Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Gajewski, M.; Mazur, K.; Radzanowska, J.; Kowalczyk, Katarzyna; Marcinkowska, Monika; Ryl, Klaudyna; Kalota, Karolina

doi:10.15835/nbha4219418

Cited by 9 publications

(6 citation statements)

References 21 publications

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“…The SSC measurements range found within this study (7.7–16.03°Bx) was higher than those previously reported by Gajewski et al. (2008), Santos Jr. et al. (2017), and Khanobdee et al.…”

Section: Resultscontrasting

confidence: 64%

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Moreno,

Sims,

Odabasi

et al. 2023

Journal of Food Science

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Cucurbita moschata, commonly known as squash or pumpkin, is a member of the Cucurbitaceae family originating from Central America. This species is regarded as heat tolerant and disease resistant and is commonly used in breeding programs. Calabaza (wintersquash) is an emerging market type of C. moschata with increasing popularity in the United States; however, limited research has been conducted to understand how sensory qualities influence consumers’ acceptability and willingness to pay (price). This study compared the sensory perception of C. moschata accessions grown in the continental southeastern United States with their physical and chemical properties using squash prepared from fresh and frozen states. The eight accessions investigated included five hybrids of calabaza from the University of Florida (University of Florida Tropical Pumpkin #), two commercial cultivars of calabaza (La Estrella and Soler), and one butternut squash cultivar (Waltham). The evaluation of fresh calabaza revealed significant differences in consumer preference among cultivars in addition to correlations with sensory attributes. UFTP8 and UFTP24 received the highest ratings, whereas UFTP38 and ‘La Estrella’ were rated lowest. Interestingly, the evaluation of frozen calabaza revealed UFTP8 and ‘Waltham’ Butternut squash as the highest in ranking, while UFTP38 and ‘La Estrella’ retained the lowest ranking. Consumer ratings of fresh samples revealed positive correlations between overall liking, sweetness liking, and texture liking with willingness to pay and soluble solids content (SSC). For calabaza intended for the frozen market, the color, hardness, and SSC were identified as the most significant parameters impacting willingness to pay. These results show how quality attributes can play a crucial role in consumers perception of quality and significantly influence their reported willingness to pay.Practical ApplicationProducers and breeders can use positively correlated attributes as indicators of overall liking and to determine pricing for C. moschata products.

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“…The SSC measurements range found within this study (7.7–16.03°Bx) was higher than those previously reported by Gajewski et al. (2008), Santos Jr. et al. (2017), and Khanobdee et al.…”

Section: Resultscontrasting

confidence: 64%

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Moreno,

Sims,

Odabasi

et al. 2023

Journal of Food Science

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“…Quantitative descriptive analysis (QDA) of tomato fruits was performed by nine assessors who had extensive experience in sensory analysis of different kinds of foods and who were previously trained for tomato descriptors according to the methods proposed by Auerswald et al (1999b) and Gajewski et al (2014) . Odor, internal appearance, texture/mouthfeel, and taste/flavor of the tomato fruit were determined according to the methods proposed by Gajewski et al (2014) , using a modified profile sheet expanded with descriptors for external appearance and firmness by touch, as proposed by Auerswald et al (1999b) . Single sensory attributes were quantified using a 10 cm unstructured ordinal intensity rating scale from 0 (no perception) to 10 (the highest intensity).…”

Section: Methodsmentioning

confidence: 99%

Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect

et al. 2021

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Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties. To better understand the effects of rootstocks and scions on fruit quality, the sensory profile and volatile aroma composition of the fruits of hydroponically grown tomato plants were evaluated. Experiments were established using the tomato cultivars Clarabella and Estatio as scions during two spring-summer seasons. In both experiments, the scion plants were self-grafted or grafted onto rootstocks of cultivars Arnold, Buffon, Emperador, and Maxifort, with the exception that in experiment 1, the Estatio scion was not grafted onto Buffon. The scions and rootstocks caused differences in observed sensory properties in both experiments. For most of the sensory traits, interaction effects between scion and rootstock were observed. Compared to those obtained from self-grafted Clarabella, the fruits obtained from Clarabella grafted onto Buffon in the first experiment and Clarabella grafted onto Arnold in the second experiment were sweeter by one measurement unit. The contents of seven aldehydes, six alcohols, five terpenes and two ketones were determined. A lower accumulation of total aldehydes, 22–45%, due to lower amounts of pentanal, (E)-2-heptanal and (E,E)-2,4-decadienal, was found in the fruits from plants where Estatio was rootstock compared with the other rootstocks treatments. Clarabella as a rootstock increased (Z)-3-hexenal + (E)-2-hexenal accumulation from 35 to 65%. Grafting Clarabella onto the tested rootstocks led to a change in the composition of volatile compounds, while differences between the combinations with Estatio as a scion were generally not recorded. Fruits from self-grafted Clarabella had higher (Z)-3-hexenal + (E)-2-hexenal concentrations than did fruits from Clarabella grafted onto Arnold (for 54%) and Emperador (for 68%), and in the second experiment, grafting onto all commercial rootstocks reduced (Z)-3-hexenal + (E)-2-hexenal concentrations, from 25 to 74%, compared to those from self-grafted Clarabella. Higher (+)-2-carene and (−)-caryophyllene oxide concentrations were attained in plants in which Clarabella was grafted onto Maxifort (by 56%) and plants in which Estatio was grafted onto Arnold (by 36%) compared to self-grafted plants. This study showed the possibility of altering the composition of volatile aroma compounds and sensory properties of tomato fruits by the use of grafting techniques.

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“…Tomato (Solanum lycopersicum L.) is a climacteric fruit and its ripening process is accelerated by ethylene and this endogenous production of that hormone results in short postharvest life [1,2]. Due to low storability of tomato fruits, various applications for extending fruit storability have been investigated, including 1-methylcyclopropene (1-MCP) technology.…”

Section: Introductionmentioning

confidence: 99%

Effects of 1-MCP on Quality and Storability of Cherry Tomato (Solanum lycopersicum L.)

et al. 2019

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Cherry tomato is a perishable fruit due to its high rate of ethylene production and respiration during ripening. 1-Methylcyclopropene (1-MCP) is known to control ripening and reduce decay of fruit by inhibiting ethylene action. In the present study, the influence of 1-MCP application on quality and storability of ‘Unicorn’ cherry tomato was observed. Fruit at pink and red maturity stages were put in the commercial plastic containers and sealed with 40 μm low density polyethylene (LDPE) film, treated with 1-MCP (0 µL L−1 (control), 0.035 µL L−1 and 0.1 µL L−1), and stored at 10 °C in 85 ± 5% relative humidity (RH). The results indicated that application of 1-MCP at 0.1 µL L−1 significantly affected firmness, cell wall thickness, water soluble pectin, weight loss, surface color, lycopene content and physiological parameters in both pink and red maturity stages compared to 0.035 µL L−1 and control. 1-MCP treatment at 0.1 µL L−1 kept the fruits firmer than 0.035 µL L−1 and the control throughout the storage period for both maturity stages. Cell wall degradation in the control treatment was higher compared to the 0.1 µL L−1 1-MCP treated fruits in both maturity stages throughout the storage period. Results of this study revealed the effectiveness of application of 0.1 µL L−1 1-MCP on quality and shelf life of cherry tomato.

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Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Cited by 9 publications

References 21 publications

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect

Effects of 1-MCP on Quality and Storability of Cherry Tomato (Solanum lycopersicum L.)

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