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Bodaghi H. Characterization and application of the nanocompiste packaging films containing clay and TiO 2 on preservation of tomato fruit under cold storage. BMC PLANT BIOLOGY 2024; 24:521. [PMID: 38853259 PMCID: PMC11163788 DOI: 10.1186/s12870-024-05215-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 05/29/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND Tomato (Lycopersicon esculentum), a valuable economic crop worldwide, often goes to waste due to improper packaging and handling. In the present study, three types of low-density polyethylene nanocomposite films containing 3% clay (Closite 20A), 3% TiO2 nanoparticles, and their combination were synthesized using melt blending method, and evaluated on the quality parameters of tomato fruit during 42 days of storage at 4 °C. RESULTS Transmission electron microscopy confirmed the degree of dispersion and exfoliation of the nanoparticles. The TiO2/clay-nanocomposite films exhibited notable enhancements in Young's modulus and tensile strength compared to conventional films. The addition of clay and TiO2 nanoparticles resulted in reduced permeability to CO2, O2, and water vapor. Fruits packed with clay/TiO2 nanocomposite films showed decreased ethylene production, mitigated weight loss, and maintained pH, titratable acidity, total soluble solids, and firmness. Furthermore, clay/TiO2 nanocomposite films enhanced membrane stability, decreased membrane lipid peroxidation, and enhanced catalase and ascorbate peroxidase enzyme activity in fruits. CONCLUSIONS The relatively good exfoliation of clay nanoparticles and the proper dispersion of TiO2 nanoparticles, which were confirmed by TEM, led to an increase in mechanical and physical properties in the Clay/TiO2 nanocomposite. This film displayed more potential in maintaining the quality properties of tomato fruit during cold storage. Therefore, this film can be considered a practical solution for minimizing pathogen risks and contamination, and enhancing the overall quality of tomato fruit.
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Affiliation(s)
- Hojatollah Bodaghi
- Department of Horticulture Science and Plant Protection, College of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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2
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NaY-Ag Zeolite Chitosan Coating Kraft Paper Applied as Ethylene Scavenger Packaging. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02989-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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3
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Olveira-Bouzas V, Pita-Calvo C, Romero-Rodríguez MÁ, Vázquez-Odériz ML. Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02966-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractA modified atmosphere packaging (MAP) system in pallets was developed for ‘Padrón’ peppers as a way to extend their shelf-life while maintaining good fruit quality. Peppers were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Physico-chemical (moisture, firmness, color, chlorophylls, carotenoids, ascorbic acid, and total phenolic content) and sensory analysis were carried out after 0, 7, 14, and 21 days of storage. An initial mixture of 11.8% O2–8.5% CO2 prevented anaerobic conditions and kept suitable CO2 levels throughout the entire storage period. Silica gel was tested as a moisture absorbent and considerably reduced water vapor condensation inside packaging bags. The MAP system developed maintained the shelf-life of peppers until the end of the 21-day storage period. The fruit always showed a good appearance and color. No rotting or other types of undesirable alterations were observed. MAP markedly reduced the fraction of peppers with water loss as evidenced by a minimum percentage of fruit with wrinkles (12.5%) as compared to unpackaged samples (75%). Good pigment stability was also observed.
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Li M, Hu J, Yang M, Yang J, Zhang Q, Zubarev YA, Zhao W, Bi Y. Quality Attributes and Dielectric Properties of Sea Buckthorn Berries under Differing Freezing Regimes and Their Interrelationships. Foods 2022; 11:foods11233825. [PMID: 36496633 PMCID: PMC9739572 DOI: 10.3390/foods11233825] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/24/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
Fruit quality attributes interrelate with their dielectric properties, but such interrelationships in sea buckthorn berries under differing freezing regimes remain uninvestigated. Sea buckthorn (Hipophae rhamnoides L., cv. Shenqiuhong) berries were frozen at different temperatures (-13, -30, -35 and -40 °C) and stored for different periods (15, 30, 45, 60, 75 and 90 d). Seven quality attributes and nine dielectric parameters were measured to evaluate the effect of different frozen storage regimes on those attributes and parameters. The results showed that shorter time and lower temperature contributed to the preservation of berries quality. The dielectric parameters values increased with decreasing temperature and with the increase of freezing duration. The quality prediction models were established by the principal component analysis of the dielectric properties at characteristic frequency. The results are expected to provide a way to evaluate quality of frozen sea buckthorn berries by dielectric properties.
