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Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux.
Food Sci Technol Int. 2023 Jan; 29(1):3-12.FS

Abstract

In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O2 and CO2 concentration from cherry tomatoes under TiO2-UV and control (c) fruits, were measured by GC-MS for 10 days. After that, the tomatoes were stored for 20 days. During the photocatalysis process, ethylene was completely degraded and control fruits, the ethylene was 28.73 nL/g. Respiration rate was lower for fruits under TiO2-UV than control. During storage period, cherry tomatoes treated by TiO2-UV, showed lower ethylene concentration, respiration rate, total soluble solid, lycopene, sugar and organic acid content than control showing that the fruits treated with photocatalysis did not reach the full maturity. In addition, all the cherry tomatoes showed different maturity stages. Fungal incidence was higher in control fruits than fruits treated with photocatalysis. This research showed for the first time that photocatalytic technology preserved the physiological quality of cherry tomatoes for 30 days of storage, being a promised technology to preserve cherries tomatoes.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Alves MJDS
Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC.
Nobias MC
Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC.
Soares LS
Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC.
Coelho DS
Laboratory of Morphogenesis and Plant Biochemistry, Department of Phytotechnics, Federal University of Santa Catarina, UFSC.
Maraschin M
Laboratory of Morphogenesis and Plant Biochemistry, Department of Phytotechnics, Federal University of Santa Catarina, UFSC.
Basso A
Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC.
Moreira RFPM
Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC.
José HJ
Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC.
Monteiro AR
Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC.

MeSH

Solanum lycopersicumTitaniumEthylenesFruit

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34726544

Citation

Alves, Maria Jaízia Dos Santos, et al. "Physiological Changes in Green and Red Cherry Tomatoes After Photocatalytic Ethylene Degradation Using Continuous Air Flux." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 1, 2023, pp. 3-12.
Alves MJDS, Nobias MC, Soares LS, et al. Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux. Food Sci Technol Int. 2023;29(1):3-12.
Alves, M. J. D. S., Nobias, M. C., Soares, L. S., Coelho, D. S., Maraschin, M., Basso, A., Moreira, R. F. P. M., José, H. J., & Monteiro, A. R. (2023). Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 29(1), 3-12. https://doi.org/10.1177/10820132211056112
Alves MJDS, et al. Physiological Changes in Green and Red Cherry Tomatoes After Photocatalytic Ethylene Degradation Using Continuous Air Flux. Food Sci Technol Int. 2023;29(1):3-12. PubMed PMID: 34726544.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux. AU - Alves,Maria Jaízia Dos Santos, AU - Nobias,Marielle Correia, AU - Soares,Lenilton Santos, AU - Coelho,Daniela Sousa, AU - Maraschin,Marcelo, AU - Basso,Alex, AU - Moreira,Regina de Fátima Peralta Muniz, AU - José,Humberto Jorge, AU - Monteiro,Alcilene Rodrigues, Y1 - 2021/11/02/ PY - 2021/11/3/pubmed PY - 2022/11/18/medline PY - 2021/11/2/entrez KW - Cherry tomato KW - climacteric fruits KW - quality KW - titanium dioxide SP - 3 EP - 12 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 29 IS - 1 N2 - In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O2 and CO2 concentration from cherry tomatoes under TiO2-UV and control (c) fruits, were measured by GC-MS for 10 days. After that, the tomatoes were stored for 20 days. During the photocatalysis process, ethylene was completely degraded and control fruits, the ethylene was 28.73 nL/g. Respiration rate was lower for fruits under TiO2-UV than control. During storage period, cherry tomatoes treated by TiO2-UV, showed lower ethylene concentration, respiration rate, total soluble solid, lycopene, sugar and organic acid content than control showing that the fruits treated with photocatalysis did not reach the full maturity. In addition, all the cherry tomatoes showed different maturity stages. Fungal incidence was higher in control fruits than fruits treated with photocatalysis. This research showed for the first time that photocatalytic technology preserved the physiological quality of cherry tomatoes for 30 days of storage, being a promised technology to preserve cherries tomatoes. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/34726544/Physiological_changes_in_green_and_red_cherry_tomatoes_after_photocatalytic_ethylene_degradation_using_continuous_air_flux_ DB - PRIME DP - Unbound Medicine ER -