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Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars

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Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars

dc.contributor.author	Köstekli, M.
dc.contributor.author	Özdzikicierlev, O.
dc.contributor.author	Cortés, C.
dc.contributor.author	Zulueta Albelda, Ana
dc.contributor.author	Esteve Más, María José
dc.contributor.author	Frígola Cánoves, Ana
dc.date.accessioned	2017-01-26T12:52:24Z
dc.date.available	2017-01-26T12:52:24Z
dc.date.issued	2016
dc.identifier.citation	Köstekli, M.; Özdzikicierlev, O.; Cortés, C.; Zulueta Albelda, Ana; Esteve Más, María José; Frígola Cánoves, Ana (2016) Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars MOJ food processing & technology 3 2 1 9
dc.identifier.uri	http://hdl.handle.net/10550/56905
dc.description.abstract	Although tomatoes should be ripened at room temperature to obtain the best flavour, the majority of consumers who preserve food at home store tomatoes in the fridge for 4-7 days and some people even keep tomatoes for up to 3 weeks in these conditions. In the present work the effects of storage time and potassium permanganate ethylene absorber sachets under refrigerated conditions (similar to those used by consumers who preserve tomatoes at home) on physicochemical properties, ascorbic acid content and antioxidant capacity of five tomato cultivars (Cherry, Cherry pera, Rama, Raf and Pera) were studied. After 25 days storage at 4±2 °C an increase in fruit pH was observed for the five cultivars without and with ethylene absorber sachets. The increase in pH was paralleled by a decrease in titratable acidity. The degradation of ascorbic acid during storage time with and without ethylene absorber sachets followed a first-order kinetic model. In general, the percent loss of ascorbic acid and antioxidant capacity measured with TEAC and ORAC methods was significantly lower in tomatoes stored with ethylene absorber sachets as compared to tomatoes preserved without these. In addition, a positive correlation was found between ORAC and TEA.
dc.language.iso	eng
dc.relation.ispartof	MOJ food processing & technology, 2016, vol. 3, num. 2, p. 1-9
dc.title	Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars
dc.type	journal article	es_ES
dc.date.updated	2017-01-26T12:52:24Z
dc.identifier.doi	10.15406/mojfpt.206.03.00069
dc.identifier.idgrec	115389
dc.rights.accessRights	open access	es_ES