What cooking temperature can tomatoes withstand without losing structural integrity?
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Tomatoes can withstand different cooking temperatures without losing structural integrity based on various factors. Research indicates that the loss of membrane integrity in fresh-cut tomatoes is influenced by ripening stages, storage temperature, and duration. Heat treatments like hot air or hot water can reduce chilling injury and decay in tomatoes, with hot air treatment strengthening membranes and preventing cell collapse. Additionally, the thermal stability of lycopene in tomato extracts varies with different vegetable oils and temperatures, affecting the degradation rate of lycopene. Modified atmosphere packaging with elevated CO2 levels can reduce chilling injury in tomatoes stored at handling temperatures, with CO2 concentrations affecting fruit quality and appearance. Therefore, tomatoes can tolerate specific cooking temperatures depending on the treatment applied and the conditions during storage.
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| Papers (5) | Insight |
|---|---|
Open access 01 Dec 2011 4 Citations | Pink tomatoes can withstand handling temperatures up to 18°C (64.4°F) without losing structural integrity, as indicated in the study on CO2 tolerance in modified atmosphere packaging. |
| Tomatoes can withstand slicing and storage temperatures of 4°C and 15°C without significant loss of structural integrity, with slicing having a more pronounced effect on membrane integrity. | |
9 Citations | Tomatoes can withstand cooking temperatures up to 4°C without losing structural integrity, as higher temperatures accelerate membrane disruption, affecting quality and shelf-life. |
Open access•Journal Article 1 Citations | Not addressed in the paper. |
54 Citations | Tomatoes can withstand hot air at 38°C or hot water dips at 40-50°C without losing structural integrity, reducing chilling injury and fungal decay. |
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