Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum,cv. Zinac) quality and microbial load during storage |
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| Institution: | 1. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal;2. UEISTSA – Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar – Instituto Nacional de Investigação Agrária e Veterinária, Estrada Paço do Lumiar, 22, 1649-038 Lisboa, Portugal;1. Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China;2. Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China;1. Department of Food Studies and Environmental Health, University of Malta, Msida, Malta;2. Department of Chemistry, University of Malta, Msida, Malta;3. Department of Chemical Engineering BioTeC – Chemical and Biochemical Process Technology and Control, Katholieke Universiteit Leuven, Gent, Belgium;1. College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China;2. School of Public Health, Zunyi Medical University, Zunyi 563000, Guizhou, People''s Republic of China;3. Chongqing Engineering Research Center of Regional Foods, Chongqing 400715, People’s Republic of China;1. Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, México;2. Texas A&M University, Department of Horticultural Sciences, College Station, TX, United States |
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| Abstract: | Whole tomato fruits were treated at ultrasonic power levels from 10% to 100%, and at a constant frequency of 45 kHz, for different times (1–19 min). A central composite rotatable design (CCRD) was applied to optimise ultrasonic treatments for tomato quality (colour, texture and total phenolic content (TPC)) maintenance. According to response surface analysis, the optimal treatment parameters were 55%_10 min, 80%_15 min and 100%_19 min. At these conditions, and especially at higher power levels, a maximum retention of colour and texture, as well as an increase of TPC and microbial reduction were obtained in comparison with untreated fruits during 15 storage days at 10 °C. The ultrasounds treatment was found to be effective in delaying colour development and texture losses, preserving sensorial quality of whole tomato, with increase of TPC and microbial load reduction. Moreover, this postharvest treatment can be used as an alternative for extending fresh fruits shelf-life. |
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| Keywords: | Ultrasounds Tomato Postharvest quality Optimisation |
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