Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures

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dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorOdriozola Serrano, Isabel
dc.date.accessioned2016-09-21T08:07:34Z
dc.date.embargoEndDate2025-01-01
dc.date.issued2008
dc.description.abstractBACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O2 + 5 kPa CO2) to maintain the antioxidant properties of fresh-cut tomatoes during shelf-life was assessed through storage at different temperatures (5, 10, 15 and 20 ◦C). Health-related compounds, antioxidant capacity, microbiological counts, physicochemical parameters and in-package atmosphere of tomato slices were determined. RESULTS: Initial lycopene, vitamin C and phenolic contents and physicochemical parameters of tomato slices were well maintained for 14 days at 5 ◦C. Lycopene and total phenolic contents were enhanced over time in tomato slices stored at 15 and 20 ◦C. However, this increase in antioxidant compounds of fresh-cut tomatoes during storage may be associated with excessive amounts of CO2 (R2 = 0.5679–0.7328) in the packages due to microbial growth. Although keeping tomato slices at temperatures above 10 ◦C increased their antioxidant content, the shelf-life of the product was reduced by up 4 days. CONCLUSIONS: A storage temperature of 5 ◦C is appropriate for maintaining the microbiological shelf-life of fresh-cut tomatoes for up to 14 days and also allows the antioxidant properties of tomato slices to be retained over this period, thus reducing wounding stress and deteriorative changes.ca_ES
dc.description.sponsorshipThis work was supported by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educacion y Ciencia (Spain) through the project ALI 2005–05768. Isabel Odriozola Serrano thanks the Agencia de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for a predoctoral grant.ca_ES
dc.identifier.doihttps://doi.org/10.1002/jsfa.3368
dc.identifier.idgrec012767
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10459.1/57825
dc.language.isoengca_ES
dc.publisherWileyca_ES
dc.relationMIECI/PN2004-2007/AGL2005-05768/ALIca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1002/jsfa.3368ca_ES
dc.relation.ispartofJournal of the Science of Food and Agriculture, vol. 88, núm. 15,p. 2606-2614ca_ES
dc.rights(c) Society of Chemical Industry, 2008ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.subjectfresh-cut tomatoca_ES
dc.subjectminimal processingca_ES
dc.subjectantioxidant propertiesca_ES
dc.subjecthealth-related compoundsca_ES
dc.subjectAntioxidant capacityca_ES
dc.subject.otherTomàquetsca_ES
dc.subject.otherAntioxidantsca_ES
dc.titleAntioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperaturesca_ES
dc.typearticleca_ES
dc.type.versionpublishedVersionca_ES
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