Abstract
BACKGROUND: Two important quality attributes of processing tomatoes are pH and titratable acidity. These and other quality attributes can be affected by tomato fruit maturity and over-maturity. We have determined the magnitude of these maturity effects in four processing tomato cultivars commonly grown in California. RESULTS: Allowing tomatoes to remain on the vine for up to 4 weeks after ripening resulted in an increase in fruit pH of between 0.01 and 0.02 unit per day for the four cultivars examined. The increase in pH was paralleled by a decrease in titratable acidity, due to a loss of citric acid. Glucose and fructose concentrations also declined with increasing maturity after ripening. Other quality parameters (color, lycopene, total pectin, pectin solubility, and Bostwick consistency) all showed little change. CONCLUSION: Vine holding of ripe fruit adversely affects quality, especially pH and titratable acidity. Recent problems with high tomato juice pH encountered by tomato processors in California could be the result of increased average fruit maturity at harvest.
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Claims 7
Claim · model-written summary
Vine holding up to 4 weeks after ripening increased fruit pH by 0.01 to 0.02 unit per day in four processing tomato cultivars.
- Taxon
- processing tomatoe0
- Organ / stage
- fruite1
- Treatment
- Allowing tomatoes to remain on the vine for up to 4 weeks after ripeninge1
- Outcome
- fruit pHe1
- Direction
- increasee1
- Value
- between 0.01 and 0.02 unit per daye1
- Qualifier
- for the four cultivars examinede1
- Setting
- Californiae0
Not reportedComparator
Verbatim
e0“four processing tomato cultivars commonly grown in California”
e1“Allowing tomatoes to remain on the vine for up to 4 weeks after ripening resulted in an increase in fruit pH of between 0.01 and 0.02 unit per day for the four cultivars examined”
Claim · model-written summary
Glucose and fructose concentrations declined with increasing maturity after ripening in processing tomato fruit.
Verbatim
e0“four processing tomato cultivars commonly grown in California”
e2“Glucose and fructose concentrations also declined with increasing maturity after ripening”
Claim · model-written summary
Titratable acidity decreased in parallel with the rise in fruit pH in processing tomato.
Verbatim
e0“four processing tomato cultivars commonly grown in California”
e3“The increase in pH was paralleled by a decrease in titratable acidity, due to a loss of citric acid”
Claim · model-written summary
The decrease in titratable acidity in processing tomato is attributed to a loss of citric acid.
Verbatim
e0“four processing tomato cultivars commonly grown in California”
e3“The increase in pH was paralleled by a decrease in titratable acidity, due to a loss of citric acid”
Claim · model-written summary
Color, lycopene and total pectin showed little change with extended vine holding of processing tomato.
- Taxon
- processing tomatoe0
- Treatment
- Allowing tomatoes to remain on the vine for up to 4 weeks after ripeninge1
- Outcome
- color, lycopene, total pectine4
- Direction
- no_changeinferrede4
Not reportedComparator
Verbatim
e0“four processing tomato cultivars commonly grown in California”
e1“Allowing tomatoes to remain on the vine for up to 4 weeks after ripening resulted in an increase in fruit pH of between 0.01 and 0.02 unit per day for the four cultivars examined”
e4“Other quality parameters (color, lycopene, total pectin, pectin solubility, and Bostwick consistency) all showed little change”
Claim · model-written summary
Pectin solubility and Bostwick consistency showed little change with extended vine holding of processing tomato.
- Taxon
- processing tomatoe0
- Treatment
- Allowing tomatoes to remain on the vine for up to 4 weeks after ripeninge1
- Outcome
- pectin solubility, and Bostwick consistencye4
- Direction
- no_changeinferrede4
Not reportedComparator
Verbatim
e0“four processing tomato cultivars commonly grown in California”
e1“Allowing tomatoes to remain on the vine for up to 4 weeks after ripening resulted in an increase in fruit pH of between 0.01 and 0.02 unit per day for the four cultivars examined”
e4“Other quality parameters (color, lycopene, total pectin, pectin solubility, and Bostwick consistency) all showed little change”
Claim · model-written summary
Increased average fruit maturity at harvest could be the result of high tomato juice pH seen in California processing.
- Taxon
- tomato
Solanum lycopersicume5 - Treatment
- increased average fruit maturity at harveste5
- Outcome
- tomato juice pHe5
- Direction
- higherinferrede5
- Qualifier
- could be the resulte5
- Setting
- Californiae5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Recent problems with high tomato juice pH encountered by tomato processors in California could be the result of increased average fruit maturity at harvest”
The same questions in other papers
stage · molecular: metabolites · Solanum lycopersicum (tomato)Positive and negative results
5 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
4 papers more in this group
See all 8 papers →stage · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
4 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 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.