45G-19 |
Sensory and quality aspects of fresh-cut tomatoes as affected by maturity stage and postharvest treatment with 1-methylcyclopropene |
M. I. LEIBOVITZ1, C. A. Sims1, S. T. Talcott1, and J. K. Brecht2. (1) Dept. of Food Science & Human Nutrition, Univ. of Florida, 349 FSHN Bldg., PO Box 110370, Gainesville, FL 32611-0370, (2) Horticultural Sciences Dept., Univ. of Florida, 1143 Fifield Hall, PO Box 110690, Gainesville, FL 32611-0690 Fresh cut fruit and vegetables are a growing part of the food industry, but physiological and biological changes that occur when fruit is sliced and stored limit postharvest quality. Our objective was to investigate the effects of maturity stage on the sensory and quality aspects of fresh-cut tomatoes stored under refrigeration, as well as the effects of 1-methylcyclopropene on the quality and acceptability of tomato slices. A 15 member trained panel evaluated light red and red stage Florida 47 tomato slices for 13 attributes over 10 days stored at 2 C. Slices were also evaluated for color, texture, acids, and soluble solids. In a second experiment, light red tomato slices were treated with 1 ppm 1- methylcyclopropene for 24 hours at 5 C, stored at 5 C for 9 days and evaluated every 2-3 days. Results showed that over 10 days, light red slices had increased levels of water-soaked appearance, off-odors and flavors, and mealiness; they had decreases in red color intensity, fresh tomato aroma, firmness, overall flavor intensity, and overall acceptability. Also, red slices had increased levels of water-soaked appearance, off odors and flavors, and juiciness; they had decreases in fresh tomato aroma, firmness, mealiness, overall ripe tomato flavor, and overall acceptability. Comparatively, light red slices suffered less detrimental quality changes than red slices. In a second experiment, light red tomatoes treated with 1-methylcyclopropene did not appear to have quality changes compared to control slices. These results suggest that during storage, maturity stage of tomato slices affects the overall flavor and texture attributes during storage. A shelf life of 5 days for light red slices, and 3 days for red slices may be acceptable to consumers without major negative effects on overall tomato quality. Also, our results suggest that 1-methylcyclopropene does not improve acceptability of sliced tomatoes over storage.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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