1 Introduction</h5> The production of fruits and vegetables with improved traits has significant market advantages due to the increasing demand of consumers for food trade of highly-quality products. Quality of vegetable crops comprises several attributes in relation to appearance, texture, flavor and nutritional value but sensory issues have become a primary parameter for consumer’s acceptance of fruits and vegetables. Thus, in the case of tomato, one of the most widely consumed fresh vegetable, the lack of characteristic tomato flavor in modern cultivars is a common compliant among consumers ( Causse et al., 2010 ). Tomato flavor involves a large number of chemical constituents ( Malmendal et al., 2011; Petró-Turza, 1986–1987; Salles, Nicklaus, & Septier, 2003 ), some of which being antagonist, with different physicochemical properties and stabilities. Furthermore, several interrelated factors affect tomato composition: variety, environmental effects, cultivating conditions, ripening stage and post-harvest storage ( Anza, Riga, & Garbisu, 2006; Iglesias et al., 2014; Oms-Oliu et al., 2011; Sánchez-Pérez, Iglesias, López-Ortiz, Sánchez-Pérez, & Martínez-Galera, 2010; Sánchez-Pérez et al., 2011 ). Although traditional cultivars possess superior organoleptic attributes that modern hybrids ones, they have limited production and their commercialization is restricted to local markets due to the fast softening
Food Chemistry – Elsevier
Published: Jun 1, 2015
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