Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

Xin, Ying; Chen, Fusheng; Yang, Hongshun; Zhang, Penglong; Deng, Yun; Yang, Bao

doi:10.1016/j.foodchem.2009.12.038

Cited by 41 publications

(8 citation statements)

References 30 publications

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“…A decrease in the acidity was observed in PAB fruit along the maturation process with maximum and minimum values equal to 0.59 and 0.43, respectively, in the initial and final assessment of fruit harvested at pink stage. This decrease in acidity is consistent with the reported by Xin et al (2010), who also observed a decrease in the titratable acidity with the maturation of tomato fruit. In Mascot fruit, as observed for pH values, a wide variation in acidity values was observed during the storage time (Figures 2C and 2D).…”

Section: Longevity Of Fruit Stored At Controlled Temperature (12 °C Asupporting

confidence: 93%

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Oliveira

Ferreira

Carmo

et al. 2016

SCA

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Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality. Key words: Solanum lycopersicum. Maturity stage. Post-harvest. ResumoO estádio de maturação do fruto influencia diretamente na sua vida pós-colheita e na escolha por parte do consumidor, por isso o entendimento do processo de maturação e de suas características de qualidade para o armazenamento são fatores fundamentais para a comercialização. Diante disso, este trabalho teve por objetivo determinar o tempo de prateleira e alterações dos índices físicos e químicos em frutos de tomate do grupo cereja (Perinha Água Branca (PAB) e Mascot), colhidos em quatro estádios de maturação e armazenados sob temperatura ambiente e controlada. Para issa, foram utilizados frutos nos estádios de maturação: de vez, rosado, vermelho e maduro, submetidos às temperaturas: ambiente (25 ± 2 °C) e controlada (12 °C e UR de 90%) e avaliados os índices de perda de massa fresca, acidez titulável, pH, sólidos solúveis e ácido ascórbico ao longo do tempo. O delineamento experimental foi

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Section: Longevity Of Fruit Stored At Controlled Temperature (12 °C Asupporting

confidence: 93%

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Oliveira

Ferreira

Carmo

et al. 2016

SCA

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“…Furthermore, specific pectin fractions appear to be more likely linked to vegetable and fruit crispness and mealiness. Recent works showed that harder cassava root or fruits and/or ripe fruits (compared to unripe ones) have lower chelate-soluble pectin levels (CSP), but higher chelate-insoluble pectin level, and a particularly higher sodium carbonate-soluble pectin (SSP) level (Favaro et al, 2008;Xin et al, 2010;Zhang et al, 2008). In addition, it has been demonstrated that the rate of cooking, cell disruption level and firmness of cassava root are also directly linked to divalent cations that promote pectin gelation and cross-linking (Eggleston & Asiedu, 1994;Favaro et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots

et al. 2011

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“…() noted a loss in tomato firmness throughout storage (Table ). Firmness levels and softening rates are cultivar‐dependent (Xin et al., ), which could be attributed to differences in metabolic activity during the ripening process. Firmness loss‐related events include deterioration of the cell structure and intracellular materials, compositional changes and disassembly of cell walls (Seymour, Taylor, & Tucker, ), by cell wall‐modifying enzyme activities (very prominently pectinesterase and polygalacturonase; Page, Marty, Bouchet, Gouble, & Causse, ).…”

Section: Changes In Physical Attributesmentioning

confidence: 99%

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

Siddiqui

Lara

Ilahy

et al. 2018

Comp Rev Food Sci Food Safe

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Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health‐promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health‐promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar‐to‐cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.

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Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

Cited by 41 publications

References 30 publications

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

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