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Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation

datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg01:Erradicar a Pobreza
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorSilva, Cristina L.M.
dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorManeta Ganhão, Rui Manuel
dc.date.accessioned2025-06-04T08:37:57Z
dc.date.available2025-06-04T08:37:57Z
dc.date.issued2019-12-06
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.por
dc.description.sponsorshipThis 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.
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, 8(12), 649. https://doi.org/10.3390/foods8120649
dc.identifier.doi10.3390/foods8120649
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.8/13090
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMARE - Marine and Environmental Sciences Centre
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationSFRH/BD/24913/2005
dc.relationEuropean Union
dc.relation.hasversionhttps://doi.org/10.3390/foods8120649
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPostharvest treatment
dc.subjectQuality
dc.subjectStorage
dc.subjectThermosonication
dc.subjectTomato
dc.titleAssessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation
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/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24913%2F2005/PT
oaire.citation.issue12
oaire.citation.titleFoods
oaire.citation.volume8
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamSFRH
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
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
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relation.isAuthorOfPublication.latestForDiscovery087317e0-2916-45ef-b79d-0bb9ab0e4dee
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