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Redox-potential and browning of tomato paste in aluminium tubes during storage at different temperatures

The influence of temperature and applied lacquer on aluminium (Al) tubes on physico- chemical changes of tomato paste during storage was studied. Packaging and storage conditions have a considerable influence on both the oxidative changes in the product and corrosion behaviour of the Al tubes. The greatest changes during storage were the ascorbic acid and hydroxymethylfurfural contents ; the compounds known to possess certain oxido-reduction power. The consequence of oxidation-reduction reactions taking place during storage was the establishment of particular redox values: the lower the reducing power of the compounds present, the higher the rH value obtained.

redox potential; tomato; aluminium tubes; storage

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