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Abstract
An assay based on an electronic olfactory system was set to evaluate tomato fruits by sensing the aromatic volatiles during postharvest storage of 21 days at 19 ± 0.5◦C in darkness. Olfactory system measurements were coupled with colour values. Odour profile and senescence parameters were carried out at 7-day intervals. Discriminant function analysis applied to electronic nose data showed three components, accounting for 99.2% of the total variance. In [ver mas...]
dc.contributor.authorSancho, Ana Maria
dc.contributor.authorMessina, Valeria
dc.contributor.authorDominguez, Pia Guadalupe
dc.contributor.authorWalsöe de Reca, Noemi
dc.contributor.authorCarrari, Fernando
dc.contributor.authorGrigioni, Gabriela Maria
dc.date.accessioned2019-05-10T11:35:50Z
dc.date.available2019-05-10T11:35:50Z
dc.date.issued2011-11-27
dc.identifier.issn2090-3529
dc.identifier.issn2090-3537 (Online)
dc.identifier.otherhttp://dx.doi.org/10.1155/2012/687429
dc.identifier.urihttps://www.hindawi.com/journals/ijelc/2012/687429/
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5087
dc.description.abstractAn assay based on an electronic olfactory system was set to evaluate tomato fruits by sensing the aromatic volatiles during postharvest storage of 21 days at 19 ± 0.5◦C in darkness. Olfactory system measurements were coupled with colour values. Odour profile and senescence parameters were carried out at 7-day intervals. Discriminant function analysis applied to electronic nose data showed three components, accounting for 99.2% of the total variance. In the present assay, separation among groups according to storage time (0, 7, and 14 days) was observed for wildtype. Overexpressed (Money Maker) lines/plants of tomato showed difference between odour profile for day 0 and day 21, even tough a no clear discrimination between 7 and 14 days was observed. Fruit lost weight almost linearly with shelf life (P < 0.001) presenting an averaged loss of 21% (r2 = 0.98) for overexpressed (MoneyMaker) lines/plants, 13% (r2 = 0.97) for silenced (MoneyMaker), and 14% (r2 = 0.98) for wild type during 21 days of storage. Colour values L∗, a∗, and b∗ data showed that colour properties changed during storage for all the lines considered. Correlations between odour profiles and colour parameter were obtained showing that the electronic nose is a useful technique for monitoring short-term storage of tomato.eng
dc.formatapplication/pdfeng
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.sourceInternational journal of electrochemistry 2012 : Article ID 687429. (November 2011)es_AR
dc.subjectQualityeng
dc.subjectCalidades_AR
dc.subjectTomatoeseng
dc.subjectTomatees_AR
dc.subjectColoureng
dc.subjectColor
dc.subject.otherTomato Qualityeng
dc.subject.otherTerm -Storage Assessedeng
dc.subject.otherElectronic Noseeng
dc.subject.otherElectronic Olfactory Systemeng
dc.titleTomato quality during short-termstorage assessed by colour and electronic nosees_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.filFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Dominguez, Pía Guadalupe. Consejo Nacional de Investigaciones Cientiíficas y Ténicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina.es_AR
dc.description.filFil: Walsöe de Reca, Noemi. Instituto de Investigaciones Científicas y Técnicas para la Defensa. Centro de Investigaciones Sólidas; Argentina. Consejo Nacional de Investigaciones Cientiíficas y Ténicas; Argentina.es_AR
dc.description.filFil: Carrari, Fernando. Consejo Nacional de Investigaciones Cientiíficas y Ténicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina.es_AR
dc.description.filFil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Cientiíficas y Ténicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.subtypecientifico


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