Effect of short-term controlled atmospheres and maturity on ripening and eating quality of tomatoes
B. Ratanachinakorn, A. Klieber and D. H. Simons
Postharvest Biology and Technology Vol: 11 Issue: 3 Pages: 149-154
1997
บทคัดย่อ
Mature green, breaker, and pink `Bermuda' tomatoes (Lycopersicon esculentum Mill.) were treated in air, 0.5% O2 for 1 day, or 80% CO2 for 1 or 2 days at 22°C before ripening in air at 22°C. Headspace ethanol (EtOH) and acetaldehyde (AA), soluble solids (SS), titratable acidity (TA), and pH were measured, and sensory quality was determined using descriptive analysis with a trained panel. Some ripening delay of 1¯2 days was observed due to low O2 and 2 days of high CO2. EtOH and AA production increased more with increasing fruit maturity and with low O2 at these maturities; both volatiles dissipated to trace amounts before fruit were eating ripe in all treatments. Aroma and taste were not enhanced by any treatment/ripeness combinations, although 80% CO2 for 2 days marginally increased the sweetness and blandness of the fruit. Soluble solids, titratable acidity and pH were not different between treatments or ripening stages.