Calidad del Tomate Fresco:

Atributos de Calidad
Factores Postcosecha que Determinan Calidad

Marita Cantwell
Dept. Plant Sciences
Univ. California, Davis, CA 95616
micantwell@ucdavis.edu ;
http://postharvest.ucdavis.edu

Factors that influence U.S.

Consumers’ Produce Purchases
Brand name
Prepackaged
Organic
Growing region/country
Calorie content
Bulk (loose) display
In-season
Size
Convenient, prepared
Certified safe, testing
Storage life
Price
Nutritional value
Appearance
Freshness, ripeness
Taste/Flavor

0 20 40 60 80 100 120
% of Consumers
Fresh Trends, 1990. Vance Research Services.

Conceptos de Quality:
Attributos o caracteristicas que dan a cada product
valor como alimento
Productor Intermediaro Consumidor
Rendimiento alto Apariencia buena Apariencia buena

Resistencia a Firmeza Firmeza

enfermedades
Vida de anaquel Sabor
Apariencia buena
Nutrición
Fácil de cosechar

Vida de anaquel

1
 Atributos de Calidad:
Calidad:
Color Comunmente evaluado
Firmeza en pruebas postcosecha

Composició
Composición (sabor)
sabor)
Fisiologí
Fisiología de Maduració
Maduración

Variedades
Convencionales y de larga vida Todos afectan
Rodondo y Roma Calidad Final
Producción en campo; bajo protección

Tomato
Tomato Color
Color
Carotenoids
Carotenoids
z
z ββ−
− and
and other
other carotenes
carotenes
z
z Lycopene
Lycopene (90%)
(90%)
Lycopene extraction and spectrophotometric determination
Fish, W. W., P. Perkins-Veazie, J.K. Collins. 2002. A quantitative assay for lycopene that
utilizes reduced volumes of organic solvents. J. Food Composition Analysis 15: 309-317.

The Functions of Tomato Lycopene and Its Role in Human Health

2004. HerbalGram, J American Botanical Council; Issue: 62 Page: 49-56

Tomato
Tomato Color
Color
Simplified Color Wheel Minolta Color Meter
Hue = 90

Hue =180 Hue = 0 = 360

Good red color in tomatoes:

Hue = 270
Hue less than 40

http://www.scribbleskidsart.com/generic.html?pid=84

2
 Typical Objective
Color Values
for Tomatoes
L* a* b* chroma hue

Pink-Orange 49.6
Pink- 16.6 30.9 35.0 61.8

Orange-Red 46.2
Orange- 24.3 27.0 36.3 47.9

Red 41.8 26.4 23.1 35.1 41.2

Dark Red 39.6 27.5 20.7 34.4 37.0

Gloss
9 Surface Appearance
9 Associate with Freshness
9 Water Loss greatly Affects

Portable gloss meters

Textura
Textura del
del Tomate
Tomate
Compresión, Deformación
Fuerza de ruptura
Integridad de rebanadas
Falta de jugosidad (harinosidad)

Textura afectada por:

Variedad, madurez, temperatura, daño mecánico

3
Escala de Calificació
Calificación de la Firmeza del Tomate
Descripció
Descripción basada en
Califi-
Califi-
Clase
cació
cación Resistencia a compresió
compresión Caracterí
Características de
por los dedos rebanado

Fruit does not yield to No hay pérdida de jugo o

9 Muy Dura considerable pressure semilla al rebanar fruto

Fruit yields only slightly to No hay pérdida de jugo o

7 Dura considerable pressure semilla al rebanar fruto

Pocas gotas de jugo or

Fruit yields slightly to
5 Firme moderate pressure
pocas semillas perdidas al
rebanar fruto
Notable cantidad de jugo y
Fruit yields readily to slight
3 Blanda semillas perdidas al
pressure
rebanar fruto
La mayorí
mayoría del jugo y
Fruit yields very readily to
1 Muy Blanda slight pressure
semillas perdidos al
rebanar el fruto

Calidad del Tomate

• Variedad
• Madurez
• Minimizar daño mecánico
• Almacenamiento y
transporte: temperatura y
duración
• Condiciones para
completar maduración

