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Effects of Harvest Maturity, Refrigeration and Blanching Treatments on the Volatile Profiles of Ripe "Tasti-Lee" Tomatoes.

ABSTRACT: The interactive effects of six maturity stages and refrigerated storage (chilling)/blanching (heating) treatments on the volatile profiles of ripe tomatoes were studied. A total of 42 volatiles were identified, of which 19 compounds had odor activity values equal to or greater than 1. Of those, "green" and "leafy" aroma volatiles were most abundant. Chilling and heating treatments both suppressed overall volatile production, with chilling having the greater impact, regardless of harvest maturity. However, fruit harvested at the turning stage had the least volatile suppression by chilling and heating treatments in comparison with fruit harvested earlier or later, mostly in the fatty acid- and phenylalanine-derived volatiles. Volatiles derived from amino acids were promoted by heat treatment for fruit harvested at all maturities, and those derived from carotenoid and phenylalanine pathways and harvested at advanced harvest maturities were stimulated by chilling treatment. Volatile production is generally believed to be improved by delayed harvest, with vine-ripe being optimum. However, opposite results were observed possibly because the later-harvested fruit had longer exposure to open-field weather stress. The best harvest maturity recommendation is the turning stage where fruit developed abundant volatiles and were least impacted by chilling and heating treatments.

SUBMITTER: Xi Y

PROVIDER: S-EPMC8391134 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Consumer complaints about the flavor of fresh tomato fruits (Solanum lycopersicum L.) have increased in the past few decades, and numerous studies have been done on the flavor of tomatoes and how it is influenced. However, it has not yet been taken into account how consumer handling affects the flavor when considering the complete post-harvest chain-from retailer (distributor) to retail to consumer. In this study, the impact of two household storage regimes on the volatile profile and important flavor-related compounds were examined, considering the entire post-harvest handling. New breeding lines (n = 2) and their parental cultivars (n = 3) were evaluated. Fruits were harvested ripe and stored at 12.5°C for 1 day, at 20°C for 2 days, and afterward at either 20 or 7°C for another 4 days. The aroma volatile profile was measured using GC-MS and GC-FID. A trained panel was used to characterize the sensory attributes of the fruits. In both storage regimes, the relative amount of hexanal increased during the storage period in three of the five cultivars/breeding lines while benzaldehyde was the only volatile compound that decreased significantly in four cultivars/breeding lines. The relative concentration of the precursors of lipid-derived volatiles-linoleic (C18:2) and linolenic (C18:3) acid-did not change in both storage regimes. The lycopene and ?-carotene contents increased slightly during storage (20 and 7°C), as the carotenoid-derived volatile 6-methyl-5-hepten-2-one did. The fructose and glucose concentrations did not vary significantly, while the content of total soluble solids increased during both storage regimes. No significant difference could be found between the fruits stored at 20 or 7°C for 4 days after the post-harvest handling in all the parameters analyzed, including the sensory analysis, considering all cultivars/breeding lines. A storage temperature of 7°C is not detrimental for the flavor of ripe fruits under the experimental conditions used. The genetic background of the studied cultivars/breeding lines have a higher impact on the flavor variation than the two common household storage conditions when storing ripe fruits and taking the entire post-harvest handling into account.

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Effects of Harvest Maturity, Refrigeration and Blanching Treatments on the Volatile Profiles of Ripe "Tasti-Lee" Tomatoes.

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