Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High-Temperature...

Area of Science:

• Horticultural Science
• Postharvest Physiology
• Food Chemistry

Background:

• Mature green tomatoes require postharvest treatments to manage quality and extend shelf life.
• Hot water treatment (HWT) and high-temperature ethylene (HTE) are methods explored for influencing fruit ripening and quality.

Purpose of the Study:

• To investigate the individual and combined effects of HWT and HTE on the postharvest quality and antioxidant properties of mature green tomatoes.
• To assess changes in color, physicochemical characteristics, antioxidant compounds, and antioxidant capacity.

Main Methods:

• Tomatoes were subjected to HWT (50°C or 25°C for 5 min) followed by HTE (20°C, 30°C, or 35°C for 24, 48, or 72 h).
• Evaluated parameters included color metrics (L*, a*, b*, chroma, hue), physicochemical properties (acidity, dry matter), antioxidant compounds (e.g., β-carotene), and oxygen radical absorbance capacity (ORAC).
• A support vector regression (SVR) model was employed to predict color parameters.

Main Results:

• HWT significantly increased β-carotene and ORAC, while maintaining desirable color attributes, even after subsequent HTE exposure.
• HTE exposure delayed ripening, increased titratable acidity, and decreased dry matter content.
• The impact of HTE on specific antioxidant compounds was dependent on the temperature and duration of exposure. The SVR model demonstrated high predictive accuracy (R² > 0.85) for color parameters.

Conclusions:

• HWT shows promise as a postharvest strategy for improving tomato quality, particularly in enhancing antioxidant levels and color stability.
• The interaction between HWT and HTE presents a complex influence on tomato ripening, physicochemical traits, and antioxidant profiles, requiring careful consideration for optimized application.