REDOX-POTENTIAL AND BROWNING OF TOMATO PASTE IN ALUMINUM TUBES DURINGSTORAGE AT DIFFERENT TEMPERATURES

The influence of temperature and applied lacquer on aluminium (Al) tub es on physico-chemical changes of tomato paste during storage was stud ied. 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 ac id and hydroxymethylfurfural contents; the compounds known to possess certain oxide-reduction power. The consequence of oxidation-reduction reactions taking place during storage was the establishment of particu lar redox values: the lower the reducing power of the compounds presen t, the higher the rH value obtained.