Tomato flavor and aroma quality as affected by storage temperature
2000
Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 degrees C. Fruit stored for 2 d below 20 degrees C were rated by trained sensory panelists as significantly lower (P < 0.05) in ripe aroma, tomato flavor, compared to those stored at 20 degrees C. Fruit stored at 5 degrees C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 degrees C. Following 8 and 12 d storage, fruit at 5 degrees C were rated lowest in ripe aroma and sweetness. Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings.
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