Abstract
Abstract Sensory evaluations and chemical analyses were used to investigate the effects of various postharvest handling procedures on composition and flavor quality of ‘Cal Ace’ tomatoes ( Lycopersicon esculentum Mill.) harvested at the mature-green and light-pink stages. Ethylene treatment to speed ripening of green tomatoes at 20°C resulted in a higher reduced ascorbic acid content at the table-ripe stage and did not influence flavor when compared with fruits ripened without added ethylene. Using a low-O 2 atmosphere to retard ripening had less of an effect on flavor than stage of ripeness at harvest. No differences were found between fruits where ripening was delayed by using 4% O 2 -atmosphere at 20° or by using low temperature (12.5°). Exposing fruits to 5° for 7 days before ripening at 20° affected flavor; i.e., chilled fruits were more acid. Above the chilling range (0-12.5°); duration of holding after harvest was more important than storage temperature. Lower holding periods resulted in loss of characteristic “tomato-like” flavor and development of “off-flavors.” Mature-green fruits, ripened at 20° under restricted air flow, had increased “off-flavors” when compared to those ripened under accelerated air exchange. Light-pink fruits subjected to impact bruising before ripening had more “off-flavor” and less “tomatolike” flavor than those without physical damage. Quantitative differences in a few volatile components were found with certain treatments, but no qualitative differences were detected and there was no significant difference in total volatile content among any of the treatments tested.
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Claims 13
Claim · model-written summary
Ethylene ripening increased reduced ascorbic acid at table ripeness.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)
Solanum lycopersicume0 - Treatment
- Ethylene treatmente1
- Outcome
- reduced ascorbic acid contente1
- Direction
- highere1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Ethylene treatment to speed ripening of green tomatoes at 20°C resulted in a higher reduced ascorbic acid content at the table-ripe stage”
Claim · model-written summary
Ethylene did not influence flavor compared with no added ethylene.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- Ethylene treatmente1
- Outcome
- flavore1
- Direction
- did not influencee1
- Comparator
- fruits ripened without added ethylenee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Ethylene treatment to speed ripening of green tomatoes at 20°C resulted in a higher reduced ascorbic acid content at the table-ripe stage and did not influence flavor when compared with fruits ripened without added ethylene”
Claim · model-written summary
Low oxygen affected flavor less than harvest ripeness stage.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- low-O 2 atmospheree1
- Outcome
- flavore1
- Direction
- less of an effecte1
- Comparator
- stage of ripeness at harveste1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Using a low-O 2 atmosphere to retard ripening had less of an effect on flavor than stage of ripeness at harvest”
Claim · model-written summary
Ripening delayed by low oxygen and low temperature produced no detected difference.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- 4% O 2 -atmosphere at 20°e1
- Outcome
- No differencese1
- Direction
- No differencese1
- Comparator
- low temperature (12.5°)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“No differences were found between fruits where ripening was delayed by using 4% O 2 -atmosphere at 20° or by using low temperature (12.5°)”
Claim · model-written summary
Chilling before ripening made fruit more acid.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- Exposing fruits to 5° for 7 days before ripening at 20°e1
- Outcome
- acide1
- Direction
- moree1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Exposing fruits to 5° for 7 days before ripening at 20° affected flavor; i.e., chilled fruits were more acid”
Claim · model-written summary
Above the chilling range, holding duration mattered more than storage temperature.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Outcome
- duration of holding after harvest was more important than storage temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Above the chilling range (0-12.5°); duration of holding after harvest was more important than storage temperature”
Claim · model-written summary
Lower holding periods caused loss of tomato-like flavor and off-flavors.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- Lower holding periodse1
- Outcome
- characteristic “tomato-like” flavore1
- Direction
- losse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Lower holding periods resulted in loss of characteristic “tomato-like” flavor and development of “off-flavors.””
Claim · model-written summary
Restricted airflow increased off-flavors in mature-green fruit.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- restricted air flowe1
- Outcome
- “off-flavors”e1
- Direction
- increasede1
- Comparator
- accelerated air exchangee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Mature-green fruits, ripened at 20° under restricted air flow, had increased “off-flavors” when compared to those ripened under accelerated air exchange”
Claim · model-written summary
Impact bruising increased off-flavor in light-pink fruit.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- impact bruisinge1
- Outcome
- “off-flavor”e1
- Direction
- moree1
- Comparator
- those without physical damagee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Light-pink fruits subjected to impact bruising before ripening had more “off-flavor” and less “tomatolike” flavor than those without physical damage”
Claim · model-written summary
Impact bruising reduced tomato-like flavor in light-pink fruit.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- impact bruisinge1
- Outcome
- “tomatolike” flavore1
- Direction
- lesse1
- Comparator
- those without physical damagee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Light-pink fruits subjected to impact bruising before ripening had more “off-flavor” and less “tomatolike” flavor than those without physical damage”
Claim · model-written summary
Certain treatments changed quantities of some volatile components.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- certain treatmentse1
- Outcome
- volatile componentse1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“Quantitative differences in a few volatile components were found with certain treatments”
Claim · model-written summary
Treatments produced no qualitative volatile component differences.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Outcome
- qualitative differencese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“no qualitative differences were detected”
Claim · model-written summary
Total volatile content did not differ significantly across treatments.
- Taxon
- tomatoes ( Lycopersicon esculentum Mill.)Solanum lycopersicume0
- Treatment
- treatments testede1
- Outcome
- total volatile contente1
- Direction
- no significant differencee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes ( Lycopersicon esculentum Mill.)”
e1“there was no significant difference in total volatile content among any of the treatments tested”
The same questions in other papers
ethene · quality: phytochemicals · Solanum lycopersicum (tomato)Results differ
8 papers in the same direction as this paper · 2 in the opposite direction
- positive
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See all 11 papers →ethene · quality: general · Solanum lycopersicum (tomato)Positive and negative results
5 papers in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
- no effect
3 papers more in this group
See all 7 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.