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United States Department of Agriculture

Agricultural Research Service

Title: Harvest Maturity and Storage Temperature Affect Volatile Profiles of Ripe Tomoato Fruits: Electronic Nose and Gas Chromatographic Analyses

item Maul, Fernando - UNIV OF FL, HORT SCI DEPT
item Sargent, Steven - UNIV OF FL, HORT SCI DEPT
item Huber, Donald - UNIV OF FL, HORT SCI DEPT
item Balaban, Murat - UNIV OF FL, FOOD SCI DEPT
item Sims, Charles - UNIV OF FL, FOOD SCI DEPT
item Baldwin, Elizabeth

Submitted to: Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 26, 1999
Publication Date: N/A

Technical Abstract: A study was undertaken to explore the feasibility for nondestructive classification of intact tomatoes and excised fruit tissues following 5C storage for 7 days. Tomato fruit (cv. Solimar) were harvested green and exposed to 100 uL/L of exogenous ethylene/air mixture to accelerate onset of ripening. Following ethylene treatment, tomatoes were ripened at 20C until red ripe, then stored for 7 days at either 5 or 20C (control). Four treatments were considered: mature-green (MG) and immature-green (IG) harvests followed by 5 or 20C storage temperature. An electronic nose (EN) individually analyzed fruit from each treatment, both intact and homogenized samples of whole fruit, locule gel, and pericarp tissues. Samples were also analyzed by GC for 16 important aroma volatile compounds. EN and GC data showed significant changes in volatile profiles from tomato fruit stored at low temperature. EN also classified intact fruit into four distinct clusters based on harvest maturity and storage temperature for all tissues.

Last Modified: 4/22/2015