Shelf-life of fresh-cut tomato in relation to cut and fruit types

Three typologies of tomato (round 'Ventero', ribbed 'Marmalindo', elongated 'SirElyan') were minimally processed in slices or wedges and packaged in polypropylenetrays (500 g each). Slices (7 mm thick) were obtained by cutting fruits perpendicularlyto the main axis. For wedges, fruits were divided into 4 or 8 parts (depend on fruitdiameter). Initially (day 0), and after 3, 6 and 9 days of storage at 5°C, qualityattributes (microbial load, colour, pericarp firmness, soluble solids, titratable acidity,dry matter, antioxidant activity, content of vitamin C, lycopene and ?-carotene) wereevaluated. Concentrations of CO2 and O2 in the trays were also measured. Oxygenconcentration decreased dramatically in the ribbed tomato trays after 3 days ofstorage. The reduction of O2 during storage was higher for wedges compared to slicesand started before on elongated tomato type compared to round tomatoes. Formaintaining a good microbiological quality during cold storage, cutting in slices orwedges should be opportunely suited to tomato type. Firmness was lower (12.8%) inthe slices of elongated tomato compared to the wedges, whereas no differences werefound in ribbed and round tomatoes. Lycopene content decreased in round tomatoslices compared to wedges (about 16%), no differences were observed in ribbed andelongated tomatoes. A vitamin C reduction (26%) was observed in the elongatedtomato cut in slices compared to wedges.