Pinheiro Joaquina, Alegria Carla, Abreu Marta, Gonçalves Elsa M, Silva Cristina L M
CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
UEISTSA - Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar - Instituto Nacional de Investigação Agrária e Veterinária, Estrada Paço do Lumiar, 22, 1649-038 Lisboa, Portugal.
Ultrason Sonochem. 2015 Nov;27:552-559. doi: 10.1016/j.ultsonch.2015.04.009. Epub 2015 Apr 13.
Whole tomato fruits were treated at ultrasonic power levels from 10% to 100%, and at a constant frequency of 45 kHz, for different times (1-19 min). A central composite rotatable design (CCRD) was applied to optimise ultrasonic treatments for tomato quality (colour, texture and total phenolic content (TPC)) maintenance. According to response surface analysis, the optimal treatment parameters were 55%_10 min, 80%_15 min and 100%_19 min. At these conditions, and especially at higher power levels, a maximum retention of colour and texture, as well as an increase of TPC and microbial reduction were obtained in comparison with untreated fruits during 15 storage days at 10°C. The ultrasounds treatment was found to be effective in delaying colour development and texture losses, preserving sensorial quality of whole tomato, with increase of TPC and microbial load reduction. Moreover, this postharvest treatment can be used as an alternative for extending fresh fruits shelf-life.
将完整的番茄果实置于超声功率水平为10%至100%、频率恒定为45 kHz的条件下处理不同时间（1 - 19分钟）。采用中心复合旋转设计（CCRD）来优化超声处理以维持番茄品质（颜色、质地和总酚含量（TPC））。根据响应面分析，最佳处理参数为55%_10分钟、80%_15分钟和100%_19分钟。在这些条件下，尤其是在较高功率水平下，与未处理的果实在10°C下储存15天相比，颜色和质地的保留率最高，同时总酚含量增加且微生物数量减少。结果发现，超声处理能有效延缓颜色变化和质地损失，保持完整番茄的感官品质，同时增加总酚含量并减少微生物数量。此外，这种采后处理可作为延长新鲜水果货架期的一种替代方法。
