Antioxidant properties and shelf‐life extension of fresh‐cut tomatoes stored at different temperatures

Abstract

BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O 2 + 5 kPa CO 2 ) to maintain the antioxidant properties of fresh-cut tomatoes during shelf-life was assessed through storage at different temperatures (5, 10, 15 and 20• C). Health-related compounds, antioxidant capacity, microbiological counts, physicochemical parameters and in-package atmosphere of tomato slices were determined.

Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

“…However, the AC is related to a combination of different phytochemicals present in food such as flavonoids, phenolic acid, aminoacids, ascorbic acid, tocopherols and pigments (Eberhardt et al, 2000). Thus, the magnitude of the changes in the AC may not be related with lycopene variations, as it was also shown in tomato products (Martínez-Valverde et al, 2002;Odriozola-Serrano et al, 2008).…”

“…1). According to Odriozola-Serrano et al (2008), fresh-cut tomatoes stored at temperatures up to 10°C exhibited greater antioxidant capacity than those preserved at 15°C and 20°C. A rapid rise in CO 2 production of fresh-cut watermelon stored at 20°C (Table 1) could be associated to a wounding fruit response, which results in membrane damage and changes in the composition of the antioxidant compounds that may decrease the total antioxidant activity of tissues (Lana and Tijskens, 2006).…”

“…The antioxidant capacity of fresh-cut watermelon was studied through the evaluation of free radical-scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), according to the method described by Odriozola-Serrano et al (2008). Watermelon samples were centrifuged at 6000g for 15 min at 4°C (Centrifuge Medigifer; Select, Barcelona, Spain) and aliquots of 0.01 mL of the supernatant were mixed with 3.9 mL of methanolic DPPH (0.025 g L À1 ) and 0.090 mL of distilled water.…”

“…Storage temperature significantly affected to lycopene, phenolic and vitamin C content of tomato slices stored under modified atmosphere packaging. The changes were related to an excessive amount of CO 2 inside the trays as a consequence of microbial growth at abusive temperatures (over 10°C) (Odriozola-Serrano et al, 2008).…”

Effect of Modified Atmosphere Packaging on Postharvest Quality of Kohlrabi

“…신선 편이 콜라비 스틱(stick)의 경우는 amide-polyethylene(PE) 필름 포장 내 가스조성이 7kPa O2 + 9kPa CO2로 유지되어 2주 동안 상품성이 유지되었다고 조사되었다 (Escalona et al, 2007b). (Barth et al, 1993;Fen et al, 2003;Howard and Hernandez-brenes, 1998;Odriozola-Serrano et al, 2008Oms-Oliu et al, 2008). 예를 들어, 브로콜리, 시금치의 경우 무포장의 비해 MA 포장에 의해 ascorbic acid가 효과적으로 유지되었다 (Barth et al, 1993;Gil et al, 1999 감소일 수 있을 것이다 (Escalona et al, 2003;Jeong et al, 2010;Villanueva et al, 2005).…”