Food Science and Biotechnology

, Volume 22, Issue 5, pp 1–8 | Cite as

Nutritional quality changes of fresh-cut tomato during shelf life

  • Maria D. C. Antunes
  • Daniela Rodrigues
  • Vasilios Pantazis
  • Ana M. Cavaco
  • Anastasios S. Siomos
  • Graça Miguel
Research Article

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.

Keywords

citric acid ascorbic acid antioxidant capacity calcium lactate dip treatment 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Maria D. C. Antunes
    • 1
  • Daniela Rodrigues
    • 1
  • Vasilios Pantazis
    • 2
  • Ana M. Cavaco
    • 2
  • Anastasios S. Siomos
    • 3
  • Graça Miguel
    • 1
  1. 1.Faculdade de Ciências e TecnologiaUniversidade do Algarve, IBB, Centro de Biotecnologia VegetalFaroPortugal
  2. 2.Department of HorticultureAristotle UniversityThessalonikiGreece
  3. 3.CEOTUniversidade do AlgarveFaroPortugal

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