Caracterização dos derivados de tomate italiano, chips e tomate atomizado, em relação a diferentes embalagens e tempos de armazenamento

Abstract

The production and consumption of vegetables, such as tomatoes, has been growing in recent years, mainly due to the antioxidant properties that help fight free radicals present in cells. However, tomato is a highly perishable product due to the fragility of its tissues and maintenance of its metabolic activity. In order to maintain a large part of the nutritional and sensory properties characteristic of the fresh product, it is important to identify the parameters that will help to maintain the physicochemical characteristics of the fruits and derivatives, such as packaging and storage. Therefore, the objective of this work was to characterize the influence of different packaging and storage times in relation to physicochemical and bioactive quality variables of tomato derivatives from the Italian group and mature subgroup. A completely randomized design with factorial 4x2+1 and multivariate technique through principal component analysis (PCA) was applied. Parameters related to color (°Hue and chroma), flavor (pH, titratable acidity, soluble solids and maturation index) and bioactive compounds (lycopene and β-carotene) of two tomato derivatives (atomized tomato and chips) were analyzed. The dendrogram was performed to identify the clusters formed by PCA that generated 4 clusters associated with the Ward and K-means method. After the analysis, it was observed that the transparent packaging was the one that allowed better conservation among the studied variables of the atomized tomato derivative, the same happened for the laminated packaging for the chip derivative. Regarding the storage time, the time 20 days showed the best results in relation to the conservation of flavor and bioactive compounds.