Optimal operating conditions for storage of dried tomato halves were investigated to obtain decreased oxidative damage, evaluated in terms of colour variation, combined with microbial stability of the product, ie inhibition of growth of eumycetes. Experiments were planned using a saturated factorial design. Variables studied were the moisture content of dried tomato halves in the range 10-60%, temperature in the range 5-30 degreesC and storage time in the range 1-38 days. Eighteen storage experiments were carried out in the dark under vacuum at the storage conditions indicated by the experimental design. At the end of each experiment, surface colour was measured by a tristimulus colorimeter, and growth of eumycetes was evidenced by olfactory and visual perception, followed by qualitative microbial analysis. Eumycetes were present in all stored products, except that at 10% moisture, and, generally speaking, storage conditions did not allow micro-organisms to grow. From isoresponse curves the optimal region for storage to minimise oxidative damage was extrapolated, which was represented by residual moisture values between 20 and 40% and less than or equal to 18 degreesC storage temperature, with a minimum point of colour variation at approximately 30% moisture content and 10 degreesC.

Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage / B. Zanoni, E. Pagliarini, R.C. Foschino. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 80:15(2000), pp. 2203-2208.

Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage

E. Pagliarini
Secondo
;
R.C. Foschino
Ultimo
2000

Abstract

Optimal operating conditions for storage of dried tomato halves were investigated to obtain decreased oxidative damage, evaluated in terms of colour variation, combined with microbial stability of the product, ie inhibition of growth of eumycetes. Experiments were planned using a saturated factorial design. Variables studied were the moisture content of dried tomato halves in the range 10-60%, temperature in the range 5-30 degreesC and storage time in the range 1-38 days. Eighteen storage experiments were carried out in the dark under vacuum at the storage conditions indicated by the experimental design. At the end of each experiment, surface colour was measured by a tristimulus colorimeter, and growth of eumycetes was evidenced by olfactory and visual perception, followed by qualitative microbial analysis. Eumycetes were present in all stored products, except that at 10% moisture, and, generally speaking, storage conditions did not allow micro-organisms to grow. From isoresponse curves the optimal region for storage to minimise oxidative damage was extrapolated, which was represented by residual moisture values between 20 and 40% and less than or equal to 18 degreesC storage temperature, with a minimum point of colour variation at approximately 30% moisture content and 10 degreesC.
Drying; Oxidative damage; Shelf-life; Tomato
Settore AGR/16 - Microbiologia Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
2000
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/68448
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