Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature

Food Chem. 2019 Nov 15:298:125069. doi: 10.1016/j.foodchem.2019.125069. Epub 2019 Jun 24.

Abstract

The effects of ethanol treatment on quality characteristics of cherry tomatoes were investigated over 11 days of storage at room temperature (25 °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.

Keywords: Ascorbic acid; Cherry tomato; Ethanol treatment; Flavor quality.

MeSH terms

  • Aldehydes / chemistry
  • Ascorbic Acid / analysis
  • Chromatography, High Pressure Liquid
  • Discriminant Analysis
  • Ethanol / pharmacology*
  • Flavoring Agents / analysis
  • Fruit / chemistry
  • Fruit / drug effects
  • Fruit / metabolism
  • Humans
  • Least-Squares Analysis
  • Salicylates / chemistry
  • Solanum lycopersicum / chemistry
  • Solanum lycopersicum / drug effects*
  • Solanum lycopersicum / metabolism
  • Sugars / analysis
  • Temperature
  • Volatile Organic Compounds / analysis
  • Volatile Organic Compounds / isolation & purification

Substances

  • Aldehydes
  • Flavoring Agents
  • Salicylates
  • Sugars
  • Volatile Organic Compounds
  • Ethanol
  • 2-hexenal
  • methyl salicylate
  • Ascorbic Acid