Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit. (1st December 2022)

• Record Type: Journal Article
• Authors: Alonso-Salinas, Ramiro; López-Miranda, Santiago; Pérez-López, Antonio J.; Noguera-Artiaga, Luis; Carbonell-Barrachina, Ángel A.; Núñez-Delicado, Estrella; Acosta-Motos, José Ramón
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 170(2022)
• Publication Date: 2022-12-01
• Subjects: Climacteric fruit -- Ethylene scavengers -- Fruit quality -- Solanum lycopersicum L; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114054
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Ethylene is a phytohormone naturally produced by plants and fruits (especially climacteric ones) all along the growing stage. During post-harvest, it is one of the main agents involved in the ripening of tomato fruits, even leading to severe quality losses. The aim of the present study was to determine, in tomato fruit, the possible effect of two different ethylene removal through oxidation mechanisms (ultraviolet light and KMnO4 filters) on postharvest quality, antioxidant capacity, volatile compounds and sensory analysis carried out by experts. Two temperatures were selected for the use of this system, 8 °C and 20 °C. The use of this novel combination of techniques promoted the preservation of the physical and bioactive parameters analysed. A higher presence of volatile compounds related to early stages of fruit ripening was also observed in the treatments where ethylene removal was used, especially in the one where the complete system was used. It is also noteworthy that in the sensory analysis with a panel of experts, the fruit treated with the complete ethylene elimination system received a more favourable evaluation than those that did not incorporate it. Graphical abstract: Image 1 Highlights: 1.A correct ethylene removal in tomato storage preserved biochemical properties. 2.Ethylene removal in tomato storage maintains antioxidant capacity for longer. 3.UV-C/KMnO4 combination favoured the emission of unripe fruit volatile compounds. 4.UV-C/KMnO4 combination favoured a better evaluation in sensory analysis.