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Affiliation(s)
- Moruo Li
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jingming Hu
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Mei Yang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jinfa Yang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qianglin Zhang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yury A. Zubarev
- Federal Altai Scientific Center of Agro-Biotechnologies, 35 Nauchniy Gorodok, Barnaul 656910, Russia
| | - Wuyun Zhao
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Correspondence: (W.Z.); (Y.B.); Tel.: +86-931-7631113 (Y. B)
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Correspondence: (W.Z.); (Y.B.); Tel.: +86-931-7631113 (Y. B)
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López-Díaz AS, Méndez-Lagunas LL. Mucilage-Based Films for Food Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2123501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- A. S. López-Díaz
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
| | - L. L. Méndez-Lagunas
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
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EL-Mesery HS, Sarpong F, Atress ASH. Statistical interpretation of shelf-life indicators of tomato (Lycopersicon esculentum) in correlation to storage packaging materials and temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01167-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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7
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Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7070163] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Transport duration affects the vibration level generated which has adverse effects on fresh produce during transportation. Furthermore, temperature affects the quality of fresh commodities during storage. This study evaluated physical changes in tomatoes during transportation and storage. Tomatoes were transported at three distances (100, 154, and 205 km) from a local farm and delivered to the Postharvest Laboratory where vibration acceleration was recorded per distance. Tomato was stored at two different temperatures (10 °C and 22 °C) for 12 days. The physical qualities like weight loss and firmness of all tomato samples were evaluated. RGB image acquisition system was used to assess the color change of tomato. The results of vibration showed that over 40% of accelerations occurred in the range of 0.82–1.31 cm/s2 of all transport distances. Physical quality analyses like weight loss and firmness were highly affected by transportation distance, storage temperature, and storage period. The reduction in weight loss and firmness was the highest in tomatoes transported from the farthest distance and stored at 22 °C. Lightness, yellowness, and hue values showed a high reduction as transport distance increased particularly in tomatoes stored at 22 °C. Redness, total color difference, and color indices increased significantly on tomatoes transported from 205 km and stored at 10 °C and 22 °C. The study indicated that the increase in transportation distance and storage temperature cause higher changes in the physical qualities of tomatoes.
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Olveira-Bouzas V, Pita-Calvo C, Lourdes Vázquez-Odériz M, Ángeles Romero-Rodríguez M. Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature. Food Chem 2021; 364:130309. [PMID: 34153598 DOI: 10.1016/j.foodchem.2021.130309] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 06/01/2021] [Accepted: 06/03/2021] [Indexed: 02/01/2023]
Abstract
A modified atmosphere packaging (MAP) system in pallets was developed and its effect on physico-chemical and sensory characteristics and shelf-life of tomato was evaluated. Tomatoes were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Effects of the storage time and packaging were evaluated after 0, 7, 14, and 21 days of storage. The MAP system with pallets assessed, using a packaging atmosphere composition of 10% O2 - 10% CO2 and silica gel as an adsorbent, extended the shelf-life of the tomato stored at refrigeration temperature. MAP delayed color evolution and reduced the firmness loss, biosynthesis of lycopene, and decay rate of tomato. At the end of storage, 100% of the unpackaged samples showed spots while only 42.9% of MAP samples had them. In addition, the percentage of tomatoes with cracks and stretch marks was reduced from 42.9% (unpackaged tomatoes) to 14.3% (MAP tomatoes).
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Affiliation(s)
- Vanesa Olveira-Bouzas
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Consuelo Pita-Calvo
- Area of Analytical Chemistry, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Mª Lourdes Vázquez-Odériz
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Mª Ángeles Romero-Rodríguez
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain.
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9
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Liu Z, Li W, Zhai X, Li X. Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15504] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ziyun Liu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Wenhan Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Xuqing Zhai
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
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10
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Wei Y, Zheng Y, Ma Y, Tong J, Zhang J, Zhang Y, Liang H, Zhao X. Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage. J Food Prot 2020; 83:1718-1725. [PMID: 32421793 DOI: 10.4315/jfp-19-618] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Accepted: 05/16/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fresh-cut cucumbers are popular worldwide, but they are prone to spoilage due to tissue damage caused by processing. The effects of controlled atmosphere storage (CAS) at 3% O2 and 7% CO2 or 8% O2 and 2% CO2 on microorganisms and the quality of fresh-cut cucumbers (Cucumis sativus L. cv. Chinese Long) at 4°C and 90% relative humidity were investigated in this study. The results showed that compared with the control group, both controlled atmosphere treatments maintained chlorophyll concentration, appearance, and color of fresh-cut cucumbers effectively; inhibited respiration rate and polyphenoloxidase (PPO) and peroxidase (POD) activity; delayed the decrease in firmness and the increase in relative electrolyte leakage; and inhibited the growth of microorganisms on cucumbers during storage. On day 10, the chlorophyll concentration and firmness of cucumbers stored at 3% O2 and 7% CO2 was 1.15 and 1.04 times that of cucumbers stored at 8% O2 and 2% CO2, respectively. Respiration rate, relative electrolyte leakage, polyphenoloxidase activity, peroxidase activity, and levels of total bacteria, coliforms, and Pseudomonas spp. at 3% O2 and 7% CO2 were 19.79, 6.01, 5.45, 88.50, 18.07, 16.14, and 19.76% lower than at 8% O2 and 2% CO2, respectively. In conclusion, storage at 3% O2 and 7% CO2 was effective in inhibiting microorganisms and maintaining the quality of stored fresh-cut cucumbers. HIGHLIGHTS
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Affiliation(s)
- Yabo Wei
- College of Food Science, Shihezi University, Shihezi, Xinjiang 832000, People's Republic of China (ORCID: https://orcid.org/0000-0002-2543-9285 [J.T.]).,Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, 50 Zhanghua Road, Haidian District, 100097, Beijing, People's Republic of China
| | - Yanyan Zheng
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, 50 Zhanghua Road, Haidian District, 100097, Beijing, People's Republic of China
| | - Yue Ma
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, 50 Zhanghua Road, Haidian District, 100097, Beijing, People's Republic of China
| | - Junmao Tong
- College of Food Science, Shihezi University, Shihezi, Xinjiang 832000, People's Republic of China (ORCID: https://orcid.org/0000-0002-2543-9285 [J.T.])
