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Cold Storage of Tomato The Good The Bad en The Ug-Wageningen University and Research 444870
Cold Storage of Tomato The Good The Bad en The Ug-Wageningen University and Research 444870
ugly
Raquel Rosalez Lopez1, Yury Tikunov1, Maike Hanenberg2, Wouter Verkerke2, and Arnaud Bovy1
Background Results
Consumer panel
Liking
80 ns • Chilled Merlice fruit (low
70
60
a a
a
b ab organoleptic quality) were less
b
50 preferred than fresh and 15 ⁰C
40
30 stored fruit (Fig. 2).
20
10 • Fresh Brioso fruit (medium
0
Merlice Brioso Axiany organoleptic quality) were rated
FH Control CS higher than fruit stored at 15 ⁰C
Figure 2. Liking as scored by a consumer • No changes were detected in Axiany
panel (n≈50). Different letters on bars for
each cultivar indicates that means are (high quality cultivar)
statistically different according to LSD test
(P=0.05).
Conclusions
• Cold storage maintained better the fruit quality parameters TA and
firmness than storage at non-chilling temperature.
• Both storage time and low temperature affected the metabolic
Figure 1. Principal component analysis of 32 aroma-important VOCs assessed by SPME-GC-MS profile of modern cultivars of tomato.
in Merlice, Brioso and Axiany fruit.
• The metabolic changes induced by chilling were only translated in a
Acknowledgements significant effect on consumer liking in the cultivar with low flavor
Raquel Rosales López was supported by a Talent Hub fellowship (TALENTHUB2014-11). quality, Merlice.