Effect of refrigerated storage (12.5°C) on tomato (Solanum lycopersicum) fruit flavor: A biochemical and sensory analysis

Ponce-Valadez, M.; Escalona‐Buendía, Héctor B.; Villa-Hernández, Juan Manuel; León‐Sánchez, Fernando Díaz de; Rivera-Cabrera, Fernando; Alía-Tejacal, Irán; Pérez‐Flores, Laura J.

doi:10.1016/j.postharvbio.2015.07.010

Cited by 39 publications

(19 citation statements)

References 28 publications

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“…Furthermore, we observed that the most extreme chilling condition used in the current research (i.e. 5 °C for 2 weeks) produced tomatoes that exhibited earthy / musty notes; similarly, Ponce‐Valadez et al 65 . reported that suboptimal conditions (10 °C for 15 days) produced tomatoes with off‐odors.…”

Section: Discussionsupporting

confidence: 74%

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

et al. 2020

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BACKGROUND Reducing the negative effects of chilling injury (CI) in tomatoes after harvest is essential to ensure good quality and to minimize losses. CI is a postharvest disorder associated with the generation of reactive oxygen species (ROS) in the fruit. Therefore, antioxidant accumulation can counteract ROS, alleviating CI symptoms. In this sense, it has been confirmed that a brief hot‐water (HW) immersion promotes the synthesis of antioxidants. RESULTS HW treatment at 52 °C for 5 min significantly reduced chilling‐associated decay, from 66.7% to 17.2% in breaker turning (BT) and from 55.8% to 9.8% in mature green (MG) ‘BHN‐602’ tomatoes stored at 5 °C for 2 weeks and from 26.7% to 6.7% in BT tomatoes stored at 5 °C for 1 week. Also, HW treatment significantly increased lycopene content by 17% in BT tomatoes stored at 5 °C for 2 weeks, as well as ascorbic acid by 11%, lipophilic phenolics by 18% and total phenolics by 6.5% in BT tomatoes stored at 12.5 °C for 1 week. Despite the increase of antioxidants, HW treatment did not enhance the sensory aromatic profile, color and antioxidant capacity. Interestingly, HW treatment reduced ripening time by 3 days in MG tomatoes stored at 5 °C for 2 weeks or at 12.5 °C for 1 week. CONCLUSION HW treatment applied to MG or BT ‘BHN‐602’ tomatoes can alleviate the development of some CI symptoms, particularly decay, possibly by increasing antioxidants that scavenge ROS. © 2020 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 74%

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

et al. 2020

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“…Except for a set of 16 volatiles characterized as possessing higher concentrations than their odor thresholds (Buttery, 1993), some compounds might act as background notes to impact overall aroma quality in spite of their negative odor units (Klee & Giovannoni, 2011;Tandon, Jordan, Goodner, & Baldwin, 2001). These compounds are derived from a serial of healthpromoting compounds, and thus could act as the signals of tomato ripeness and nutritional quality (Goff & Klee, 2006;Ponce-Valadez et al, 2015). During fruit ripening or after treatments, change in the concentrations of some volatile compounds might result in the alternations of the log odor units, ratio of the volatile compounds as well as their interaction, resulting in the changes in tomato aroma (Klee & Giovannoni, 2011;Wang, Baldwin, Plotto, et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Difference in volatile composition between the pericarp tissue and inner tissue of tomato (Solanum lycopersicum) fruit

Wang

Qian

Bai

et al. 2017

J Food Process Preserv

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Numerous studies have reported the volatile profiles in the whole fruit or pericarp tissue of tomato (Solanum lycopersicum) fruit; however, information is limited on the volatile composition in the inner tissue and its contribution to tomato aroma. For this, the pericarps and inner tissues of "Moneymaker," "UglyRipe," and "FL 47" fruits were separated before volatile analysis. Result showed that the volatile profiles were quite similar between the pericarp and inner tissue, suggesting the inner tissues also have a contribution to overall aroma quality. Besides the difference in volatile profile among cultivars, a higher concentration of alcohols was observed in the inner tissues of tomato fruit in comparison with that in the pericarp, which was associated with higher levels of 3-methylbutanal, 2-methylbutanal, 3-methylbutanol, and 2-methylbutanol in the inner tissue. These results also imply that different sampling methods might impact tomato aroma quality, which needs further verification via sensory penal.

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“…Consequently, breeding new cultivars with enhanced flavor perception could be an approach toward flavor improvement in general, in addition to appropriate postharvest handling (Kader, 2008). Many studies have dealt with tomato flavor (e.g., Selli et al, 2014;Klee and Tieman, 2018) and it changes during storage (e.g., Krumbein et al, 2004), especially the reduction in flavor due to the exposure of fruits to low temperatures (e.g., Maul et al, 2000;Renard et al, 2013;Ponce-Valadez et al, 2016). Household storage conditions can also affect tomato fruit quality (Renard et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Flavor-Related Quality Attributes of Ripe Tomatoes Are Not Significantly Affected Under Two Common Household Conditions

2020

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Effect of refrigerated storage (12.5°C) on tomato (Solanum lycopersicum) fruit flavor: A biochemical and sensory analysis

Cited by 39 publications

References 28 publications

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

Difference in volatile composition between the pericarp tissue and inner tissue of tomato (Solanum lycopersicum) fruit

Flavor-Related Quality Attributes of Ripe Tomatoes Are Not Significantly Affected Under Two Common Household Conditions

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