Características físico-químicas em Tomate de mesa minimamente processado.

Abstract

Lycopersicon escurentem Mill is a species in the Solanaceae family known as Italian tomatoes. It is cultivated for the processing of extracts and in natura consumption. The present work aimed to evaluate the physicochemical characteristics in minimally processed table tomatoes during the 8 days of storage. The tomatoes were obtained in the municipal public market of the city of Pombal, they were received for the processes of washing, sanitization, separation, packing, weighing and processing, soon after the material was sent to the respective analyzes. The experimental design was completely randomized in a factorial scheme (2 x 5). The results were submitted to anova variance analysis, and the means were compared by the Tukey test. Some of the evaluated parameters were observed that the minimally processed tomato presented higher results than the whole tomatoes. The minimum processing is an alternative for the conservation of the table tomatoes, since the rooms presented phenolic and vitamin C contents higher than the integers.