Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices

Tomato products (pulp, puree and paste) submitted to accelerated aging (30, 40 and 50 °C for 3 months) were studied to evaluate variations in the kinetics of the degradation of antioxidants and antioxidant activity. The carotenoids lycopene and β‐carotene, ascorbic acid, rutin and total phenolics were analysed. The antioxidant activity was measured using (a) the xanthine oxidase (XOD)/xanthine system, which generates superoxide radicals and hydrogen peroxide, and (b) the linoleic acid/CuSO₄ system, which promotes lipid peroxidation. The ascorbic acid content decreased even at 30 °C, following pseudo‐first‐order kinetics, with an activation energy of 105 200 J mol^?1 for tomato pulp and 23 600 J mol^?1 for tomato paste. The lower the initial ascorbic acid content, the higher was the degradation rate. Variations in phenolic compounds occurred at 40 °C and higher, following pseudo‐zero order kinetics. The antioxidant activity of the hydrophilic fraction of the tomato products depended on both antioxidant degradation and the Maillard reaction and could not be described by a kinetic model. The β‐carotene content decreased even at 30 °C, whereas the lycopene content was stable in all samples. The antioxidant activity of the lipophilic fraction of the tomato products decreased following pseudo‐first order kinetics, with an activation energy of 22 200 J mol^?1 for tomato pulp and 20 200 J mol^?1 for tomato paste. It is concluded that significant ‘oxidative damage’ can occur in tomato products during their commercial shelf‐life. Copyright © 2003 Society of Chemical Industry     

Comparison of physicochemical,microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum Mill.)

BACKGROUND: Numerous studies have compared ecologically produced foods with conventionally produced competitors, with contradictory results. In this work we investigated the physicochemical, microscopic and sensory properties of two tomato cultivars (Lladó and Antillas), which were grown both ecologically and conventionally. RESULTS: The physicochemical variables size, weight, firmness, total acidity, pH, total solids content, lycopene content and CIELab a*, b*, a*/b*, C* and h* were all significantly influenced by cultivar, as were the sensory variables external colour, internal colour, external aroma intensity and flavour persistence. Compared with conventionally grown tomatoes, ecologically grown tomatoes had larger total solids contents and larger values of the CIELab colour parameters b*, C* and h*, but smaller sizes and weights and smaller values of the CIELab parameter ratio a*/b*; however, these physicochemical differences were insufficient for growing method to have a significant influence on any of the sensory attributes that were evaluated. Microscopy showed the influence of cultivar on lycopene content, but no other structural differences were observed between the two cultivars or between tomatoes grown by different methods. CONCLUSIONS: The statistically significant differences found in this study were mainly between cultivars rather than between tomatoes grown using different management practices. Copyright © 2009 Society of Chemical Industry     

Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)

BACKGROUND: Tomatoes contain high levels of several carotenoids including lycopene and β‐carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near‐isogenic carotenoid biosynthetic mutants and their parent, Ailsa Craig. RESULTS: The carotenoid contents of these tomatoes were extremely low in the r mutant, increased in lycopene in old gold, and higher in tetra‐cis‐lycopene and ζ‐carotene in tangerine. The volatiles derived from these carotenoids (β‐ionone, geranylacetone and 6‐methyl‐5‐hepten‐2‐one) were proportionally altered relative to their precursors. Fruits were also analyzed for soluble solids, sugars, acids and flavor volatiles. Consumer panels rated the r mutant lowest for all sensory attributes, while Ailsa Craig was generally rated highest. Old gold and tangerine were rated intermediate in two of the three harvests. CONCLUSIONS: Several chemicals were negatively correlated with at least one of the hedonic scores while several others were positively correlated with tomato flavor acceptability. The results permitted identification of positive and negative interactions of volatiles with tomato flavor. Copyright © 2010 Society of Chemical Industry     

Effects of genotype and cultivation environment on lycopene content in red‐ripe tomatoes

