Ayvaz Huseyin, Santos Alejandra M, Rodriguez-Saona Luis E
Dept. of Food Engineering, Canakkale Onsekiz Mart Univ, Canakkale, 17020, Turkey.
Dept. of Food Science and Technology, The Ohio State Univ, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus, OH, 43210, U.S.A.
Compr Rev Food Sci Food Saf. 2016 May;15(3):619-632. doi: 10.1111/1541-4337.12195. Epub 2016 Feb 11.
Approximately 75% of all tomatoes in the United States are consumed as processed and 25% as fresh. One of the first steps during processing involves removal of the peel and, unfortunately, more than 25% of the fruits (as measured by total weight) can be lost due to overpeeling. Additionally, conventional peeling applications have a negative environmental impact. Given the great potential economic benefits, many scientists have conducted research to attempt optimizing or predicting peeling performance when processing tomatoes. The literature regarding tomato peelability is contradictory in many cases; and several topics have been subject to ample debate over the years. Divergent conclusions are probably not due to faulty investigations, but rather to the extreme variability found among tomato cultivars, the effect of growing seasons, and maybe even the effect of climatic conditions on the day of harvest or during transportation to the processing plants. This review provides an in-depth background needed for a better understanding of tomato physiology, maturation, and composition, as these could possibly influence the ease of peeling or "peelability." The research studies directly involved with peeling tomatoes and predicting peelability are discussed in this paper as well. Different peeling methods, peeling grading scales, and fruit tagging procedures are presented, as well as experiments evaluating the effect that fruit defects, maturity, growing conditions, and other factors can have on the ease of peeling. Novel approaches for peelability prediction by means of spectroscopic and magnetic resonance technology are also discussed in this review.
在美国，约75%的番茄用于加工消费，25%用于新鲜食用。加工过程的首要步骤之一是去除果皮，不幸的是，由于去皮过度，超过25%的果实（按总重量计算）会损失。此外，传统的去皮方法对环境有负面影响。鉴于巨大的潜在经济效益，许多科学家进行了研究，试图在加工番茄时优化或预测去皮性能。多年来，关于番茄可去皮性的文献在很多情况下相互矛盾；有几个话题一直存在大量争论。结论分歧可能并非由于研究有误，而是由于番茄品种之间存在极大变异性、生长季节的影响，甚至可能是收获当天或运输到加工厂途中气候条件的影响。本综述提供了深入的背景知识，有助于更好地理解番茄生理学、成熟度和成分，因为这些可能会影响去皮的难易程度或“可去皮性”。本文还讨论了与番茄去皮和预测可去皮性直接相关的研究。介绍了不同的去皮方法、去皮分级标准和果实标记程序，以及评估果实缺陷、成熟度、生长条件和其他因素对去皮难易程度影响的实验。本综述还讨论了通过光谱和磁共振技术预测可去皮性的新方法。
