A U.S. Department of Agriculture (USDA) chemist in Florida has found a approach to assistance tomato producers urge a ambience of their tomatoes. The routine is simple—just douse them quickly in comfortable H2O to feverishness them.
Tomatoes are mostly picked immature and afterwards stored during low temperatures during and after ride to delayed ripening. They are afterwards completed during about 68 °F before being placed on store shelves. That routine creates them easier to boat and extends their shelf life. Jinhe Bai, who is with a USDA’s Agricultural Research Service (ARS) in Fort Pierce, wondered if a chilling was because “supermarket tomatoes” mostly ambience bland. ARS is USDA’s arch intramural systematic investigate agency.
Bai and his colleagues harvested 120 customary “Florida 47” accumulation tomatoes and subjected 30 tomatoes any to one of 4 treatments: requesting feverishness only, chilling (to a attention customary of 41 °F), heating before to chilling, and gripping them during room feverishness (controls). For a feverishness treatment, a tomatoes were placed in 125 °F H2O for 5 minutes. Like commercially constructed tomatoes, tomatoes in a investigate were completed during 68 °F after being unprotected to a feverishness treatments.
Samples of any organisation were cut and placed into hermetic containers. The containers were non-stop reduction than an hour later, and a tomatoes were rated for season by 21 volunteers, formed on a aromas released. The investigate was designed to weigh fruit aroma so usually a odors were assessed to discharge disposition from ambience and “mouth feel.” The researchers also used gas chromatography-mass spectrometry to brand levels of 12 pivotal flighty aroma compounds famous to give tomatoes their flavor.
The formula uncover that requesting a feverishness diagnosis to mature immature tomatoes, before they are cold and shipped, stemmed a detriment of several season volatiles famous to give fruity and floral scents to dishes as different as citrus and saffron. The heated-then-chilled tomatoes also had some-more season volatiles than a tomatoes that were usually chilled: 14 out of 21 panelists could detect some-more tomato aroma.
It doesn’t assistance to feverishness and chill a developed tomato purchased off a store shelf, Bai says. The heating and chilling routine should be practical when a tomatoes are still green. But a diagnosis does advantage tomatoes that are initial commencement to spin red, that is famous as their “breaker stage.” The investigate was published online in LWT-Food Science Technology in Jan 2015.
Read some-more about this investigate in a May 2015 emanate of AgResearch magazine.