Quality Changes of Vine‐Ripened Tomatoes within the Postharvest Handling System

Shewfelt, Robert L.; Prussia, Stanley E.; Resurreccion, A.V.A.; Hurst, William C.; Campbell, D. T.

doi:10.1111/j.1365-2621.1987.tb06697.x

Cited by 31 publications

(16 citation statements)

References 25 publications

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“…The best models selected by the SAS STEPWISE Procedure were then reassessed with the SAS REG Procedure (SAS, 198.5) for final acceptance. The following equation developed by Shewfelt et al (1987) was used to calculate sensory equivalent scores for color.…”

Section: Methodsmentioning

confidence: 99%

Prediction of Changes in Color of Tomatoes during Ripening at Different Constant Temperatures

Shewfelt

Thai

Davis

1988

Journal of Food Science

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Vine-ripened and ethylene-treated tomatoes (cv. 'Sunny') were ripened at 15, 18, 21, and 25°C and evaluated for color using a colorimeter. Computer models were developed from the objective data to predict changes in color components (value, hue angle, chroma). Computer-predicted results were then converted to sensory equivalent scores to provide a basis for quality management of tomatoes within a handling and distribution system. The models obtained reasonably estimated changes in vine-ripened tomatoes (cv. 'Flora-Dade') ripened at 15, 21, and 2S"C, but were less successful at predicting changes in ethylene-treated fruit.

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Section: Methodsmentioning

confidence: 99%

Prediction of Changes in Color of Tomatoes during Ripening at Different Constant Temperatures

Shewfelt

Thai

Davis

1988

Journal of Food Science

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“…The a*/b* value was calculated to measure the stage of red color, hue (h) to express tomato color changes (Shewfelt et al, 1987;Choi et al, 1995) and Chroma (C*) to analyze the color value of tomato.…”

Section: Color Quality Valuesmentioning

confidence: 99%

Effect of Storage Temperatures on Color of Tomato Fruit (Solanum Lycopersicum Mill.) Cultivated under Moderate Water Stress Treatment

Khairi

Falah

Suyantohadi

et al. 2015

Agriculture and Agricultural Science Procedia

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Moderate water stress tomato cultivated hydroponically in the greenhouse contains high lycopene and very sensitive to storage temperatures. This study aimed to observe the effect of storage temperatures on the lycopene content and color quality parameters of tomato (both moderate water stress and no water stress tomato). The lycopene content of water stress tomato increased with the temperatures higher than 10 °C while no water stress tomato relatively stable or increased slightly. The lightness (L*) value of water stress and no water stress tomato decreased during storage in 10, 15, 25 and 30 °C temperatures. The redness (a*), yellowness (b*), a*/b*, hue (h), and chroma (C*) remained stable after 4 days storage in those temperatures. Storage with temperatures above 15 °C increased the color parameters value of both water stress and no water stress tomato. Moderate water stress treatment increased the redness color and harvesting tomato in ripening stage will only shows lightness (L*) major change during storage.

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“…The stage of ripeness at harvest is considered a critical factor in postharvest quality of tomatoes (Kader et al 1977;Chung et al 1984;Shewfelt et al 1987;Stem et al 1994). Most supermarket tomatoes in the US.…”

Section: Introductionmentioning

confidence: 99%

“…are harvested at mature green or breaker stages to overcome long-distance transportation requirements (Kader et al 1977). Tomatoes harvested at earlier stages of maturity have shown to retain firmness longer through distribution and handling system (Shewfelt et al 1987), while sensory panels indicated early harvested and storage ripened tomatoes as less sweet, more sour, less tomato-like, and having more off-flavor than those picked at red-ripe stage (Kader et al 1977). Similarly, levels of total volatiles were found to be lower in tomatoes harvested at early stages of ripeness than those picked table ripe (Stem et al 1994).…”

Section: Introductionmentioning

confidence: 99%

“…Tomato ripeness is classified into mature green, breaker, turning, pink, light red, and red stages based on external color. These changes can be quantified by colorimetry (Shewfelt et al 1987(Shewfelt et al , 1988Thai and Shewfelt 1991a, b;Bunn et al 1994). As ripening proceeds, a decrease in hue angle value is observed from 1 10 O (mature green) to 40" (red) (Shewfelt et al 1987) Tomato volatiles develop during fruit maturation by several distinct pathways and enzyme actions (Buttery and Ling 1993).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Harvesting Maturity and Off-Plant Ripening on the Activities of Lipoxygenase, Hydroperoxide Lyase, and Alcohol Dehydrogenase Enzymes in Fresh Tomato

Yılmaz

Scott

Shewfelt

2002

J Food Biochemistry

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The specific activities of lipoxygenase (LOX), hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were determined at green, pink, and red stages of ripeness in twelve tomato cultivars ripened during storage. Also, the same measurements were done in six other cultivars harvested at breaker (BR) and red (RR), and ripened to full‐red stage of maturity. LOX and HPL showed highest activities at the pink stage of ripeness, whereas ADH was most active at the red stage. Variability of enzyme activity among individual fruit and of hue angle within ripeness stage was great. There were differences among the twelve lines for each enzyme activity, suggesting the potential for altering tomato flavor by selecting lines with different enzyme patterns. Harvest maturity was not a factor in the activities of LOX and HPL, but effective in ADH activity. In almost all cultivars, ADH activity was found to be higher in red harvested counterparts.

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Quality Changes of Vine‐Ripened Tomatoes within the Postharvest Handling System

Cited by 31 publications

References 25 publications

Prediction of Changes in Color of Tomatoes during Ripening at Different Constant Temperatures

Prediction of Changes in Color of Tomatoes during Ripening at Different Constant Temperatures

Effect of Storage Temperatures on Color of Tomato Fruit (Solanum Lycopersicum Mill.) Cultivated under Moderate Water Stress Treatment

Effects of Harvesting Maturity and Off-Plant Ripening on the Activities of Lipoxygenase, Hydroperoxide Lyase, and Alcohol Dehydrogenase Enzymes in Fresh Tomato

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