| | - Jian Zhang
- College of Food Science, Shihezi University, Shihezi, Xinjiang 832000, People's Republic of China (ORCID: https://orcid.org/0000-0002-2543-9285 [J.T.])
| | - Yan Zhang
- Longda Food Group Co. Ltd, Shandong 265231, People's Republic of China
| | - Hao Liang
- Longda Food Group Co. Ltd, Shandong 265231, People's Republic of China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, 50 Zhanghua Road, Haidian District, 100097, Beijing, People's Republic of China
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11
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Lombardelli C, Liburdi K, Benucci I, Esti M. Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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12
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Preserving fresh fruit quality by low-dose electron beam processing for vending distribution channels. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108540] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Design of perforated packages to preserve fresh produce considering temperature, gas concentrations and moisture loss. ACTA ACUST UNITED AC 2020. [DOI: 10.17660/actahortic.2020.1275.26] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Guo Y, Jiang J, Pan Y, Yang X, Li H, Li H, Xu M, Li X. Effect of high O
2
treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14216] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Yanli Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Jianan Jiang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Yanfang Pan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Xiaoyu Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Haideng Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Hui Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Mengjun Xu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
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Patanè C, Malvuccio A, Saita A, Rizzarelli P, Siracusa L, Rizzo V, Muratore G. Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.069] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-018-2226-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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17
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Özkaya O, Şen K, Aubert C, Dündar Ö, Gunata Z. Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey. Journal of Food Science and Technology 2018; 55:4440-4449. [PMID: 30333640 DOI: 10.1007/s13197-018-3362-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
Free and glycosidically bound volatiles from two major tomato cultivars (Lycopersicon esculantum L. cv. Alida and Merve) of Turkey were determined. Free volatile compounds were extracted using liquid-liquid microextraction, while bound volatiles were extracted using solid phase extraction. The compounds were analyzed using GC-FID and GC-MS. Alida showed presence of, 39 free and 32 bound aroma compounds again 38 free and 31 bound aroma compounds is Merve. The odor activity values of the volatile compounds suggested that hexanal, (Z)-3-hexenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal and 2-phenylethanol were most significant odorants in both cultivars. Guaiacol and eugenol were flavor contributors for Merve. The norisoprenoids 5,6-epoxy-β-ionone and 3-hydroxy-β-ionone were observed in free form in tomato. Norisoprenoids, terpenoids, volatile phenols and higher alcohols were present in the glycosidic extract. Among the glycosidically bound compounds, 2-phenylethanol, guaiacol and eugenol were found to be potential contributors to overall tomato flavor upon hydrolysis.
