Postharvest quality and sensory evaluation of UV-treated tomato fruit.
Charles M.T., Kalantari S., Corcuff R., Arul J.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.89
2004
บทคัดย่อ
The objective of this work was to evaluate the quality of UV-treated tomato.Mature green tomato fruit were treated with a hormic dose of UV and stored at 13 °C for 21 days.Sensory related quality parameters such as sugar content, total soluble solids, titratable acidity and pH were assessed at regular intervals.At the end of the storage period, a random sample of fruit was kept at 20 °C for 72 hours simulating domestic handling.The latter fruit were used for sensory evaluation performed by a panel of graduated students and research assistants.Fruit from a local market were used as reference.Over the storage period at 13 °C no significant difference was observed between UV-treated fruit compare with the control for total soluble solids.A similar trend was observed for sugar content except on day 21 where UV-treated fruit displayed a significant decrease.The titratable acidity expressed as citric acid, of UV-treated fruit tended to be lower than the control fruit, with a significant difference observed only on day 7 after treatment; whereas there was a significant increase in pH of UV treated fruit from day 4 until the end of the storage period.Sensory evaluation indicated that the UV-treated fruit had a moderately better texture and taste than control fruit, although the general appearance and colour were rated significantly poorer than those of the control fruit.