Effect of KMS treatment and storage on the quality of dried tomato halves

Journal of Food Science and Technology

Volumn 45, Issue 6, 2008, Pages 474-479

  Madan, Shilpa ^a   Sandhu, K S ^a   Bajwa, Usha ^a   Sahota, P P ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Dried tomato; Potassium metabisulphite; Quality; Storage

Indexed keywords

AGRICULTURAL PRODUCTS; ALUMINA; ALUMINUM FOIL; BLEACHING; CHEMICAL REACTIONS; DRYING; FRUITS; KETONES; LIGHT METALS; ORGANIC ACIDS; POTASSIUM; SUGAR (SUCROSE); SUGARS; WATER CONTENT;

AMBIENT CONDITIONS; ASCORBIC ACID; CONSTANT WEIGHT; DRIED TOMATO; LYCOPERSICON ESCULENTUM; MOISTURE CONTENT; NON-ENZYMATIC BROWNING; PHYSICO CHEMICALS; POTASSIUM METABISULPHITE; QUALITY; REDUCING SUGARS; SENSORY QUALITIES; STORAGE; TITRATABLE ACIDITY; WATER ACTIVITIES;

CURING;

LYCOPERSICON ESCULENTUM;

EID: 52949093171     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. Akanbi CT, Oludemi FO 2003. Effect of processing and packaging on the lycopene content of tomato products. Int J Food Prop 7:139-152
2. Akanbi CT, Adeyemi RS, Ojo A 2006. Drying characteristics and sorption isotherm of tomato slices. J Food Eng 73:157-163
3. Amerine MA, Pangborn RM, Roessler EB 1965. Principles of sensory evaluation of food. Academic Press, London, p 5
4. thedn., Association of Official Analytical Chemists, Maryland, USA
5. APHA 1992. Methods for the microbiological estimation of foods. American Public Health Association, Washington
6. Atkinson FE, Strachan CC 1962. Sulphur dioxide preservation of fruits. SP 28 (200) Summerland Research Station, Department of Agriculture, Canada
7. Babalyk O, Pazyr F 1997. Application of sulphur dioxide in drying tomatoes. J Geogr Inf Decision 22:193-199
8. Baloch WA, Khan S, Baloch AK 1997. Influence of chemical additives on the stability of dried tomato powder. Int J Food Sci Technol 32:117-120
9. Boskovic MA 1979. Fate of lycopene in dehydrated tomato products: Carotenoid isomerization in food system. J Food Sci 44:84-86
10. Brandt S, Pek Z, Barna E, Lugasi A, Helyes L 2006. Lycopene content and colour of ripening tomatoes as affected by environmental conditions. J Sci Food Agric 86:568-572
11. Cole ER, Kapur NS 1957a. The stability of lycopene. I. Degradation by oxygen. J Sci Food Agric 8:360-365
12. Cole ER, Kapur NS 1957b. The stability of lycopene. II. Oxidation during heating of tomato pulps. J Sci Food Agrie 8:366-368
13. Diplock AT, Charleux JL, Crozier-Willi G, Kok FJ, Rice-Evans C, Roberfroid M, Stahl W, Vina-Ribes J 1998. Functional food science and defence against reactive oxidative species. Br J Nutr 80 (Suppl.1):S77-S112
14. Gould GW, Russel NJC 1991. Food preservation. AVI Publ, New York, p 368
15. Gowda IND, Ramanjaneya KH, Anand N, Sadashiva AT, Tikoo SK 1994. Studies on the physico-chemical characteristics and processing quality of two IIHR tomato varieties in relation to commercial cultivare. J Food Sci Technol 31:126-129
16. Hemaker AK, Tomar MC, Singh UB 2000. Studies on blending of guava pulp with mango pulp for dehydration (mango-guava sheet). Indian Food Packer 54(4):45-50
17. Khachik F, Goli MB, Beecher GR, Holden J, Lusby WR, Tenorio MD, Barrera MR 1992. Effect of food preparation on qualitative and quantitative distribution of major carotenoids of tomatoes and several green vegetables. J Agric Food Chem 40:390-398
18. Latapi G, Barrett DM 2006. Influence of predrying treatments on quality and safety of sun-dried tomatoes. Part I. Use of steam blanching, boiling brine blanching, and dips in salt or sodium metabisulphite. J Food Sci 71:S24-31
19. Lovric T, Sablek Z, Boskovic M 1970. Cistrans isomerization of lycopene and colour stability of foam-mat dried tomato powder during storage. J Sci Food Agric 21:641-647
20. Nanjundaswamy AM, Radhakrishniah S, Balachan C, Saroja S, Reddy Murthy KBS 1978. Studies on development of categories of dehydrated products from indigenous fruits. Indian Food Packer 32(1):91-99
21. Olorunda AO, Aworch OC, Onuoha CN 1990. Upgrading quality of dried tomato:Effects of drying methods, conditions and predrying treatments. J Sci Food Agric 52:447-454
22. nd edn. Tata McGraw Hill Publ Co Ltd., New Delhi
23. Rao AV, Agarwal S 1999. Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: A review. Nutr Res 19:305-323
24. Reynold TM 1965. Chemistry of non-enzymatic browning. III. Adv Food Res 14:168-268
25. Ruck JA 1969. Chemical methods for analysis of fruit and vegetable products. Res Br Canada Dept of Agric, Summerland, p 1-68
26. Schierle J, Bretzel W, Buhler J, Faccin N, Hess D, Steiner K, Schuep W 1997. Content and isomeric ratio of lycopene in food and human blood plasma. Food Chem 59:459-465
27. Sharma SK, Le Maguer M 1996. Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Res Int 29:309-315
28. Snedecor GW, Cochran WG 1968. Statistical methods. Oxford and IBH Publ Co, New Delhi
29. Taylor SL, Higlay NA, Bush RK 1986. Sulfites in foods: Uses, analytical methods, residues, rate, exposure assessment, metabolism, toxicity, and hypersensivity. Adv Food Res 30:1-76
30. Tonucci LH, Holden JM, Beecher GR, Khachik F, Davis CS, Mulokozi G 1995. Carotenoid content of thermally processed tomato-based food products. J Agric Food Chem 43:579-586
31. Tripathi RN, Nath N 1988. Effect of starch dipping on quality of dehydrated tomato slices. J Food Sci Technol 26:137-141
32. Woodroof JG, Luh BS 1975. Commercial fruit processing. AVI Publ Co, Westport, Connecticut, p 379-382
33. Zanoni B, Peri C, Nani R, Lavelli V 1999. Oxidative heat damage of tomato halves as affected by drying. Food Res Int 31:395-401