Lycopene, a natural red pigment found in tomato, is correlated with reduced incidence of some cancers. Forty tomato varieties, including cluster F₁ hybrid tomatoes, round breeding line tomatoes (Lycopersicon esculentum Mill) and cherry tomato types (L esculentum var cerasiforme), grown under greenhouse and field conditions were evaluated for their lycopene content using high‐performance liquid chromatography (HPLC) and spectrophotometry. Lycopene content varied significantly among the tomato varieties, with cherry tomato types having the highest lycopene content. Greenhouse‐grown cluster and round tomatoes contained more lycopene (mean = 30.3 mg kg^?1) than field‐grown tomatoes (mean = 25.2 mg kg^?1), whereas cherry tomato types had a higher lycopene content in field‐grown (mean = 91.9 mg kg^?1) than in greenhouse‐grown (mean = 56.1 mg kg^?1) fruits. HPLC analysis of lycopene isomeric forms revealed a higher content of all‐trans isomers in all tomato genotypes examined. However, the cis isomeric form was exceptionally higher in the field‐ and greenhouse‐grown cherry tomato L esculentum var cerasiforme cv Gardener's Delight, which contained ～9.3 and 9.9 mg kg^?1 cis isomers respectively. Results indicate that genetics and choice of cultivation environment may have a strong influence on tomato lycopene content. Copyright © 2005 Society of Chemical Industry     

樱桃番茄的营养品质及其抗氧化活性的研究

采用在两个温室以土培及袋培两种不同栽培方式，对三个品种樱桃番茄所含营养物质及其抗氧化活性进行了研究。实验发现，通常情况下采用袋培的番茄果实品质和抗氧化活性要优于传统的土培方式生产的果实。同一品种，同一栽培方式下，两地温室所产果实也有差异，说明番茄的品质及其营养物质的积累与番茄生长过程中的栽培管理密切相关。另外，试验发现番茄中多酚和类黄酮物质的含量对于番茄的总抗氧化活性有一定影响，但红色果实在抗氧化活性方面优于绿色及黄色番茄果实，是与其富含番茄红素密切相关的。     

Physicochemical and colorimetric evaluation of local varieties of tomato grown in SE Spain

The different physicochemical and colorimetric parameters which define fruit quality were evaluated in 12 varieties of tomato (Lycopersicon esculentum Mill) from several localities in SE Spain, using three widely grown commercial (F₁) hybrids as controls. Several local varieties were identified with better scores for specific quality parameters (fruit firmness, soluble solids content, pH, citric and malic acids and lycopene) than the commercially grown hybrids. These may find a place in the market as distinctive quality fruits or as source material for optimal quality characteristics in breeding programmes. The correlations obtained in the overall study of the results point to the advantages and disadvantages of choosing certain quality parameters. The colorimetric study showed that the ratio between the chromatic co‐ordinates of the CIELAB system (a*/b*) separated the fruits of the different varieties as a function of their external colour better than the tomato colour index (TCI). © 2001 Society of Chemical Industry     

Antioxidant content and ascorbate metabolism in cherry tomato exocarp in relation to temperature and solar radiation

Considering the economic importance of the tomato and its nutritional benefits to human health, a study was made of how two different environmental factors (temperature and overall solar radiation) influence the nutritional quality of cherry tomatoes during the plant full production cycle. Solanum lycopersicum L. cv. Naomi plants were grown in an experimental greenhouse. Three fruit samples were taken over the full production period: first sampling at the beginning of harvest (7 January 2004), second at mid‐harvest (22 March 2004) and third at harvest end (30 May 2004). Values for temperature and overall accumulated solar radiation peaked at a maximum in the third sampling, without lowering the yield with respect to previous samplings. Regarding the antioxidant activity in the exocarp fraction of the cherry tomato fruits, the results showed that the increase in temperature and solar radiation diminished the lycopene and β‐carotene contents in the third sampling, inducing defective pigmentation (sunscald). This occurred simultaneously with an increase in lipid peroxidation during the third sampling, quantified as lipoxygenase activity and malondialdehyde content. Finally, in relation to ascorbate metabolism, the higher temperatures and stronger solar radiation at the third sampling increased the oxidation of reduced ascorbate (AsA) due to intensified ascorbate peroxidase (APX) and ascorbate oxidase (AO) activities and a depression of the enzyme dehydroascorbate reductase (DHAR). In conclusion, the results indicate that despite the oxidation of AsA by APX and AO, the minimal regeneration of the latter, together with the greater lipid peroxidation with increasing temperature and solar radiation in the greenhouse, explained the lower content of antioxidants in the exocarp and therefore the loss of nutritional quality of the cherry tomato fruits grown under these conditions. Copyright © 2006 Society of Chemical Industry     

