Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 541269
Title Firmness behaviour of sliced tomato
Author(s) Schouten, R.; Natalini, A.; Woltering, E.; Tijskens, L.M.M.
Source In: Proceedings of the 2nd International Conference on Quality Management of Fresh Cut Produce. - International Society for Horticultural Science (Acta Horticulturae ) - ISBN 9789462612068 - p. 341 - 345.
Event II International Conference on Quality Management of Fresh Cut Produce, Torino, 2011-07-17/2011-07-21
DOI https://doi.org/10.17660/ActaHortic.2018.1209.50
Department(s) Horticulture and Product Physiology Group
PE&RC
FBR Post Harvest Technology
Publication type Peer reviewed book chapter
Publication year 2018
Keyword(s) Kinetic model - Limited compression - Maturity at harvest - PH
Abstract

Sliced tomatoes soften rapidly as well as becoming translucent. To develop a physiologically-based mechanism to describe softening the firmness of two cultivars, as a function of time, storage temperature, type of compression (repeated on the same spot or single measurements on consecutive spots on the equator of the pericarp) and initial maturity was measured using tomato slices. The proposed mechanism assumes that the softening of slices is radically different from that of whole tomatoes and depends on the stage of ripening at slicing. The mechanism is also based on the assumption that the pericarp solubility will quickly increase because of exposure to, amongst others, vacuolar contents with a low pH. This exposure will have a more serious effect on the firmness behaviour of ripe tomatoes because the pericarp tissue will have been exposed longer to a lower pH environment that will affect pectin solubility. A kinetic model that describes the individual firmness behaviour over time was developed. This model described trends well despite the high variability of the raw data. It was found that firmness loss induced by wounding occurs within 12 h. The effect of the initial maturity on the final firmness of the slices was large. The model indicates that consumer acceptance of sliced tomatoes is greatly affected by selection of cultivars with sufficient final (structural) firmness combined with a thorough assessment of the maturity at the time of slice preparation.

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