cut tomato during shelf life

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Abstract

Effects of dip treatments on nutritional quality preservation during the shelf life of fresh-cut tomato (Licopersicum esculentum Mill.) cv. Eufrates were investigated. Fresh-cut tomatoes were dipped in solutions of 2% ascorbic acid, citric acid, and calcium lactate for 2 min, then stored at 4°C for 20 days. Color (L*, a*, and b*), firmness, °Brix, phenolics, ascorbic acid content, antioxidant activity (DPPH), and sugars were measured during storage. Pathogen development was monitored, and a sensory evaluation was performed. Ascorbic acid was better in maintaining firmness. No treatments significantly affected °Brix, color, or sugars. Ascorbic acid maintained a higher antioxidant capacity, phenolics, and ascorbic acid content, and was better at reducing bacterial growth, while citric acid treatment was better at prevention of yeast and molds proliferation. Fresh-cut tomatoes showed good quality after 10 days of shelf life, except for flavor with the calcium lactate treatment. Ascorbic acid treatment better preserved the general and nutritional quality parameters.

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Authors and Affiliations

  1. Faculdade de Ciências e Tecnologia, Universidade do Algarve, IBB, Centro de Biotecnologia Vegetal, Ed. 8, Campus de Gabelas, 8005-139, Faro, Portugal

    Maria D. C. Antunes, Daniela Rodrigues & Graça Miguel

  2. Department of Horticulture, Aristotle University, 54124, Thessaloniki, Greece

    Vasilios Pantazis & Ana M. Cavaco

  3. CEOT, Universidade do Algarve, Ed. 2 da FCT, Campus de Gambelas, 8005-139, Faro, Portugal

    Anastasios S. Siomos

Authors
  1. Maria D. C. Antunes
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  2. Daniela Rodrigues
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  3. Vasilios Pantazis
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  4. Ana M. Cavaco
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  5. Anastasios S. Siomos
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  6. Graça Miguel
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Correspondence to Maria D. C. Antunes.

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Antunes, M.D.C., Rodrigues, D., Pantazis, V. et al. Nutritional quality changes of fresh-cut tomato during shelf life. Food Sci Biotechnol 22, 1–8 (2013). https://doi.org/10.1007/s10068-013-0206-6

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  • DOI: https://doi.org/10.1007/s10068-013-0206-6

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