Post-harvest treatment of cherry tomatoes by gamma radiation: Microbial and physicochemical parameters evaluation

Guerreiro, Duarte; Madureira, Joana; Silva, Telma; Melo, Rita; Santos, Pedro M.P.; Ferreira, A.G.M.; Trigo, Maria João; Falcão, A.N.; Margaça, F.M.A.; Verde, Sandra Cabo

doi:10.1016/j.ifset.2016.05.008

Cited by 49 publications

(39 citation statements)

References 45 publications

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“…For the 'Budenovka' variety, average deviation from the initial value ranged from 3.8 % to 9.6 %, for 'Bull Heart' it was 4.5 %, for 'Gina'from 2.9 % to 11.4 %, the obtained values corresponded to one segment of the spectrum. Similar results were obtained by other authors who studied the effect of UV-irradiation of other spectra (UV-B and UV-C-irradiation) on antioxidant qualities of tomatoes [25,27,45,46,48,49,50,51,52]. The cumulative undisturbed antioxidant activity of the samples' compounds was established with a significant increase in some of them.…”

Section: Resultssupporting

confidence: 89%

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The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Dyshlyuk

Babich

Prosekov

et al. 2020

Heliyon

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The effect of different doses of long-wavelength UV-A (320 nm-400nm) irradiation on physicochemical and antioxidant characteristics of tomatoes grown on the territory of the Russian Federation was studied. The obtained results show that this kind of processing does not cause deterioration of qualitative parameters of vegetables (texture, color, soluble solids content, titratable acidity). It was established that the total content of phenolic compounds, carotenoids and flavonoids increases (p-value<0.05) in tomatoes at all the investigated wavelengths (353 nm, 365 nm and 400 nm), while the content of chlorophylls reacts ambiguously: at some wavelengths, it increases, at other, it decreases. The maximum increase in antioxidant activity, as compared to untreated samples, is observed in tomatoe samples irradiated for 360 min within the range of 365 nm. For different types of tomatoes, the increment for common content of phenolic compounds is-42.9-55.0 %, carotenoids-24.0-56.0 %, flavonoids-28.0-33.0 %, β-carotene-70.9-71.6 %, lycopene-62.6-69.0 %, lutein-64.8-72.0 % from original. The studies reveal some potential of post-harvest ultraviolet irradiation (A-range) of tomatoes to increase their antioxidant activity. However, more research is needed to confirm this fact and the possibility to develop some technology.

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Section: Resultssupporting

confidence: 89%

“…The studies [25,27,45,46,47,48,49,50,51,52] of UV-B and UV-C irradiation of tomatoes during storage (up to 30 days) did not show visible physical damage to the samples. In our work, we used safer UV-A irradiation, therefore, the study of this aspect with long-term storage looks inexpedient.…”

Section: Resultsmentioning

confidence: 79%

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Dyshlyuk

Babich

Prosekov

et al. 2020

Heliyon

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“…This positive effect of treatment on antioxidant activity from hydrophilic extract agrees with earlier reported studies utilizing UV-C radiation [25], [30], [37], but contradicts with reports by Jagadeesh et al, 2011 [18] and Liu et al, 2011 [40] that hormetic UV-C and UV-B radiation dose had no significant effect on tomato hydrophilic antioxidant activity. Since there is a positive correlation between antioxidant activity and total phenolic content (r = 0.89 for 2 lamps and 0.93 for 4 lamps), the increase in antioxidant activity could be attributed to the increase in total phenolic contents [36], [41], [44]. There is also non-significant difference (p > 0.05) difference between both lamp configurations.…”

Section: B Effect Of Disinfection On Total Phenolic Contentmentioning

confidence: 93%

“…Reference [36] also pointed out that stress factors, especially such induced by UV-C and ultrasonic energy can lead to increased total phenol contents due to stimulated polyphenol production. Significant increases and higher phenolic content have been observed with UV-C radiation at dosage range of 1-8 kJ/m 2 [18], [25], [34], [37]- [39], 20 kJ/m 2 UV-B radiation [39], ultrasound [20], edible coating [5] and gamma radiation applications [40], [41].…”

