{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T06:59:57Z","timestamp":1760425197881},"reference-count":31,"publisher":"Springer Science and Business Media LLC","issue":"5","license":[{"start":{"date-parts":[[2013,9,7]],"date-time":"2013-09-07T00:00:00Z","timestamp":1378512000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Sci Biotechnol"],"published-print":{"date-parts":[[2013,10]]},"DOI":"10.1007\/s10068-013-0206-6","type":"journal-article","created":{"date-parts":[[2013,9,7]],"date-time":"2013-09-07T02:47:05Z","timestamp":1378522025000},"page":"1-8","source":"Crossref","is-referenced-by-count":15,"title":["Nutritional quality changes of fresh-cut tomato during shelf life"],"prefix":"10.1007","volume":"22","author":[{"given":"Maria D. C.","family":"Antunes","sequence":"first","affiliation":[]},{"given":"Daniela","family":"Rodrigues","sequence":"additional","affiliation":[]},{"given":"Vasilios","family":"Pantazis","sequence":"additional","affiliation":[]},{"given":"Ana M.","family":"Cavaco","sequence":"additional","affiliation":[]},{"given":"Anastasios S.","family":"Siomos","sequence":"additional","affiliation":[]},{"given":"Gra\u00e7a","family":"Miguel","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2013,9,7]]},"reference":[{"key":"206_CR1","first-page":"1","volume":"1","author":"HC Passam","year":"2007","unstructured":"Passam HC, Karapanos IC, Bebeli PJ, Savvas D. A review of recent research on tomato nutrition, breeding and post-harvest technology with reference to fruit quality. Eur. J. Plant Sci. Biotechnol. 1: 1\u201321 (2007)","journal-title":"Eur. J. Plant Sci. Biotechnol."},{"key":"206_CR2","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.lwt.2007.03.002","volume":"41","author":"I Odriozola-Serrano","year":"2008","unstructured":"Odriozola-Serrano I, Soliva-Fortuny R, Mart\u00edn-Belloso O. Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes. LWT-Food Sci. Technol. 41: 217\u2013226 (2008)","journal-title":"LWT-Food Sci. Technol."},{"key":"206_CR3","doi-asserted-by":"crossref","first-page":"471","DOI":"10.1016\/S0260-8774(03)00141-9","volume":"61","author":"A Batu","year":"2004","unstructured":"Batu A. Determination of acceptable firmness and colour values of tomatoes. J. Food Eng. 61: 471\u2013475 (2004)","journal-title":"J. Food Eng."},{"key":"206_CR4","doi-asserted-by":"crossref","first-page":"1359","DOI":"10.21273\/HORTSCI.39.6.1359","volume":"39","author":"J Jeong","year":"2004","unstructured":"Jeong J, Brecht JK, Huber DJ, Sargent SA. 1-Methylcyclopropene (1-MCP) for maintaining texture quality of fresh-cut tomato. Hortscience 39: 1359\u20131362 (2004)","journal-title":"Hortscience"},{"key":"206_CR5","doi-asserted-by":"crossref","first-page":"1047","DOI":"10.1007\/s00217-007-0630-z","volume":"226","author":"JF Ayala-Zavala","year":"2008","unstructured":"Ayala-Zavala JF, Oms-Oliu G, Odriozola-Serrano I, Gonz\u00e1lez-Aguilar GA, \u00c1lvarez-Parrilla E, Mart\u00edn-Belloso O. Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur. Food Res. Technol. 226: 1047\u20131055 (2008)","journal-title":"Eur. Food Res. Technol."},{"key":"206_CR6","doi-asserted-by":"crossref","first-page":"492","DOI":"10.1007\/s00217-004-0989-z","volume":"219","author":"E Aguayo","year":"2004","unstructured":"Aguayo E, ESscalona V, Art\u00e9s F. Quality of fresh-cut tomato as affected by type of cut, packaging, temperature, and storage time. Eur. Food Res. Technol. 219: 492\u2013499 (2004)","journal-title":"Eur. Food Res. Technol."},{"key":"206_CR7","doi-asserted-by":"crossref","first-page":"742","DOI":"10.21273\/JASHS.113.5.742","volume":"113","author":"F Mencarelli","year":"1988","unstructured":"Mencarelli F, Saltveit ME. Ripening of mature-green tomato fruit slices. J. Am. Soc. Hortic. Sci. 113: 742\u2013745 (1988)","journal-title":"J. Am. Soc. Hortic. Sci."},{"key":"206_CR8","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1016\/j.tifs.2006.11.027","volume":"18","author":"AB Martin-Diana","year":"2007","unstructured":"Martin-Diana AB, Ricoa D, Friasa JM, Barat JM, Henehana GTM, Barry-Ryan C. Calcium for extending the shelf life of fresh whole and minimally processed fruit and vegetables: A review. Trends Food Sci. Technol. 18: 210\u2013218 (2007)","journal-title":"Trends Food Sci. Technol."},{"key":"206_CR9","doi-asserted-by":"crossref","first-page":"6173","DOI":"10.1021\/jf904540m","volume":"58","author":"MDC Antunes","year":"2010","unstructured":"Antunes MDC, Dundlen S, Cavaco A, Miguel G. Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit. J. Agr. Food Chem. 58: 6173\u20136181 (2010)","journal-title":"J. Agr. Food Chem."