« Previous Abstract"Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments"    Next Abstract"Identification and expression of candidate chemosensory receptors in the white-spotted flower chafer, Protaetia brevitarsis" »

Food Chem

Title:		Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature
Author(s):		Liu H; Meng F; Chen S; Yin T; Hu S; Shao Z; Liu Y; Zhu C; Ye H; Wang Q;
Address:		"State Agriculture Ministry Laboratory of Horticultural Crop Growth and Development, Department of Horticulture, Zhejiang University, Hangzhou 310058, China. State Agriculture Ministry Laboratory of Horticultural Crop Growth and Development, Department of Horticulture, Zhejiang University, Hangzhou 310058, China. Electronic address: yehx@zju.edu.cn. State Agriculture Ministry Laboratory of Horticultural Crop Growth and Development, Department of Horticulture, Zhejiang University, Hangzhou 310058, China. Electronic address: qmwang@zju.edu.cn"
Journal Title:		Food Chem
Year:		2019
Volume:		20190624
Issue:
Page Number:		125069 -
DOI:		10.1016/j.foodchem.2019.125069
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of ethanol treatment on quality characteristics of cherry tomatoes were investigated over 11?ª+days of storage at room temperature (25?ª+ degrees C). Results showed that sensory quality was improved after ethanol treatment, with redder, softer fruits at the edible stage (11?ª+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"
Keywords:		"Aldehydes/chemistry Ascorbic Acid/analysis Chromatography, High Pressure Liquid Discriminant Analysis Ethanol/*pharmacology Flavoring Agents/analysis Fruit/chemistry/drug effects/metabolism Humans Least-Squares Analysis Solanum lycopersicum/chemistry/*dru;"
Notes:		"MedlineLiu, Haoran Meng, Fanliang Chen, Shanshan Yin, Tingting Hu, Songshen Shao, Zhiyong Liu, Yuanyuan Zhu, Changqing Ye, Hongxia Wang, Qiaomei eng England 2019/07/02 Food Chem. 2019 Nov 15; 298:125069. doi: 10.1016/j.foodchem.2019.125069. Epub 2019 Jun 24"