Effect of postharvest treatment on flavour volatiles of tomatoes

Boukobza, Fabienne; Taylor, Andrew

doi:10.1016/s0925-5214(02)00037-6

Cited by 44 publications

(30 citation statements)

References 21 publications

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“…Precursors such as linoleic acid can be infused to the internal apple tissue (De Pooter and others ), and hexanal may be metabolized through the lipoxygenase pathway by the action of lipoxygenage (LOX) and hydroperoxide liase (De Pooter and others ; Rowan and others ). Addition of linoleic acid to tomato homogenate increased 6‐fold the level of hexanal, 3 min after maceration (Boukobza and Taylor ). Chen and others () and Ties and Barringer () also reported an increase in the levels of hexanal with the addition of linoleic acid applied to tomato fruit homogenate within very short periods of incubation.…”

Section: Resultsmentioning

confidence: 99%

Production of Volatiles in Fresh‐Cut Apple: Effect of Applying Alginate Coatings Containing Linoleic Acid or Isoleucine

Maya-Meraz

Espino-Díaz

Molina-Corral

et al. 2014

Journal of Food Science

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One of the main quality parameters in apples is aroma, its main precursors are fatty acids (FA) and amino acids (AA). In this study, alginate edible coatings were used as carriers of linoleic acid or isoleucine to serve as precursors for the production of aroma in cut apples. Apple wedges were immersed in a CaCl2 solution and coated with one of the following formulations: alginate solution (Alg-Ca), Alg-Ca-low-level linoleic acid (0.61 g/Lt), (LFA), Alg-Ca-high-level linoleic acid (2.44 g/L; HFA), Alg-Ca-low-level isoleucine (0.61 g/L; LAA), and Alg-Ca-high-level isoleucine (2.44 g/L; HAA). Apple wedges were stored at 3 °C and 85% relative humidity for 21 d and key volatiles were studied during storage. Addition of precursors, mainly isoleucine, showed to increase the production of some key volatiles on coated fresh-cut apples during storage. The concentration of 2-methyl-1-butanol was 4 times higher from day 12 to day 21 in HAA, while 2-methyl butyl acetate increased from day 12 to day 21 in HAA. After 21 d, HAA-apples presented a 40-fold value of 2-methyl-butyl acetate, compared to Alg-Ca cut apples. Values of hexanal increased during cut apple storage when the coating carried linoleic acid, mainly on HFA, from 3 to 12 d. The ability of apples to metabolize AA and FA depends on the concentration of precursors, but also depends on key enzymes, previous apple storage, among others. Further studies should be done to better clarify the behavior of fresh-cut apples as living tissue to metabolize precursors contained in edible coatings for the production of volatiles.

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Section: Resultsmentioning

confidence: 99%

Production of Volatiles in Fresh‐Cut Apple: Effect of Applying Alginate Coatings Containing Linoleic Acid or Isoleucine

Maya-Meraz

Espino-Díaz

Molina-Corral

et al. 2014

Journal of Food Science

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“…, 1990; Toivonen & DeEll, 2001). MAP caused a considerable decrease in volatile concentrations in tomatoes stored at 6 °C and nitrogen or 5%O 2 + 10%CO 2 in nitrogen (Boukobza & Taylor, 2002).…”

Section: Sensory Parametersmentioning

confidence: 99%

“…The response of muskmelon and broccoli to high CO 2 was an accumulation of fermentation products, ethanol, ethyl acetate and acetaldehyde and the development of off-odours (Collins et al, 1990;Toivonen & DeEll, 2001). MAP caused a considerable decrease in volatile concentrations in tomatoes stored at 6°C and nitrogen or 5%O 2 + 10%CO 2 in nitrogen (Boukobza & Taylor, 2002). Storage under MAP resulted in better maintenance of saltiness, acrid, grassy, metal, hardness and overall impression, in comparison with air storage (Figs 8-10).…”

Section: Sensory Parametersmentioning

confidence: 99%

Effect of grafting and modified atmosphere packaging on eggplant quality parameters during storage

Arvanitoyannis

Khah

Christakou

et al. 2005

Int J of Food Sci Tech

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The physico-chemical parameters (pH, mechanical firmness and vitamin C) and sensory parameters of grafted and ungrafted eggplant plants were studied in relation to storage time (up to 17 days at 10°C). Eggplant plants of cultivar ÔTsakonikiÕ were grafted on Solanum torvum and S. sisymbriifolium rootstocks in order to avoid the soil borne disease caused by Verticillium dahliae. The fruits were stored under modified atmosphere packaging (MAP). Vitamin C was negatively affected by grafting it storage, while MAP prolonged the shelf life. Although pH was not affected by grafting but was positively affected by MAP. Flesh firmness was negatively affected by grafting and reduced over storage, but positively affected by MAP. Sensory analysis showed higher ratings of fruits from ungrafted plants for sweetness, acceptance and hardness whereas no difference was detected for overall acceptance. Fruits stored under MAP were better maintained compared with those stored in air.

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“…There is much interest in developing safer and more effective sanitizers for fruit and vegetable and heat treatments (HTs) appear to be one of the most promising postharvest treatments (Boukobza and Taylor ).…”

Section: Introductionmentioning

confidence: 99%

Postharvest Quality of Refrigerated Tomato Fruit (Solanum lycopersicum, cv. Zinac) at Two Maturity Stages Following Heat Treatment

Pinheiro

Alegria

Abreu

et al. 2014

Journal of Food Processing and Preservation

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This study evaluated the effect of water heat treatment (WHT, immersion in a water bath at 40C -30 min) application in alternative to the conventional decontamination treatment of chlorinated water (150 ppm at 5C, pH 6.5 during 2 min) on tomato (cv. Zinac) at two maturity stages (turning and pink).Physiochemical attributes, enzymatic activities and microbial load were evaluated after treatments and during 14 days of storage at 10C.The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage. Based on the firmness parameter, shelf-life of control and WHT samples were determined. Our results provide strong evidence that postharvest WHT (40C -30 min) for tomato fruits at turning maturity stage guarantees the overall quality at 10C twice as long of fruits washed with chlorinated water. PRACTICAL APPLICATIONSTomato is a popular fruit due to its high nutritional value and culinary versatility. However, tomato shelf-life is limited, especially if commercialized in an advanced maturity stage. Water heat treatment (WHT) is a promised postharvest processing to extend quality of fresh crop. WHT (40C -30 min) applied to whole tomato (cv. "Zinac") was found to be effective for microbial reduction and guarantees its overall quality at 10C for a double period, especially in early maturity stages, compared with conventional treatments, without presenting the chemical risks associated to by-products of chlorinated water.

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Effect of postharvest treatment on flavour volatiles of tomatoes

Cited by 44 publications

References 21 publications

Production of Volatiles in Fresh‐Cut Apple: Effect of Applying Alginate Coatings Containing Linoleic Acid or Isoleucine

Production of Volatiles in Fresh‐Cut Apple: Effect of Applying Alginate Coatings Containing Linoleic Acid or Isoleucine

Effect of grafting and modified atmosphere packaging on eggplant quality parameters during storage

Postharvest Quality of Refrigerated Tomato Fruit (Solanum lycopersicum, cv. Zinac) at Two Maturity Stages Following Heat Treatment

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