Effect of hydrogen peroxide on quality of fresh-cut tomato

H. J. Kim, J. M. Fonseca, C. Kubota, J. H. Choi

Research output: Contribution to journalArticlepeer-review

27 Scopus citations


The effect of hydrogen peroxide (H2O2; 0, 0.1, 0.2, and 0.4 M) on selected nutritional quality of fresh-cut tomato was investigated. Microbial population of tomato slices stored at 10 °C and treated with H2O2 was lower than the control by 1-(0.2 and 0.4 M) and 5-log (0.4 M), 3 and 7 d after processing, respectively. Dipping fresh-cut tomato into H2O2 resulted in reduced phenolic and antioxidant levels after 7 d in storage by at least 5% and 20%, respectively, and produced an initial decline in vitamin C and lycopene. Change in color values in the H2O2 treatments were associated with reduced carotenoid content. Our results confirmed antimicrobial benefits of H 2O2 but revealed a compromise in antioxidant and carotenoid contents of fresh-cut tomatoes.

Original languageEnglish (US)
Pages (from-to)S463-S467
JournalJournal of Food Science
Issue number7
StatePublished - Sep 2007


  • Carotenoid
  • Fresh cut
  • Lycopene
  • Phenolics
  • Vitamin C

ASJC Scopus subject areas

  • Food Science


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