One of the ways of preserving tomato fruits is the use of packaging that has the function of controlling or minimizing the degradation processes, allowing the fruits to maintain their quality characteristics until the consumers. This work aimed to evaluate the influence of packaging on shelf life, as well as on the preservation of quality attributes, bioactive compound content, and antioxidant activity of grape tomatoes. The experimental design was entirely randomized with 4 replications in a subdivided plot scheme, involving two packages (active packaging and PET packaging) and 5 storage times (0, 5, 10, 15, and 20 days). The following were evaluated: pH, total titratable acidity, total soluble solids, Ratio, firmness, instrumental color, fresh mass loss, lycopene, total phenolic compounds, vitamin C and antioxidant activity. The lycopene contents of the fruits packed in the active packaging increased (29.8 to 48.7 μg.100 g-1 in the 20-day storage period and decreased in the fruits packed in the PET packaging during this same period. There was degradation of vitamin C, whose mean contents in the stored fruits, regardless of the packaging varied from 21.4 to 15.9 mg.100 g-1 . The definition of the best packaging employed depends on the storage period submitted. For the preservation of lycopene mass the active packaging presented the best result.

Objetivou-se desenvolver uma formulação de creme de jabuticaba com a utilização do fruto integral (polpa, casca e semente) e comparar com uma formulação utilizando apenas a polpa com semente. Para ambas formulações foram utilizados os mesmos ingredientes, esses foram homogeneizados e posteriormente congelados (-20 °C ±2). Avaliou-se as características físico-químicas, o teor de compostos fenólicos, antocianinas, flavonoides e carotenoides dos produtos finais. Os cremes de jabuticaba foram desenvolvidos em três repetições e as análises foram realizadas em triplicata. Para as análises de variância dos dados obtidos foi realizada a análise estatística através do programa R Core Team (2017) e para a diferença aplicou-se o Teste de Tuckey com 5 % de probabilidade. Verificou-se que não houve diferença estatística entre os cremes em relação aos parâmetros físico-químicos, compostos fenólicos (966,36 - 1620,89 mg EAG/100g) e de carotenoides (0,018 - 0,061 µg carotenoides/mg). Entretanto, o creme de jabuticaba com casca apresentou maiores valores para os parâmetros colorimétricos L*, C* e h* e para os teores médios de flavonoides (16,26 mg/100g) e antocianinas (27,45 mg/100g). O creme de jabuticaba adicionado de casca é mais vantajoso pois pode ser uma alternativa para o aproveitamento integral do fruto, evitando assim o desperdício das cascas, as quais são ricas em fitoquímicos,  importantes não só para a coloração do produto final, o que dispensa o uso de  corantes sintéticos na formulação, como também para o fortalecimento do sistema imunológico.

Tomato is a fruit rich in bioactive compounds like lycopene, vitamin C and phenolic compounds. However, cultivation conditions can influence the concentration of these substances. In this study, the objective was to analyze quality characteristics of tomato fruits in different cultivation systems. The following characteristics were evaluated: pH, soluble solids content, total acidity, relationship between soluble solids content and total acidity, instrumental color parameters (L *, a *, b *, chroma and hue), texture, bioactive compounds (total carotenoids, lycopene, total phenolic compounds and vitamin C) and antioxidant activity of grape tomato fruits grown in a greenhouse in different systems (soil x substrate). A completely randomized design was used, with two treatments and four replications. The analysis were performed by official methods and in triplicate. The pH, soluble solids, texture, color, lycopene, vitamins C and antioxidant activity were not affected by the cultivation system used. However, grape-type tomatoes grown in substrate showed higher levels of carotenoids (36.31 µg.100 g-1 fresh matter), phenolic compounds (68.37 mg GAE.100 g-1 fresh matter) and ratio between total soluble solids and total acidity (17.90), and lower total acidity (0.58% citric acid 100 g-1), which represents a nutritional, sensorial and functional advantage for the consumer.