Analyses of tomato peel and seed byproducts and their use as a source of carotenoids

Commercial tomato canning yields two different byproducts. One is the material that results from peeling tomatoes, while the other results from removing the seeds. The peel byproduct contained 100.8 g protein, 256.4 g ash and 299.4 g acid detergent fiber kg^?1. Ash content was high because the peel byproduct contained 83.8 g kg^?1 sodium as a result of using a sodium hydroxide solution to peel the tomatoes. The seed byproduct contained 202.3 g protein, 51.8 g ash, and 537.9 g acid detergent fiber kg^?1. An amino acid analysis of seeds indicated that approximately 60% of the protein results from amino acids. Both byproducts were analyzed for carotenoid content. The lycopene content of peel byproduct was 734 µg g^?1 of dry material. Significant amounts of lutein, β‐carotene, and cis‐β‐carotene were also present. Seed byproduct contained 130 µg lycopene kg^?1 of dry matter. The content of other carotenoids was approximately half of that present in the peels. Peel and seed byproducts were included at 75 g kg^?1 in hen diets to determine the transfer of carotenoids to the yolk. When fed at this concentration, the lycopene content of dry egg yolk was approximately 0.9 µg g^?1. Approximately 0.1% of the lycopene in peel byproduct and approximately 0.7% of the lycopene in the seed byproduct was transferred from the feed to the yolk. Lycopene appears more similar to carotene than to oxycarotenoids in its transfer to the yolk. Copyright © 2005 Society of Chemical Industry     

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of tomato were evaluated with regard to their impact on in vitro bioaccessibility and retention of lycopene and β‐carotene as well as textural properties. Thermal treatments used were low (60 °C) and high (90 °C) temperature blanching followed by boiling. RESULTS: Lycopene was relatively stable during thermal treatment, whereas β‐carotene was significantly (P < 0.05) reduced by all heat treatments except for low temperature blanching. In vitro bioaccessibility of lycopene was significantly increased from 5.1 ± 0.2 to 9.2 ± 1.8 and 9.7 ± 0.6 mg kg^?1 for low and high temperature blanching, respectively. An additional boiling step after blanching did not further improve lycopene bioaccessibility for any treatment, but significantly reduced the consistency of low temperature treated samples. CONCLUSION: Choice and order of processing treatments can have a large impact on both lycopene bioavailability and texture of tomato products. Further investigations are needed, but this study provides one of the first steps towards tomato products tailored to optimise nutritional benefits. Copyright © 2010 Society of Chemical Industry     

Textural,nutritional and functional attributes in tomato genotypes for breeding better quality varieties

BACKGROUND: Screening of natural biodiversity for their better quality attributes is of prime importance for quality breeding programmes. A set of 53 tomato genotypes was measured for their textural [skin firmness, pericarp thickness, total soluble solids (TSS)], nutritional [phosphorus (P), potassium (K), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn) and titrable acidity (TA)] and functional (β‐carotene, lycopene and ascorbic acid) quality attributes. RESULT: Three sets of data (textural, nutritional and functional attributes) were obtained and analysed for their mutual relationships. Wide variations were observed in most of the measurements, e.g. skin firmness (coefficient of variability (CV) 269‐612 g), pericarp thickness (CV 1.4–4.9 mm), potassium (CV 229–371 mg 100 g^?1), iron (CV 611–1772 mg 100 g^?1), ascorbic acid (CV 12–86 mg 100 g^?1), suggesting that there are considerable levels of genetic diversity. Significant correlations (P < 0.05, 0.01) were also detected among different attributes of tomato genotypes, such as phosphorus and zinc with a correlation coefficient of 0.74, ascorbic acid and copper of 0.57, pericarp thickness and lycopene of ? 0.52. However, there were no correlations between textural and nutritional attributes. Five factors were computed by principal component analysis that explained 66% of the variation in the attributes, among which all micronutrients other than iron, TSS, firmness and β‐carotene were most important. Functional attributes except β‐carotene played a less important role in explaining total variation. CONCLUSION: This knowledge could aid in the efficient conservation of important parts of the agricultural biodiversity of India. These results are also potentially useful for tomato breeders working on the development of new varieties. Copyright © 2009 Society of Chemical Industry     

