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Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: optimization and validation

2019Journal article Open access
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dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorGanhão, Rui
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2020-08-12T08:10:22Z
dc.date.available2020-08-12T08:10:22Z
dc.date.issued2019
dc.descriptionThis study had the support of Fundação para a Ciência e Tecnologia (FCT), through the PhD grant awarded to Joaquina Pinheiro (SFRH/BD/24913/2005) and the strategic project UID/MAR/04292/2019 granted to MARE, and the project UID/Multi/50016/2019 and also by the Integrated Programme of SR&TD “SmartBioR - Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (Centro-01-0145-FEDER-000018), co-funded by Centro 2020 program, Portugal 2020, European Union, through the European Regional Development Fund.pt_PT
dc.description.abstractTomatoes are a popular and rich fruit due to their nutritional and bioactive composition as vitamins, antioxidants, and phenolics contributing to the promotion of consumer health. For this reason, emerging postharvest technologies need to be evaluated to achieve the maintenance of sensorial and quality-related characteristics, like color and texture, while aiding to fruit decontamination. Optimization of thermosonication as postharvest treatments on whole, mature-green tomatoes (cv. “Zinac”) to improve quality (color, texture, total phenolic content, and weight loss) was performed by response surface methodology. Temperature (32–48°C), treatment time (13–47 min.), and storage period at 10°C (1–15 days) at constant ultrasound frequency (45 kHz; 80% power level), were the independent variables. In general, thermosonication delayed tomato color changes while achieving total phenolic content increase and good overall quality. Three optimal thermosonication conditions were selected and validated (32°C-13 min., 35°C-20 min. and 40°C-30 min.). The most suitable thermosonication condition that promoted a longer storage while keeping a high-quality standard was at 40°C during 30 min. This study demonstrated that thermosonication provides an effective alternative methodology to guarantee tomato quality without significant change during the expected postharvest period.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinheiro, J., Ganhão, R., M Gonçalves, E., & L M Silva, C. (2019). Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation. Foods (Basel, Switzerland), 8(12), 649. https://doi.org/10.3390/foods8120649pt_PT
dc.identifier.doi10.3390/foods8120649pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.8/5067
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMARE - Marine and Environmental Sciences Centre
dc.relationCentre for Biotechnology and Fine Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTomatopt_PT
dc.subjectThermosonicationpt_PT
dc.subjectPostharvest treatmentpt_PT
dc.subjectQualitypt_PT
dc.subjectStoragept_PT
dc.titleAssessment of thermosonication as postharvest treatment applied on whole tomato fruits: optimization and validationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMARE - Marine and Environmental Sciences Centre
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24913%2F2005/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.issue12pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume8pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinheiro
person.familyNameManeta Ganhão
person.givenNameJoaquina
person.givenNameRui Manuel
person.identifier556456
person.identifier.ciencia-idB113-2D80-406B
person.identifier.ciencia-idA912-6EE7-609F
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0003-4814-3177
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id35589782700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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