Tomato flavor and aroma quality as affected by storage temperature

Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 degreesC. Fruit stored for 2 d below 20 degreesC wer e rated by trained sensory panelists as significantly lower (P < 0.05) in r ipe aroma, tomato flavor, compared to those stored at 20 <degrees>C Fruit s tored at 5 degreesC for 4 d were rated significantly lower in ripe aroma, s weetness, tomato flavor and significantly higher in sourness, compared to t hose stored at 20 degreesC. Following 8 and 12 d storage, fruit at 5 degree sC were rated lowest in ripe aroma and sweetness. Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings.