Pinheiro, J., Alegria, C., Abreu, M., Sol, M., Gonçalves, E.M., & Silva, C. L.M. (2015) Postharvest quality of refrigerated tomato fruit (Solanum lycopersicum, cv. Zinac) at two maturity stages following heat treatment.Journal of Food Processing and Preservation, 39(6), 697-709. DOI:10.1111/jfpp.12279 (IF2015 0,894; Q3 Food Science & Technology) NON-cE3c affiliated
This study evaluated the effect of water heat treatment (WHT, immersion in a water bath at 40C – 30 min) application in alternative to the conventional decontamination treatment of chlorinated water (150 ppm at 5C, pH 6.5 during 2 min) on tomato (cv. Zinac) 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 10C.
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 (40C – 30 min) for tomato fruits at turning maturity stage guarantees the overall quality at 10C twice as long of fruits washed with chlorinated water.
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 (40C – 30 min) applied to whole tomato (cv. “Zinac”) was found to be effective for microbial reduction and guarantees its overall quality at 10C 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.