Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures
Monitoring of the quality change of cherry tomatoes during storage is very important for the quality control of cherry tomatoes. In this study, the soluble solids content (SSC), reducing sugars (RSs), titratable acids (TAs), ascorbic acid (AA) and lycopene of cherry tomatoes during storage at 0, 4,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/1/6 |
| _version_ | 1797625798909231104 |
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| author | Dan Wang Yujiao Wang Zhenzhen Lv Zhiming Pan Yunlu Wei Chang Shu Qingxiao Zeng Yinnan Chen Wen Zhang |
| author_facet | Dan Wang Yujiao Wang Zhenzhen Lv Zhiming Pan Yunlu Wei Chang Shu Qingxiao Zeng Yinnan Chen Wen Zhang |
| author_sort | Dan Wang |
| collection | DOAJ |
| description | Monitoring of the quality change of cherry tomatoes during storage is very important for the quality control of cherry tomatoes. In this study, the soluble solids content (SSC), reducing sugars (RSs), titratable acids (TAs), ascorbic acid (AA) and lycopene of cherry tomatoes during storage at 0, 4, 10 or 25 °C were measured, and the kinetic models were established. The results showed that the zero-order reaction combined with the Arrhenius kinetic model could be used for the prediction of changes in SS, RS and AA content. The first-order reaction combined with the Arrhenius kinetic model could be used for the prediction of changes in the TA and lycopene content. The volatile compounds of cherry tomatoes were simultaneously determined by the gas chromatography–mass spectrometry (GC–MS) and electronic nose (E-nose). A total of 104 volatile compounds were identified by GC–MS. Orthogonal partial least squares discriminant analysis (OPLS-DA) showed that there were 13 different metabolites among cherry tomatoes with different freshness. The accuracies of Fisher’s models based on E-nose for discriminating freshness of cherry tomatoes stored at 0, 4, 10 and 25 °C were 96%, 100%, 92% and 90%, respectively. This study provides a theoretical basis for the quality control of cherry tomatoes during storage. |
| first_indexed | 2024-03-11T10:01:34Z |
| format | Article |
| id | doaj.art-050717145c1143e78201cab0e70ff95f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:01:34Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-050717145c1143e78201cab0e70ff95f2023-11-16T15:21:04ZengMDPI AGFoods2304-81582022-12-01121610.3390/foods12010006Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different TemperaturesDan Wang0Yujiao Wang1Zhenzhen Lv2Zhiming Pan3Yunlu Wei4Chang Shu5Qingxiao Zeng6Yinnan Chen7Wen Zhang8School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaSchool of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaSchool of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaDeyang Food and Drug Safety Inspection Center, Deyang Administration for Market Regulation, Deyang 618000, ChinaSchool of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaDeyang Food and Drug Safety Inspection Center, Deyang Administration for Market Regulation, Deyang 618000, ChinaSchool of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaSchool of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaSchool of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaMonitoring of the quality change of cherry tomatoes during storage is very important for the quality control of cherry tomatoes. In this study, the soluble solids content (SSC), reducing sugars (RSs), titratable acids (TAs), ascorbic acid (AA) and lycopene of cherry tomatoes during storage at 0, 4, 10 or 25 °C were measured, and the kinetic models were established. The results showed that the zero-order reaction combined with the Arrhenius kinetic model could be used for the prediction of changes in SS, RS and AA content. The first-order reaction combined with the Arrhenius kinetic model could be used for the prediction of changes in the TA and lycopene content. The volatile compounds of cherry tomatoes were simultaneously determined by the gas chromatography–mass spectrometry (GC–MS) and electronic nose (E-nose). A total of 104 volatile compounds were identified by GC–MS. Orthogonal partial least squares discriminant analysis (OPLS-DA) showed that there were 13 different metabolites among cherry tomatoes with different freshness. The accuracies of Fisher’s models based on E-nose for discriminating freshness of cherry tomatoes stored at 0, 4, 10 and 25 °C were 96%, 100%, 92% and 90%, respectively. This study provides a theoretical basis for the quality control of cherry tomatoes during storage.https://www.mdpi.com/2304-8158/12/1/6cherry tomatokinetic modelvolatile compoundsfreshness discrimination |
| spellingShingle | Dan Wang Yujiao Wang Zhenzhen Lv Zhiming Pan Yunlu Wei Chang Shu Qingxiao Zeng Yinnan Chen Wen Zhang Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures Foods cherry tomato kinetic model volatile compounds freshness discrimination |
| title | Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures |
| title_full | Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures |
| title_fullStr | Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures |
| title_full_unstemmed | Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures |
| title_short | Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures |
| title_sort | analysis of nutrients and volatile compounds in cherry tomatoes stored at different temperatures |
| topic | cherry tomato kinetic model volatile compounds freshness discrimination |
| url | https://www.mdpi.com/2304-8158/12/1/6 |
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