บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Tomato flavor and aroma quality as affected by a shot anoxia treatment

Fallik E., Larkov O., Ravid U.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.82

2004

บทคัดย่อ

Tomato flavor and aroma quality as affected by a shot anoxia treatment  Exposing fruit and vegetables to anoxia (N2) after harvest has many beneficial effects, such as reducing respiration rate, inhibiting ethylene production and action, delaying ripening and reducing the incidence of some physiological disorders.A short-term (24 h) exposure to anoxia after harvest significantly reduced rot development in tomato fruit artificially inoculated with Bortytis cinerea, compare with control fruit.

The purpose of this work was to compare the sensory quality of tomatoes treated for 24 h under anoxia (99% N2) with control fruit kept in air.Fruit were held for 12 days at 20 °C or at 12 °C for 10 plus 2 days at 20 °C.

Human-sensory parameters (organoleptic analysis) and aroma volatiles (headspace SPME-GC-MS analysis) were tested at the end of storage and marketing simulation.Anoxia-treated fruit that were held at 20 °C for 12 days had organoleptic qualities similar to untreated fruit that were held at 12 °C for 10 plus 2 days at 20 °C.Of the 11 volatiles assayed, hexanal (grassy note), 2-isobutythiazole (tomato-like smell) and benzaldehyde (sweet note) were higher in N2-treated fruits held at 20 °C than in controls, while 2 + 3- methyl butanol was slightly higher.This non-chemical and inexpensive treatment deserves further development and application, especially under commercial distribution systems where refrigeration is inadequate.