|Authors: ||F. Giuffrida, C. Cassaniti, L. Inserra, A. Malvuccio, C. Restuccia, C. Patanč, C. Leonardi|
|Keywords: ||ready to eat, minimally processed, slices, wedges, storage, health-related compounds|
Three typologies of tomato (round 'Ventero', ribbed 'Marmalindo', elongated 'Sir Elyan') were minimally processed in slices or wedges and packaged in polypropylene trays (500 g each). Slices (7 mm thick) were obtained by cutting fruits perpendicularly to the main axis.
For wedges, fruits were divided into 4 or 8 parts (depend on fruit diameter). Initially (day 0), and after 3, 6 and 9 days of storage at 5°C, quality attributes (microbial load, colour, pericarp firmness, soluble solids, titratable acidity, dry matter, antioxidant activity, content of vitamin C, lycopene and β-carotene) were evaluated.
Concentrations of CO2 and O2 in the trays were also measured.
Oxygen concentration decreased dramatically in the ribbed tomato trays after 3 days of storage.
The reduction of O2 during storage was higher for wedges compared to slices and started before on elongated tomato type compared to round tomatoes.
For maintaining a good microbiological quality during cold storage, cutting in slices or wedges should be opportunely suited to tomato type.
Firmness was lower (12.8%) in the slices of elongated tomato compared to the wedges, whereas no differences were found in ribbed and round tomatoes.
Lycopene content decreased in round tomato slices compared to wedges (about 16%), no differences were observed in ribbed and elongated tomatoes.
A vitamin C reduction (26%) was observed in the elongated tomato cut in slices compared to wedges.
Download Adobe Acrobat Reader (free software to read PDF files)