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Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature
- Liu, Haoran, Meng, Fanliang, Chen, Shanshan, Yin, Tingting, Hu, Songshen, Shao, Zhiyong, Liu, Yuanyuan, Zhu, Changqing, Ye, Hongxia, Wang, Qiaomei
- Food chemistry 2019 v.298 pp. 125069
- ambient temperature, ascorbic acid, cherry tomatoes, ethanol, fructose, fruits, guaiacol, methyl salicylate, sensory properties, storage temperature, storage time, sucrose
- The effects of ethanol treatment on quality characteristics of cherry tomatoes were investigated over 11 days of storage at room temperature (25 °C). Results showed that sensory quality was improved after ethanol treatment, with redder, softer fruits at the edible stage (11 days) compared with control fruit. In addition, the contents of ascorbic acid, sucrose and fructose were elevated after ethanol treatment as well as the concentration of 6-methyl-5-hepten-2-one. Conversely, decreased levels of methyl salicylate (MeSA), guaiacol, (Z)-3-hexenal and (E)-2-hexenal were observed. Selected consumers showed a preference for ethanol-treated cherry tomato fruits compared with controls. Taken together, 0.1% ethanol application has the potential to improve the quality characteristics of cherry tomatoes stored at room temperature.