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Pinheiro J, Alegria C, Abreu M, et al. Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life. J Food Sci Technol. 2014;52(8):5066-74doi: 10.1007/s13197-014-1550-0.
Pinheiro, J., Alegria, C., Abreu, M., Gonçalves, E. M., & Silva, C. L. (2015). Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life. Journal of food science and technology, 52(8), 5066-74. https://doi.org/10.1007/s13197-014-1550-0
Pinheiro, Joaquina, et al. "Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life." Journal of food science and technology vol. 52,8 (2015): 5066-74. doi: https://doi.org/10.1007/s13197-014-1550-0
Pinheiro J, Alegria C, Abreu M, Gonçalves EM, Silva CL. Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life. J Food Sci Technol. 2015 Aug;52(8):5066-74. doi: 10.1007/s13197-014-1550-0. Epub 2014 Sep 25. PMID: 26243927; PMCID: PMC4519460.
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J Food Sci Technol. 2015 Aug;52(8):5066-74. doi: 10.1007/s13197-014-1550-0. Epub 2014 Sep 25.

Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life.

Journal of food science and technology

Joaquina Pinheiro, Carla Alegria, Marta Abreu, Elsa M Gonçalves, Cristina L M Silva

Affiliations

  1. CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal ; UEISTSA-Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar, Instituto Nacional de Investigação Agrária e Veterinária, Estrada Paço do Lumiar, 22, 1649-038 Lisboa, Portugal.
  2. UEISTSA-Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar, Instituto Nacional de Investigação Agrária e Veterinária, Estrada Paço do Lumiar, 22, 1649-038 Lisboa, Portugal.
  3. CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal.

PMID: 26243927 PMCID: PMC4519460 DOI: 10.1007/s13197-014-1550-0

Abstract

The effect of UV-C treatments (0.32, 0.97, 2.56, 4.16 and 4.83 kJ.m(-2) at 254 nm) on the physical-chemical properties [colour, texture, total phenolic content (TPC), weight loss (WL)], and mesophylic counts of whole tomato, was evaluated during 15 days at 10 °C. During storage, the Ctr samples acquired faster red colour than all UV-C samples (higher a* and lower °h values). Comparing texture of Ctr and UV-C samples at 15(th) storage day, an increase of 9 and 8 % on firmness of treated samples at low UV-C intensities (0.32 and 0.97 kJ.m(-2), respectively) was observed. At the end of the storage, Ctr samples showed ca. 4 Log10 of mesophylic load, and the samples treated at 0.97 and 4.83 kJ.m(-2) revealed the lowest microbial load (1.9 and 3.2 Log10, respectively). These results indicate that UV-C radiation, at an appropriate dose, combined with low storage temperature (10 °C) are an effective method to preserve the postharvest life of tomato, without adversely affecting quality parameters.

Keywords: Microbial load; Quality; Storage; Tomato; UV-C radiation

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