| Characterization of the Red Layer and Pericarp of Processing Tomato using Magnetic Resonance Imaging. | |
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MedLine Citation:
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PMID: 23278593 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The characteristics of tomato pericarp are closely associated with peelabililty, an important quality attribute of processing tomatoes. Different types of tissue exist in the pericarp of tomato. The outermost region of the pericarp, the red layer, is removed with the skin during peeling. This study investigated the morphological features and tissue properties of red layer and pericarp for 3 processing tomato cultivars using magnetic resonance imaging (MRI). The red layer can be visualized in MR images with T(2) weighting, indicating the red layer has different properties compared to the rest of the pericarp region. Tomatoes were imaged with a set of MRI sequences with signal intensity dependent on different water proton properties. Principal component analysis (PCA) of the statistical features revealed clustering of fruit by cultivar. The spatial distribution of cultivars in the PCA score plot followed their rank of peeling performance. MRI demonstrated potential as a nondestructive method to characterize tomato pericarp and evaluate the peelability of processing tomatoes. Practical Application: Peelability of tomatoes affects the quality of value-added whole peel and diced tomato products. The properties of the pericarp of tomato are directly related to the peelability of tomatoes. MRI provided a fast and nondestructive method to characterize the properties of tomato pericarp. The result of this work gives insight into the correlation between tomato pericarp characteristics and peelability. |
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Authors:
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Lu Zhang; Diane M Barrett; Michael J McCarthy |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-12-20 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2012 Dec |
Date Detail:
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Created Date: 2013-1-2 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2012 Institute of Food Technologists® |
Affiliation:
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Authors Zhang, Barrett and McCarthy are with Dept. of Food Science and Technology; and McCarthy is also with Dept. of Biological and Agricultural Engineering, Univ. of California, Davis One Shields Avenue, Davis, CA 95616, U.S.A. Direct inquiries to author McCarthy (E-mail: mjmccarthy@ucdavis.edu). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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