Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Thermosonication Treatment
2.3. Experimental Design
2.4. Evaluation of Optimized Thermosonication Conditions
2.5. Quality Attributes Evaluation
2.5.1. Color
2.5.2. Texture
2.5.3. Total Phenolic Content (TPC)
2.5.4. Weight Loss (WL)
2.5.5. Sensory Analysis
2.6. Statistical Analysis
2.6.1. Model Fitting and Statistical Analysis
2.6.2. Quality Assessment of Untreated Samples and TS-Treated at Optimal Treatment Conditions
3. Results and Discussion
3.1. Model Fitting
3.2. Response Surface Analysis
3.2.1. Effect of Thermosonication on Tomato Color
3.2.2. Effect of Thermosonication on Tomato Texture
3.2.3. Effect of Thermosonication on Tomato Total Phenolic Content
3.2.4. Effect of Thermosonication on Tomato Weight Loss
3.3. Thermosonication Treatment Condition Optimization and Validation
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Quality Attributes | Storage Days | |
---|---|---|
0 | 15 | |
Color parameters | ||
L* | 50.1 ± 1.7 | 43.8 ± 2.0 |
a* | −11.5 ± 1.2 | 19.1 ± 1.6 |
b* | 21.5 ± 2.2 | 26.8 ± 1.6 |
°h | 118.1 ± 1.8 | 54.4 ± 2.7 |
Texture | ||
Firmness (N) | 14.4 ± 1.0 | 9.9 ± 0.6 |
Total phenolic content | ||
TPC (mg.kg−1) | 242.8 ± 7.7 | 274.1 ± 15.5 |
Weight loss | ||
WL (%) | 0.0 ± 0.0 | 3.1 ± 0.1 |
Coded Independent Variables | Decoded Independent Variables | ||||
---|---|---|---|---|---|
X1 | X2 | X3 | Temperature (°C) (T) | Time (min) (t) | Storage Period (days) (Sp) |
−1 | −1 | −1 | 35 | 20 | 4 |
0 | 0 | 0 | 40 | 30 | 8 |
0 | 0 | 0 | 40 | 30 | 8 |
−1.68179 | 0 | 0 | 32 | 30 | 8 |
1 | −1 | 1 | 45 | 20 | 12 |
1.68179 | 0 | 0 | 48 | 30 | 8 |
1 | 1 | −1 | 45 | 40 | 4 |
0 | 1.68179 | 0 | 40 | 47 | 8 |
−1 | −1 | 1 | 35 | 20 | 12 |
1 | −1 | −1 | 45 | 20 | 4 |
0 | 0 | −1.68179 | 40 | 30 | 1 |
1 | 1 | 1 | 45 | 40 | 12 |
0 | −1.68179 | 0 | 40 | 13 | 8 |
−1 | 1 | 1 | 35 | 40 | 12 |
−1 | 1 | −1 | 35 | 40 | 4 |
0 | 0 | 1.68179 | 40 | 30 | 15 |
Effect | Source | SS | df | MS | F-ratio (Model Significance) | p |
---|---|---|---|---|---|---|
L* | Regression | 74.11 | 5 | 14.82 | 7.57 a | 0.0035 |
Residual | 19.58 | 10 | 1.96 | |||
Lack-of-fit | 19.43 | 9 | 2.16 | 13.80 b | 0.21 | |
Pure Error | 0.16 | 1 | 0.16 | |||
Total | 93.7 | 15 | ||||
Firmness | Regression | 22.62 | 2 | 1.31 | 6.72 a | 0.01 |
Residual | 21.87 | 13 | 1.68 | |||
Lack-of-fit | 21.81 | 12 | 1.82 | 32.63 b | 0.14 | |
Pure Error | 0.056 | 1 | 0.056 | |||
Total | 44.49 | 15 | ||||
TPC | Regression | 5897.98 | 2 | 2948.99 | 268.25 | 0.04 |
Residual | 3761.23 | 13 | 289.32 | |||
Lack-of-fit | 3750.21 | 12 | 312.52 | 28.43 | 0.15 | |
Pure Error | 10.99 | 1 | 10.99 | |||
Total | 9659.21 | 15 | ||||
WL | Regression | 33.05 | 3 | 11.02 | 13.21 a | 0.000 |