Firmness
Firmness Classes
Classes for
for Tomatoes
Tomatoes
Based
Based on Texture Analyzer Compression
on Texture Analyzer Compression
Firmness
Firmness Class Description Newtons force to
compress 5 mm
Very firm yields slightly to considerable finger >25
pressure
Firm yields slightly to moderate finger 18-25
pressure
Moderately firm -- 15-18
Moderately soft yields readily to moderate finger 12-15
pressure
Soft yields to slight finger pressure 8-12
Very soft yields very readily to slight finger <8
pressure

1 Newton force = 9.81 kg-force or 4.45 pound-force

4
 Tomato Slice Integrity
Electric tomato slicer; 1/16, 1/8, ¼ inch slices
High-speed reciprocating stainless steel serrated blades
Cut cleanly with minimum pressure

Juice Loss
Very firm 0-2%
Firm 2-5%
Moderately firm 5-8%
Moderately soft 5-8%
Soft 8-10%
Very soft >10%

http://www.edlundco.com/pdf/kiElecSlicers.pdf

Tomato
Tomato Texture:
Texture:
Types
Types of
of Measurements
Measurements Possible
Possible

Force to puncture Useful for fruits with uniform and relatively

homogeneous pulp (apples, pears, peaches; usually
skin removed); probably not useful for tomato unless
area of measurement is carefully selected.

Force to compress Used on whole fruit, simulates hand compression of an

intact fruit (tomato); used by most tomato researchers to
determine whole fruit firmness.

Slice Integrity % juice loss with slicing; not related to other tomato
firmness measurements.

Mealiness Probes to compress/shear a small area of pulp; less

resistance to compress correlated with mealiness; little
data available; mealiness usually determined by sensory
testing; correlation with objective measurements?

Tomato texture is affected by:

Variety, maturity/ripeness, storage temperature, mechanical injury

Tomato Flavor
Depends on content of:
Sugars (4-8%)
Acids (0.2-0.8%)
Aroma volatiles (ppm)

We
We estimate
estimate flavor
flavor by
by measuring
measuring
sugars
sugars (soluble
(soluble solids)
solids) and
and
acids
acids (titratable
(titratable acidity)
acidity)

5
 Tomate:
Tomate: Composición
Composición &
& Sabor
Sabor
9 Azúcares (de 3-8%)
% sólidos solubles, refractómetro
Azúcares totales con espectrophotometría
Azúcares totales e individuales por HPLC
9 Acidos (de 0.2-0.6%)
pH y acidez titulable, medidor de pH
Acidos individuales y totales por HPLC
Acido ascórbico (Vitamina C) por HPLC
9 Volátiles aromáticos (ppm)
Chromatografía de gases; trampas de volátiles

Tomate:
Tomate: Composición
Composición yy Sabor
Sabor
Azúcar Alto
SABOR SABOR
DULCE INTENSO
Acidez Baja Acidez Alta

SABOR SABOR
INSIPIDO AGRIO

Azúcar Bajo

5.4
Soluble Solids vs Sugar Concentrations

5.2

5.0
% soluble solids

4.8

4.6

4.4

4.2

4.0

3.8 y = 0.095x + 2.025

2
R = 0.84
3.6

18 20 22 24 26 28 30 32 34

Sugar concentration (mg/ml juice)

6
 pH vs % Titratable Acidity
4.6

4.5
pH value

4.4

4.3

y = -0.924x + 4.712
4.2 2
R = 0.61

0.20 0.25 0.30 0.35 0.40 0.45 0.50

Titratable acidity, %

TOMATO FRUIT COMPOSITION

Percent of Dry Matter Content

SUGARS = 48%

OTHER CHO = 10% VIT C, VOLATILES

PIGMENTS = 2%

ACIDS = 13%
PECTINS = 7%

PROTEIN = 10%
MINERALS = 8% LIPIDS = 2%

Water content = 93-94%

Ejemplo de Evaluaciones Típicas de Variedades de Bola

Producidas en Campo (Cantwell lab)
Summary Table 2003 Round Varieties. Overall scores of ripe round tomato varieties (includes
MG- and VR-harvested fruits for which there were evaluations from at least 4 harvests from at least
2 locations; 45 fruit minimum per evaluation) in 2003. Varieties are scored for each characteristic
on a 3 point scale, where 1=low, 2=intermediate, 3=high. Total score is based on the sum of the
flavor, red color and firmness scores, and the higher the total score, the better the overall
quality. Varieties are ordered based on total quality score (right column).

