Articles
EFFECT OF STORAGE AT 10°C ON THE AROMA OF TOMATO (LYCOPERSICON ESCULENTUM) SALADETTE GROWN IN MEXICO
Article number
768_68
Pages
509 – 515
Language
English
Abstract
Tomato is a popular crop all over the world because of its nutritional value, attractive color and pleasant flavor.
Although over 400 volatiles have been reported as components of the natural aroma of tomato, only 16 are considered to affect significantly the aroma.
Odoriferous volatiles interacting with sugars and organic acids provide the typical flavor of tomato.
Several reports indicate that in many fruit types the first quality attribute lost during cold storage is flavor.
Thus, consumer complaints about lack of tomato flavor are frequent.
The present work evaluated the effect of 10°C, the commercial cold storage temperature recommended for ripe tomatoes, on the chemical aroma profile of a tomato hybrid with good flavor grown in the state of Morelos, Mexico.
Refrigeration effect on the level of eleven aroma compounds originated from different metabolic pathways was evaluated by gas chromatography.
Results indicate that volatiles showing the greatest changes in tomatoes stored at 10°C were linalool, guiacol, geranylacetone, 1-hexanol, hexanal, and 3-methylbutanol , in comparison to those kept at room temperature (20°C) during the initial 10 d of storage.
Although over 400 volatiles have been reported as components of the natural aroma of tomato, only 16 are considered to affect significantly the aroma.
Odoriferous volatiles interacting with sugars and organic acids provide the typical flavor of tomato.
Several reports indicate that in many fruit types the first quality attribute lost during cold storage is flavor.
Thus, consumer complaints about lack of tomato flavor are frequent.
The present work evaluated the effect of 10°C, the commercial cold storage temperature recommended for ripe tomatoes, on the chemical aroma profile of a tomato hybrid with good flavor grown in the state of Morelos, Mexico.
Refrigeration effect on the level of eleven aroma compounds originated from different metabolic pathways was evaluated by gas chromatography.
Results indicate that volatiles showing the greatest changes in tomatoes stored at 10°C were linalool, guiacol, geranylacetone, 1-hexanol, hexanal, and 3-methylbutanol , in comparison to those kept at room temperature (20°C) during the initial 10 d of storage.
Authors
F. Díaz de León-Sánchez, L. López, F. Rivera-Cabrera, C. Pelayo-Zaldívar, B. Buentello, F.J. Fernández, L.J. Pérez-Flores, H.B. Escalona, A. García
Keywords
volatiles, flavor, quality, cold storage
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