The composition of tomato fruit. I.—The expressed sap of normal and ‘blotchy’ tomatoes

Winsor, G. W.; Massey, D. M.

doi:10.1002/jsfa.2740090804

Cited by 20 publications

(5 citation statements)

References 3 publications

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“…Fruit firmness was simultaneously assessed (Hobson, 1981). Following physical analysis, same fruits were immediately quartered, stored in kilner jars and frozen at -20°C (i.e., 7 fruits constituted a composite sample) until required for chemical analysis (Winsor and Massey, 1958). Inoculated fruits were analysed similarly, but care was taken to ensure that the inoculated area was not placeh in the viewing port of the Hunterlab Color Difference Meter (D25A-9.…”

Section: Evaluation and Analysis Of Fruitsmentioning

confidence: 99%

“…Inoculated areas and infected tissues were carefully trimmed before fruits were quartered and stored frozen until required for analysis. Juice was expressed and pH determined (Winsor and Massey, 1958) as well as titratable acidity (Paulson and Stevens, 1974). Reducing sugars and TSS were measured (Bittner and Manning, 1967) and Hobson and Kilby (1985), respectively.…”

Section: -Journalmentioning

confidence: 99%

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Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature

Efiuvwevwere

Hobson

1989

Journal of Food Science

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Tomato fruits were stored at 27°C continuously or at temperatures of 35", 18", and 27°C for 3, 2, and 4 days, respectively, before inoculation with Altematia sol&. Following inoculation, fruits were ripened at 27°C for 6 days and evaluated for quality changes and response to infection. Decreased resistance occurred in fruits stored at varying temperature, resulting in significantly larger lesions., Surface color was not significantly affected by storage and inoculation. Firmness was only significantly affected in noninoculated fruits. The pH and titratable acidity improved significantly in control fruits. Total soluble solids was only different in noninoculated fruits. Reducing sugars were lower in inoculated fruits.

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Section: Evaluation and Analysis Of Fruitsmentioning

confidence: 99%

Section: -Journalmentioning

confidence: 99%

Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature

Efiuvwevwere

Hobson

1989

Journal of Food Science

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“…From seven fruit composite samples, 300-350 g was taken and frozen at -27°C until required for analysis. Samples were shaken during thawing at 40"C, juice was expressed and acidities (Davies and Winsor 1967;Sakiyama and Stevens 1976) and pH (Winsor and Massey 1958) were determined.…”

Section: Acidity and P H Of Fruitmentioning

confidence: 99%

Changes in organic acids in chilled tomato fruit (Lycopersicon esculentum Mill)

Thorne¹,

Efiuvwevwere²

1988

J Sci Food Agric

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A B S T R A C TMature green tomatoes cu Calypso were stored at 5 , 7 , 1 2 or 19°C for 0 , 3 , 9 , 12 or 21 days, then ripened at 19°C for 3 or 6 days before analysis for organic acids, p H and acidity. Citric acid concentration increased after storage at 5 or 7°C and decreased at 19°C. Malic acid decreased at all temperatures with the greatest decrease occurring at 19°C. The maliclcitric acid ratio was 0.32 at 19°C and 0.36 at 12°C. The rate of acetic acid accumulation increased as the storage temperature was reduced. Oxalic acid concentration decreased with time but was greatest at 12°C and lowest at 19°C. Fumaric acid concentration showed similar but erratic trends. Changes in pH were variable, but greater in chilled than unchilled fruit. Titratable and total acidities increased with storage time at chilling temperatures, but decreased at 19°C. Bound acidity initially decreased with time but subsequently increased. Significant differences were found between organic acid concentrations and p H in chilldamaged and undamaged tissue.

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“…Although significant differences in fruit dry weight percentages were obtained among harvest periods, the relationship between this characteristic and fruit quality or fruit nutrient concentration was not evident. Results of previous work showed that the dry-matter content of blotchy-ripened whole fruit (Winsor and Massey, 1958) and yellow-shoulder tissue fruit (Picha and Hall, 1981) was lower than the dry-matter content of redripe fruit.…”

Section: Resultsmentioning

confidence: 86%

“…External blotchy ripening is important to the tomato industry because of the difficulty in marketing blemished fruit (Agricultural Marketing Service, 1973). The presence of blotchy areas, especially on the fruit shoulder, reduces the value of whole-packed, canned tomatoes primarily because of the difficulty in removing the peel from affected portions of the fruit; discoloration is of secondary importance (Winsor and Massey, 1958). This disorder has been reported in many parts of the world including the United States (Geraldson, 1960;Minges and Sadik, 1964;Picha and Hall, 1981), Canada (Collin and Cline, 1966;Matsumoto and Hornsby, 1974), and the United Kingdom (Winsor and Massey, 1958).…”

mentioning

confidence: 99%

External and Internal Blotchy Ripening and Fruit Elemental Content of Trickle-irrigated Tomatoes as Affected by N and K Application Time

Dangler¹,

Locascio²

1990

jashs

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Tomatoes (Lycopersicon esculentum Mill.) were grown on polyethylene-mulched beds of an Arrendondo fine sand during two seasons to evaluate the effects of trickle irrigation-applied N and/or K, percentages of trickle-applied nutrient(s) (50%, 75%, and 100%), and schedules of nutrient application (variable, 2% to 12.5% of total amount weekly, or constant, 8.3% of the total amount weekly) on the occurrence of fruit external and internal blotchy ripening and fruit mineral nutrient concentration. Trickle-applied fertilizer was injected into the irrigation water weekly during the first 12 weeks of each season. External and internal blotchy ripening were less severe with trickle-applied N supplied as N + K or N than with preplant-applied N. Trickle-applied N + K or N resulted in higher fruit concentrations of N, P, K, Ca, and Mg than with all preplant-applied N. Internal fruit quality improved slightly as the trickle-applied percentage of N and/or K increased from 50% to 100%, but significant differences in exterior quality were not obtained. Internal fruit quality was higher early in the season than late in the season during both years, but this response was not associated with fruit elemental concentration. The weekly schedule of nutrient injection had no significant effect on fruit quality or fruit elemental concentration. Highest yields of high-quality fruit were obtained with 50% trickle-applied N + K.

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The composition of tomato fruit. I.—The expressed sap of normal and ‘blotchy’ tomatoes

Cited by 20 publications

References 3 publications

Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature

Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature

Changes in organic acids in chilled tomato fruit (Lycopersicon esculentum Mill)

External and Internal Blotchy Ripening and Fruit Elemental Content of Trickle-irrigated Tomatoes as Affected by N and K Application Time

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