Heat treatment evaluation on quality and safety of whole tomato (lycopersicum e...

• Author(s): Pinheiro, Joaquina ; Alegria, Carla ; Abreu, Marta ; Fernandes, Isabel ; Gonçalves, Elsa M. ; Silva, C. L. M.
• Date: 2010
• Persistent ID: http://hdl.handle.net/10400.1/2957
• Origin: Sapientia - Universidade do Algarve
• Subject(s): Heat treatment; Quality; Safety; Tomato
• Document Type: Part of book or chapter of book
• Language: English
• Editor(s): Nunes, Carla

Description

Proceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924. Quality and safety attributes, like colour (CIELab parameters), texture (Maximum force – MF), total phenolics content (TPC), peroxidase activity (POD), microbial count and moulds & yeasts (Log10 cfu g-1) were determined on heat treated mature-green tomatoes at temperature ranging of 40 to 50 ºC and different times. Heat treatments (HT) did not affect significantly (p>0.05) the tomatoes colour. In terms of texture, a reduction of 10% MF was observed at 50 ºC_15min...