Variety Number %SS % TA Flavor Red Color Firmness Total Quality

Evaluations Score Score Score Score Score Score
(Max = 3) (Max = 3) (Max = 3) (Maximum =9)
HMX 2807 4 2.75 2.25 2.5 2.25 2.5 7.25
QualiT 21 5 2.2 1.8 2.0 2.2 2.4 6.60
Bobcat 5 1.6 1.8 1.7 2.4 2.4 6.50
QualiT 23 5 2.0 1.8 1.9 2.4 2.2 6.50
Sun King 5 2.0 1.8 1.9 2.0 2.6 6.50
BHN 499 5 2.4 2.0 2.25 2.0 2.2 6.45
L-312 5 2.0 1.6 1.8 1.6 2.8 6.20
Shady Lady 5 2.0 1.6 1.8 2.4 1.8 6.00
BHN 464 4 1.75 1.75 1.75 2.0 2.0 5.75
Red color, score 1= poor, with hue >40, 2= hue 35-40, and score 3 = high with hue <35.
Firmness, score 1 = <15N force, score 2 = 15-20, and score 3 = >20.
Soluble solids, score 1 = < 4.5 %SS, score 2 = 4.5-5.0 %SS, and score 3 = >5.0 %SS.
Acidity, score 1 = < 0.30 %T.A., score 2 = 0.30-0.40 %T.A., and score 3= >0.40 %T.A.
Flavor Score is the average of the soluble solids and titratable acidity scores.

7
Scoring Difference Acceptance Test
With the red lights ON, evaluate these samples for AROMA.
Tomatoes Test 3 or 4 tomato slices for aroma or smell. Use the scale
below to check your rating. Please make any comments below.
Aroma
Flavor Rating Code Code Code Code
Texture
OVQ Excellent, fresh,
Buy? typical aroma
Very good

Good

Fair, slight aroma

VR field Hothouse MG field TOV

Poor, no aroma or
aroma not typical

Observations

4 tomato types:
weight, color, firmness
VR field Hothouse MG field TOV

Tomato type Fruit weight, Red color, Firmness,

g hue N force
MG field 226 40.6 21.8

VR field 320 36.4 18.6

Hothouse 319 39.0 16.0

TOV 137 37.8 15.1

LSD.05 20 1.4 1.9

Data averaged from 20 fruit per type for each of 4 harvest dates in 2003.

Sensory evaluation of 4 tomato types

averaged over 4 tests
Tomato Aroma Flavor Texture Appearance Willingness
type score score score score to buy
MG field 3.5 3.0 3.2 3.6 3.6

VR field 3.3 3.0 3.2 3.4 3.5

Hothouse 3.4 3.1 3.1 3.7 3.8

TOV 3.0 3.0 3.2 3.7 3.4

LSD.05 ns ns ns ns ns

Data averaged from 4 sensory tests 2003 with 23 panelists.

For the 5 parameters, a score of 5 is best and a score of 1 is worst.

8
Table 1. Firmness and color quality of Rhapsody and Durenta greenhouse
tomatoes at the table-ripe stage. Data are average 30 fruit per cultivar.
Fruit Internal Firmness Skin
weight Red color (N force to Toughness
Cultivar (g) color uniformity compress (N force to
(hue) score 5mm) puncture)
Rhapsody 220 37.8 4.2 12.8 6.5
Durenta 132 38.6 4.4 14.6 8.6
LSD.05 10 ns ns 0.9 0.7

Table 2. Compositional quality of Rhapsody and Durenta greenhouse

tomatoes at the table-ripe stage. Data are average 30 fruit per cultivar.
% soluble pH % titratable SS:TA
Cultivar solids acidity ratio
Rhapsody 3.73 4.12 0.44 9.4
Durenta 4.10 4.12 0.38 10.8
LSD.05 0.17 ns 0.03

Verde-sazón Quebrante Cambiante Rosado Rojo Claro Rojo

1 2 3 4 5 6

Color rojo
Color amarillo
Aroma
Sabor
Azúcares
Pectinas solubles
Fenoles polimerizados
Respiration
Relative Value

