Quality Comparisons of Room Ripened and Field Ripened Tomato Fruits

Abstract

Quality comparisons were made on mature green and firm red tomato fruits of three cultivars harvested at ,different times throughout the season. Fruits were harvested at the mature green stage and ripened at 20°C in humidified air for the room ripened treatment. Quality measurements included reduced ascorbic acid content, Iocular material content, pH, titratable acidity, soluble solids content, soluble solidsacidity ratio and moisture content. Field ripened fruits had greater ascorbic acid contents relative to room ripened fruits, but variations occurred with harvest time. Field ripened fruits were judged as better in overall quality and flavor relative to room ripened fruits. Correlations were made between quality measurements and sensory evaluations.

Application of agglomerative hierarchical clustering to identify consumer tomato preferences: influence of physicochemical and sensory characteristics on consumer response

“…Sweetness was not correlated with any physicochemical parameter (Table 5), in contrast to the findings of Bisogni et al 22 and Kader et al 23 but agreeing with those of Watada and Aulenbach. 24 Baldwin et al 16 mentioned how the correlation of physicochemical measurements with sensory analysis gives meaning to instrumental data.…”

Electronic‐nose technique: Potential for monitoring maturity and shelf life of tomatoes

“…Tomato fruit were harvested at the pink, light-red and red stages. Tomato quality differs greatly for different ripeness stages at harvest because of their different nutrient contents and shelf lives (Bisogni et al 1976).…”

Androesterilidad ligada a la obención de frutos partenocárpicos en cultivares comerciales de tomate (Solanum lycopersicum L.)

“…El índice de sabor del tomate (también conocido como índice de madurez) está basado en el contenido de azúcares y de ácidos del fruto (Bisogni et al, 1976, Navez et al, 1999. El índice de sabor se obtuvo de la relación entre los sólidos solubles totales (ºBrix) y la acidez titulable (AT), expresándose de acuerdo con la siguiente ecuación:…”

“…Diversos autores asocian mejor sabor a mayor contenido en azúcares y ácidos orgánicos, estimándose el índice de sabor como la relación existente entre ºBrix/acidez titulable (Bisogni et al, 1976;Baldwin et al,1998). En la práctica, un valor alto de la relación ºBrix/acidez titulable indica una excelente combinación azúcar y ácido correlacionándose con sabor suave mientras que, valores bajos se correlacionan con sabor ácido (Scott y Walls, 1947).…”