U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Citrus and Other Subtropical Products Research: Fort Pierce, FL
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    Careers


        


                    USDA Links
                        USDA Main Page
                                    ARS Main PageSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Southeast Area Fort Pierce, Florida U.S. Horticultural Research Laboratory Citrus and Other Subtropical Products Research Research Publications at this Location





- ARS National Programs
- Search for a scientific manuscript
- Search for a research project
- ARS Software
- Programs and Projects
- Collaborations
- Subjects of Investigation
- Publications

Title:   Author  item
                                            LOAYZA, FRANCISCO - University Of Floridaitem
                                            BRECHT, JEFFREY - University Of Floridaitem
                                            Plotto, Anneitem
                                            Baldwin, Elizabeth

                                                         - *Liz*item
                                            Bai, Jinhe
  Submitted to: Acta Horticulturae
                                    Publication Type: Proceedings
                                    Publication Acceptance Date: 5/1/2011
                                    Publication  Date: 1/1/2012
                                    Citation: Loayza, F.E., Brecht, J.K., Plotto, A., Baldwin, E.A., Bai, J. 2012. Evaluation of the impact of hot water treatment on the sensory quality of fresh tomatoes. Acta Horticulturae. 934:1305-1311.Interpretive Summary: Flavor, firmness, nutrition and decay resistance are important characteristics for tomatoes, one of the major vegetable products in the US consumer diet, and a major crop in acreage and economic value. Hot water treatment had been shown to impart decay resistance in tomatoes, is theorized to enhance antioxidants for nutritional benefit, but it is not known what effect hot water treatments would have on tomato flavor. This study looks to answer this question using two tomato varieties; a newly released cultivar, ‘Tasti-Lee’ and one that is widely grown in Florida, ‘Florida 47’. Results showed that the hot water treatment of 52 or 52 oC for 2.5 – 5 minutes did not have much effect on flavor. The most differences, however, were between the two varieties, with ‘Tasti-Lee’ having more overall flavor and ‘Florida 47’ being firmer andmore sour.
                                Technical Abstract: Minimizing the effects of chilling injury during shelf-life is important for maintaining the sensory quality of fresh tomato fruit. Postharvest hot water treatments within certain limits of exposure time and water temperature have been shown to increase the resistance of tomatoes to chilling injury. Mature-green ‘Tasti-Lee’ and ‘Florida 47’ tomatoes were submerged in water at 52, or 54 °C for 5.0, or 2.5 min, respectively. The fruit were then exposed to 100 μl/l ethylene for 2 days at 20 °C to synchronize ripening, and any fruit not exhibiting external red color after the ethylene treatment were discarded. Fruit were stored at 18 ± 1 °C and 80% relative humidity until fully ripened (CIE a* > 20). The color, firmness, sugars, organic acids, and volatile compounds were measured and sensory quality was evaluated by a trained panel with 18 descriptors on a 16-point scale. Sensory data were analyzed by principal component analysis (PCA), generalized procrustes analysis (GPA), and agglomerative hierarchical clustering (ACH). PCA analysis showed that Tasti Lee treated at 52 or 54 °C had the most flavor descriptors, including tomato, fruity, vine/sharp aroma and flavor, but also musty and mealy. In contrast, Florida 47 treated at 25 (control) or 54 °C were high for firmness and sourness descriptors. Florida 47 treated at 52 °C and Tasti Lee treated at 25 °C were in the middle of the first factor on the PCA plot, with Florida 47 having a high score for salty, and Tasti Lee high score for green aroma.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov