Alternative technologies for tomato post-harvest quality preservation.
2013
Pinheiro, J. | Gonçalves, E. M. | Silva, C. L. M.
Fresh tomato (<i>Solanum lycopersicum</i>) is one of the most consumed fruits and the preservation of its quality and shelf-life extension is a continuous challenge. An understanding of fruit deterioration factors allows the investigation of new approaches to reach this objective. Fruit preservation is achieved by destroying enzymes and micro-organisms, and reducing physiological disorders, using treatments such as chlorinated water (HIPO), ozone, low or high temperatures, ultrasounds, UV-C radiation, modified atmosphere packaging, edible coatings and 1-methylcyclopropene. In this review, a description of action, advantages and disadvantages of each preservation treatment, and corresponding effects on tomato quality and safety are presented. The development of a <i>green</i> technology for tomato has advantages for all fresh chain interventions, with direct or indirect impacts on human health.
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