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Affiliation(s)
- Okan Özkaya
- 1Department of Horticulture, Faculty of Agriculture, University of Cukurova, 01330 Balcali, Adana, Turkey
| | - Kemal Şen
- 2Food Engineering Department, Engineering and Architecture Faculty, Nevşehir Hacı Bektas Veli University, 50300 Nevşehir, Turkey
| | - Christophe Aubert
- Centre Technique Interprofessionnel des Fruits et Légumes (Ctifl), route de Mollégès s, 13210 Saint-Rémy-de-Provence, France
| | - Ömür Dündar
- 1Department of Horticulture, Faculty of Agriculture, University of Cukurova, 01330 Balcali, Adana, Turkey
| | - Ziya Gunata
- 4UMR Qualisud, Université de Montpellier, Place E. Bataillon, Montpellier Cedex 5, France
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18
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Mahendran T, Brennan JG, Hariharan G. Aroma volatiles components of ‘Fuerte’ Avocado (Persea americana Mill.) stored under different modified atmospheric conditions. JOURNAL OF ESSENTIAL OIL RESEARCH 2018. [DOI: 10.1080/10412905.2018.1495108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Thevaki Mahendran
- Department of Agricultural Chemistry, Faculty of Agriculture, Eastern University, Sri Lanka
| | - James Gerard Brennan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, UK
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Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose. SENSORS 2018; 18:s18061847. [PMID: 29882769 PMCID: PMC6021806 DOI: 10.3390/s18061847] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 05/28/2018] [Accepted: 05/28/2018] [Indexed: 11/16/2022]
Abstract
The objective of this study was to detect and monitor the flavor of tomatoes, as impacted by different postharvest handlings, including chilling storage (CS) and blanching treatment (BT). CS tomatoes were stored in a refrigerator at 5 °C and tested at storage day 0, 3, and 7. BT tomatoes were dipped in 50 or 100 °C water for 1 min, and tested immediately. The taste, mouth feel, and aroma of tomatoes were evaluated by testing the total soluble solid content (TSS), titratable acidity (TA), ratio of TSS and TA (TSS/TA), firmness, and electronic nose (E-nose) response to tomatoes. The experimental results showed that the CS can prevent taste and firmness loss to a certain extent, but the sensory results indicated that CS accelerated flavor loss due to the TSS/TA of CS tomatoes increasing slower than control. The taste and firmness of tomatoes were impacted slightly by 50 °C BT, and were significantly impacted by 100 °C BT. Based on physicochemical parameters, different postharvest handling treatments for tomatoes could not be classified except for the 100 °C BT treated tomatoes, which were significantly impacted in terms of taste and mouth feel. The E-nose is an efficient way to detect differences in postharvest handling treatments for tomatoes, and indicated significant aroma changes for CS and BT treated tomato fruit. The classification of tomatoes after different postharvest handling treatments, based on comprehensive flavor (physicochemical parameters and E-nose combined data), is better than that based on single physicochemical parameters or E-nose, and the comprehensive flavor of 100 °C BT tomatoes changed the most. Even so, the tomato flavor change during postharvest handlings is suggested to be detected and monitored by single E-nose data. The E-nose has also been proved as a feasible way to predict the TSS and firmness of tomato fruit rather than TA or TSS/TA, during the postharvest handing process.
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Tumwesigye K, Sousa A, Oliveira J, Sousa-Gallagher M. Evaluation of novel bitter cassava film for equilibrium modified atmosphere packaging of cherry tomatoes. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.04.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Castellanos DA, Cerisuelo JP, Hernandez-Muñoz P, Herrera AO, Gavara R. Modelling the evolution of O2 and CO2 concentrations in MAP of a fresh product: Application to tomato. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Survey on Operational Perishables Quality Control and Logistics. LECTURE NOTES IN COMPUTER SCIENCE 2015. [DOI: 10.1007/978-3-319-24264-4_28] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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23
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Zhang Z, Gao W, Wang R, Huang L. Changes in main nutrients and medicinal composition of Chinese yam (Dioscorea opposita) tubers during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2535-43. [PMID: 25328193 PMCID: PMC4190238 DOI: 10.1007/s13197-012-0776-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/02/2012] [Accepted: 07/03/2012] [Indexed: 10/28/2022]
Abstract
The changes in the main nutrient and medicinal components during the storage of the Chinese yam (Dioscorea opposita) tubers were studied. The harvested tubers were stored under ambient conditions (10 °C to 18 °C, 60 % to 80 % Relative Humidity) and cold temperature and packaged conditions (4 °C, 60 % to 65 % Relative Humidity) for 45 day. The allantoin, starch, total alcohol-soluble sugar, reducing sugar, protein, and moisture contents of the samples were evaluated. Their amylase activities were also investigated. Results of ambient conditions indicated that, during storage, moisture decreased by 67.96 % to 56.51 %, and total sugars, reducing sugars, and protein increased by 6.49 % to 9.81 %, 1.7 % to 2.27 %, and 13.02 % to 14.55 %, respectively. Starch and enzyme activities increased during the early days of storage and progressively decreased, and the content of allantoin changed in volatility. The changes were more significant at cold temperatures and packaged conditions than at ambient conditions. This result suggests that after-ripening occurred in the early stages of Chinese yam tubers, which positively affected the nutritional potential of the tubers by a marked increase in nutrients. Low-temperature sweetening greatly affects the nutritional potential of tubers by a series of complicated interactions between starch and sugars at 4 °C.
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Affiliation(s)
- Zhidan Zhang
- />School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 China
| | - Wenyuan Gao
- />School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 China
| | - Renfang Wang
- />School of Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 300193 China
| | - Luqi Huang
- />Institute of Chinese Matetria Medica, China Academy of Chinese Medicinal Sciences, Beijing, 100200 China
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