Analysis of Flavor Quality of Two Cherry Tomatoes After Refrigeration

Abstract

To investigate the differences in the types and relative contents of refrigerated volatile flavor substances between 'Chitose' and 'Ji Tian No.1' cherry tomatoes, the effect of cold storage at 4 ℃ for 16 d on the flavor quality of cherry tomatoes ('Chitose' and 'Ji Tian No.1') was analyzed by using electronic nose and headspace solid-phase microextraction-gas chromatography. The results showed that electronic nose analysis results displayed, the volatile substances that undergo significant changes before and after refrigeration in two cherry tomatoes were inorganic sulfides, nitrogen oxides, and aromatic substances, a total of 93 volatile substances were detected by HS-SPME-GC-MS technique, including 27 aldehydes, 23 alcohols, 4 esters, 11 ketones, 3 furans, 9 alkanes, 12 olefins and 4 other substances. Compared to 0 d, the relative content of total volatile substances in 'Chitose' and 'Ji Tian No.1' after cold storage decreased by 7.08% and 3.68% respectively. The relative content of the main volatile compounds hexanal and trans-2-hexenal in two cherry tomatoes decreased after refrigeration, the relative content of trans 2-pentenal, heptanal, 1-pentanol, 6-methyl-5-hepten-2-one, and 1-penten-3-one increased after refrigeration. Compared with 'Chitose', 'Ji Tian No.1' could retain higher contents of main volatile substances of cherry tomato such as aldehydes, esters and ketones after cold storage. Therefore, 'Ji Tian No.1' was more suitable for post-harvest storage and transportation and low-temperature refrigeration, which would provide a theoretical basis for high-quality cherry tomato post-harvest storage and transportation technology.

Keywords

• cherry tomato
• electronic nose
• headspace-solid phase microextraction-gas chromatography-mass spectrometry
• flavor quality