Improvement of firmness of thermal treated black cherry tomatoes (Solanum lycopersicum cv. OG) by low-temperature blanching in calcium chloride solution


Citation

Thuy N.M., . and Ha H.T.N., . Improvement of firmness of thermal treated black cherry tomatoes (Solanum lycopersicum cv. OG) by low-temperature blanching in calcium chloride solution. pp. 149-157. ISSN 2550-2166

Abstract

The objective of this study was to investigate the effects of low-temperature blanching in calcium chloride (CaCl2) solution before high-temperature processing (90oC for 1 min) on physicochemical properties related to the texture (total calcium content pectin methylesterase (PME) activity and firmness) of black cherry tomatoes (Solanum lycopersicum cv. OG) and to determine the optimum conditions to provide the fruits with the highest firmness. Response Surface Methodology (RSM) was applied to design the experiment with three factors of blanching temperature (52 to 68oC) blanching time (12 to 28 mins) and CaCI‚‚ solution concentration (1.2 to 2.8 w/v). A sample without low temperature treatment was taken as a control. It was found that the blanching of tomatoes at low-temperatures resulted in higher total calcium content and PME activity in tissue after the treatment and therefore improved the firmness of fruits after high-temperature processing. The highest firmness of treated tomatoes (566.21 g force) was estimated at blanching temperature of 62.05oC for 23.09 mins in 2.08 CaCI‚‚ solution compared to the control which was blanched at high temperature (218 g force). Under these optimized conditions the experimental responses (total calcium content PME activity and firmness) showed a close agreement with the predicted values.


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Abstract

The objective of this study was to investigate the effects of low-temperature blanching in calcium chloride (CaCl2) solution before high-temperature processing (90oC for 1 min) on physicochemical properties related to the texture (total calcium content pectin methylesterase (PME) activity and firmness) of black cherry tomatoes (Solanum lycopersicum cv. OG) and to determine the optimum conditions to provide the fruits with the highest firmness. Response Surface Methodology (RSM) was applied to design the experiment with three factors of blanching temperature (52 to 68oC) blanching time (12 to 28 mins) and CaCI‚‚ solution concentration (1.2 to 2.8 w/v). A sample without low temperature treatment was taken as a control. It was found that the blanching of tomatoes at low-temperatures resulted in higher total calcium content and PME activity in tissue after the treatment and therefore improved the firmness of fruits after high-temperature processing. The highest firmness of treated tomatoes (566.21 g force) was estimated at blanching temperature of 62.05oC for 23.09 mins in 2.08 CaCI‚‚ solution compared to the control which was blanched at high temperature (218 g force). Under these optimized conditions the experimental responses (total calcium content PME activity and firmness) showed a close agreement with the predicted values.

Additional Metadata

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Item Type: Article
AGROVOC Term: Solanum lycopersicum
AGROVOC Term: Cherry tomatoes
AGROVOC Term: Experimental design
AGROVOC Term: Analytical methods
AGROVOC Term: Data analysis
AGROVOC Term: Low temperature
AGROVOC Term: Firmness
AGROVOC Term: Calcium
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10174

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