Residual | 10.01 | 12 | 0.83 | |||
Lack-of-fit | 10.01 | 11 | 0.91 | 406.71 b | 0.04 | |
Pure Error | 0.002 | 1 | 0.002 | |||
Total | 43.06 | 15 |
Run | Variables | L* | Firmness | TPC | |||||
---|---|---|---|---|---|---|---|---|---|
T (°C) | t (min) | Sp (days) | Predicted | Observed a | Predicted | Observed a | Predicted | Observed a | |
1 | 30 | 20 | 2 | 53.4 | 49.8 ± 0.6 | 14.0 | 13.4 ± 0.4 | 251.7 | 245.1 ± 1.9 |
2 | 33 | 18 | 6 | 53.5 | 52.2 ± 0.4 | 13.3 | 12.5 ± 0.3 | 259.9 | 257.0 ± 3.3 |
3 | 35 | 15 | 10 | 52.2 | 50.4 ± 0.3 | 12.5 | 11.9 ± 0.1 | 278.0 | 283.4 ± 6.9 |
4 | 37 | 25 | 5 | 52.0 | 50.4 ± 0.4 | 13.0 | 11.6 ± 0.1 | 247.9 | 235.5 ± 4.8 |
5 | 38 | 7 | 8 | 52.8 | 51.7 ± 0.3 | 13.0 | 11.7 ± 0.3 | 276.2 | 275.2 ± 4.6 |
6 | 42 | 16 | 15 | 46.1 | 45.6 ± 0.4 | 10.8 | 9.4 ± 0.4 | 305.4 | 300.1 ± 2.0 |
7 | 44 | 22 | 22 | 39.1 | 34.8 ± 0.2 | 8.4 | 7.8 ± 0.2 | 362.4 | 304.8 ± 3.3 |
8 | 46 | 15 | 16 | 43.0 | 43.6 ± 0.3 | 10.2 | 9.6 ± 0.2 | 312.7 | 304.6 ± 4.9 |
9 | 47 | 5 | 5 | 46.2 | 44.7 ± 0.3 | 13.4 | 12.5 ± 0.2 | 267.2 | 256.6 ± 2.3 |
10 | 49 | 3 | 8 | 42.2 | 42.5 ± 0.6 | 12.5 | 10.6 ± 0.2 | 279.5 | 275.9 ± 4.6 |
Sensory Analysis | Storage Period (days) | Ctr | 32 °C-13 min | 35 °C-20 min | 40 °C-30 min |
---|---|---|---|---|---|
Color | 0 | 1.0 a ± 0.0 | 1.0 a ± 0.0 | 1.0 a ± 0.0 | 1.0 a ± 0.0 |
1 | 2.8 c ± 0.3 | 1.0 a ± 0.3 | 1.0 a ± 0.3 | 1.0 a ± 0.3 | |
8 | 5.8 f ± 0.3 | 3.8 e ± 0.3 | 5.8 f ± 0.3 | 3.7 e ± 0.3 | |
15 | 6.0 f ± 0.0 | 6.0 f ± 0.0 | 6.0 f ± 0.0 | 5.8 f ± 0.3 | |
Global acceptability | 0 | 1.0 a ± 0.0 | 1.0 a ± 0.0 | 1.0 a ± 0.0 | 1.0 a ± 0.0 |
1 | 1.0 a ± 0.0 | 1.0 a ± 0.0 | 1.0 a ± 0.0 | 1.0 a ± 0.0 | |
8 | 2.1 bc ± 0.2 | 1.0 a ± 0.2 | 2.0 bc ± 0.2 | 2.0 b ± 0.2 | |
15 | 2.5 d ± 0.1 | 2.1 bc ± 0.2 | 2.3 cd ± 0.2 | 2.1 bc ± 0.1 | |
Deterioration index | 0 | 0.0 a ± 0.0 | 0.0 a ± 0.0 | 0.0 a ± 0.0 | 0.0 a ± 0.0 |
1 | 0.0 a ± 0.0 | 0.0 a ± 0.0 | 0.0 a ± 0.0 | 0.0 a ± 0.0 | |
8 | 0.6 d ± 0.1 | 0.5 cd ± 0.1 | 0.58 bc ± 0.0 | 0.3 b ± 0.1 | |
15 | 1.5 g ± 0.1 | 1.3 f ± 0.1 | 1.2 f ± 0.1 | 0.9 e ± 0.1 |
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Pinheiro, J.; Ganhão, R.; M. Gonçalves, E.; L.M. Silva, C. Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation. Foods 2019, 8, 649. https://doi.org/10.3390/foods8120649
Pinheiro J, Ganhão R, M. Gonçalves E, L.M. Silva C. Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation. Foods. 2019; 8(12):649. https://doi.org/10.3390/foods8120649
Chicago/Turabian StylePinheiro, Joaquina, Rui Ganhão, Elsa M. Gonçalves, and Cristina L.M. Silva. 2019. "Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation" Foods 8, no. 12: 649. https://doi.org/10.3390/foods8120649