Composition and Flavor Quality of Fresh Market Tomatoes as Influenced by Some Postharvest Handling Procedures1

Abstract

Sensory evaluations and chemical analyses were used to investigate the effects of various postharvest handling procedures on composition and flavor quality of ‘Cal Ace’ tomatoes ( Lycopersicon esculentum Mill.) harvested at the mature-green and light-pink stages. Ethylene treatment to speed ripening of green tomatoes at 20°C resulted in a higher reduced ascorbic acid content at the table-ripe stage and did not influence flavor when compared with fruits ripened without added ethylene. Using a low-O 2 atmosphere to retard ripening had less of an effect on flavor than stage of ripeness at harvest. No differences were found between fruits where ripening was delayed by using 4% O 2 -atmosphere at 20° or by using low temperature (12.5°). Exposing fruits to 5° for 7 days before ripening at 20° affected flavor; i.e., chilled fruits were more acid. Above the chilling range (0-12.5°); duration of holding after harvest was more important than storage temperature. Lower holding periods resulted in loss of characteristic “tomato-like” flavor and development of “off-flavors.” Mature-green fruits, ripened at 20° under restricted air flow, had increased “off-flavors” when compared to those ripened under accelerated air exchange. Light-pink fruits subjected to impact bruising before ripening had more “off-flavor” and less “tomatolike” flavor than those without physical damage. Quantitative differences in a few volatile components were found with certain treatments, but no qualitative differences were detected and there was no significant difference in total volatile content among any of the treatments tested.