Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature
Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature
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DOI：
10.1016/j.foodchem.2019.125069
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发表时间：
2019-11-15
期刊：
影响因子：
8.8
通讯作者：
Wang, Qiaomei
中科院分区：
文献类型：
--
作者：
Liu, Haoran;Meng, Fanliang;Wang, Qiaomei
在室温(25℃)下贮藏11天，研究了乙醇处理对樱桃番茄品质特性的影响。结果表明，乙醇处理提高了果实的感官品质，可食期(11d)果实较对照果实红润、柔软。此外，乙醇处理提高了果实中抗坏血酸、蔗糖和果糖的含量以及6-甲基-5-庚烯-2-酮的含量。相反，水杨酸甲酯(MESA)、愈创木酚、(Z)-3-己烯醛和(E)-2-己烯醛的水平也有所下降。与对照组相比，选定的消费者表现出对乙醇处理的樱桃番茄水果的偏好。综上所述，0.1%乙醇处理具有改善樱桃番茄常温贮藏品质的潜力。
The effects of ethanol treatment on quality characteristics of cherry tomatoes were investigated over 11 days of storage at room temperature (25 degrees C). Results showed that sensory quality was improved after ethanol treatment, with redder, softer fruits at the edible stage (11 days) compared with control fruit. In addition, the contents of ascorbic acid, sucrose and fructose were elevated after ethanol treatment as well as the concentration of 6-methyl-5-hepten-2-one. Conversely, decreased levels of methyl salicylate (MeSA), guaiacol, (Z)-3-hexenal and (E)-2-hexenal were observed. Selected consumers showed a preference for ethanol-treated cherry tomato fruits compared with controls. Taken together, 0.1% ethanol application has the potential to improve the quality characteristics of cherry tomatoes stored at room temperature.