Fruit load or fruit position alters response to temperature and subsequently cherry tomato quality

Changes in fruit–source ratio during the growth and maturation of cherry tomato fruits were studied in combination with increased fruit temperature. Six treatments were compared: the presence or absence of local heating combined with different fruit origins (7P, fruit from trusses pruned to seven flowers; 14P, proximal fruits; 14D, distal fruits from trusses pruned to 14 flowers). 7P were less sensitive to heating whereas 14P and 14D showed greater reduction in water and dry matter (DM) content. Distal fruits had the lowest structural DM (sDM), which could be due to a lower fruit cell number. Heating further decreased the sDM, so that fruit sink size was the lowest for distal fruits subjected to heating. Under low competition (7P), heating had a beneficial effect on sugar and lycopene content, whereas acids, β‐carotene and vitamin C content were reduced. Under high competition (14P, 14D), heating increased the ratio sDM–DM. This was mainly due to the reduced content of sugars and acids, but also to the reduced accumulation of secondary metabolites such as vitamin C, β‐carotene and lycopene. This study underlines the interactions between fruit temperature and the fruit–source ratio and the consequences for fruit composition and nutritional quality. Copyright © 2005 Society of Chemical Industry     

Effects of Heat Treatment on the Carotenoid and Tocopherol Composition of Tomato

Abstract: The objective of this study was to determine the influence of thermal processing on the assessment of tocopherols and carotenoids, as well as their isomer formation in tomatoes. The sliced tomatoes were heated in an oven at 100, 130, and 160 °C for 5, 10, and 20 min, then freeze‐dried. Freeze‐dried samples were finely ground and the analysis was performed on lyophilized samples. The average concentrations of total lycopene, lutein, β‐carotene, α‐tocopherol, and γ‐tocopherol in fresh tomatoes (in 100 g dry weight) were 21.2, 1.1, 2.7, 8.0, and 2.5 mg, respectively. Oven baking of tomato at 160 °C for 20 min led to a significant increase in the apparent measurement of lycopene, β‐carotene, and α‐tocopherol content by 75%, 81%, and 32%, respectively. Heating induced isomerization of (all‐E) to various (Z) isomers of lycopene, and we found that the total (Z)‐lycopene proportion in the tomatoes increased with longer heating time. (All‐E)‐lycopene constituted 75.4% in fresh tomatoes and decreased to 52.5% in oven‐baked tomatoes (160 °C, 20 min), while (5Z)‐lycopene increased from 9.4% to 17.9% of total lycopene. However, β‐carotene release and isomerization was less influenced by the heat treatment than that of lycopene. These results suggested that thermal processes might break down cell walls and enhance the release of carotenoids and tocopherols from the matrix, as well as increase isomerization of lycopene and β‐carotene.     

Tomatine,chlorophyll, β‐carotene and lycopene content in tomatoes during growth and maturation

Tomato (Lycopersicon esculentum) plants synthesise nutrients, pigments and secondary metabolites. These include the green pigment chlorophyll, the yellow pigment β‐carotene, the red pigment lycopene and the colourless glycoalkaloid α‐tomatine. The levels of these compounds are strongly influenced by the maturity of the tomatoes. Widely consumed Japanese tomato varieties Momotaro, Momotaro‐T93 and First Memory at five different stages of ripeness, each harvested at 10, 20, 30, 40 and 50 days after flowering of the plants, were analysed for the contents of these compounds. Additionally, tomato clusters from different locations along the vine on the same plant were also evaluated. The results show that chlorophyll and tomatine concentrations decrease rapidly during the growth of the tomatoes. By contrast, β‐carotene and lycopene levels are low in immature and high in mature tomatoes. The location of the tomato clusters and tomato variety did not significantly affect these results. The possible usefulness of these results to optimise health‐promoting effects of tomatoes is discussed. © 2003 Society of Chemical Industry     

