Differentiation of Taste Profiles by Electronic Tongue of Full Ripe Tomato Samples from Different Cultivars andHarvest Maturities

摘要

An electronic tongue (e-tongue) was used to determine the "taste" profiles of fully ripe tomato fruit samples from four cultivars, harvested at six different maturities. Generally, heirloom 'Cherokee Purple' had substantially higher total soluble solids (TSS) and titratable acidity (TA) than the other three commercial cultivars. When harvested at mature green (MG), however, 'Cherokee Purple' had significantly lower TSS and TA after ripening than all the other riper-harvested fruit. On the other hand,for the commercial cultivars, MG fruit developed the same levels of TSS and TA as did the riper-harvested fruit. E-tongue tests not only confirmed the differences detected by TSS/TA data, but also differentiated between the other three cultivars, and six harvest maturities.