| dc.description.abstract | Effects of storage conditions on tomato flavor has been of recent interest in terms of flavor and post-harvest handling. This study aims to establish an analytical procedure to analyze volatile organic compounds (VOCs) from tomato fruit, analyze how post-harvest storage conditions affect important tomato fruit quality parameters, and to evaluate how the post-harvest chain affect VOC composition in tomatoes. Post-harvest chain was simulated to typical chain in Jæren, Norway, including harvest day (18°C for one day, in darkness), packaging and transport (12°C for 3 days, in darkness), retail (18°C for 2 days, with light) and consumer storage in either refrigerator (stored at 20°C for 4 days, with light) or kitchen counter (stored at 4°C for 4 days, in darkness).
Volatile composition was analyzed using HS-SPME/GC-MC. Fruit quality parameters included sugars, titratable acidity, dry matter content, total soluble solids, firmness and pigments. The results showed no severe effect of cold storage on fruit quality and volatile profile. The most significant change was decrease in firmness during storage. Composition of VOCs was more different from fresh fruit when stored at 20°C as compared with 4°C storage, mainly due to the fatty acid derived volatiles 1-hexanol, (E)-2-heptenal and hexanal. These compounds were generally higher after 20°C storage as compared to 4°C storage. Perceived overall tomato taste generally decreased after storage. Tomato flavor and quality was more dependent on variety then storage conditions when tomato fruits are harvested ripe. | |
