บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The effects of culture practice and storage temperature on quality and flavor volatiles of greenhouse tomatoes.

Lin, W. C.; Block, G. S.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 213-218 Ref: 10 ref.

1998

บทคัดย่อ

The effects of culture practice and storage temperature on quality and flavor volatiles of greenhouse tomatoes.

Ten volatile compounds were collected, measured and analysed by GC-MS as estimates of flavour in tomato (cv. Dombito) fruits produced in soilless culture. Elevated electrical conductivity (EC) of the nutrient solution (6 or 10 mS/cm compared with the standard EC of 2 mS/cm) resulted in high soluble solids (SS) and/or high titratable acidity (TA), but did not affect levels of volatiles. Volatiles increased as fruits ripened and volatile formation was closely related to fruit coloration. Such a correlation was complicated by storage temperatures. At 20 deg C, room-ripening progressed the same as vine-ripening. At 13 deg C or 4 deg C storage, both coloration and volatile formation slowed down, and the correlation became weak or even non-existent. The results indicated that the commercial practice whereby tomatoes are harvested at the breaker stage and subsequently handled at 10-13 deg C is justified. Culture modifications, such as high EC of nutrient solution or delayed harvest beyond breaker stage

, did not benefit flavour development.