Quality attributes of processed tomato products: A review

Effects of phosphorus fertilizer supplementation on processing quality and functional food ingredients in tomato

Even though several types of phosphorus fertilizers are used in crop production, the influence of phosphorus on produce quality is not well understood. Several quality attributes of tomato juice were analyzed in relation to phosphorus supplementation during a three-year field study (2000-2002). In addition to the recommended phosphorus fertilization, phosphorus supplementations, either through soil (low and high) or through foliar spray (hydrophos, seniphos), were tested. In general, soil and foliar phosphorus supplementation did not provide a statistically significant increase in yield. Tomato juice was evaluated for various quality characteristics including pH, titratable acidity, precipitate weight ratio, total solids, serum viscosity, Brookfield viscosity, color, lycopene levels, vitamin C, and flavor volatiles. Changes observed in several quality parameters were marginal, statistically insignificant and influenced by the season. Therefore, it appears that phosphorus supplementation may not significantly affect the processing quality parameters in tomato fruits.

Simultaneous transgenic suppression of LePG and LeExp1 influences rheological properties of juice and concentrates from a processing tomato variety

Processing tomato lines suppressed in the accumulation of ripening-related polygalacturonase or expansin were generated by introduction of transgenes to silence expression of the LePG and LeExp1 genes, respectively. The rheological properties of juice and juice reconstituted from paste produced from lines suppressed in one of these genes, or in both, were compared with azygous controls. When assayed by measuring Bostwick consistency, paste produced from either suppressed LePG or suppressed LeExp1 lines and diluted to 5 degrees Brix was approximately 18% more viscous than that produced from controls. Simultaneous suppression of LePG and LeExp1 produced a small additional increase in viscosity of 4%. Rheometric flow analysis at 5 or 10 degrees Brix also showed substantial increases in the consistency index due to suppression of either LePG or LeExp1 alone, and a small additional increase when both genes were suppressed in the same transgenic line. Measurements by laser diffraction and [1H]NMR showed that suppression of LePG or LeExp1 accumulation altered the size distribution of insoluble particles and modified their surface properties. The data are consistent with suppression of LePG increasing serum viscosity, and suppression of either LePG or LeExp1 altering the properties of the insoluble particles and improving some aspect of particle-particle or particle-serum interaction, or both. However, relative to that caused by suppression of either gene alone, the additional increase in viscosity caused by simultaneous suppression of LePG and LeExp1 together was slight.

Transgenic overexpression of expansin influences particle size distribution and improves viscosity of tomato juice and paste

Suppression of the expression of a ripening-related expansin gene, LeExp1, in tomato enhanced fruit firmness and overexpression of LeExp1 resulted in increased fruit softening. Because of the incompletely understood relationship between fresh fruit texture and the consistency of processed products, we examined the effects of LeExp1 overexpression on the processing characteristics of tomato fruit. As determined by Bostwick consistency and by controlled strain rheometry, juices and pastes prepared from transgenic tomatoes with suppressed LeExp1 expression had a higher viscosity than preparations from control fruits. However, the viscosity of juice and paste prepared from fruit overexpressing LeExp1 was significantly greater than products from controls or lines with reduced LeExp1. Bostwick consistency increased by 9% (juice) and 6% (paste) in lines with suppressed LeExp1 expression but increased by 27.5% (juice) and 19.5% (paste) in lines overexpressing LeExp1, relative to controls. Determined by laser diffraction, the particles in juice and paste prepared from transgenic fruits with reduced LeExp1 expression were smaller, and preparations from fruits overexpressing LeExp1 had a size distribution indicating more large particles. Analysis of cell wall polysaccharides size indicated that LeExp1 overexpression enhanced depolymerization of water soluble pectins as well as tightly bound matrix glycans. LeExp1 overexpression may allow increased cell wall hydration, resulting in expanded particle size and increased viscosity of products. Because either LeExp1 suppression or overexpression leads to improved consistency, the interactions that contribute to optimal product rheological properties are complex.

