Ready-to-eat semi-dried tomatoes: Study to preserve the product quality

Abstract

The combined effects of antimicrobial compound and modified atmosphere packaging (MAP) to extend the shelf-life of semi-dried tomatoes were investigated. In the preliminary phase four different concentrations of potassium sorbate (PS) (250, 500, 750, and 1,000 mg/kg) were used. The second part of the work was focused on the use of two MAPs (M1: 70%CO2−30%N2, M2: 30%CO2−70%N2), combined with one of the PS concentrations. The results of the first phase suggested that the addition of PS increased the shelf-life, without any statistically significant differences among 500, 750, and 1,000 mg/kg. Therefore, 500 mg/kg PS were combined with MAP conditions (M2) and allowed recording a significant shelf-life prolongation. These samples recorded a shelf life accounting for about 63 days, compared with the control samples in air where the shelf-life was limited to less more than 2 weeks by the appearance of visible molds. Practical applications The potassium sorbate is widely used in the food industry for its strong antimicrobial activity and its advantages as food preservative. The application of potassium sorbate combined with modified atmosphere packaging on semi-dried tomatoes promotes product preservation. The results obtained could gain great interest by the industrial sector, because recently demand for ready-to-eat meal has been increasing; these commodities are becoming more and more popular because offer several advantages to modern consumers and therefore, any effective strategies to prevent product deterioration is of relevant interest for producers.