« Previous AbstractFlowers of Cypripedium fargesii (Orchidaceae) fool flat-footed flies (Platypezidae) by faking fungus-infected foliage    Next AbstractIncreased resistance to a generalist herbivore in a salinity-stressed non-halophytic plant »

Food Chem

Title:		Home conservation strategies for tomato (Solanum lycopersicum): storage temperature vs. duration--is there a compromise for better aroma preservation?
Author(s):		Renard CM; Ginies C; Gouble B; Bureau S; Causse M;
Address:		"INRA, UMR408 Securite et Qualite des Produits d'Origine Vegetale, F-84000 Avignon, France. catherine.renard@avignon.inra.fr"
Journal Title:		Food Chem
Year:		2013
Volume:		20130130
Issue:		1-Apr
Page Number:		825 - 836
DOI:		10.1016/j.foodchem.2013.01.038
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Expression of dissatisfaction with tomato aroma prompted us to lead this study on the impact of domestic storage conditions on volatile compounds. Two storage modalities (20 and 4 degrees C) and two cultivars (Levovil and LCx) were used. Volatile compounds were analysed by gas chromatography-mass spectrometry detection after accelerated solvent extraction. Physical characteristics, lipoxygenase activity, hydroperoxide lyase activity; linoleic acid and linolenic acid were monitored. Storing tomatoes at 4 degrees C induced a drastic loss in volatiles, whatever their biosynthetic origin. After 30 days at 4 degrees C, the concentration of volatiles had decreased by 66%. Reconditioning for 24 h at 20 degrees C was able to recover some aroma production after up to 6 days storage at 4 degrees C. Volatile degradation products arising from carotenoids and amino acids increased when tomatoes were kept at 20 degrees C, while lipid degradation products did not vary. Storing tomatoes at fridge temperature, even for short durations, was detrimental for their aroma. This should be taken into account to formulate practical advice for consumers"
Keywords:		Cold Temperature Food Storage/*methods Fruit/chemistry Solanum lycopersicum/*chemistry Time Factors Volatile Organic Compounds/*analysis;
Notes:		"MedlineRenard, Catherine M G C Ginies, Christian Gouble, Barbara Bureau, Sylvie Causse, Mathilde eng Evaluation Study Research Support, Non-U.S. Gov't England 2013/04/09 Food Chem. 2013 Aug 15; 139(1-4):825-36. doi: 10.1016/j.foodchem.2013.01.038. Epub 2013 Jan 30"