The effects of storage at 4 degrees C on some quality and nutritional traits were assessed in fresh-cut fruits of a long storage tomato landrace packaged in biocompostable materials (BIO) or in conventional plastics (CP). Fruits were produced both in greenhouse and open field. Total solids-TS, total soluble solids-TSS, sugar content, titratable acidity, phenols, lycopene, vitamin C, antioxidant activity (DPPH and FRAP) were measured at 0, 4, 7 and 12 days of storage. TS, TSS and sugars overall increased during storage. Phenols did not change (fruits from greenhouse) or declined over time (fruits from open field). Lycopene content dropped after 4 d, keeping unaltered afterwards. Vitamin C decreased during storage. DPPH was reduced whilst FRAP kept constant over time, matching the pattern of phenols. Fresh-cut fruits in BIO retained greater TS (+ 10-11%), TSS (+ 4-10%) and sugars (+ 5-12%) than those in CP. Packaging had minor (on vitamin C) or no effects (on phenols and lycopene). Antioxidant activity was higher in RIO. Fresh-cut tomatoes from open field fruits exhibited better quality than those from greenhouse fruits. Nonetheless, these last attained high quality levels that may encourage long storage tomato producers, taking into account the commercial benefits deriving from an extended production season.

Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging

Malvuccio A.;Rizzarelli P.;Siracusa L.;Rizzo V.;Muratore G.
2019

Abstract

The effects of storage at 4 degrees C on some quality and nutritional traits were assessed in fresh-cut fruits of a long storage tomato landrace packaged in biocompostable materials (BIO) or in conventional plastics (CP). Fruits were produced both in greenhouse and open field. Total solids-TS, total soluble solids-TSS, sugar content, titratable acidity, phenols, lycopene, vitamin C, antioxidant activity (DPPH and FRAP) were measured at 0, 4, 7 and 12 days of storage. TS, TSS and sugars overall increased during storage. Phenols did not change (fruits from greenhouse) or declined over time (fruits from open field). Lycopene content dropped after 4 d, keeping unaltered afterwards. Vitamin C decreased during storage. DPPH was reduced whilst FRAP kept constant over time, matching the pattern of phenols. Fresh-cut fruits in BIO retained greater TS (+ 10-11%), TSS (+ 4-10%) and sugars (+ 5-12%) than those in CP. Packaging had minor (on vitamin C) or no effects (on phenols and lycopene). Antioxidant activity was higher in RIO. Fresh-cut tomatoes from open field fruits exhibited better quality than those from greenhouse fruits. Nonetheless, these last attained high quality levels that may encourage long storage tomato producers, taking into account the commercial benefits deriving from an extended production season.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.11769/372125
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