Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †

Detalhes bibliográficos
Autor(a) principal: Pinheiro, Joaquina
Data de Publicação: 2019
Outros Autores: Ganhão, Rui, Gonçalves, Elsa M., Silva, Cristina L. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/104466
Resumo: the strategic project UID/MAR/04292/2019 granted to MARE. project UID/Multi/50016/2019. Integrated Programme of SR&TD "SmartBioR -Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate" (Centro-01-0145-FEDER-000018).
id RCAP_66c1b30c0299a611c529b5202c9749f2
oai_identifier_str oai:run.unl.pt:10362/104466
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †Postharvest treatmentQualityStorageThermosonicationTomatoFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant Sciencethe strategic project UID/MAR/04292/2019 granted to MARE. project UID/Multi/50016/2019. Integrated Programme of SR&TD "SmartBioR -Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate" (Centro-01-0145-FEDER-000018).Tomatoes are a popular and rich fruit due to their nutritional and bioactive composition as vitamins, antioxidants, and phenolics contributing to the promotion of consumer health. For this reason, emerging postharvest technologies need to be evaluated to achieve the maintenance of sensorial and quality-related characteristics, like color and texture, while aiding to fruit decontamination. Optimization of thermosonication as postharvest treatments on whole, mature-green tomatoes (cv. “Zinac”) to improve quality (color, texture, total phenolic content, and weight loss) was performed by response surface methodology. Temperature (32–48 ◦C), treatment time (13–47 min), and storage period at 10 ◦C (1–15 days) at constant ultrasound frequency (45 kHz; 80% power level), were the independent variables. In general, thermosonication delayed tomato color changes while achieving total phenolic content increase and good overall quality. Three optimal thermosonication conditions were selected and validated (32 ◦C-13 min, 35 ◦C-20 min and 40 ◦C-30 min). The most suitable thermosonication condition that promoted a longer storage while keeping a high-quality standard was at 40 ◦C during 30 min. This study demonstrated that thermosonication provides an effective alternative methodology to guarantee tomato quality without significant change during the expected postharvest period.GeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasRUNPinheiro, JoaquinaGanhão, RuiGonçalves, Elsa M.Silva, Cristina L. M.2020-09-21T22:17:08Z2019-12-062019-12-06T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/104466engPURE: 19020813https://doi.org/10.3390/foods8120649info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T04:49:58Zoai:run.unl.pt:10362/104466Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:40:14.240018Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †
title Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †
spellingShingle Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †
Pinheiro, Joaquina
Postharvest treatment
Quality
Storage
Thermosonication
Tomato
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
title_short Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †
title_full Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †
title_fullStr Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †
title_full_unstemmed Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †
title_sort Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †
author Pinheiro, Joaquina
author_facet Pinheiro, Joaquina
Ganhão, Rui
Gonçalves, Elsa M.
Silva, Cristina L. M.
author_role author
author2 Ganhão, Rui
Gonçalves, Elsa M.
Silva, Cristina L. M.
author2_role author
author
author
dc.contributor.none.fl_str_mv GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
RUN
dc.contributor.author.fl_str_mv Pinheiro, Joaquina
Ganhão, Rui
Gonçalves, Elsa M.
Silva, Cristina L. M.
dc.subject.por.fl_str_mv Postharvest treatment
Quality
Storage
Thermosonication
Tomato
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
topic Postharvest treatment
Quality
Storage
Thermosonication
Tomato
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
description the strategic project UID/MAR/04292/2019 granted to MARE. project UID/Multi/50016/2019. Integrated Programme of SR&TD "SmartBioR -Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate" (Centro-01-0145-FEDER-000018).
publishDate 2019
dc.date.none.fl_str_mv 2019-12-06
2019-12-06T00:00:00Z
2020-09-21T22:17:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/104466
url http://hdl.handle.net/10362/104466
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv PURE: 19020813
https://doi.org/10.3390/foods8120649
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799138017857765376

Registros relacionados