Phenolic compounds,lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum)

Nine commercial varieties of tomato (Rambo, Senior, Ramillete, Liso, Pera, Canario, Durina, Daniella and Remate) produced in Spain were analysed for their lycopene content, content of phenolic compounds and antioxidant capacity. The phenolic compounds were characterised as flavonoids (quercetin, kaempferol and naringenin) and hydroxycinnamic acids (caffeic, chlorogenic, ferulic and p‐coumaric acids). Antioxidant activity was measured using the DPPH and ABTS assays. The concentrations of lycopene and the various phenolic compounds as well as the antioxidant activity were significantly influenced by the tomato variety. Quercetin, the most abundant flavonoid, was found in concentrations ranging between 7.19 and 43.59 mg kg^?1 fresh weight, while naringenin levels were lower than 12.55 mg kg^?1. The most abundant hydroxycinnamic acid was chlorogenic acid, with values ranging from 14 to 32 mg kg^?1 fresh weight, followed by caffeic acid, while p‐coumaric and ferulic acids showed similar concentrations lower than 5 mg kg^?1. The highest content of lycopene was found in Ramillete, Pera and Durina (>50 mg kg^?1 fresh weight), while the concentration in the other varieties was between 50 and 30 mg kg^?1, with the exception of Liso (less than 20 mg kg^?1). The antioxidant activity of tomato extracts varied with the tomato variety and the assay method used. Individual compounds found to be significantly related to antioxidant capacity were lycopene and ferulic and caffeic acids, but not quercetin and chlorogenic acid. © 2002 Society of Chemical Industry     

Carotenoids and Their Geometry Isomers in Selected Tropical Fruits

This study determined the carotenoids content in cherry tomato, pink guava, and red grapefruit pulps and juices. Cherry tomato pulp exhibited the highest β-carotene content whereas pink guava pulp had the highest lycopene content. However, β-carotene and lycopene contents in the studied fruit juices were lower than their pulps in the same sample portion. Interestingly, six to twelve cis-isomers of carotenoids were identified in the fruit pulps and juices studied. A higher number of trace amounts of cis-carotenoids was found in fruit pulps as compared to juices. Therefore, consumption of whole fruit is recommended as the studied fruit juices have lower carotenoids content.     

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

Beef patties containing natural antioxidants—cayenne hot pepper, red sweet pepper, lycopene‐rich tomato pulp (LRTP) and extract of tomato rich in lycopene (Lyc‐O‐Mato?)—and packaged in modified atmosphere were evaluated for storage stability at 2 ± 1 °C by measuring CIE a* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts and sensory off‐odour and discolouration. Results demonstrated that the addition of ground peppers (both sweet and hot) to beef patties delayed and inhibited very significantly (p < 0.05) the oxidation of both myoglobin and lipid as well as the growth of psychrotrophic bacteria. As a consequence, and according to instrumental and sensory results of meat colour and odour, the shelf life of beef patties was extended from about 4 to about 16 days. Capsaicinoid‐rich cayenne hot pepper exerted a more intense antioxidative effect than capsaicinoid‐free red sweet pepper. The addition of lycopene‐enriched tomato products (LOM and LRTP) was not as effective as treatment with peppers, although they exerted a significant (p < 0.05) antioxidative effect too, depending on the lycopene concentration. These tomato products delayed meat deterioration to a varying extent, so that the shelf life of treated beef patties ranged between 8 and 12 days. © 2003 Society of Chemical Industry     

Evaluation of the genotype, environment and their interaction on carotenoid and ascorbic acid accumulation in tomato germplasm

