Abstract
Quality and safety attributes, like colour (CIELab parameters), texture (Maximum force – MF), total phenolics content (TPC), peroxidase activity (POD), microbial count and moulds & yeasts (Log10 cfu g-1) were determined on heat treated mature-green tomatoes at temperature ranging of 40 to 50 ºC and different times. Heat treatments (HT) did not affect significantly (p>0.05) the tomatoes colour. In terms of texture, a reduction of 10% MF was observed at 50 ºC_15min...
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Claims 2
Claim · model-written summary
Heat treatments did not significantly affect the colour of mature-green tomatoes.
- Taxon
- tomatoes
Solanum lycopersicume0 - Treatment
- Heat treatmentse1
- Outcome
- coloure1
- Direction
- did not affecte1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heat treated mature-green tomatoes”
e1“Heat treatments (HT) did not affect significantly (p>0.05) the tomatoes colour”
Claim · model-written summary
A heat treatment at 50 ºC for 15 min reduced the maximum force (texture) of mature-green tomatoes by 10%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heat treated mature-green tomatoes”
e2“a reduction of 10% MF was observed at 50 ºC_15min”
The same questions in other papers
heat · quality: postharvest · Solanum lycopersicum (tomato)Results differ
6 papers in the same direction as this paper · 29 in the opposite direction
- positive
- positive
- positive
32 papers more in this group
See all 36 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.