45G-8 |
Effect of storage temperature on the quality of fresh-cut tomato slices |
A. VALDEZ-HERRERA1, G. V. Nevárez-Moorillón2, V. Mendoza-Guzmán1, and R. Talamás-Abbud1. (1) Food Science and Technology Graduate Program, Universidad Autonoma de Chihuahua, P.O. Box 1542-C, Chihuahua, 31170, Mexico, (2) Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Secretaría de Investigación y Posgrado, Apdo. Postal 1542-C, Chihuahua, 31170, Mexico The market system for fresh-cut vegetables is an industry has been developed in Mexico only in recent years. Conservation at 0 – 5°C during distribution and storage is critical for these products and presents multiple challenges. The aim of this work was to evaluate the effect of temperature on some physicochemical properties of sliced fresh tomato. Three batches of raw tomato (USDA No. 5 maturity stage) were washed, disinfected, sliced with a manual processor, immersed in a calcium chloride and citric acid solution, drained and packed in low density polyethylene bags (LDPE) and gas flushed to obtain an active modified atmosphere (7% O2, 93% N2). As response variables firmness, soluble solids, titrable acidity, pH, pH electrode response (mV), color and drained water were determined at 0, 3, 6, 9 and 12 days of storage at 0 and 8°C. From those variables, the following quality indexes were calculated: Maximum Permissible Force (penetration force/transversal area), Maturity index (Soluble solids/titrable acidity), Hue angle, Chroma, Color index and mV/pH ratio. The appearance of deterioration changes was proportional to the storage temperature. Samples stored at 0°C had more stability and a larger shelf life than samples at 8°C. Although no microbiological analyses were performed, spoilage was evaluated by off-odors, turbid and viscous drained liquid. Microbial spoilage at 0 and 8°C was not sensory perceived during the first nine days of storage. No chilling injury was observed at either 0 or 8°C. The modified atmosphere was useful in preserving fresh-cut tomato between 0 and 8°C. Previous studies have demonstrated the need of using a tomato with homogeneous maturity to better manipulate shelf-life. Real storage temperature does not always comply with specifications and under those circumstances; a rapid spoilage of sliced fresh tomato and other fresh-cut vegetables is expected.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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