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Changes in organic acids in chilled tomato fruit ( Lycopersicon esculentum Mill)
Author(s) -
Thorne Stuart N,
Efiuvwevwere Bernard J O
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740440404
Subject(s) - malic acid , organic acid , titratable acid , chemistry , citric acid , oxalic acid , fumaric acid , lycopersicon , food science , acetic acid , horticulture , botany , biochemistry , biology
Mature green tomatoes cv Calypso were stored at 5, 7,12 or 19 o C for 0,3,9, 12 or 21 days, then ripened at 19 o C for 3 or 6 days before analysis for organic acids, pH and acidity. Citric acid concentration increased after storage at 5 or 7 o C and decreased at 19 o C. Malic acid decreased at all temperatures with the greatest decrease occurring at 19 o C. The malic/citric acid ratio was 0.32 at 19 o C and 0.36 at 12 o C. The rate of acetic acid accumulation increased as the storage temperature was reduced. Oxalic acid concentration decreased with time but was greatest at 12 o C and lowest at 19 o C. Fumaric acid concentration showed similar but erratic trends. Changes in pH were variable, but greater in chilled than unchilled fruit. Titratable and total acidities increased with storage time at chilling temperatures, but decreased at 19 o C. Bound acidity initially decreased with time but subsequently increased. Significant differences were found between organic acid concentrations and pH in chill‐damaged and undamaged tissue.

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