Characterization of the Red Layer and Pericarp of Processing Tomato using Magnetic Resonance Imaging

Zhang, Lu; Barrett, Diane M.; McCarthy, Michael J.

doi:10.1111/j.1750-3841.2012.03007.x

Cited by 13 publications

(7 citation statements)

References 17 publications

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“…In 2013, Zhang and others () did an additional study involving MRI. This time, their objective was to explain the previously established correlation between MR images and tomato peelability.…”

Section: Novel Methods For Peelability Predictionmentioning

confidence: 99%

“…It should be noted that, in many cases, authors use more than 1 parameter to evaluate ease of peeling. Descriptors such as “% tomatoes with no peel,” “peeling losses,” and “yield” are often used in conjunction with (or instead of) peelability scales to describe the overall ease of peeling found in tomato batches and/or cultivars (Pandrangi and Barringer ; Garcia and others ; Zhang and others ).…”

Section: Peelability Studiesmentioning

confidence: 99%

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Understanding Tomato Peelability

Ayvaz

Santos

Rodríguez-Saona

2016

Comp Rev Food Sci Food Safe

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Approximately 75% of all tomatoes in the United States are consumed as processed and 25% as fresh. One of the first steps during processing involves removal of the peel and, unfortunately, more than 25% of the fruits (as measured by total weight) can be lost due to overpeeling. Additionally, conventional peeling applications have a negative environmental impact. Given the great potential economic benefits, many scientists have conducted research to attempt optimizing or predicting peeling performance when processing tomatoes. The literature regarding tomato peelability is contradictory in many cases; and several topics have been subject to ample debate over the years. Divergent conclusions are probably not due to faulty investigations, but rather to the extreme variability found among tomato cultivars, the effect of growing seasons, and maybe even the effect of climatic conditions on the day of harvest or during transportation to the processing plants. This review provides an in-depth background needed for a better understanding of tomato physiology, maturation, and composition, as these could possibly influence the ease of peeling or "peelability." The research studies directly involved with peeling tomatoes and predicting peelability are discussed in this paper as well. Different peeling methods, peeling grading scales, and fruit tagging procedures are presented, as well as experiments evaluating the effect that fruit defects, maturity, growing conditions, and other factors can have on the ease of peeling. Novel approaches for peelability prediction by means of spectroscopic and magnetic resonance technology are also discussed in this review.

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Section: Novel Methods For Peelability Predictionmentioning

confidence: 99%

Section: Peelability Studiesmentioning

confidence: 99%

Understanding Tomato Peelability

Ayvaz

Santos

Rodríguez-Saona

2016

Comp Rev Food Sci Food Safe

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“…The T2 signal is the spin-spin relaxation and will change due to proton density (amount of water) and temperature (at 3T, the T2 signal increases with decreasing temperature) (Zhang et al, 2013, Vesanen et al, 2013. Therefore, in order to measure the relative change in moisture content during hydrocooling, two scans are needed to determine the signal change from water infiltration alone.…”

Section: Spatial Moisture Change From Mrimentioning

confidence: 99%

Mechanistic understanding of temperature-driven water and bacterial infiltration during hydrocooling of fresh produce

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Datta

Bartz

2016

Postharvest Biology and Technology

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“…5). Characterization of the red layer and pericarp of processing tomatoes using magnetic resonance imaging (Zhang et al, 2013) is also possible. In the future, MRI, FTIR and other sensor technologies may become routine tools in the tomato industry and ensure the highest quality raw materials and finished products.…”

Section: Analyticsmentioning

confidence: 99%

Future Innovations in Tomato Processing

Barrett¹

2015

Acta Hortic.

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While tremendous improvements in efficiency and cost of production have been made in the processing tomato industry worldwide over the past 100 years, there is still opportunity for innovation. For decades, processing tomatoes have been direct seeded in many parts of the world, however, over the past ten years the use of transplants has increased the success rate and yield of the crop. Likewise, the use drip rather than furrow irrigation has improved the grower's control over production. Breeding of multi-use and extended field storage (EFS) cultivars has dominated in California and other locations. On the processing side, higher value whole peel and diced tomato products have benefited from innovations in the peeling process. Advanced technologies which utilize less energy, and result in a higher quality product, are being studied and to some extent commercialized. These include electric field process such as ohmic, pulsed electric fields, microwave and radiofrequency as well as high pressure processing. Both production and processing of tomatoes is currently being carried out under more sustainable practices, and this will continue to be a goal for the future. This paper offers a birds-eye view of potential future advances, with a quick look at production improvements, and a more focused insight into potential process innovations.

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Characterization of the Red Layer and Pericarp of Processing Tomato using Magnetic Resonance Imaging

Cited by 13 publications

References 17 publications

Understanding Tomato Peelability

Understanding Tomato Peelability

Mechanistic understanding of temperature-driven water and bacterial infiltration during hydrocooling of fresh produce

Future Innovations in Tomato Processing

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