| This study evaluated the effect of thermal shock, combined with calcium in the microbiological and biochemical response of tomatoes stored under refrigeration. Heat shock treatments (45 ° C for 12 minutes under water) combined with calcium (CaCl 2) were applied to tomatoes. After treatments, fruits were stored at 5 ° C for 10 days, with subsequent storage at 20 ° C for 10 days. The activity of peroxidase (PO), the contents of β-carotene, lycopene, phenolics and ascorbic acid and also the incidence of pathogens were evaluated. The results showed no effect of heat shock and its combination with Ca on the activities of PO and the ascorbic acid content of tomatoes submitted to cold stress. Significant influence on the total phenolic content of tomatoes under... |
