Chilling-Induced Changes in Aroma Volatile Profiles in Tomato

Abstract

Fruit and vegetables are regularly stored by consumers in the refrigerator at temperatures that may be well below the recommended storage temperatures. Apart from causing visible symptoms such as watery, sunken areas on the skin, chilling may also induce changes in fruit textural properties and flavour. The aim of this research was to investigate the effect of low temperature storage on tomato flavour and off-flavour production. To more closely mimic the real-consumer aroma perception while eating, in addition to the standard solid-phase microextraction gas chromatography–mass spectrometry (SPME/GC-MS) analysis, volatiles were also measured using a chewing device connected to a proton-transfer reaction–mass spectrometer (PTR-MS). Aroma volatiles were assessed in red ripe tomatoes of the cvs Cappricia RZ (round truss) and Amoroso RZ (cocktail truss) stored at refrigerator temperature (4 °C) and at higher temperatures (16 and 22 °C) for 20 days. The changes in aroma production were also monitored when the fruit was brought from room to refrigerator temperature and vice versa. After bringing the fruit from room to refrigerator temperature, the abundance of most volatiles was greatly reduced within 3 to 5 h, closely following the decrease in fruit temperature. When temperature was restored to room temperature following varying times of cold storage, the abundance of most volatiles increased again, but generally not to the original levels. Overall, the effects of low temperature storage on the decrease in volatile abundance were more pronounced in cv Cappricia RZ than in cv Amoroso RZ. On the contrary, the production of off flavours following prolonged cold storage was more pronounced in cv Amoroso RZ than in cv Cappricia RZ. Apart from changes in the overall abundance of the volatiles, marked changes in the volatile profile were observed in fruit stored for longer times in the cold and this may at least in part explain the negative effect of cold storage on overall tomato flavour.

Effect of Chitosan Coating on Physiological Responses and Nutritional Qualities of Tomato Fruits during Postharvest Storage

“…However, present study revealed that in most cases, the amount of lycopene in tomato fruits decreased with postharvest storage time. After bringing the fruit from room temperature to refrigerator temperature, the abundance of most volatiles was greatly reduced within 3 to 5 hrs [18]. Exposure to storage temperatures below 13°C may induce significant chilling injury in tomato fruit.…”

Effect of methyl salicylate and methyl jasmonate pre-treatment on the volatile profile in tomato fruit subjected to chilling temperature

“…For 6-methyl-5-hepten-2-one which was suppressed by chilling or MeSA/MeJA separately, increased by the treatment combinations (Table 1). A possible reason is that MeSA/MeJA alleviated the negative responses of fruit to chilling treatment; however, low temperature itself enhanced production of 6-methyl-5-hepten-2-one (Farneti et al, 2015). In addition, the abundance of 2-isobutylthizole and methyl salicylate was higher in the MeJA + chilled fruits than fruits fumigated with MeJA alone, while geranial was higher in MeJA-fumigated fruit (Table 1).…”

Effects of ethrel, 1‐MCP and modified atmosphere packaging on the quality of ‘Wonderful’ pomegranates during cold storage

“…CI is a physiological disorder of fruits and vegetables caused by low temperatures (below a threshold level) for too long a time, resulting in metabolic dysfunction and, finally, visible chilling symptoms. CI negative effects on quality of cold‐sensitive fruits include internal browning, reduced hardness and colour, and aroma degradation . CI is characterized by changes in membrane structure and composition that lead to a loss of permeability control and metabolic disorders .…”

“…CI negative effects on quality of cold-sensitive fruits 12 include internal browning, 13 reduced hardness and colour, 14 and aroma degradation. 15 CI is characterized by changes in membrane structure and composition that lead to a loss of permeability control and metabolic disorders. 12,[16][17][18][19] These alterations can also be viewed as oxidative stress phenomena related to decreases in the activity of reactive oxygen-scavenging enzymes, such as catalase, peroxidase and superoxide dismutase.…”