Color verde
Ethylene Acidez
Almidón
Firmeza
Pectinas insolubles
Fenoles sencillos

Time
Tomato photos: http://www.tomato.org/food/color.html

Ripe Grape Tomato

Initial Weight Soluble Titratable Red Firmness,

Maturity per fruit, solids, acidity, color, N force
Stage g % % hue
3 4.9 5.9 0.59 35.8 11.5

4 5.7 6.7 0.68 36.3 13.6

5 5.9 7.5 0.67 37.7 13.7

Average 7 cvs, Cantwell, Test#2 2003

9
 Estados de Madurez del Tomate
Mature-green =MG= Verde-Maduro
Inmaduro MG A MG B MG C Breaker

Variation in Quality
Due to variation in
Maturity at harvest??

Ethylene Treatment for Ripening

MG fruit
• Ethylene concentration: 10-100 ppm
• Temperature: 15-25°C (60 to 77°F)
• Relative humidity: 90-95%
• Duration: 24 to 72 hours
• Air circulation: sufficient for distribution
of ethylene in ripening room
• Ventilation: sufficient to prevent
accumulation of CO2 which reduces
effectiveness of ethylene

10
 Shelf-life/Storage/Ripening Conditions
9 Temperature and ripening of different tomato types; update
conventional tomato chart
9 Impact of lower than recommended storage temperature; slight
chilling; differences among varieties
9 Ripening Temperature and ethylene treatment
9 Temperature and RH -Impact on firmness and gloss

Table 1. Effect of temperature on ripening rates of conventional tomatoes.

Days to full red color at indicated temperature

12.5C 15C 17.5C 20C 22.5C 25C
Ripeness stage 55F 59F 64F 68F 72F 77F

Mature-green 18 15 12 10 8 7

Breaker 16 13 10 8 6 5
Turning 13 10 8 6 4 3
Pink 10 8 6 4 3 2

30
Respiration
Respiration (µl CO2/g-h)

Effect of temperature on
20
Tomato fruit ripening

Good temperature range:

10
15-25°C (59-77°F)
cv. Jackpot
0
Best temperature:
5 20°C (68°F)
Ethylene Production (nl/g-h)

12.5°C (55°F) Ethylene

20°C (68°F)
4 30°C (86°F)

0
-4 -2 0 2 4 6 8 10 12 14
Days from Breaker stage

Ripened from Breaker Stage

12.5°C (55°F) 20°C (68°F) 30°C (86°F)

Ripened from Mature-green Stage

12.5°C (55°F) 20°C (68°F) 30°C (86°F)

11
 Respiration T3
30
T5
Ripening mutants have
T3rin lower respiration and
ethylene production rates,
µl CO2/g-h

T3rin x T5
20
and therefore slower
ripening
10

Example:
0
Tomato rin mutant
9 Ethylene Production
8
7
nl C2H4/g-h

6
5
4
3
2
1
0
0 2 4 6 8 10 12 14 16 18
Days at 20°C from Breaker stage

Use of SmartFresh®
SmartFresh®
1-Methyl Cyclopropene (1-
(1-MCP)
Me
1-MCP mimics ethylene, but
blocks the ethylene binding site.
C
Binding site
on cell
membrane

--Synthesized
Synthesizedby
byE.
E.Sisler,
Sisler,NCSU
NCSU
--Patented
Patentedandandlicensed
licensedbybyAgroFresh,
AgroFresh,Inc.
Inc.
--Commerically
Commericallyavailable
availablefor
forflowers
flowers(EthylBloc®)
(EthylBloc®)
and fruits and vegetables (SmartFresh®)
and fruits and vegetables (SmartFresh®)
--New
Newformulations
formulations(pre-
(pre-and
andpostharvest)
postharvest)
in
indevelopment
development(generate
(generategas)
gas) C C

20 A. Respiration
Control
SmartFresh® retards ripening process,
18 1-MCP but want final color and firmness quality
Respiration (µL CO2.g-h)

