Over the last few decades, the improvement of tomato aroma and flavour has gained
growing attention among breeders, agronomists and food technologists, as it is reputed as a …

Aroma, an essential characteristic of tomato fruit, plays an important role in determining the
perception and acceptability of tomato products by consumers. During tomato fruit ripening …

Mature tomatoes (Solanum lycopersicum) have a very short shelf life which deteriorates
quickly at ambient temperatures. Low temperature storage is the most successful and …

The objective of this study was to detect and monitor the flavor of tomatoes, as impacted by
different postharvest handlings, including chilling storage (CS) and blanching treatment …

Flavor and aroma are important characteristics that contribute to the quality of fresh fruits and
vegetables. This chapter discusses the chemistry responsible for the flavor and aroma of …

Harvesting before ripening initiation (ie, mature green) may negatively affect the flavor of
fresh tomatoes (Solanum lycopersicum) even though the ripening process off the vine is …

One of the major challenges faced by fresh produce from tropical origin is chilling injury (CI).
Because of CI, the benefit of low temperature storage to maintain freshness and quality …

The experiment was carried out to assess the postharvest quality of fresh tomatoes as
affected by two storage temperatures and different sanitizers, at the Department of …