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Published on: April 7, 2017
Effect of hydrogen peroxide on quality of fresh-cut tomato
H-J Kim1, J M Fonseca, C Kubota
1Dept. of Plant Sciences, Yuma Agricultural Research Center, The Univ. of Arizona, Yuma, AZ 85364, USA.
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 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.
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