16
to be the same as that of untreated fruit.
14

12 A. Firmness
45 Control
10
1-MCP
8 40
cv Bobcat, initial stage =3
1-MCP 500 ppb 8h
Newtons force

6 average 6 fruits
35

B. Ethylene production
30
Ethylene production (nL.g-h)

8
25

20 cv Bobcat, initial stage =3

6 1-MCP 500ppb 8h 20°C
average 12 fruits
15

4 A. Red color
110

100
2
90
C. Red color
Hue color value

80
6
70
1=green, 6=table-ripe

60
5

50
Color score

4 40

30
3 Final Control 1-MCP
Hue (Red color) 35.9 35.8 20
N firmness 25.3 22.0 0 2 4 6 8 10

2 Days at 20°C (68°F)

0 2 4 6 8 10 12

Days at 20°C (68°F)

12
 Ripe tomato (cv. Bobcat) quality (MCP#6, 2003)

Treatment Days to Ripe Firmness, N Red color, Hue

1. 20°C Control Stage 2 8.8 23.5 36.3
2. 20°C Control Stage 3 6.0 19.5 36.5
3. 20°C Control Stage 5 3.4 20.1 36.3

4. 20°C 100ppb MCP Stage 2 8.9 22.8 36.2

5. 20°C 100ppb MCP Stage 3 6.0 19.1 36.8
6. 20°C 100ppb MCP Stage 5 3.5 20.8 36.1

7. 20°C 300ppb MCP Stage 2 13.9 18.6 35.0

8. 20°C 600ppb MCP Stage 2 18.0 20.6 35.9
9. 20°C 600ppb MCP Stage 3 13.5 20.2 36.0

10. 15°C Control Stage 2 13.1 27.7 38.5

11. 12.5°C Control Stage 2 15.4 27.8 38.9

LSD.05 0.6 4.3 2.0

cv Bobcat
1-MCP treated tomatoes Held 14 days 20°C
Initial maturity=breaker

100 300 600 ppb

10h 20°C Cantwell, 2003 Tomato MCP#6

cv Bobcat
Untreated Tomatoes Held 14 days
Initial maturity=breaker

20°C 15°C 12.5°C

Cantwell, 2003 Tomato MCP#6

13
Objective 3. 1-MCP and Tomatoes
• Effects on a wide range of tomato types and varieties conventional
and ESL; field and greenhouse; round and roma
• Treatment conditions
100-500 ppb 1-MCP; 3-12 hr at 12.5-20°C (55-68°F)
• Different stages of ripeness
• Compare 1-MCP with storage/ripening temperatures
• Evaluate effects on physiology, ripening changes and final quality
at table-ripe stage
• Can reverse effects with ethylene treatment? Conditions?
• Does 1-MCP reduce ethylene responses to physical handling?

Storage of Tomatoes
• 12.5°C (55°F)
• No lower than 10°C (50°F)
• 2-3 weeks
• Controlled atmospheres
– 3% O2, <3% CO2
– Relative humidity ~85%
??

Avoid chilling temperatures for tomatoes

41 50 59 68 °F
5 10 15 20 °C

Too low temperature (<10°C <50°F)

Reduces flavor
Reduces aroma volatiles
Affects ability to ripen
Increases decay

14
 Stored 15 days

2.5°
2.5°C = 36°
36°F
7.5°
7.5°C = 45°
45°F
Cv Bobcat
12.5°
12.5°C = 55°
55°F
Initial Color
Stage = 3 It is quite
common that
tomatoes are
held at 45°
45°F.
This temp.
results in
decay and
poor color.
2.5°C 7.5°C 12.5°C

20°C 20°C

Valley Fresh Greenhouse, Colorado

www.nrel.gov/.../ Colorado_Geothermal.html

10 Principios Básicos del

Manejo Postcosecha
1) Cosechar a la madurez adecuada
2) Reducir el manejo físico
3) Proteger el producto del sol
4) Mantener la linea de empaque lo mas
sencilla y limpia posible; asegurar buena
higiene de los trabajadores
5) Seleccionar, clasificar y empacar
cuidadosamente
No hay
soluciones
mágicas

15
 10 Principios Básicos del
Manejo Postcosecha
6) Estibar y alinear las cajas de carton,
flejar las tarimas
7) Enfriar los mas pronto posible
8) Conocer los requerimientos del mercado y
del producto
9) Coordinar un manejo eficiente y rápido
10) Entrenar y recompensar el desempeño de
los trabajadores adecuadamente
Attención
a los
Detalles

16