Organic Acid Accumulation in Attached and Detached Tomato Fruits1

Sakiyama, Ryozo; Stevens, M. Allen

doi:10.21273/jashs.101.4.394

Cited by 19 publications

(8 citation statements)

References 15 publications

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“…The two-way interaction between drying methods and pre-drying treatment significantly (P ≤ 0.05) affected the TSS content of dried pumpkin fruit accessions (Table 2). Salted and fruit dried in the oven had the highest TSS content (9.2 ○ Brix) while the lowest TSS content (7.3 ○ Brix) was recorded in untreated (sun dried without pre-treatment) pumpkin fruit slices which is in agreement with the findings of several reports [23], [24] and [25]. [14] also reported that treating fruit and vegetables before drying saves lose of volatile compound and vitamins later during drying which could better explain the result of this study.…”

Section: Advanced Materials Research Vol 824supporting

confidence: 92%

“…Blanching is one of the most widely used pre-drying treatments in the dehydration procedures of most fruits and vegetables [16]. Research reports clearly showed that using appropriate drying conditions and pre-drying treatment significantly reduces the drying time of other fruit and vegetables [25] and [24].…”

Section: Resultsmentioning

confidence: 99%

“…reason for the increment of TSS in blanched pumpkin fruit slices over untreated pumpkin fruit is that blanching reduces loss of quality of dried product by shortening the drying period and by the inactivation of the enzymes responsible for the loss of compounds and by stabilizing pectin and also coagulating such components [2], [23], [24] and [25].…”

Section: Advanced Materials Research Vol 824mentioning

confidence: 99%

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Thin-Layer Drying of Pumpkin Fruit Slices

Teferi

Workneh

Woldetsadik

2013

AMR

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Pumpkin(Cucuribita Spp.)fruit slices were subjected to pre-drying treatments and drying using methods of uncontrolled sun and oven drying. The two-way interaction between drying methods and pre-drying treatments had significant effect on chemical qualities. Pumpkin subjected to salt solution dipping treatment and oven dried had higher chemical concentrations. Among the pumpkin fruit accessions, pumpkin accession 8007 had the superior TSS after drying. Among the three pre-drying treatments, salt solution dipping treatment had significant effect and the most efficient pre-drying treatment to retain the quality of dried pumpkin fruits without significant chemical quality deterioration. Salt dipping treatment combined with low temperature (60°C) oven air circulation drying is recommended to maintain quality of dried pumpkin slices. Integrated pre-and postharvest treatment including the genetic factor was shown to have significant effect on the drying kinetics as well as quality after drying of pumpkin.

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Section: Advanced Materials Research Vol 824supporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Advanced Materials Research Vol 824mentioning

confidence: 99%

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Thin-Layer Drying of Pumpkin Fruit Slices

Teferi

Workneh

Woldetsadik

2013

AMR

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“…C itric and m alic acid concentrations changed at different rates during ripening, resulting in an increased citric : malic ratio with advanced ripening stage in both culti vars. This increase is consistent with pre vious reports for large-fruited cultivars (2,9). SF had a higher ratio than LRC at all stages, but the amount of difference was es pecially large in the table-ripe stage.…”

Section: Literature Citedsupporting

confidence: 92%

Sugar and Organic Acid Content of Cherry Tomato Fruit at Different Ripening Stages

Picha

1987

horts

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Sugar and organic acid concentrations in fruit of two cherry tomato (Lycopersicon esculentum var. cerasiforme Alef.) cultivars (‘Large Red Cherry’ and ‘Small Fry’) were determined at five stages of ripening. Fructose and glucose concentration increased in both cultivars from the immature-green to table-ripe stage, with fructose being the primary sugar. Sucrose, present in low concentration, was higher in the immature-green than table-ripe stage. Citric acid was the primary organic acid and it increased in concentration from the immature-green to mature-green stage (and to the light-red stage in ‘Small Fry’), but no further change occurred from the light-red to table-ripe stage. Malic acid decreased in concentration from the mature-green to table-ripe stage. ‘Large Red Cherry’ fruit contained more fructose, glucose, and malic acid, but less citric acid than ‘Small Fry’ fruit. The pattern of sugar and organic acid change during cherry tomato fruit ripening was similar to the pattern of change previously reported for large-fruited types.

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“…Organic acid accumulation in detached fruit is determined by metabolite levels at the time of detachment. Sakiyama and Stevens (18) found detached immature-green fruit to increase in titratable acidity at a higher rate than attached fruit.…”

Section: Resultsmentioning

confidence: 99%

Effect of Harvest Maturity on the Final Fruit Composition of Cherry and Large-fruited Tomato Cultivars

Picha

1986

J. Amer. Soc. Hort. Sci.

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Fruit of 2 cherry tomato (Lycopersicon esculentum var. cerasiforme Alef.) cultivars [‘Large Red Cherry’ (‘LRC’) and ‘Small Fry’ (‘SF’)] and 2 large-fruited tomato (Lycopersicon esculentum Mill.) cultivars (‘Duke’ and ‘Sunny’) were harvested green, ripened at 23°C, and analyzed for sugars and organic acids 6 days after breaker stage. Both fructose and glucose concentration decreased in ‘LRC’ and ‘SF’ fruit with less-mature harvested fruit. Maturity at harvest had no effect on the concentration of either sugar in ‘Duke’ or ‘Sunny’ fruit. ‘LRC’ had the highest fructose and glucose concentration among cultivars. Increased citric acid concentration was found with less-mature harvested fruit, except in ‘LRC’. Malic acid concentration within cultivars was similar in the fruit harvested more mature, but decreased with less-mature fruit in ‘Duke’ and ‘Sunny’. ‘LRC’ and ‘SF’ fruit had more citric and malic acid than ‘Duke’ or ‘Sunny’. Cherry tomato cultivars had a higher percentage of locular tissue than the large-fruited cultivars.

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Organic Acid Accumulation in Attached and Detached Tomato Fruits1

Cited by 19 publications

References 15 publications

Thin-Layer Drying of Pumpkin Fruit Slices

Thin-Layer Drying of Pumpkin Fruit Slices

Sugar and Organic Acid Content of Cherry Tomato Fruit at Different Ripening Stages

Effect of Harvest Maturity on the Final Fruit Composition of Cherry and Large-fruited Tomato Cultivars

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