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Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato

2016Journal article Open access
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dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorAlegria, Carla S.M.
dc.contributor.authorAbreu, Marta M.M.N.
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2020-08-28T16:24:59Z
dc.date.available2020-08-28T16:24:59Z
dc.date.issued2016
dc.description.abstractPreviously optimised postharvest treatments were compared to conventional chlorinated water treatment in terms of their effects on the overall quality of tomato (‘Zinac’) during storage at 10 °C. The treatments in question were water heat treatment (WHT = 40 °C, 30 min), ultrasounds (US = 45 kHz, 80 %, 30 min), thermosonication (TS =40 °C, 30 min, 45 kHz, 80 %) and ultraviolet irradiation (UV-C: 0.97 kJ m−2). The quality factors evaluated were colour, texture, sensorial analysis, mass loss, antioxidant capacity, total phenolic content, peroxidase and pectin methylesterase enzymatic activities, and microbial load reduction. The results demonstrate that all treatments tested preserve tomato quality to some extent during storage at 10 °C. WHT, TS and UV-C proved to be more efficient on minimising colour and texture changes with the additional advantage of microbial load reduction, leading to a shelf life extension when compared to control trials. However, at the end of storage, with exception of WHT samples, the antioxidant activity and phenolic content of treated samples was lower than for control samples. Moreover, sensorial results were well correlated with instrumental colour experimental data. This study presents alternative postharvest technologies that improve tomato (Zinac) quality during shelf life period and minimise the negative impact of conventional chlorinated water on human safety, health and environment.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinheiro, J.C., Alegria, C.S.M., Abreu, M.M.M.N. et al. Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato. Food Bioprocess Technol 9, 924–935 (2016). https://doi.org/10.1007/s11947-016-1679-0pt_PT
dc.identifier.doi10.1007/s11947-016-1679-0pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.8/5120
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationStrategic Project - LA 16 - 2011-2012
dc.subjectWater heat treatmentpt_PT
dc.subjectUltrasoundspt_PT
dc.subjectThermosonicationpt_PT
dc.subjectUltraviolet radiationpt_PT
dc.subjectTomatopt_PT
dc.subjectPostharvest qualitypt_PT
dc.titleEvaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomatopt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24913%2F2005/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.citation.endPage935pt_PT
oaire.citation.startPage924pt_PT
oaire.citation.titleFood Bioprocess Technolpt_PT
oaire.citation.volume9pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinheiro
person.givenNameJoaquina
person.identifier556456
person.identifier.ciencia-idB113-2D80-406B
person.identifier.orcid0000-0001-9319-2651
person.identifier.scopus-author-id25228814000
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
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication.latestForDiscovery087317e0-2916-45ef-b79d-0bb9ab0e4dee
relation.isProjectOfPublicationc4170ffb-7124-4c21-9248-f528f1c0ab45
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