Better-tasting grocery store tomatoes could shortly be on their way

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Tomato lovers rejoice: Adding or rearranging a few elementary stairs in blurb estimate could dramatically urge a season of this renouned fruit sole in a grocery store, according to researchers.

Tomatoes. Image credit: Hans around Pixabay, CC0 Public Domain

Tomatoes. Image credit: Hans around Pixabay, CC0 Public Domain

The scientists will benefaction new investigate on flavor-saving methods during a 250thNational Meeting Exposition of a American Chemical Society (ACS), a world’s largest systematic society.

“Ideally, tomatoes should be picked grown and afterwards sole immediately, as they are during plantation stands,” says Jinhe Bai, Ph.D. But this isn’t always probable for commercially sole tomatoes, that are mostly stored and afterwards shipped over prolonged distances.

To forestall tomatoes from apropos too grown before they strech a store, growers collect them when they are still green. Packers afterwards use a gas called ethylene to trigger fruit ripening, and after that a tomatoes are stored and shipped during low temperatures.

The problem is that chilling tomatoes degrades their flavor, says Bai. In an bid to urge a season quality, his group grown a somewhat opposite method. “To furnish a improved tasting tomato, we total a prohibited H2O pre-treatment step to a common custom that growers follow,” he explains. “We found that this pre-treatment step prevents season detriment due to chilling.”

Describing a routine in some-more detail, Bai explains that he and his colleagues during a U.S. Department of Agriculture, Agricultural Research Service, and a University of Florida dipped Florida-grown immature tomatoes in prohibited H2O (about 125 degrees Fahrenheit) for 5 mins and afterwards let them cold during room temperature. Next they cold a fruit to between 41 and 55 degrees Fahrenheit, a temperatures blurb producers use for shipping. After a tomatoes entirely ripened, a researchers tested them for season and aroma.

They found that tomatoes exhilarated before chilling had aloft levels of season compounds (6-methyl-5-hepten-2-one, 2-methylbutanal and 2-phenylethanol) than non-heated fruit, and they tasted better, Bai says. “Chilling suppresses prolongation of oxygen, nitrogen and sulfur-containing heterocyclic compounds, ketones, alcohols and aldehydes, including 13 critical aroma components of tomato flavor. But prohibited water-treated fruit indeed constructed aloft concentrations of these critical aroma contributors, even with successive chilling.”

Currently, they are monitoring season compounds during additional time points — when a tomatoes are green, shortly after a routine is achieved and when they are partially ripened. This information will be total with information on entirely completed tomatoes to assistance a group rise a improved blurb process.

Bai says that his team’s proceed is an easy, inexpensive repair to a season problem. Many post-harvest technologies scapegoat season to forestall bruising or spoiling, he points out. “Our methods can simply be implemented in a stream blurb complement but risking fruit decay,” he explains.

They also attempted choice methods to prohibited water, such as incubating immature tomatoes with methyl salicylate, also famous as wintergreen oil, an antifungal fumigant that is “generally famous as safe” by a U.S. Food and Drug Administration.

He says he and his colleagues have successfully recorded season with another method, too. With this procedure, they picked a tomatoes during a after theatre than growers customarily do. Instead of picking them when they were all green, a researchers waited and collected them when a fruits were half-green and half-pink (the breaker stage). Then, they treated them with 1-methylcyclopropene (a gas authorized by a U.S. Environmental Protection Agency). They did this to make a fruit some-more passive to dungeon genocide and decrease during aloft storage temperatures. Thus a chilling step was avoided and a season maintained. The researchers devise to closely review a flavor-saving qualities of all techniques.

Once a researchers establish if one of a methods is better, they will proceed food estimate firms to establish if they are meddlesome in adopting a technique, Bai says.

Source: ACS