Quality parameters of tomatoes submitted to different doses of gamma radiation

Loro, Ana Carolina; Botteon, Victor Wilson; Spoto, Marta Helena Fillet

doi:10.1590/1981-6723.16817

Acessibilidade / Reportar erro

Brasil

Brazilian Journal of Food Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Braz. J. Food Technol. 21 • 2018 • https://doi.org/10.1590/1981-6723.16817 copy

Quality parameters of tomatoes submitted to different doses of gamma radiation

Parâmetros de qualidade de tomates submetidos a diferentes doses de radiação gama

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O₂ /CO₂ ratio) for all the storage periods. The tomato samples were irradiated in a Co⁶⁰ irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.

Keywords:
Physicochemical analysis; Ionizing radiation; Food irradiation; Storage period; Lycopene; Tomato

Dose (kGy)	Storage Period (days)	L*	a*	b*	Hue	Chroma
0.0	1	48.22 ± 0.57 a	6.73 ± 1.55 b	30.60 ± 0.86 a	77.25 ± 1.42 a	35.69 ± 0.68 a
	7	39.80 ± 0.16 b	25.99 ± 0.40 a	23.78 ± 0.64 c	47.47 ± 1.28 b	34.42 ± 0.31 a
	14	39.64 ± 0.40 b	24.44 ± 0.14 a	25.08 ± 0.22 c	46.62 ± 0.44 b	34.92 ± 0.07 a
	21	39.59 ± 0.07 b	24.52 ± 0.38 a	27.23 ± 0.26 b	47.34 ± 0.41 b	36.73 ± 0.37 a
0.5	1	46.67 ± 0.36 a	11.64 ± 0.20 c	30.94 ± 1.48 a	66.44 ± 1.05 a	32.28 ± 1.23 a
	7	40.52 ± 0.07 bc	25.42 ± 0.09 b	25.62 ± 0.21 b	43.86 ± 0.86 c	33.33 ± 0.30 a
	14	39.74 ± 0.36 c	25.27 ± 0.30 b	25.66 ± 0.23 b	46.26 ± 0.74 c	33.53 ± 0.88 a
	21	41.34 ± 0.57 b	28.32 ± 1.19 a	25.67 ± 0.31 b	50.09 ± 0.46 b	33.24 ± 0.42 a
1.0	1	45.87 ± 0.62 a	17.56 ± 1.65 b	28.70 ± 0.38 a	57.54 ± 2.19 a	32.43 ± 2.42 a
	7	42.56 ± 0.23 b	22.17 ± 0.36 a	26.59 ± 0.37 b	48.84 ± 0.01 b	33.25 ± 0.41 a
	14	40.65 ± 0.49 bc	22.56 ± 0.41 a	28.44 ± 0.45 ab	48.09 ± 0.71 b	33.25 ± 0.44 a
	21	40.43 ± 0.48 c	23.75 ± 0.45 a	28.27 ± 0.99 ab	50.75 ± 0.55 b	32.41 ± 0.86 a
1.5	1	45.31 ± 0.35 a	7.85 ± 0.55 c	25.87 ± 1.10 a	72.16 ± 0.81 a	29.33 ± 1.01 b
	7	41.18 ± 0.14 b	22.69 ± 0.14 b	25.73 ± 0.23 a	46.04 ± 0.20 b	35.79 ± 0,15 a
	14	41.04 ± 0.17 b	25.18 ± 0.51 a	27.18 ± 0.07 a	46.71 ± 0.57 b	37.76 ± 0.03 a
	21	40.93 ± 0.86 b	24.07 ± 0.35 ab	26.84 ± 0.20 a	47.40 ± 0.83 b	36.70 ± 0.67 a

