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Tomato flavor and aroma quality as affected by a short anoxia treatment
Year:
2005
Source of publication :
Acta Horticulturae
Authors :
Alkalai-Tuvia, Sharon
;
.
Fallik, Elazar
;
.
Larkov, Olga
;
.
Ravid, Uzi
;
.
Shalom, Yavin
;
.
Volume :
682
Co-Authors:
Fallik, E., Dept. of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Alkalai-Tuvia, S., Dept. of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Shalom, Y., Dept. of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Larkov, O., Division of Aromatic and Medicinal Plants, Newe Yaar, Israel
Ravid, U., Division of Aromatic and Medicinal Plants, Newe Yaar, Israel
Facilitators :
From page:
437
To page:
444
(
Total pages:
8
)
Abstract:
Exposing fruit and vegetables to anoxia (N2) after harvest has many beneficial effects, such as reducing respiration rate, inhibiting ethylene production and action, delaying ripening and reducing the incidence of some physiological disorders. The purpose of this work was to compare the sensory quality of tomatoes treated for 24 h under anoxia (99% N2) with that of control fruit kept in air. Fruit were harvested at pink stage and were held for 12 days at 20°C or at 12°C for 10 d plus 2 days at 20°C. Human-sensory parameters (organoleptic analysis by a trained panel) and aroma volatiles (headspace SPME-GC-MS analysis) were measured at the end of storage and marketing simulation. Anoxia-treated fruit that were held at 20°C for 12 days had organoleptic qualities similar to those of untreated fruit that were held at 12°C for 10 d plus 2 d at 20°C, and the trained panel preferred these two treatments. Of the 11 volatiles assayed, hexanal (grassy odor), 2-isobutythiazole (tomato-like smell) and benzaldehyde (sweet odor) were higher in N2-treated fruits held at 20°C than in controls, while 2+3-methyl butanol (unpleasant smell) and ethanol (fermented odor) were slightly higher in control. In anoxia-treated fruit held at 12°C for 10 d, the amount of 2-isobutythiazole was lower than in control fruit, while 2+3-methyl butanol was slightly higher. In conclusion, the taste and smell (sensory quality) of pink harvested tomatoes could be sustained for about two weeks at ambient temperature under a short anoxia treatment. This non-chemical and inexpensive treatment deserves further development and application, especially under commercial distribution systems where refrigeration is inadequate.
Note:
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More details
DOI :
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
30895
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:58
Scientific Publication
Tomato flavor and aroma quality as affected by a short anoxia treatment
682
Fallik, E., Dept. of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Alkalai-Tuvia, S., Dept. of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Shalom, Y., Dept. of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Larkov, O., Division of Aromatic and Medicinal Plants, Newe Yaar, Israel
Ravid, U., Division of Aromatic and Medicinal Plants, Newe Yaar, Israel
Tomato flavor and aroma quality as affected by a short anoxia treatment
Exposing fruit and vegetables to anoxia (N2) after harvest has many beneficial effects, such as reducing respiration rate, inhibiting ethylene production and action, delaying ripening and reducing the incidence of some physiological disorders. The purpose of this work was to compare the sensory quality of tomatoes treated for 24 h under anoxia (99% N2) with that of control fruit kept in air. Fruit were harvested at pink stage and were held for 12 days at 20°C or at 12°C for 10 d plus 2 days at 20°C. Human-sensory parameters (organoleptic analysis by a trained panel) and aroma volatiles (headspace SPME-GC-MS analysis) were measured at the end of storage and marketing simulation. Anoxia-treated fruit that were held at 20°C for 12 days had organoleptic qualities similar to those of untreated fruit that were held at 12°C for 10 d plus 2 d at 20°C, and the trained panel preferred these two treatments. Of the 11 volatiles assayed, hexanal (grassy odor), 2-isobutythiazole (tomato-like smell) and benzaldehyde (sweet odor) were higher in N2-treated fruits held at 20°C than in controls, while 2+3-methyl butanol (unpleasant smell) and ethanol (fermented odor) were slightly higher in control. In anoxia-treated fruit held at 12°C for 10 d, the amount of 2-isobutythiazole was lower than in control fruit, while 2+3-methyl butanol was slightly higher. In conclusion, the taste and smell (sensory quality) of pink harvested tomatoes could be sustained for about two weeks at ambient temperature under a short anoxia treatment. This non-chemical and inexpensive treatment deserves further development and application, especially under commercial distribution systems where refrigeration is inadequate.
Scientific Publication
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