Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time

摘要

The effects of pulsed light (PL) on the antioxidant capacity (AC) and bioactive compounds content of fresh-cut tomatoes (Lycopersicon esculentum Mill., cv. Daniela) were studied. Tomato slices were subjected to fluences of 4, 6 and 8 J cm(-2) and stored over 18 days. Modified first-order and Gompertzian functions were used to explain the changes in the studied parameters as affected by PL-fluence and storage time.