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Effect of refrigerated storage (12.5°C) on tomato (Solanum lycopersicum) fruit flavor: A biochemical and sensory analysis
- Ponce-Valadez, Mónica, Escalona-Buendía, Héctor B., Villa-Hernández, Juan Manuel, de León-Sánchez, Fernando Díaz, Rivera-Cabrera, Fernando, Alia-Tejacal, Iran, Pérez-Flores, Laura J.
- Postharvest biology and technology 2016 v.111 pp. 6-14
- Solanum lycopersicum, alcohol dehydrogenase, biochemical pathways, butanol, cold storage, enzyme activity, flavor, gene expression, hexanols, lipoxygenase, off odors, oxylipins, postharvest technology, refrigeration, sensory evaluation, shelf life, tomatoes
- Refrigeration is the main postharvest technology for increasing shelf life of horticultural products; however, it has a detrimental effect on tomato (Solanum lycopersicum) flavor. The objective of the present study was to evaluate the effect of refrigerated storage at 12.5°C on tomato aroma profile, sensory quality, and consumer’s flavor perception. C6 and 3-methyl butanol volatile levels were determined by GC. Enzyme activity and gene expression of alcohol dehydrogenase (ADH) and lipoxygenase (LOX), involved in the oxylipin biosynthetic pathway were also determined. A quantitative descriptive analysis (QDA) and a consumer test were carried out to compare the effect of refrigerated storage on flavor perception at 10°C and 12.5°C to non-refrigerated tomatoes. Refrigerated storage at 12.5°C caused a general decrease on total aroma volatiles that were detected from 9d onward. A lack of accumulation of hexanal, hexanol and cis-3-hexenol, a transitory increase of trans-2-hexenol and the accumulation of 3-methyl butanol were observed. Trained judges perceived these changes as an increase of the musty/damp descriptor which was higher in fruit stored at 10°C than at 12.5°C. Tomatoes stored at 10°C were the less preferred by consumers perceived as less fresh and with the presence of off odors. Consumers did not find differences between tomato stored at 12.5°C and 20°C. Results showed that tomato fruit stored at 12.5°C maintain a better sensory quality than those stored at 10°C.