Introduction: Blanching is a necessary treatment stage in processing of tomato products to inactivate enzymes. However, it may cause the degradation of nutrients.
Objective: In this study, the kinetics of thermal peroxidase inactivation and anthocyanin degradation in
black cherry tomatoes (cv. OG) were determined to predict the quality changes during the blanching.
Methods: Tomatoes were blanched at five levels of temperature (75–95oC) for five time periods (30–150 s).
Results: It was found that as the blanching temperature increased and the blanching time is prolonged, more
peroxidase was inactivated and the greater number of anthocyanins was lost. The thermal peroxidase inactivation and anthocyanin degradation showed an apparent first-order reaction with the activation energy
of 129.96 kJ/mol and 65.99 kJ/mol, respectively. Peroxidase and anthocyanin in black cherry tomatoes were
found to be heat-sensitive.
Conclusion: These kinetic parameters were necessary to select and design appropriate blanching conditions
for black cherry tomatoes on larger scale processing.
Key words: anthocyanin, black cherry tomatoes, blanching, kinetic study, peroxidase, Solanum lycopersicum cv. OG
Słowa kluczowe: antocyjany, czarne pomidorki koktajlowe, blanszowanie, badania kinetyczne,
peroksydaza, Solanum lycopersicum cv. OG