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Sensory analysis and instrumental measurements of short-term stored tomatoes (Lycopersicon esculentum Mill.).

Author(s) : AUERSWALD H., PETERS P., BRÜCKNER B., KRUMBEIN A., KUCHENBUCH R.

Type of article: Article

Summary

The effect of short-term storage of tomatoes (air temperature 20 deg C, relative air humidity 55%, air velocity lower than 0.1 m/s) harvested red on the sensory, chemical and physical characteristics was examined on the fourth and seventh day of storage as well as their correlations. Quantitative descriptive analysis with 57 attributes were carried out and consumer preference in eight characteristics was outlined. Chemical analysis were performed and physical measurements were made. The aim of such examinations was to find out, if the quality of red harvested tomatoes could be sustained long enough under typical retailers and home conditions, which kind of changes took place and were acepted by the consumer. The consumers valued 4 and 7 days stored tomatoes in the characteristics first impression, appearance, smell, flavor, aftertaste and mouthfeel equal or better than fresh harvested tomatoes. In the characteristic overall impression 7 days stored fruits found the lowest acceptance, but they were not rejected.

Details

  • Original title: Sensory analysis and instrumental measurements of short-term stored tomatoes (Lycopersicon esculentum Mill.).
  • Record ID : 1999-3660
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 15 - n. 3
  • Publication date: 1999/03

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