ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of postharvest treatment on flavour volatiles of tomatoes.

Boukobza, F. and Taylor, A. J.

Postharvest Biology and Technology. Volume 25, Number 3, 2002. Pages 321-331.

2002

บทคัดย่อ

Using a controlled maceration device, coupled to an on-line atmospheric pressure ionization mass spectrometer, the headspace concentrations of volatiles above tomatoes (cv. Solairo) were measured after maceration over a 3-minute period. The technique allowed rapid analysis of individual fruits. Tomato fruits were stored under different postharvest treatments (with appropriate control fruits) to mimic typical storage/transport scenarios. After a recovery period in air at ambient temperature, they were macerated to determine the effects of storage on tomato volatile compounds. Storage under nitrogen (35 h) was followed by a recovery period in air (4-6 h) which caused a decrease in C6 volatile compounds and isobutylthiazole, along with an increase in ethanol and acetaldehyde. Storage under low oxygen conditions, followed by a recovery period, had less effect on volatile compounds. Low temperature storage caused a significant decrease in volatile concentrations and the effect was not reversed even after 72 h recovery. Exogenous linolenic acid was added to some treated fruit to determine whether the changes observed were due to a change in lipoxygenase/hydroperoxide lyase activity. The results indicated that cold-stored fruits retained the same enzyme activity as the control fruit whereas the fruit stored at 45 deg C lost enzyme activity.