The firmness of stored tomatoes (cv. Tradiro). 1. Kinetic and near infrared models to describe firmness and moisture loss

C. van Dijk, C.G. Boeriu, F. Peter, T. Stolle-Smits, L.M.M. Tijskens

Research output: Contribution to journalArticleAcademicpeer-review

43 Citations (Scopus)

Abstract

The aim of this research was to develop practical applicable models capable to describe and to predict the temperature dependent firmness and moisture loss of tomatoes during storage. To gather the required information to develop these models batches of 20 tomatoes (cv. Tradiro), each harvested at two maturity stages, were stored at four different temperatures (3, 12, 20 and 25 °C) up to four weeks. One temperature (3 °C) is known to cause chilling injury to the product. During storage at these temperatures firmness loss, moisture loss and near infrared spectra were measured on individual tomatoes at regular intervals. The decrease in firmness was measured non-destructively by flat-plate compression, moisture loss was measured by weight loss. The information on firmness and moisture loss was used to develop two types of models. The first type of model was based on fundamental laws of chemical kinetics, assuming plausible chemical reaction mechanisms. These reaction mechanisms describe the processes underlying either firmness, or moisture loss. From these reaction mechanisms a set of differential equations was derived and solved at constant temperature. For these kinetic models, both for firmness, and moisture loss, two independent processes were assumed. One process is mainly expressed at low (
Original languageEnglish
Pages (from-to)575-584
JournalJournal of Food Engineering
Volume77
Issue number3
DOIs
Publication statusPublished - 2006

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