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RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES AND OBJECTIVE MEASUREMENTS OF POSTHARVEST QUALITY OF TOMATOES.

Author(s) : RESURRECCION A. V. A., SHEWFELT R. L.

Type of article: Article

Summary

SENSORY AND OBJECTIVE MEASURES OF POSTHARVEST QUALITY OF FRESH TOMATOES WERE OBTAINED BEFORE RETAIL TO THE CONSUMER. EFFECTS OF STORAGE AT 283 AND 294 K (10 AND 21 DEG C) AND DIFFERENCES IN SENSORY QUALITY OF < ETHYLENE-TREATED > VERSUS < VINE-RIPENED > TOMATOES WERE DETERMINED. PRINCIPAL COMPONENT ANALYSES OF 19 VARIABLES REDUCED THESE TO A MAXIMUM OF SIX FACTORS WHICH EXPLAIN 71% OF THE VARIANCE WHICH COULD ALLOWA REDUCTION IN THE NUMBER OF ANALYTICAL TESTS. NO OBJECTIVE MEASURES OTHER THAN FIRMNESS AND COLOUR CORRELATED WITH SENSORY MEASURES. EXCEPT FOR COLOUR, SENSORY SCORES OF WINTER AND SPRING TOMATOES WERE BELOW THE HALFWAY POINT ON THE RATING SCALE. SCORES IMPROVED AFTER STORAGE AT 294 K FOR 7 DAYS.

Details

  • Original title: RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES AND OBJECTIVE MEASUREMENTS OF POSTHARVEST QUALITY OF TOMATOES.
  • Record ID : 1986-0658
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 5; 1985.09-10; 1242-1245; 1256; 1 fig.; 4 tabl.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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