Abstract
This study evaluated the effect of water heat treatment (WHT, immersion in a water bath at 40C – 30 min) application in alternative to the conventional decontamination treatment of chlorinated water (150 ppm at 5C, pH 6.5 during 2 min) on tomato (cv. Zinac) at two maturity stages (turning and pink). Physiochemical attributes, enzymatic activities and microbial load were evaluated after treatments and during 14 days of storage at 10C. The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage. Based on the firmness parameter, shelf-life of control and WHT samples were determined. Our results provide strong evidence that postharvest WHT (40C – 30 min) for tomato fruits at turning maturity stage guarantees the overall quality at 10C twice as long of fruits washed with chlorinated water. Practical Applications Tomato is a popular fruit due to its high nutritional value and culinary versatility. However, tomato shelf-life is limited, especially if commercialized in an advanced maturity stage. Water heat treatment (WHT) is a promised postharvest processing to extend quality of fresh crop. WHT (40C – 30 min) applied to whole tomato (cv. “Zinac”) was found to be effective for microbial reduction and guarantees its overall quality at 10C for a double period, especially in early maturity stages, compared with conventional treatments, without presenting the chemical risks associated to by-products of chlorinated water.
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Claims 4
Claim · model-written summary
Water heat treatment reduced microbial load on tomato fruit.
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- WHTe0
- Outcome
- microbial reductione0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage.”
Claim · model-written summary
Water heat treatment delayed firmness loss in tomato during storage, especially at turning maturity.
- Taxon
- tomatoSolanum lycopersicume0
- Organ / stage
- turning maturity stagee0
- Treatment
- WHTe0
- Outcome
- firmness losse0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage.”
Claim · model-written summary
Water heat treatment delayed red color development in tomato during storage, especially at turning maturity.
- Taxon
- tomatoSolanum lycopersicume0
- Organ / stage
- turning maturity stagee0
- Treatment
- WHTe0
- Outcome
- red color developmente0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage.”
Claim · model-written summary
Postharvest heat treatment of turning-stage tomato maintained overall quality at 10C twice as long as chlorinated-water washing.
- Taxon
- tomatoSolanum lycopersicume0
- Organ / stage
- turning maturity stagee0
- Treatment
- WHT (40C – 30 min)e0
- Outcome
- overall qualitye0
- Direction
- twice as longe0
- Value
- twice as longe0
- Comparator
- fruits washed with chlorinated watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Our results provide strong evidence that postharvest WHT (40C – 30 min) for tomato fruits at turning maturity stage guarantees the overall quality at 10C twice as long of fruits washed with chlorinated water.”
The same questions in other papers
heat · quality: postharvest · Solanum lycopersicum (tomato)Results differ
28 papers in the same direction as this paper · 5 in the opposite direction · 2 reporting no difference from an alternative
- positive
- negative
- no effect
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See all 36 papers →heat · quality: general · Solanum lycopersicum (tomato)Positive and negative results
5 papers in the same direction as this paper · 5 in the opposite direction
- no effect
- no effect
- negative
7 papers more in this group
See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.