Quality Changes during Tomato Shelf-life Based on Texture Profile Analysis and Visible/Near-infrared Spectroscopy
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Abstract:
Texture profile analysis (TPA) was applied to study the quality changes, i.e., changes of tomato texture parameters, during tomato shelf-life. Typical textural property curves were obtained by TPA, and textural parameters such as hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness were calculated by analyzing the textural property curves. A correlation matrix was constructed by correlation analysis between the textural parameters. The results show that tomato textural parameters decreased to different extents with increasing storage time. Tomato hardness and cohesiveness showed a significant correlation (P<0.01). Tomato chewiness was correlated to other textural properties (P<0.05). Tomato shelf-life was divided into three periods: earlier stage (1~3 days), middle stage (4~6 days), and later stage (7~9 days) according to the variation patterns of textural parameters. Visible/near infrared spectroscopy combined with principal component analysis (PCA) was used to identify tomatoes in different stages of shelf-life, and the recognition rate was 97.2% based on PC1 and PC2. This method has laid the theoretical foundation for the further construction of a quality prediction model during fruit and vegetable shelf life.
