Abstract
ABSTRACT: Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 °C. Fruit stored for 2 d below 20 °C were rated by trained sensory panelists as significantly lower (P < 0.05) in ripe aroma, tomato flavor, compared to those stored at 20 °C. Fruit stored at 5 °C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 °C. Following 8 and 12 d storage, fruit at 5 °C were rated lowest in ripe aroma and sweetness. Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings.
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Claims 5
Claim · model-written summary
After two days below 20 °C, tomatoes had significantly lower ripe aroma and tomato flavor than fruit at 20 °C.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- below 20 °Ce0
- Outcome
- ripe aroma, tomato flavore0
- Direction
- lowere0
- Qualifier
- 2 de0
- Comparator
- 20 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit stored for 2 d below 20 °C were rated by trained sensory panelists as significantly lower (P < 0.05) in ripe aroma, tomato flavor, compared to those stored at 20 °C”
t0“Tomato”
Claim · model-written summary
After four days at 5 °C, ripe aroma, sweetness and tomato flavor were significantly lower than at 20 °C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 5 °Ce0
- Outcome
- ripe aroma, sweetness, tomato flavore0
- Direction
- lowere0
- Qualifier
- 4 de0
- Comparator
- 20 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit stored at 5 °C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 °C”
t0“Tomato”
Claim · model-written summary
After four days at 5 °C, sourness was significantly higher than at 20 °C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 5 °Ce0
- Outcome
- sournesse0
- Direction
- highere0
- Qualifier
- 4 de0
- Comparator
- 20 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit stored at 5 °C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 °C”
t0“Tomato”
Claim · model-written summary
After 8 and 12 days, fruit at 5 °C had the lowest ripe aroma and sweetness.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 5 °Ce0
- Outcome
- ripe aroma and sweetnesse0
- Direction
- loweste0
- Qualifier
- 8 and 12 de0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Following 8 and 12 d storage, fruit at 5 °C were rated lowest in ripe aroma and sweetness”
t0“Tomato”
Claim · model-written summary
GC aroma volatiles and chemical composition were significantly reduced with cool storage, consistent with sensory ratings.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Storage Temperaturet0
- Outcome
- GC aroma volatiles and chemical compositione0
- Direction
- reductionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings”
t0“Tomato Flavor and Aroma Quality as Affected by Storage Temperature”
The same questions in other papers
storage · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
17 papers in the same direction as this paper · 43 in the opposite direction
- positive
- negative
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See all 61 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.