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
                                            WANG, LIBIN - Nanjing Agricultural Universityitem
                                            Baldwin, Elizabeth

                                                         - *Liz*item
                                            Plotto, Anneitem
                                            YU, ZHIFANG - Nanjing Agricultural Universityitem
                                            Bai, Jinhe
  Submitted to: Florida State Horticultural Society Meeting
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 3/16/2015
                                    Publication  Date: N/A
                                    Citation: N/AInterpretive Summary:
                                Technical Abstract: Both blanching and refrigeration of ripe tomatoes are common practices in kitchen and food service prior to being sliced. However, little is reported on the impact of such treatments on volatile profiles in tomato fruit. In this study, ‘FL 47’ tomatoes at full red stage were dipped in 52 °C hot water for 5 min or exposed to 5 °C for 4 days to simulate the kitchen practices. Of 42 volatile compounds detected, refrigeration generally suppressed production of aldehydes, alcohols, oxygen- containing heterocyclic compounds, and nitrogen- containing heterocyclic compounds, including the following abundant and/or important volatiles: pentanal, 3-methylbutanal, 2-methylbutanal, hexanal, cis-3-hexanal, trans-2-hexenal, phenylacetaldehyde, pentanol, 3-methylbutanol, 2-phenylethanol, 1-penten-3-one, and geranyl acetone. On the other hand, the production of aldehydes, alcohols, hydrocarbons, oxygen- containing heterocyclic compounds, and nitrogen- containing heterocyclic compounds were reduced by heating, associated with low concentrations of 2-methylbutanal, pentanal, cis-3-hexanal, trans-2-hexenal, phenylacetaldehyde, pentanol, 2-methylbutanol and 2-phenylethanol. The results indicate that a very short blanching prior to slicing or storage of tomatoes in refrigerator instead of at room temperature substantially impact tomato flavor quality and are not recommended  kitchen practices.


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