Dose (kGy)	Storage Period (days)	Hardness	Total Soluble Solids	pH	Titratable Acidity	Ratio
0.0	1	1.68 ± 0.03 a	3.40 ± 0.20 a	4.36 ± 0.00 b	0.47 ± 0.02 a	7.23 ± 0.61 a
	7	^* * Analysis lost due to equipment problem.	2.17 ± 0.15 b	4.40 ± 0.06 ab	0.38 ± 0.02 b	5.63 ± 0.17 b
	14	1.08 ± 0.16 b	2.50 ± 0.10 b	4.48 ± 0.00 a	0.37 ± 0.01 b	6.72 ± 0.23 ab
	21	0.72 ± 0.13 b	3.10 ± 0.10 a	4.45 ± 0.04 ab	0.39 ± 0.01 b	8.06 ± 0.45 a
0.5	1	0.83 ± 0.08 a	4.13 ± 0.15 a	4.38 ± 0.05 b	0.40 ± 0.03 a	9.88 ± 0.52 a
	7	*	2.10 ± 0.10 bc	4.41 ± 0.01 b	0.39 ± 0.02 ab	5.42 ± 0.18 c
	14	0.92 ± 0.08 a	2.03 ± 0.15 c	4.54 ± 0.00 a	0.34 ± 0.01 b	5.93 ± 0.49 c
	21	0.52 ± 0.13 a	2.50 ± 0.10 b	4.45 ± 0.02 ab	0.33 ± 0.00 b	7.61 ± 0.21 b
1.0	1	1.32 ± 0.21 a	2.70 ± 0.10 a	4.40 ± 0.08 b	0.39 ± 0.02 a	6.95 ± 0.50 ab
	7	*	2.23 ± 0.06 b	4.50 ± 0.02 b	0.36 ± 0.01 a	6.16 ± 0.06 b
	14	1.10 ± 0.30 a	2.30 ± 0.10 ab	4.62 ± 0.03 a	0.32 ± 0.00 b	7.25 ± 0.41 ab
	21	0.75 ± 0.10 b	2.20 ± 0.20 b	4.56 ± 0.02 ab	0.29 ± 0.00 b	7.70 ± 0.80 a
1.5	1	0.85 ± 0.13 ab	4.17 ± 0.06 a	4.29 ± 0.02 c	0.41 ± 0.01 a	10.33 ± 0.25 a
	7	0.90 ± .09 a	4.43 ± 0.21 a	4.45 ± 0.02 b	0.41 ± 0.01 a	10.83 ± 0.64 a
	14	*	2.47 ± 0.06 b	4.56 ± 0.01 a	0.35 ± 0.01 b	6.98 ± 0.32 b
	21	0.22 ± 0.03 b	2.17 ± 0.21 b	4.58 ± 0.05 a	0.27 ± 0.01 c	8.13 ± 1.03 b

Dose (kGy)	Storage Period (days)	Lycopene (μg g^-1)	Ascorbic acid (mg 100 g^-1)
0.0	1	14.51 ± 2.67 a	24.41 ± 0.04 a
	7	23.54 ± 1.15 a	22.24 ± 0.02 b
	14	14.00 ± 4.24 a	11.41 ± 0.01 c
	21	15.94 ± 10.30 a	6.30 ± 0.01 d
0.5	1	39.86 ± 2.64 a	24.41 ± 0.04 a
	7	28.50 ± 13.39 a	22.11 ± 0.02 b
	14	40.73 ± 22.30 a	11.34 ± 0.02 c
	21	17.35 ± 4.05 a	6.36 ± 0.01 d
1.0	1	29.46 ± 2.28 a	24.26 ± 0.02 a
	7	31.92 ± 7.78 a	22.26 ± 0.01 b
	14	48.58 ± 16.32 a	11.41 ± 0.01 c
	21	29.16 ± 2.43 a	6.39 ± 0.01 d
1.5	1	18.60 ± 3.37 b	24.12 ± 0.02 a
	7	75.50 ± 8.50 a	22.19 ± 0.04 b
	14	45.69 ± 11.05 b	11.39 ± 0.01 c
	21	21.51 ± 2.52 b	6.39 ± 0.01 d

Dose (kGy)	Storage Period (days)	% Weight Loss
0.0	1	-1.10 ± 0.17 b
	7	15.55 ± 1.21 a
	14	14.32 ± 0.73 a
	21	10.90 ± 1.47 a
0.5	1	-1.33 ± 0.23 b
	7	14.19 ± 1.46 a
	14	13.97 ± 1.32 a
	21	10.90 ± 2.29 a
1.0	1	-1.11 ± 0.27 b
	7	16.10 ± 2.80 a
	14	16.00 ± 1.39 a
	21	11.69 ± 0.97 a
1.5	1	-1.11 ± 0.39 b
	7	17.43 ± 1.90 a
	14	16.62 ± 3.70 a
	21	13.84 ± 5.15 a

Dose (kGy)	Storage Period (days)	O₂	CO₂
0.0	1	14.74 ± 1.60 b	0.54 ± 0.05 a
	7	14.58 ± 0.38 b	0.44 ± 0.05 b
	14	17.53 ± 0.74 a	0.30 ± 0.00 c
	21	17.17 ± 0.45 a	0.37 ± 0.06 bc
0.5	1	13.64 ± 0.21 b	0.52 ± 0.04 a
	7	13.28 ± 0.86 b	0.46 ± 0.05 ab
	14	16.32 ± 0.59 a	0.30 ± 0.00 b
	21	16.68 ± 0.30 a	0.40 ± 0.00 b
1.0	1	13.10 ± 1.07 b	0.50 ± 0.00 a
	7	12.12 ± 0.87 b	0.46 ± 0.05 ab
	14	15.36 ± 0.24 a	0.32 ± 0.04 b
	21	16.15 ± 0.40 a	0.38 ± 0.05 b
1.5	1	11.38 ± 0.43 b	0.50 ± 0.00 a
	7	12.04 ± 0.51 b	0.46 ± 0.05 a
	14	15.06 ± 0.61 a	0.36 ± 0.05 b
	21	15.90 ± 0.00 a	0.40 ± 0.00 ab

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * Marta Helena Fillet Spoto, Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição, Laboratório de Frutas e Hortaliças, Avenida Pádua Dias, 11, CEP: 13418-900, Piracicaba/SP - Brasil, e-mail: martaspoto@usp.br