Effect of hydrogen peroxide on quality of fresh-cut tomato.
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 degrees 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 H2O2 but revealed a compromise in antioxidant and carotenoid contents of fresh-cut tomatoes.
Kim
H-J
HJ
Dept. of Plant Sciences, Yuma Agricultural Research Center, The Univ. of Arizona, Yuma, AZ 85364, USA.
Fonseca
J M
JM
Kubota
C
C
Choi
J-H
JH
D000975:Antioxidants / Q000032:analysis; D002338:Carotenoids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D006801:Humans; D006861:Hydrogen Peroxide / Q000494:pharmacology*; D062385:Hydroxybenzoates / Q000032:analysis*; D018551:Solanum lycopersicum / Q000737:chemistry / Q000187:drug effects; D009753:Nutritive Value; D010858:Pigmentation / Q000187:drug effects; D013696:Temperature; D013997:Time Factors
D000975:Antioxidants; D062385:Hydroxybenzoates; D002338:Carotenoids; D006861:Hydrogen Peroxide; C017616:phenolic acid