Abstract

The tomato minimally processed (MP) is a value-added alternative for whole fruits into the market. However, this type of product has a short shelf life. It is considered that the application of heat treatment and the modification of the atmosphere prolong the shelf life of MP vegetables. The objective of this study was to evaluate the effect of the application of heat treatment (HT) by immersion in water at 10, 40 and 55 ◦C before cutting, combined with atmospheres of 5% O2 + 5 and 10% CO2 and air as control, on sensory, microbial, functional parameters for 12 days at 5 ◦C. For 5 min, fruit were immersed into water at different temperatures, 24 h before cutting. Later the fruit was cut in slices and placed in plastic trays and stored under different atmospheres. In both trials weight loss, color, firmness, soluble solids, titratable acidity, total phenols, antioxidant capacity, ethylene production, respiratory activity, microbial counts and sensory parameters were evaluated. The results showed that HT at 55 ◦C and a storage in 5% O2 + 10% CO2 decreased respiratory activity, ethylene production and firmness losses. On the contrary, total phenols and antioxidant capacity increased in the first 3 days of storage. Slices treated with HT at 10 ◦C and stored in air atmosphere showed the lowest visual appearance and texture and the highest translucency scores. Slices stored in atmospheres of 5% O2 and 10% CO2 had the lowest mesophilic bacteria, psychrophilic bacteria, enterobacteria, mold and yeast counts for 9 days at 5 ◦C. Therefore, high HT temperature of 55 ◦C used with 5% O2 and 10% CO2 keep the tomato slices in good condition for 9 days.