Table of Contents Author Guidelines Submit a Manuscript
International Journal of Electrochemistry
Volume 2012, Article ID 687429, 7 pages
http://dx.doi.org/10.1155/2012/687429
Research Article

Tomato Quality during Short-Term Storage Assessed by Colour and Electronic Nose

1Solid Research Center (CINSO), Institute of Scientific and Technological Research for Defense (CITEDEF-CONICET), Juan Bautista de la Salle 4970, Villa Martelli, B1603ALO Buenos Aires, Argentina
2National Council of Scientific and Technical Research (CONICET), Rivadavia 1917, C1033AAJ Buenos Aires, Argentina
3Institute of Biotechnology, National Institute of Agricultural Technology (INTA), Morón, B1708WAB Buenos Aires, Argentina
4Institute of Food Technology, National Institute of Agricultural Technology (INTA), Morón, B1708WAB Buenos Aires, Argentina

Received 1 September 2011; Revised 13 November 2011; Accepted 27 November 2011

Academic Editor: Benjamín R. Scharifker

Copyright © 2012 Valeria Messina et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. K. Tandon, M. Jordan, K. Goodner, and E. Baldwin, “Characterization of fresh tomato aroma volatiles using GC-Olfactometry,” Hortical Society, vol. 114, pp. 142–144, 2001. View at Google Scholar
  2. A. Alonso, R. García-Aliaga, S. García-Martínez, J. J. Ruiz, and A. A. Carbonell-Barrachina, “Characterization of Spanish tomatoes using aroma composition and discriminant analysis,” Food Science and Technology International, vol. 15, no. 1, pp. 47–55, 2009. View at Publisher · View at Google Scholar · View at Scopus
  3. S. Mohammadi-Aylar, S. Jamaati-e-Somarin, and S. Jafar Azim, “Effect of stage of ripening on mechanical damage in tomato fruits. American-Eurasian,” Journal of Agricultural and Environmental Science, vol. 9, no. 3, pp. 297–302, 2010. View at Google Scholar
  4. J. Gubiš, Z. Lajchová, J. Faragó, and Z. Jureková, “Effect of growth regulators on shoot induction and plant regeneration in tomato (Lycopersicon esculentum Mill.),” Biologia, vol. 59, no. 3, pp. 405–408, 2004. View at Google Scholar · View at Scopus
  5. R. Maharaj, J. Arul, and P. Nadeau, “Effect of photochemical treatment in the preservation of fresh tomato (Lycopersicon esculentum cv. Capello) by delaying senescence,” Postharvest Biology and Technology, vol. 15, no. 1, pp. 13–23, 1999. View at Publisher · View at Google Scholar · View at Scopus
  6. A. F. López Camelo and P. A. Gómez, “Comparison of color indexes for tomato ripening,” Horticultura Brasileira, Brasília, vol. 22, no. 3, pp. 534–537, 2004. View at Google Scholar
  7. J. H. F. Bult, R. A. de Wijk, and T. Hummel, “Investigations on multimodal sensory integration: texture, taste, and ortho- and retronasal olfactory stimuli in concert,” Neuroscience Letters, vol. 411, no. 1, pp. 6–10, 2007. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  8. J. A. J. Brunink, C. Di Natale, F. Bungaro et al., “The application of metalloporphyrins as coating material for quartz microbalance-based chemical sensors,” Analytica Chimica Acta, vol. 325, no. 1-2, pp. 53–64, 1996. View at Publisher · View at Google Scholar · View at Scopus
  9. C. Di Natale, R. Paolesse, A. Macagnano, A. Mantini, C. Goletti, and A. D'Amico, “Characterization and design of porphyrins-based broad selectivity chemical sensors for electronic nose applications,” Sensors and Actuators B, vol. 52, no. 1-2, pp. 162–168, 1998. View at Google Scholar · View at Scopus
  10. H. Zhang, J. Wang, and S. Ye, “Predictions of acidity, soluble solids and firmness of pear using electronic nose technique,” Journal of Food Engineering, vol. 86, no. 3, pp. 370–378, 2008. View at Publisher · View at Google Scholar · View at Scopus
  11. S. Saevels, J. Lammertyn, A. Z. Berna, E. A. Veraverbeke, C. Di Natale, and B. M. Nicolaï, “An electronic nose and a mass spectrometry-based electronic nose for assessing apple quality during shelf life,” Postharvest Biology and Technology, vol. 31, no. 1, pp. 9–19, 2004. View at Publisher · View at Google Scholar · View at Scopus
  12. K. Tang, S. Chiu, C. Pan, H. Hsieh, Y. Sheng Liang, and S. Liu, “Development of a portable electronic nose system for the detection and classification of fruity odors,” Sensors, vol. 10, pp. 9179–9193, 2010. View at Google Scholar
  13. B. Dittmann, B. Zimmermann, C. Engelen, G. Jany, and S. Nitz, “Use of the MS-sensor to discriminate between different dosages of garlic flavoring in tomato sauce,” Journal of Agricultural and Food Chemistry, vol. 48, no. 7, pp. 2887–2892, 2000. View at Publisher · View at Google Scholar · View at Scopus
  14. P. Zabala, Maduración post cosecha de tomate cv Moneymaker y su impacto sobre las propiedades físico-químicas y sensoriales, Graduate thesis, Universidad de Morón. Facultad de Agronomía y Ciencias agroalimentarias, 2011.
  15. L. M. M. Tijskens and R. G. Evelo, “Modelling colour of tomatoes during postharvest storage,” Postharvest Biology and Technology, vol. 4, no. 1-2, pp. 85–98, 1994. View at Google Scholar · View at Scopus
  16. P. D. Fraser, M. R. Truesdale, C. R. Bird, W. Schuch, and P. M. Bramley, “Carotenoid biosynthesis during tomato fruit development. Evidence for tissue-specific gene expression,” Plant Physiology, vol. 105, no. 1, pp. 405–413, 1994. View at Google Scholar · View at Scopus
  17. F. Díaz de León-Sánchez, C. Pelayo-Zaldívar, F. Rivera-Cabrera et al., “Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit,” Postharvest Biology and Technology, vol. 54, no. 2, pp. 93–100, 2009. View at Publisher · View at Google Scholar · View at Scopus
  18. A. Z. Berna, J. Lammertyn, S. Buysens, C. Di Natale, and B. M. Nicolaï, “Mapping consumer liking of tomatoes with fast aroma profiling techniques,” Postharvest Biology and Technology, vol. 38, no. 2, pp. 115–127, 2005. View at Publisher · View at Google Scholar · View at Scopus