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dc.contributor.authorValdivia Nájar, Carlos Guillermo
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2018-04-06T12:44:20Z
dc.date.available2018-08-18T22:23:58Z
dc.date.issued2018
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10459.1/63070
dc.description.abstractThe 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.
dc.description.sponsorshipThe Spanish Ministry of Economy and Competitiveness (MINECO) supported this work, through the project AGL 2010-21572. Carlos Guillermo Valdivia Nájar thanks to the University of Lleida (Spain) and Santander Banc, who awarded a Jade Plus grant for doctoral studies. The authors would like to acknowledge to Edelí Islas and Laia Vilarmau for their technical support. Prof. Olga Martín-Belloso is very thanksful to the Institució Catalana de Recerca i Estudis Avançats (ICREA) for the Academia 2008 Award.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMICINN/PN2008-2011/AGL2010-21572
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.ifset.2017.08.007
dc.relation.ispartofInnovative Food Science & Emerging Technologies, 2018, vol. 45, p. 29-35
dc.rightscc-by-nc-nd (c) Elsevier, 2017
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectFresh-cut tomatoes
dc.subjectPulsed light
dc.subjectTexture
dc.subjectPectin methylesterase
dc.titleImpact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-04-06T12:44:20Z
dc.identifier.idgrec026513
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2017.08.007


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