Commercial scale pulsed electric field processing of tomato juice

Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing. Tomato juice was prepared by hot break at 88 degrees C for 2 min or by cold break at 68 degrees C for 2 min and then thermally processed at 92 degrees C for 90 s or PEF processed at 40 kV/cm for 57 micros. Thermally processed, PEF processed, and unprocessed control juices were packed into 50 mL sterilized polypropylene tubes in a sanitary glovebox and stored at 4 degrees C for 112 days. Both thermally and PEF processed juices showed microbial shelf life at 4 degrees C for 112 days. The lipoxygenase activities of thermally and PEF processed juices were 0 and 47%, respectively. PEF processed juice retained more ascorbic acid than thermally processed juice at 4 degrees C for 42 days (p < 0.05). No significant differences were observed in the concentration of lycopene, degrees Brix, pH, or viscosity between thermally and PEF processed juices during the storage (p > 0.05). Sensory evaluations indicated that flavor and overall acceptability of PEF processed juice were preferred to those of thermally processed juice (p < 0.05).

Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice

Thermal inactivation kinetics have been determined for pectin methylesterase (PME), polygalacturonase (PG), and peroxidase (POD) in tomato juice. Two parameters, the inactivation rate constant (k) at a reference temperature and the activation energy for inactivation (E(a)), were determined for each enzyme. For PME and PG, the k and E(a) values reported here do not agree with those in several previously published reports. These differences can be explained either by the differences in pH values used for inactivation determinations or by inadequacies in the heating methods used in some previous studies. POD showed simple first-order inactivation kinetics and was less thermally stable than either PME or PG. When different cultivars of tomatoes were evaluated, there was no difference in the thermal inactivation kinetics of these enzymes.

Sensory and chemical changes in tomato sauces during storage

The present work aimed to identify the key odorants of tomato sauces responsible for the flavor change during storage. Products made from paste or canned tomatoes were stored at 25 and 40 degrees C. Sensory properties and quantification of the key odorants were measured and correlated. Significant sensory changes appeared after 1 and 3 months at 25 degrees C in the respective dice and paste sauces (p < 0.01). The dice sauce was characterized by a steep loss of the sensory quality during the early storage and then by identical changes within the same time span at 25 and 40 degrees C. In the paste sauce the sensory deterioration was slower than for the dice sauce and occurred more extensively at 40 degrees C than at 25 degrees C. Correlation between sensory and instrumental data revealed that the source of sensory changes should be (E,E)-deca-2,4-dienal in the dice sauce. The sensory change in the paste sauce could be due to acetaldehyde, methylpropanal, 3-methylbutanal, oct-1-en-3-one, 3-methylbutanoic acid, deca-2,4-dienal, 2-methoxyphenol, and beta-damascenone.

Changes in cell wall pectins accompanying tomato (Lycopersicon esculentum Mill.) paste manufacture

The texture of processed tomato products is influenced by the size and solubility characteristics of soluble and particle-bound cell wall polysaccharides they contain. The acidic (pectin) polysaccharides are important contributors to texture because of their gel-forming capability and the fact that they can form aggregates. The present work describes the pectins in ripe tomato fruits and then follows changes in several classes of pectins as the fruits are subjected to hot break and the juice is subsequently concentrated to a 30 degrees Brix paste. Continued processing leads to progressive solubilization and depolymerization of polysaccharides so that the ionically and covalently bound materials that are the major pectin classes of ripe fruit are substantially reduced in amount with the concomitant increase in the more soluble water-soluble pectins of the paste product. Juice content of soluble solids ( degrees Brix) rose steadily as water content was reduced during processing. Juice content of polymeric uronic acids (i.e., pectin) also rose with concentration, but to a lesser degree than the increase in soluble solids. This indicates that processing leads to almost complete pectin depolymerization and/or the alteration of uronic acid structures so that this assay could no longer detect them. It was concluded that reductions in heat input during processing would lead to pastes with greater pectin integrity and enhanced textural characteristics.

Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine

There is a general belief that the quality of tomatoes ripened on vine is better than tomatoes ripened off the vine, influencing among other parameters, the price of this commodity. We compared the quality of hydroponic tomatoes ripened on and off vine by chemical, physical, and sensory evaluation to find what attributes are affected and to what extent. Lycopene, beta-carotene, total and soluble solids, moisture content, ascorbic acid, acidity, pH, texture, and color were analyzed. Tomatoes ripened on vine had significantly more lycopene, beta-carotene, soluble and total solids, higher a* and lower L*, and were firmer. However, a 100-judge panel rated only the color and overall liking of the vine-ripened tomatoes as more intense than the fruit ripened off vine. Therefore, the chemical and physical differences were mostly not large enough to influence the panelist's perception. The characterization of tomatoes ripened on and off vine may help to guide post-harvest handling and treatment and to improve the quality of tomatoes ripened off vine.