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Isolation and Biophysical Study of Fruit Cuticles

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Understanding Tomato Peelability.

Huseyin Ayvaz¹, Alejandra M Santos², Luis E Rodriguez-Saona²

¹Dept. of Food Engineering, Canakkale Onsekiz Mart Univ, Canakkale, 17020, Turkey.

Comprehensive Reviews in Food Science and Food Safety

|January 6, 2021

Summary

This summary is machine-generated.

Tomato processing loses over 25% of fruit weight due to overpeeling. This review explores tomato physiology, maturation, and composition to understand and predict peelability, aiming to reduce waste and improve efficiency.

Keywords:

peelability peelability prediction peeling methods peeling performance tomato

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Area of Science:

Agricultural Science
Food Processing Technology
Horticultural Science

Background:

Tomato processing accounts for 75% of US consumption, with peeling being a critical step.
Overpeeling leads to significant fruit weight loss (over 25%) and environmental concerns with conventional methods.
Existing literature on tomato peelability presents contradictory findings, likely due to cultivar, seasonal, and climatic variability.

Purpose of the Study:

To provide a comprehensive understanding of tomato physiology, maturation, and composition influencing peelability.
To review existing research on tomato peeling methods, grading scales, and factors affecting peel ease.
To discuss novel approaches for predicting tomato peelability using spectroscopic and magnetic resonance technologies.

Main Methods:

Literature review of scientific studies on tomato peeling and peelability prediction.
Analysis of factors influencing peelability, including fruit defects, maturity, and growing conditions.
Discussion of various peeling techniques, grading scales, and fruit tagging procedures.

Main Results:

Significant variability in tomato peelability is influenced by cultivar, growing season, and environmental conditions.
Fruit defects, maturity levels, and specific growing conditions demonstrably impact the ease of peeling.
Spectroscopic and magnetic resonance technologies show promise for predicting tomato peelability.

Conclusions:

A deeper understanding of tomato intrinsic factors is crucial for optimizing peeling processes.
Standardized methods for evaluating peelability are needed to reconcile contradictory research findings.
Advanced technologies offer potential for accurate peelability prediction, leading to reduced waste and improved processing efficiency.