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

摘要: BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O2 + 5 CO2) to maintain the antioxidant properties fresh-cut tomatoes during shelf-life was assessed through storage at different temperatures (5, 10, 15 and 20 °C). Health-related compounds, capacity, microbiological counts, physicochemical parameters in-package tomato slices were determined. RESULTS: Initial lycopene, vitamin C phenolic contents well maintained for 14 days °C. Lycopene total enhanced over time in stored However, this increase compounds may be associated with excessive amounts CO2 (R2 = 0.5679–0.7328) packages due microbial growth. Although keeping above 10 °C increased their content, product reduced by up 4 days. CONCLUSIONS: A temperature is appropriate maintaining also allows retained period, thus reducing wounding stress deteriorative changes. Copyright © 2008 Society Chemical Industry