Development of a model for quality assessment of tomatoes and apricots

Azodanlou, R.; Darbellay, Charly; Luisier, Jean-Luc; Villettaz, Jean-Claude; Amadò, Renato

doi:10.1016/s0023-6438(02)00204-9

Cited by 88 publications

(61 citation statements)

References 22 publications

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“…For determination of total acidity, 10 g of tomato puree was titrated to 8.0 using 0.1 mol/L KOH. The titrated volume (mL) corresponds directly to total acidity expressed as g/L citric acid (Azodanlou et al, 2003). To determine potassium content, tomato homogenates were dried at 80°C for 48 h and were subsequently digested in a 60% nitric and 60% perchloric acid mixture (85:15, v/v) at 200°C for 6 h (Anza et al, 2006).…”

Section: Physicochemical and Nutritional Analysismentioning

confidence: 99%

“…However, these parameters alone do not guarantee correct flavour and texture quality of a product. The sum of sugars, organic acids and the amount of volatile compounds, as well as colour, shape and texture determine the sensory properties of tomatoes (Azodanlou et al, 2003). One possibility for improving the quality of numerous horticultural crops might be to obtain new cultivars from hybridisations between the present day improved varieties and traditional local lines.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Aoun¹

2013

Afr. J. Food Sci.

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Physicochemical, nutritional, agronomic and sensorial parameters, which define fruit quality of tomato (Solanum lycopersicum), were evaluated in 13 traditional varieties collected from several localities in Tunisia, using three commercial varieties as controls. Several varieties were identified as better score for total solid, soluble solid, sugars/acid ratio and vitamin C concentration than the commercial varieties. These varieties could be a resource of good quality in breeding programmes. The correlation between specific parameter seen in this study showed that the local varieties can be differentiated, not just as a function of their morphological attributes but also as a function of their organoleptic, nutritional and sensorial quality.

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Section: Physicochemical and Nutritional Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Aoun¹

2013

Afr. J. Food Sci.

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“…Nessa fase ocorreu a perda de compostos voláteis responsáveis pelo flavor (sabor), gosto, doçura e acidez de tomates, os quais estão relacionados com o teor de açúcares, ácidos e compostos voláteis (AZODANLOU et al, 2003). Os valores do aroma e sabor são compatíveis com os registrados para açúcares solúveis, açúcares redutores, acidez titulável e ácido cítrico que estão diretamente relacionados com o aroma, sabor, perda do flavor, sabor estranho, doçura e sabor remanescente (AUERSWALD et al, 1999).…”

Section: Análise Física E Químicaunclassified

Qualidade pós-colheita do tomate de mesa convencional e orgânico

Ferreira¹,

Quadros²,

Karkle³

et al. 2010

Ciênc. Tecnol. Aliment.

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O tomate é uma das olerícolas mais difundidas no mundo. Além de ser uma importante commodity mundial, ocupa lugar de destaque na mesa do consumidor (BORGUINI, 2006). As perspectivas para a evolução da cultura são promissoras, tendo em vista o potencial de mercado do tomate orgânico e convencional tanto da forma in natura como industrializada.O aumento da demanda de alimentos orgânicos que são produzidos de forma a valorizar a diversidade biológica e livre de agressões ao meio ambiente é uma tendência que favorece a criação de novas oportunidades, como emprego e renda aos produtores da agricultura familiar.Ainda que a produtividade do sistema orgânico seja inferior e nem sempre atenda ao modelo de maximização lucrativa, busca a oferta de produtos de melhor qualidade ao consumidor. Evidências da mudança de hábito alimentar entre brasileiros sinalizam para uma maior demanda por produtos orgânicos (BORGUINI, 2002). Os consumidores diminuem suas exigências quanto ao atributo aparência externa, quando se conscientizam da importância dos alimentos orgânicos (BORGUINI; OETTERER; . Existe uma crença de que o sabor do tomate produzido pelo sistema orgânico é mais agradável em razão da maior doçura; fato afirmado pelos consumidores e produtores, que lhe atribuem a razão da maior procura (BORGUINI, 2002). Relatos de Borguini, Oetterer e Silva (2003) mostraram o maior teor de açúcar, o que de certa maneira, justifica o melhor sabor do produto orgânico que provém do grau de crescimento e maturidade fisiológica da colheita.Por ser o tomate um fruto perecível, o armazenamento adequado retarda o amadurecimento, mantém a qualidade e prolonga a conservação (BRACKMANN et al., 2007). Desta forma, o entendimento dos processos de maturação do tomate de mesa e as características de qualidade dos frutos na armazenagem são fundamentais para a comercialização. A AbstractThe objective of this work was to evaluate the postharvest quality of fruits grown using different systems. Conventional (CS) tomatoes of the variety Raisa and Organic (OS), variety Santa Clara rustic, were stored at 23.5 ± 2 °C, RH 74% ± 5 and analyzed for mass, specific weight, ash, total solids, total soluble solids, total titrable acidity, total soluble solids/total titrable acidity ratio, pH, vitamin C, Salmonella spp., total coliforms, faecal coliforms, molds and yeasts, and sensory analysis (using Quantitative Descriptive Analyses -QDA). The time of storage was of 13 days for the conventional tomatoes and 14 days for the organic tomatoes. Weight loss (3,74%) was lower for the conventional tomatoes. Both fruits were similar in the physical, chemical, sensory and microbiological analysis in the different maturity stages. Keywords: tomatoes; postharvest quality; agroecological foods; organic foods. ResumoO presente trabalho teve como objetivo avaliar a qualidade pós-colheita de frutos de tomate de mesa de diferentes sistemas de cultivos. As amostras de tomate convencional, cv. Raísa (LV), e orgânico, cv. Santa Clara, foram mantidas a uma temperatura de 23,5 ± 2 °C, com...

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“…HS-SPME has been proven to be a fast, simple, and convenient method for the analysis of volatile compounds in tea (Augusto and Zini, 2002;Lv et al, 2012). This technique has also been successfully applied to the quality assessments of apples (Lavilla et al, 1999), strawberries (Azodanlou et al, 2003a), vegetable oils (Jeleń et al, 2000), mandarin juices (Alvarez et al, 2011), and tomatoes and apricots (Azodanlou et al, 2003b). Therefore, it would be interesting to investigate the feasibility of this method as a tool to predict the aromatic quality of green tea.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Lin

Dai

Guo

et al. 2012

J. Zhejiang Univ. Sci. B

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Abstract:This study aimed to analyze the volatile chemical profile of Longjing tea, and further develop a prediction model for aroma quality of Longjing tea based on potent odorants. A total of 21 Longjing samples were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Pearson's linear correlation analysis and partial least square (PLS) regression were applied to investigate the relationship between sensory aroma scores and the volatile compounds. Results showed that 60 volatile compounds could be commonly detected in this famous green tea. Terpenes and esters were two major groups characterized, representing 33.89% and 15.53% of the total peak area respectively. Ten compounds were determined to contribute significantly to the perceived aroma quality of Longjing tea, especially linalool (0.701), nonanal (0.738), (Z)-3-hexenyl hexanoate (−0.785), and β-ionone (−0.763). On the basis of these 10 compounds, a model (correlation coefficient of 89.4% and cross-validated correlation coefficient of 80.4%) was constructed to predict the aroma quality of Longjing tea. Summarily, this study has provided a novel option for quality prediction of green tea based on HS-SPME/GC-MS technique.

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Development of a model for quality assessment of tomatoes and apricots

Cited by 88 publications

References 22 publications

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Qualidade pós-colheita do tomate de mesa convencional e orgânico

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

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