Modelización del cambio de color y firmeza de tomates (Lycopersicum esculentum ...

• Author(s): Pinheiro, Joaquina ; Alegria, Carla ; Abreu, Marta ; Gonçalves, Elsa M. ; Silva, Cristina L. M.
• Date: 2009
• Persistent ID: http://hdl.handle.net/10400.14/5643
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Subject(s): Tomato; Colour; Firmness; Kinetic parameters; Storage
• Document Type: Article
• Language: English

Description

The effect of temperature and storage time on tomatoes (Lycopersicum esculentum L.) colour (a* and ºh) and firmness (maximum force) were analysed at 2º, 5º, 10º, 15º and 20 ºC. The development of these quality attributes followed a fractional kinetic model. The regression coefficient (R2) for the generated models were high, 0.94 for both colour parameters (a* and ºh) and 0.84 for firmness. A significant (p<0.05) increase and decrease for a* and maximum force, respectively, were observed during storage. This study can contribute for the understanding of the real effect of temperature and storage time on two important quality attributes of tomatoes, such as colour and firmness.