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Effect of thermal treatment on quality of black cherry tomatoes (Solanum lycopersicum cv. OG): optimization of the blanching parameters

Research Paper | April 1, 2020

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Ho Thi Ngan Ha, Nguyen Minh Thuy

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Int. J. Agron. Agri. Res.16( 4), 1-10, April 2020


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The objective of this study was to identify the optimal parameters of blanching to inactivate enzymes and convert insoluble protopectin into soluble pectin while maintaining maximum levels of bioactive compounds in black cherry tomatoes (Solanum lycopersicum cv. OG) vacuum-infiltrated. Blanching conditions for black cherry tomatoes were optimized by using Response Surface Methodology (RSM) with blanching temperature (83-97oC) and time (69-111s). Before blanching, fruits were immersed in the water under a vacuum level of 620mmHg and treatment time of 22 min to improve heat transfer capacity and thus limit thermal damages in the product due to the replacement of gases inside the fruit spores by the liquid. The optimal conditions for the blanching process selected by Central Composite Design (CCD) were 89oC for 80s. With these conditions, the lowest value of remaining peroxidase activity and the highest contents of pectin (2.35%) and bioactive compounds (anthocyanin 4.23mgCE/100g, lycopene 44.93µg/g, vitamin C 48.39mg/100g, total phenolic 43.14mgGAE/100g) in tomatoes were observed.


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Effect of thermal treatment on quality of black cherry tomatoes (Solanum lycopersicum cv. OG): optimization of the blanching parameters

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