Instrumental Texture Profile of Traditional Varieties of Tomato (Solanum lycopersicum L.) and its Relationship to Consumer Textural Preferences
Instrumental Texture Profile of Traditional Varieties of Tomato (Solanum lycopersicum L.) and its Relationship to Consumer Textural Preferences
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传统番茄品种（Solanum lycopersicum L.）的仪器质构特征及其与消费者质构偏好的关系
DOI：
10.1007/s11130-021-00905-8
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发表时间：
2021
影响因子：
4
通讯作者：
L. Ruiz
中科院分区：
文献类型：
--
作者：
A. Lázaro;L. Ruiz
在消费者对番茄果实品质的感知中，质地是最关键的组成部分之一，它由许多难以评估的属性组成，并且在果实成熟和储存期间会发生变化。目前的工作涉及到不同的质地参数测量收集传统的西红柿从马德里的赞赏收集消费者的意见。质地性状是高度可变的研究番茄，他们有很强的环境影响，基因型之间的差异。也发现了很大的种群内变异，可能是由于其果实组织的异质性和研究的地方品种的种群内多样性。番茄的质地行为影响消费者的欣赏水平。一般来说，消费者更喜欢具有柔软皮肤的坚硬水果，因为它们的弹性和弹性较低。然而，不同的品尝者群体已经证明了多样性对于满足不同类型的消费者是多么必要。在这项研究中确定的三组消费者中，大多数（83%）喜欢当地的番茄品种。此外，传家宝番茄呈现出比商业杂交参照更软的表皮（关于表皮破裂力的值为0.29 ± 0.12kg）。0.19vs.0.49这种情况下，这是涉及收获后的行为，必须进一步考虑在存储和商业化。
Among components of the consumer’s perception of tomato fruit quality, texture is one of the most critical, being formed of a number of attributes that are difficult to evaluate and which change during fruit ripening and storage. The present work relates different textural parameters measured in a collection of traditional tomatoes from Madrid with the appreciation collected from consumer opinions. Texture traits were highly variable in studied tomatoes; they had strong environmental influence and they differed among genotypes. Great intrapopulational variability has been also detected, probably due to the heterogeneity of its fruit tissues and the intrapopulational diversity of studied landraces. Textural behavior of tomatoes affected the level of consumer appreciation. In general, consumers preferred firm fruits with soft skin, due to their low level of springiness and resilience. However, different taster groups have demonstrate how diversity appears to be necessary to satisfy different types of consumers. Among the three groups of consumers which have been identified in this study, the majority (83% of them) preferred local tomato varieties. In addition, heirloom tomatoes presented softer skins than the commercial hybrid reference (values of 0.29 ± 0.19vs.0.49 ± 0.12 kg regarding skin rupture force). That circumstance, which is involved in the post-harvest behavior, must be further considered in storage and commercialization.