Effect of hydrogen peroxide on quality of fresh-cut tomato

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

doi:10.1111/j.1750-3841.2007.00459.x

Effect of hydrogen peroxide on quality of fresh-cut tomato

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

Plant Sciences, School of

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

Abstract

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 language	English (US)
Pages (from-to)	S463-S467
Journal	Journal of Food Science
Volume	72
Issue number	7
DOIs	https://doi.org/10.1111/j.1750-3841.2007.00459.x
State	Published - Sep 2007

Keywords

Carotenoid
Fresh cut
Lycopene
Phenolics
Vitamin C

ASJC Scopus subject areas

Food Science

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10.1111/j.1750-3841.2007.00459.x

Cite this

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title = "Effect of hydrogen peroxide on quality of fresh-cut tomato",

abstract = "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.",

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AU - Fonseca, J. M.

AU - Kubota, C.

AU - Choi, J. H.

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Effect of hydrogen peroxide on quality of fresh-cut tomato

Abstract

Keywords

ASJC Scopus subject areas

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