Section: B Effect Of Disinfection On Total Phenolic Contentmentioning

confidence: 99%

Simultaneous UV-C and Ultrasonic Energy Treatment for Disinfection of Tomatoes and Its Antioxidant Properties

Esua¹,

Chin²,

Yusof³

2018

JOAAT

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The simultaneous use of UV-C radiation at 640 or 900 µWcm -2 and ultrasonic energy of 13.78 W/L at 40 kHz was applied on tomatoes to study its ability to disinfect tomatoes from microbes. Total aerobic bacteria and yeast and mold population decreased with increase of UV-C dosage application from 0.72-10.76 kJ/m 2 at constant ultrasonic energy supply. At simultaneous treatment dosage of 6.46 kJ/m 2 , total aerobic bacteria were significantly (p<0.001) reduced by 2 log reductions. Yeast and mold survivors were undetected at higher dosage treatment from 4.31 to 10.76 kJ/m 2 . Lower dosage treatment from 0.72 to 2.15 kJ/m 2 presented minor log reductions of 0.14 to 0.75. The treatment also stimulated 41.26-50.37% increase of total phenols from an initial value of 13.38 mg GAE 100g -1 FW. Antioxidant activity increase from 27.51-36.07% was obtained at dosage level of 8.61 kJ/m 2 .  Index Terms-total aerobic bacteria, yeast and mold, total phenolic content, antioxidant activity, hydrophilic extract

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“…Due to chemical treatment used for storage, samples B, C, D and E showed significantly low rate of senescence in days 7 and 14 (Table 1) of storage period, hence low occurrence of TSS/TA ratio was observed during those storage days. Apart from its use as a maturity index, TSS/TA ratio is employed as ripening index for both tropical and subtropical fruits (Yahia et al, 2011;Guerreiro et al, 2016). According to Fawole and Opara (2013), TSS/TA value plays an important role in fruit taste which is a quality gauge in the processing of juice in the food and beverage industry.…”

Section: Sugar-acid Ratio Of Treated Tomato Samplesmentioning

confidence: 99%

Effect of packaging and chemical treatment on storage life and physicochemical attributes of tomato (Lycopersicon esculentum Mill cv. Roma)

Anyasi¹,

Aworh²,

Jideani³

2016

Afr. J. Biotechnol.

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Fresh fruits and vegetables are inherently more liable to deterioration under tropical conditions characterized by high ambient temperatures and humidity. In determining the effects of chemical treatment on tomatoes (Lycopersicon esculentum Mill cv. Roma), fruits purchased at turning stage of ripening were packaged in low density polyethylene bags (60 µ) containing wooden dust particles moistened with 400 ppm potassium permanganate solution. Samples were treated with hot water dip, boric acid (H₃BO₃) dip at 1000 ppm, CaCl₂ dip at 10,000 ppm, a combination of H₃BO₃ and calcium chloride treatment as well as control. Results of chemical treatment showed increase in weight loss, pH, and a slight increase in moisture content. Total soluble solids and titratable acidity of samples showed a steady decrease, with data on physicochemical qualities collected at 7 days interval. Fruits stored with hot water and combination of H₃BO₃ and CaCl₂ treatments showed higher keeping quality. Shelf life elongation treatments used at tropical ambient temperature of 30 ± 2°C was able to preserve tomato fruits for 21 days from spoilage and microbial attack while retaining its colour and other physicochemical properties.

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Post-harvest treatment of cherry tomatoes by gamma radiation: Microbial and physicochemical parameters evaluation

Cited by 49 publications

References 45 publications

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Simultaneous UV-C and Ultrasonic Energy Treatment for Disinfection of Tomatoes and Its Antioxidant Properties

Effect of packaging and chemical treatment on storage life and physicochemical attributes of tomato (Lycopersicon esculentum Mill cv. Roma)

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