Abstract
Tomato fruit (Lycopersicon esculentum Mill.) cvs. Solar Set and Olympic were harvested at three maturity stages: green (stage 1, USDA color classification) gassed with 100 ppm ethylene, green not gassed, turning (stage 4), and red-ripe (stage 6). After ripening at 21 °C, the fruit were homogenized with CaCl2 and analyzed for important flavor volatile compounds. For `Solar Set', acetone, ethanol, 1-penten-3-one, hexanal, and trans-2-heptenal were significantly higher in red-harvested fruit, while 2+3-methylbutanol, and trans-2-hexenal were higher in green-harvested fruit. trans-2-Hexenal was at higher levels in green-harvested fruit not gassed compared to those that were gassed for `Solar Set'. `Olympic' fruit followed similar trends for harvest maturity and gassing, but there were fewer significant differences in volatile levels. Using a multivariate discriminant pattern recognition procedure, red fruit were separated from turning and green-harvested fruit, while green-gassed separated from non-gassed based on the aroma volatile profile within each cultivar.
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