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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

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...

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Autores principales: Xu, Sai, Sun, Xiuxiu, Lu, Huazhong, Yang, Hui, Ruan, Qingsong, Huang, Hao, Chen, Minglin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021806/
https://www.ncbi.nlm.nih.gov/pubmed/29882769
http://dx.doi.org/10.3390/s18061847
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author Xu, Sai
Sun, Xiuxiu
Lu, Huazhong
Yang, Hui
Ruan, Qingsong
Huang, Hao
Chen, Minglin
author_facet Xu, Sai
Sun, Xiuxiu
Lu, Huazhong
Yang, Hui
Ruan, Qingsong
Huang, Hao
Chen, Minglin
author_sort Xu, Sai
collection PubMed
description 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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spelling pubmed-60218062018-07-02 Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose Xu, Sai Sun, Xiuxiu Lu, Huazhong Yang, Hui Ruan, Qingsong Huang, Hao Chen, Minglin Sensors (Basel) Article 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. MDPI 2018-06-06 /pmc/articles/PMC6021806/ /pubmed/29882769 http://dx.doi.org/10.3390/s18061847 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xu, Sai
Sun, Xiuxiu
Lu, Huazhong
Yang, Hui
Ruan, Qingsong
Huang, Hao
Chen, Minglin
Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose
title Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose
title_full Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose
title_fullStr Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose
title_full_unstemmed Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose
title_short Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose
title_sort detecting and monitoring the flavor of tomato (solanum lycopersicum) under the impact of postharvest handlings by physicochemical parameters and electronic nose
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021806/
https://www.ncbi.nlm.nih.gov/pubmed/29882769
http://dx.doi.org/10.3390/s18061847
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