Abstract
Tomato is the second most widely grown vegetable crop across the globe and it is one of widely cultivated
crops in Sri Lanka. However, tomato industry in Sri Lanka facing a problem of high postharvest loss (54%)
during the glut coupled with heavy revenue loss to the country by importing processed products. The
aim of this work is to develop shelf-stable tomato product with maximum quality characteristics using
high pressure processing (HPP). Tomato juice with altered and unaltered pH was processed using HPP
at 600 MPa for 1 min after blanching (90 oC/2 min). As a control tomato juice was subjected to thermal
processing (TP) at 95 oC /20 min. Processed samples were stored under 20oC and 28oC for 9 month period
and analysed for total viable count (TVC) and instrumental colour (L, a, b) value at 0,1,2 3, and 4 week
and 2, 3, 6 and 9 months interval. The raw juice sample had initial 6.69 log10 CFU/ml and both TP and
HPP caused a more than 4.69 log10 reduction in the TVC of juice and microbial numbers remained low
throughout the storage period even at 3 months after storage irrespective of the storage temperature.
Both TP and HPP treated samples had the redness ⤘a value’ of 14.44-17.15 just after processing and
showed non-significant reduction with storage in all the treatments after 3 months. The storage study
results and discussed in relation to the end goal and compared with the literature.
Original language | English |
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Publication status | Published - 2014 |
Event | ASSET 2014: Food Integrity and Traceability Conference - Queen's University Belfast, Belfast, United Kingdom Duration: 08 Apr 2014 → 10 Apr 2014 |
Conference
Conference | ASSET 2014: Food Integrity and Traceability Conference |
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Country/Territory | United Kingdom |
City | Belfast |
Period | 08/04/2014 → 10/04/2014 |