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      Non-destructive assessment of flesh firmness and dietary antioxidants of greenhouse-grown tomato ( Solanum lycopersicum L.) at different fruit maturity stages

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          Abstract

          Non-destructive methods have been widely recognized for evaluating fruit quality traits of many horticultural crops and food processing industry. Destructive (analytical) test, and non-destructive evaluation of the quality traits were investigated and compared for ‘Red Rose’ tomato ( Solanum lycopersicum L.) fruit grown under protected environment. Fresh tomato fruit at five distinctive maturity stages namely; breaker (BK), turning (TG), pink (PK), light-red (LR), and red (RD) were labeled and scanned using the handheld near infra-red (NIR) enhanced spectrometer at a wavelength range of 285–1200 nm. The labeled tomato samples were then measured analytically for flesh firmness, lycopene, β-carotene, total phenolic content (TPC) and total flavonoids content (TFC). The results revealed that quality traits could be estimated using NIR spectroscopy with a relatively high coefficient of determination (R 2): 0.834 for total phenolic content, 0.864 for lycopene, 0.790 for total flavonoid content, 0.708 for β-carotene; and 0.679 for flesh firmness. The accumulation of Lyco and β-Car rapidly increased in tomatoes harvested between the TG and the LR maturity stages. Harvesting tomatoes at BK maturity stage resulted in significantly higher flesh firmness than harvesting at the later maturity stages. Tomato fruits had the lowest TPC and TFC contents at the earliest maturity stage (BK), while they had intermediate TPC and TFC levels at LR and RD maturity stages. NIR spectroscopic measurements of fruit firmness and lipophilic antioxidants in tomato fruit at various maturity stages were partially in accordance with those estimated by destructive (analytical) methods. Based on these findings, we recommend using non-destructive NIR spectroscopy as an effective tool for predicting tomato fruit quality during harvest stage and postharvest processing.

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          Most cited references27

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          Simple Method for Simultaneous Determination of Chlorophyll and Carotenoids in Tomato Fruit.

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            Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing.

            The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. The advantages and disadvantages of sensory and instrumental quality measurements are described. A review of typical unit operations involved in the production of fresh-cut products is presented. The effects of fresh-cut processing techniques and treatments on sensory quality, including the appearance, texture, flavor (taste and aroma) of vegetables, and fruits are detailed.
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              Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals

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                Author and article information

                Contributors
                Journal
                Saudi J Biol Sci
                Saudi J Biol Sci
                Saudi Journal of Biological Sciences
                Elsevier
                1319-562X
                2213-7106
                09 July 2020
                October 2020
                09 July 2020
                : 27
                : 10
                : 2839-2846
                Affiliations
                [a ]Plant Production Department, College of Food and Agriculture Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia
                [b ]Chair of Dates Industry and Technology, College of Food and Agriculture Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia
                [c ]Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia
                [d ]Vegetable Crops Department, Faculty of Agriculture, Alexandria University, Egypt
                Author notes
                [* ]Corresponding author. alsadon@ 123456ksu.edu.sa
                Article
                S1319-562X(20)30294-1
                10.1016/j.sjbs.2020.07.004
                7499367
                957c4f34-13dd-4006-9d2c-5e634fedf912
                © 2020 The Author(s)

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                : 7 May 2020
                : 1 July 2020
                : 3 July 2020
                Categories
                Original Article

                solanum lycopersicum,nir spectroscopy,postharvest handling,spectral analysis,red rose tomato,quality attributes

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