American Society for
Horticultural Science
Aroma, which is produced by a
complex mixture of volatile compounds, plays an important role in consumers'
perceptions of fresh fruits and vegetables.
For example, studies have shown
that the familiar aroma of fresh tomatoes has diminished during the last 50
years -- and less fresh tomato aroma is leading to more consumer complaints.
The authors of a recent study say that not only do pre- and post-production
practices such as time of harvest, use of plant growth regulators, and storage
temperature/atmosphere affect tomato aroma, common kitchen practices such as
refrigeration and blanching are also detrimental.
The report in HortScience is
one of a series on tomato postharvest practices studies led by Jinhe Bai of the
U.S. Horticultural Research Laboratory, Agriculture Research Service, U.S.
Department of Agriculture.
The scientists used ripe red
tomatoes that they divided into three treatments: refrigerated at 5 °C for 4 days,
kept at 20° C for 4 days and then dipped in 50 °C hot water for 5 minutes
(blanched), and the untreated control, continuously kept at 20 °C for 4 days.
Analyses showed that blanching
and refrigeration of tomatoes, although common practices in home kitchens and
food service operations, have a substantial impact on tomato aroma quality.
"Storage of (tomato) fruit in a refrigerator or a short blanching for
sanitation substantially influenced volatile profile and reduced key tomato
aroma contributors," the authors said. They noted that low temperature
storage resulted in a more severe impact on tomato aroma than hot water
blanching.