BACKGROUND: Tomatoes are an important source of antioxidants (carotenoids, vitamin C, etc.) owing to their high level of consumption. There is great interest in developing cultivars with increased levels of lycopene, β‐carotene or L ‐ascorbic acid. There is necessary to survey new sources of variation. In this study, the potential of improvement for each character in tomato breeding programmes, in a single or joint approach, and the nature of genotype (G), environment (E) and G × E interaction effects in the expression of these characters were investigated. RESULTS: The content of lycopene, β‐carotene and ascorbic acid determined was very high in some phenotypes (up to 281, 35 and 346 mg kg^?1 respectively). The important differences in the three environments studied (with some stressing conditions in several situations) had a remarkable influence in the phenotypic expression of the functional characters evaluated. Nevertheless, the major contribution came from the genotypic effect along with a considerable G × E interaction. CONCLUSION: The joint accumulation of lycopene and β‐carotene has a high genetic component. It is possible to select elite genotypes with high content of both carotenoids in tomato breeding programmes but multi‐environment trials are recommended. The improvement of ascorbic acid content is more difficult because the interference of uncontrolled factors mask the real genetic potential. Among the accessions evaluated, there are four accessions with an amazing genetic potential for functional properties that can be used as donor parents in tomato breeding programmes or for direct consumption in quality markets. Copyright © 2011 Society of Chemical Industry     

不同品种番茄对发酵番茄酱品质的影响

为了丰富番茄加工品种,开发一种发酵番茄酱。以四种新鲜的番茄品种为原料,添加凯里红酸汤来制作发酵型番茄酱并跟踪发酵过程中总酸、pH值、亚硝酸盐、番茄红素、可溶性固形物含量变化以及对成品感官评价。结果显示：美宝、奥宝番茄感官评价较好,品种间pH值变化无显著差异（P＞0.05）,美宝总酸含量、亚硝峰峰值最高,发酵结束后美宝总酸比市售番茄酱高出34%。美宝、经典欧卡番茄其与市售番茄酱番茄红素含量相近。美宝可溶性固形物含量最高为42%,各品种可溶性固形物含量均大于市售番茄酱。不同品种番茄酱发酵后成分具有一定的差异,结合不同品种的发酵番茄酱之间的特点,美宝番茄发酵后风味比市售番茄酱更佳。     

Effects of harvest time on the quality attributes of processed and non‐processed tomato varieties

This study examines physicochemical changes in newly developed and existing tomato varieties at different levels of maturity. Serum viscosity is an important factor in the selection of tomato varieties for processing. Most of the attributes indicative of quality for fresh and paste tomatoes occurred at a less mature stage and declined with maturity. The canned varieties ‘H9888,’‘H8892’ and ‘H9780’ had a greater ascorbic acid content and antioxidant capacity. The highest lycopene contents were found in the varieties ‘H9888,’‘CXD254,’‘CXD222’ and ‘H9780’. Total soluble solids levels increased with maturity. The highest acidity values occurred in canned ‘Shasta’, ‘CXD254’ and ‘H9780’ varieties. Mid‐ and late‐season varieties harvested at an early stage produced thicker pastes with greater serum viscosity and acidity than tomatoes harvested at other points in the ripening process. The best results were obtained from canned samples of ‘H9888,’‘CXD254’ and ‘H9780.’     

Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes

The feasibility of minimal processing and modified atmosphere packaging (5%O₂+5%CO₂) to preserve color attributes and bioactive compounds of fresh-cut tomato from different cultivars (Rambo, Durinta, Bodar, Pitenza, Cencara and Bola) was evaluated through storage under refrigeration. The phenolic compounds and vitamin C content of the six cultivars varied between 187.4 and 335.9 mg/kg fw and from 69.6 and to 212.3 mg/kg fw, respectively. The highest content of lycopene was found in Bodar tomatoes (80.5 mg/kg fw) while the concentration in the other cultivars ranged between 20.0 and 43.1 mg/kg fw. Antioxidant capacity, measured on the basis of the DPPH stable radical, was higher than 9.8% of DPPH inhibition. Neither the content of health-related compounds (lycopene, vitamin C and phenolic compounds) nor the antioxidant capacity changed significantly between whole and just-processed fresh-cut tomatoes. Furthermore the initial colors of fresh-cut tomatoes as well as vitamin C were maintained for 3 weeks under cold storage. The antioxidant capacity was well correlated with vitamin C and phenolic content, whereas lycopene was directly related to color measurements (a^*, L^* and H^*). Minimal processing maintains the main antioxidant compounds and color parameters of slices tomatoes for 21 days at 4 °C, thus preserving their initial nutritional value.