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dc.contributor.authorAyala-Zavala, J. Fernando
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorGonzález-Aguilar, Gustavo A.
dc.contributor.authorÁlvarez-Parrilla, Emilio
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2015-10-22T12:49:24Z
dc.date.issued2008-03
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10459.1/48845
dc.description.abstractEffects of several natural volatile compounds such as methyl jasmonate (MJ), ethanol (ETOH), their combination (MJ-ETOH), tea tree oil (TTO) and garlic oil (GO) were evaluated on fresh-cut tomato storage at 5 degrees C for 15 days. Microbial growth, in-packaged atmosphere, quality attributes (firmness and color) and bioactive compounds (lycopene content, ascorbic acid and phenolic compounds) of fresh-cut tomatoes were determined. The shelf-life based on microbial growth was longer on fresh-cut tomatoes treated with natural volatile compounds than in control fresh-cut tomatoes. Treatment with ETOH combined with MJ was more effective in suppressing microbial proliferation than the individual treatments with each natural volatile compound. The lowest in-packaged atmosphere modification was detected in fresh-cut tomatoes treated by ETOH. In addition, this treatment better maintained firmness and color attributes than those treated with the other antimicrobial compounds. Related to the bioactive compounds, the use of MJ let keep higher content of lycopene, ascorbic acid and phenolic compounds than the other treatments. Thus, the shelf-life of fresh-cut tomatoes could be prolonged by the use of natural antimicrobials, which do not have significant negative effects on health-related compounds
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSpringer-Verlag
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1007/s00217-007-0630-z
dc.relation.ispartofEuropean Food Research and Technology, 2008, vol. 226, num. 5, p. 1047-1055
dc.rights(c) Springer-Verlag, 2008
dc.subject.classificationTomàquets
dc.subject.classificationCompostos orgànics volàtils
dc.subject.classificationEmmagatzematge d'aliments
dc.subject.otherTomatoes
dc.subject.otherVolatile organic compounds
dc.subject.otherFood storage
dc.titleBio-preservation of fresh-cut tomatoes using natural antimicrobials
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-10-22T12:49:24Z
dc.identifier.idgrec011300
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1007/s00217-007-0630-z
dc.date.embargoEndDate10000-01-01


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