Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes

Valdivia Nájar, Carlos Guillermo; Martín Belloso, Olga; Soliva-Fortuny, Robert

doi:https://doi.org/10.1016/j.ifset.2017.08.007

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Issue date

2018

Author

Valdivia Nájar, Carlos Guillermo

Martín Belloso, Olga

Soliva-Fortuny, Robert

Suggested citation

Valdivia Nájar, Carlos Guillermo; Martín Belloso, Olga; Soliva-Fortuny, Robert; . (2018) . Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes. Innovative Food Science & Emerging Technologies, 2018, vol. 45, p. 29-35. https://doi.org/10.1016/j.ifset.2017.08.007.

Abstract

The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J·cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was evaluated through 20 days of storage at 5 ºC. Additionally, a pair-wise comparison test was assayed to determine whether potential consumers could detect differences between untreated and PL-treated samples. Microbial counts of PL-treated tomato slices were up to 2 log CFU g lower than those on untreated samples over storage. Fresh-cut tomatoes exhibited slight firmness decrements, changes on the pectinolytic enzymes and increased weight losses over the storage. However, sensory evaluation did not reveal significant differences over at least 10 days. In summary, PL-treatments showed to be effective to reduce the microbial growth with a low impact on the physical quality of fresh-cut tomatoes.

URI

http://hdl.handle.net/10459.1/63070

DOI

https://doi.org/10.1016/j.ifset.2017.08.007

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Innovative Food Science & Emerging Technologies, 2018, vol. 45, p. 29-35

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Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2017