Long-term postharvest aroma evolution of tomatoes with the alcobaça (alc) mutation

Casals, Joan; Cebolla-Cornejo, Jaime; Roselló, Salvador; Beltrán, J.; Casañas, Francesc; Nuez, F.

doi:10.1007/s00217-011-1517-6

Cited by 29 publications

(37 citation statements)

References 39 publications

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“…On the other hand, although citric acid content decreased, the combined level of citric and malic acids remained unchanged during storage. This more acidic profile of aged Penjar tomatoes could explain the enhancement of some aroma descriptors in Penjar tomatoes reported by Casals et al (2011), as acidity probably affects the perception of some volatiles (Baldwin et al, 2008). Finally, the increased glutamic acid concentration may also contribute to the appreciation of the consumer for aged Penjar tomatoes.…”

Section: Discussionmentioning

confidence: 88%

“…Previous studies based on aroma profile (Casals et al, 2011) showed that Penjar tomatoes maintain their high commercial value for 4 months after harvesting (Figure 1). Thus, we targeted this period for the present study, and selected three sampling dates: at harvest (0 months), at 2 months postharvest, and at 4 months postharvest.…”

Section: Introductionmentioning

confidence: 84%

“…Genetic background, agromorphological characteristics (Casals et al, 2012) and aroma profile (Casals et al, 2011) vary widely between accessions of Penjar tomatoes. In the present study, the concentrations of sugar and acid at harvest varied widely between accessions.…”

Section: Discussionmentioning

confidence: 99%

“…During the aging phase, the sensory profile of Penjar tomatoes varies with changes in sugar and acid levels, as well as with changes in volatile concentrations (Casals et al, 2011). On the one hand, sweetness decreases with the reduction of glucose and fructose, although the unusually high concentrations of these molecules at harvest ensure adequate levels of sweetness during the first months of storage.…”

Section: Discussionmentioning

confidence: 99%

“…During the aging phase, Penjar tomatoes undergo a rearrangement of the concentrations of volatiles, resulting in fruits with a distinctive "sharp-floral" aroma that is very intense in some genotypes (Casals et al, 2011), and consumers prefer aged tomatoes (between one and four months) over recently harvested ones. In addition to changes in the aroma profile, aging in Penjar tomatoes probably entails changes in the concentrations of molecules related to sweetness and acidity.…”

Section: Introductionmentioning

confidence: 99%

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Sugar-and-acid profile of Penjar tomatoes and its evolution during storage

Missio¹,

Renau

Artigas

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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The alcobaça mutation in the Penjar tomato (Solanum lycopersicum L.) variety alters the ripening process and confers a long shelf life (more than four months). Storage of Penjar tomatoes leads to a distinctive sensory profile valued by local consumers, who prefer aged tomatoes to fresh ones. To study chemical changes occurring during storage, we characterized the complete sugar-and-acid profile of 25 accessions at harvest and at 2 and 4 months after harvest. We found considerable variability in the sugar-and-acid profile within the Penjar variety, especially for fructose and glucose. Some accessions presented exceptionally high values for sugars, making them especially interesting for breeding programs. During postharvest, the concentration of glucose, fructose, and citric acid decreased, whereas the concentration of malic and glutamic acids increased. Data from this study offer novel insights into postharvest changes in tomato quality parameters and help elucidate the reasons for the appreciation of this variety by consumers.

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Section: Discussionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 84%