Texture Profile and Pectinase Activity in Tomato Fruit (Solanum Lycopersicum, Servo F1) at Different Maturity Stages and Storage Temperatures

Abstract

The demand for daily consumption of tomato fruit is increasing immensely. Nevertheless, the fruit is exposed to mechanical damage, shrinking, and softening as the maturity stages, handling, and storage are inappropriate, thereby affecting the texture. The study aimed to assess the texture profile, pectinase activity, and physicochemical parameters in tomato fruit at different maturity stages and storage temperatures. The fruits were harvested at 1-4 weeks after pollination and stored at a temperature of 16 ºC and 25ºC. There was an increase in the redness color (a*), TSS content, weight loss, respiration rate, and ethylene production, while the hardness, lightness color (L*), pH, and TA decreased with an increase in maturity stages at different storage temperatures. The higher Polygalacturonase (PG) and Pectin methylesterase (PME) enzyme activities were observed at 25 ºC compared to storage temperature of 16 ºC. It was confirmed that pectinase activity extremely affected the texture profile. For commercial purposes, it is suggested that tomatoes are harvested at 2nd and 3rd week after pollination for long distance transportation and at 4th week for fresh consumption and stored at a temperature of 16 °C.

Suatu Ulasan Mengenai Antioksidan, Sifat Fizikokimia, Manfaat Kesihatan, dan Pengendalian Selepas Tuai Tomato Ceri

“…Selain itu, tomato ceri juga merupakan sumber fitonutrien yang berkaitan dengan kesihatan manusia yang sangat baik kerana ia mengandungi campuran seimbang antioksidan hidrofilik dan lipofilik seperti jumlah fenol, vitamin C dan E serta karotenoid (Pérez-Marín et al 2021). Kandungan klorofil berkurangan dengan cepat semasa buah masak pada pokok tomato ceri tumbuh menjalar, manakala kandungan β-karotena dan likopena adalah rendah dalam tomato yang tidak matang (Gebregziabher et al 2021). Pengambilan tomato ceri dapat mengurangkan risiko beberapa jenis kanser, penyakit kardiovaskular, Degenerasi Makula Berkaitan Umur (AMD) dan penyakit lain (Vallverdú-queralt et al 2013).…”

“…Pematangan pasca tuaian adalah peringkat penting dalam kitaran hidup buah-buahan, termasuk tomato ceri. Ia merujuk kepada perubahan biokimia dan fisiologi yang berlaku selepas buah-buahan yang dituai dengan mempengaruhi ciri buah tersebut termasuk warna, tekstur, kandungan gula dan asid, aroma serta rasa (Gebregziabher et al 2021). Dalam tempoh ini, buah-buahan menjalani satu siri proses metabolik kompleks yang mempengaruhi sifat sensori, kandungan nutrisi serta jangka hayatnya dengan ketara (Correia et al 2015).…”

“…Fotosintesis ialah proses fisiologi asas apabila tumbuhan menukar tenaga cahaya kepada tenaga kimia. Dalam fisiologi tomato ceri, fotosintesis iaitu proses tumbuhan menggunakan cahaya matahari, karbon dioksida dan air untuk menghasilkan glukosa dan oksigen (Gebregziabher et al 2021). Tomato ceri menggunakan fotosintesis untuk menghasilkan karbohidrat yang berfungsi sebagai sumber untuk pertumbuhan dan perkembangan.…”

Intelligent flexible manipulator system based on flexible tactile sensing (IFMSFTS) for kiwifruit ripeness classification

“…8 The texture of carrots is examined using texture profile analysis (TPA), 9 and the pH value of tomato fruit is determined using a pH meter. 10 According to these criteria, fruit ripeness evaluation is a laborious and time-consuming process that is typically performed on a small sample. 11 Because of these factors, it is impossible to conduct large-scale online detection, and fruits that pass destructive detection cannot be consumed or sold.…”

“…For instance, high‐performance liquid chromatography is used to assess the soluble sugar and organic acid content of apples at various stages of ripeness 8 . The texture of carrots is examined using texture profile analysis (TPA), 9 and the pH value of tomato fruit is determined using a pH meter 10 . According to these criteria, fruit ripeness evaluation is a laborious and time‐consuming process that is typically performed on a small sample 11 .…”