},{"key":"206_CR10","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.postharvbio.2010.04.001","volume":"57","author":"G Oms-Oliu","year":"2010","unstructured":"Oms-Oliu G, Rojas-Grau MA, Gonzalez LA, Varela P, Soliva-Fortuny R, Hernando MIH, Munuera IP, Fiszman S, Mart\u00edn-Belloso O. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biol. Technol. 57: 139\u2013148 (2010)","journal-title":"Postharvest Biol. Technol."},{"key":"206_CR11","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/S0925-5214(99)00044-7","volume":"17","author":"F Art\u00e9s","year":"1999","unstructured":"Art\u00e9s F, Conesa MA, Hern\u00e1ndez S, Gil MI. Keeping quality of fresh-cut tomato. Postharvest Biol. Technol. 17: 153\u2013162 (1999)","journal-title":"Postharvest Biol. Technol."},{"key":"206_CR12","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","volume":"16","author":"VL Singleton","year":"1965","unstructured":"Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144\u2013158 (1965)","journal-title":"Am. J. Enol. Vitic."},{"key":"206_CR13","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","volume":"28","author":"W Brand-Williams","year":"1995","unstructured":"Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25\u201330 (1995)","journal-title":"LWT-Food Sci. Technol."},{"key":"206_CR14","first-page":"5","volume-title":"Food Microbiology. General Rules for Microbial Counts at 30\u00b0C","author":"Direction General of Quality.","year":"1983","unstructured":"Direction General of Quality. Food Microbiology. General Rules for Microbial Counts at 30\u00b0C. 1st ed. Standard NP-1995, based on ISO 4833-1978. Direction General of Quality, Lisbon, Portugal. p. 5 (1983)","edition":"1st ed."},{"key":"206_CR15","first-page":"4","volume-title":"Food Microbiology. Count of Moulds and Yeasts. Part 1: Incubation at 25\u00b0C","author":"Portuguese Institute of Quality.","year":"1988","unstructured":"Portuguese Institute of Quality. Food Microbiology. Count of Moulds and Yeasts. Part 1: Incubation at 25\u00b0C. 1st ed. Standard NP 3277-1. Portuguese Institute of Quality, Lisbon, Portugal. p. 4 (1988)","edition":"1st ed."},{"key":"206_CR16","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/j.postharvbio.2005.12.001","volume":"39","author":"E Cocci","year":"2006","unstructured":"Cocci E, Rocculi P, Romani S, Rosa MD. Changes in nutritional properties of minimally processed apples during storage. Postharvest Biol. Technol. 39: 265\u2013271 (2006)","journal-title":"Postharvest Biol. Technol."},{"key":"206_CR17","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1111\/j.1365-2621.1999.tb15058.x","volume":"64","author":"IT Agar","year":"1999","unstructured":"Agar IT, Massantini R, Hess-Pierce B, Kader AA. Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices. J. Food Sci. 64: 433\u2013440 (1999)","journal-title":"J. Food Sci."},{"key":"206_CR18","doi-asserted-by":"crossref","first-page":"553","DOI":"10.17660\/ActaHortic.2011.913.75","volume":"913","author":"MDC Antunes","year":"2011","unstructured":"Antunes MDC, Rodrigues DAC, Cavaco AM, Miguel MG. Evaluation of quality changes during shelf life in minimally processed kiwifruit. Acta Hortic. 913: 553\u2013558 (2011)","journal-title":"Acta Hortic."},{"key":"206_CR19","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.postharvbio.2006.09.010","volume":"43","author":"EVB Villas-Boas","year":"2007","unstructured":"Villas-Boas EVB, Kader AA. Effect of 1-methylcyclopropene (1-MCP) on softening of fresh-cut kiwifruit, mango and persimmon slices. Postharvest Biol. Technol. 43: 238\u2013244 (2007)","journal-title":"Postharvest Biol. Technol."},{"key":"206_CR20","doi-asserted-by":"crossref","first-page":"1254","DOI":"10.21273\/HORTSCI.27.12.1254","volume":"27","author":"RG Mcguire","year":"1992","unstructured":"Mcguire RG. Reporting of objective color measurements. Hortscience 27: 1254\u20131255 (1992)","journal-title":"Hortscience"},{"key":"206_CR21","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1023\/A:1005985213777","volume":"22","author":"A Demnitz-King","year":"1997","unstructured":"Demnitz-King A, Ho LC, Baker DA. Activity of sucrose hydrolysing enzymes and sugar accumulation during tomato fruit development. Plant Growth Regul. 22: 193\u2013201 (1997)","journal-title":"Plant Growth Regul."},{"key":"206_CR22","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1016\/j.postharvbio.2006.02.002","volume":"40","author":"TT Chung","year":"2006","unstructured":"Chung TT, West G, Tucker GA. Effect of wounding on cell wall hydrolase activity in tomato fruit. Postharvest Biol. Technol. 