Effect of tomato decay proportion on ergosterol level and some tomato pulp properties
JOURNAL OF FOOD QUALITY, vol.27, no.4, pp.255-263, 2004 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 27 Issue: 4
- Publication Date: 2004
- Doi Number: 10.1111/j.1745-4557.2004.00631.x
- Journal Name: JOURNAL OF FOOD QUALITY
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.255-263
- Ankara University Affiliated: No
Abstract
There is a need to develop a chemical method to determine the amount of decayed tomatoes used to produce tomato products. Tomato pulp samples produced from surface decayed tomatoes as sound, 30, 60 and 100% were tested for pH, brix, titrable acidity, Hunter L, a and b, Howard Mold Count (HMC) and ergosterol values. Tomato pomace for each decay portion was tested for HMC and ergosterol. Ergosterol analysis was carried out by high-pressure liquid chromatography (HPLC). Decay proportion was linearly correlated with HMC (r = 0.97) and ergosterol (r = 0.96) in pulp samples but not to pH and acidity. Only ergosterol measurement was applicable in tomato pomace and correlated well (r = 0.95) with the decay proportions. In general, the color values of the samples produced from 100% decayed tomatoes were high compared with the others. The measurement of ergosterol has the potential to be used for the quality assessment of tomato products made from Red Top tomatoes.