Changes in the quality in tomato fruit due to home-scale freezing

The aim of the study was to evaluate the effect of home-scale freezing in the quality of tomato fruit cultivated in field conditions, in Romanian west area.Freezing is one of the oldest and most widely used methods of vegetables preservation.Tomatoes were analyzed fresh and stored frozen in domestic...

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Elmentve itt :
Bibliográfiai részletek
Szerzők: Moigradean Diana
Poiana Mariana-Atena
Alda Liana Maria
Gogoasa Ioan
Draghici George Andrei
Testületi szerző: International Symposium on Analytical and Environmental Problems (22.) (2016) (Szeged)
Dokumentumtípus: Könyv része
Megjelent: 2016
Sorozat:Proceedings of the International Symposium on Analytical and Environmental Problems 22
Kulcsszavak:Zöldség - tárolás, Paradicsom
Online Access:http://acta.bibl.u-szeged.hu/56085
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520 3 |a The aim of the study was to evaluate the effect of home-scale freezing in the quality of tomato fruit cultivated in field conditions, in Romanian west area.Freezing is one of the oldest and most widely used methods of vegetables preservation.Tomatoes were analyzed fresh and stored frozen in domestic freezer at -180C for 2-6 months until analysis. Tomatoes were analyzed regarding moisture, sugar, lycopene content,ascorbic acid, phenolic compounds and total antioxidant capacity. Most important losses due to 6 months home-scale freezing were recorded for lycopene content (47%) followed by vitamin C content (20%), total antioxidant capacity (16%) and phenolic compounds content (13%). The freezing process has no to much effect on the nutritional compounds but for the best quality, use the tomato fruit within short time. 
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700 0 1 |a Poiana Mariana-Atena  |e aut 
700 0 1 |a Alda Liana Maria  |e aut 
700 0 1 |a Gogoasa Ioan  |e aut 
700 0 1 |a Draghici George Andrei  |e aut 
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