40: 250\u2013255 (2006)","journal-title":"Postharvest Biol. Technol."},{"key":"206_CR23","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1111\/j.1365-2621.2004.00940.x","volume":"40","author":"GA Gonzalez-Aguilar","year":"2005","unstructured":"Gonzalez-Aguilar GA, Ruiz-Cruz S, Soto-Valdez H, Vazquez-Ortiz F, Pacheco-Aguilar R, Wang CY. Biochemical changes of fresh-cut pineapple slices treated with anti-browning agents. Int. J. Food Sci. Technol. 40: 377\u2013383 (2005)","journal-title":"Int. J. Food Sci. Technol."},{"key":"206_CR24","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1111\/j.1365-2621.2006.01394.x","volume":"43","author":"GA Gonzalez-Aguilar","year":"2008","unstructured":"Gonzalez-Aguilar GA, Celis J, Sotelo-Mundo RR, de La Rosa LA, Rodrigo-Garcia J, Alvarez-Parrilla E. Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5\u00b0C. Int. J. Food Sci. Technol. 43: 91\u2013101 (2008)","journal-title":"Int. J. Food Sci. Technol."},{"key":"206_CR25","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.postharvbio.2006.08.002","volume":"43","author":"P Rocculi","year":"2007","unstructured":"Rocculi P, Galindo FG, Mendonza F, Wadso L, Romani S, Rosa MD, Sjoholm I. Effects of the application of anti-browning substances on the metabolic activity and sugar composition of freshcut potatoes. Postharvest Biol. Technol. 43: 151\u2013157 (2007)","journal-title":"Postharvest Biol. Technol."},{"key":"206_CR26","first-page":"479","volume":"41","author":"C Kaur","year":"2004","unstructured":"Kaur C, George B, Deepa N, Singh B, Kapoor HC. Antioxidant status of fresh and processed tomato \u2014 A review. J. Food Sci. Technol. 41: 479\u2013486 (2004)","journal-title":"J. Food Sci. Technol."},{"key":"206_CR27","doi-asserted-by":"crossref","first-page":"724","DOI":"10.1016\/j.foodchem.2005.08.049","volume":"99","author":"RK Toor","year":"2006","unstructured":"Toor RK, Savage GP. Changes in major antioxidant components of tomatoes during post-harvest storage. Food Chem. 99: 724\u2013727 (2006)","journal-title":"Food Chem."},{"key":"206_CR28","doi-asserted-by":"crossref","first-page":"1969","DOI":"10.1002\/jsfa.3305","volume":"88","author":"H-J Kim","year":"2008","unstructured":"Kim H-J, Fonseca JM, Kubota C, Kroggel M, Choi J-H. Quality of fresh-cut tomatoes as affected by salt content in irrigation water and post-processing ultraviolet-C treatment. J. Sci. Food Agr. 88: 1969\u20131974 (2008)","journal-title":"J. Sci. Food Agr."},{"key":"206_CR29","unstructured":"Marshall MR, Kim J, Wei C-I. Enzymatic browning in fruit, vegetables and seafoods. Available from: http:\/\/www.fao.org\/ag\/ags\/agsi\/enzymefinal\/enzymatic%20 browning. Accessed Oct. 10, 2012."},{"key":"206_CR30","first-page":"271","volume-title":"Fruit and Vegetable Phytochemicals","author":"N Grigelmo-Miguel","year":"2010","unstructured":"Grigelmo-Miguel N, Rojas-Grau MA, Soliva-Fortuny R, Mart\u00edn-Belloso O. Methods of analysis of antioxidant capacity of phytochemicals. Chemistry, nutritional value, and stability. pp. 271\u2013307. In: Fruit and Vegetable Phytochemicals. Rosa LA, Alvarez-Parrilla E, Gonz\u00e1lez-Aguilar GA (eds). Wiley-Blakwell, Ames, IA, USA (2010)"},{"key":"206_CR31","first-page":"341","volume-title":"Fruit and Vegetable Phytochemicals","author":"S Ruiz-Cruz","year":"2010","unstructured":"Ruiz-Cruz S, Arvizu-Medrano S. Quality loss of fruit and vegetables induced by microbial growth. Chemistry, nutritional value, and stability. pp. 341\u2013355. In: Fruit and Vegetable Phytochemicals. Rosa LA, Alvarez-Parrilla E, Gonz\u00e1lez-Aguilar GA (eds). Wiley-Blakwell, Ames, IA, USA (2010)"}],"container-title":["Food Science and Biotechnology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s10068-013-0206-6.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s10068-013-0206-6\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s10068-013-0206-6","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,7,4]],"date-time":"2023-07-04T11:04:08Z","timestamp":1688468648000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s10068-013-0206-6"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2013,9,7]]},"references-count":31,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2013,10]]}},"alternative-id":["206"],"URL":"https:\/\/doi.org\/10.1007\/s10068-013-0206-6","relation":{},"ISSN":["1226-7708","2092-6456"],"issn-type":[{"value":"1226-7708","type":"print"},{"value":"2092-6456","type":"electronic"}],"subject":[],"published":{"date-parts":[[2013,9,7]]}}}