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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCEMENT OF FRUIT AND FRUIT PRODUCT FLAVOR QUALITY USING ANALYTICAL/SENSORY METHODS

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Title: Effect of 1-MCP, harvest maturity, and storage temperature on tomato flavor compounds, color, and microbial stability

Authors
item Baldwin, Elizabeth
item Plotto, Anne
item Narciso, Jan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 11, 2007
Publication Date: N/A

Technical Abstract: A popular commercial variety of tomato, Florida 47, was harvested in fall and spring (2005-2006) at the immature green (spring only), green, breaker, turning and pink stages (IG, GR, BR, TR and PK), and treated or not with 1-MCP (all harvest maturities) or ethylene (G in fall). Treated and untreated (+/- MCP) tomatoes were then stored at 13 or 18 C for fall, 13 or 18 C for 7 days and then ripened at 18 C for spring. When ripe, based on color measurements, fruit were taken for sensory and instrumental analysis. Decay was monitored during storage. Tomatoes stored at 18 C had higher overall aroma and flavor than those stored at 13 C, regardless of 1-MCP treatment. Tomatoes (+MCP) had slightly lower levels of most aroma volatiles than (-MCP) fruit, however, BR tomatoes (+MCP) exhibited better quality than IG (-MCP) fruit. Fall BR tomatoes (+MCP) and stored at 13 C were as high in sweet flavor and "green" aroma as were tomatoes of the same ripeness stage stored at 18 C; they were also high in "grassy" flavor, and low in "sharp" aroma. At 18 C, 1-MCP delayed tomato ripening by 3-4 days; in addition, 1-MCP seemed to synchronize ripening of PK tomatoes. At 13 C, the delay in ripening due to MCP was only 2-3 days. Tomatoes stored at 18 C tended to have higher decay than those stored at 13 C, and there were no differences between (+/-) MCP tomatoes for fall fruit, but (+MCP) spring fruit showed more decay. For spring fruit, there was no difference between harvest maturity stages for sugars, acids or volatiles except for IG fruit, which were lower in sugars and volatiles, and IG and G fruit, which were the more firm. Tomatoes (-MCP) and stored at 18 C had higher overall tomato aroma and flavor, and the IG tomatoes had lower overall aroma and flavor, and lower sweetness ratings. Fruity aroma and flavor were higher for BR tomatoes stored at 18 C (+/-MCP), and for G (-MCP) tomatoes (fruity flavor). Earthy aroma was higher for breaker tomato stored at 13 C (-MCP), and lower for IG (-MCP) fruit.

Last Modified: 7/24/2014