Effect of the ripening stage on the hot-air drying behavior of tomato (Solanum lycopersicum L.): Cell wall polysaccharides, ultrastructure, and mechanisms of bioactive and flavor evolution

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-12-15 Epub Date: 2026-09-26 DOI:10.1016/j.foodchem.2026.151277

Xiao-Xiao Niu, Huan Li, Yu-Ting Ding, Wei-Peng Zhang, Ming-Qiang Xu, Feng-Lun Zhang, Cheng Zhang, Jun Zhang, Jing-Shou Zhang, Hong-Wei Xiao

{"title":"Effect of the ripening stage on the hot-air drying behavior of tomato (Solanum lycopersicum L.): Cell wall polysaccharides, ultrastructure, and mechanisms of bioactive and flavor evolution","authors":"Xiao-Xiao Niu, Huan Li, Yu-Ting Ding, Wei-Peng Zhang, Ming-Qiang Xu, Feng-Lun Zhang, Cheng Zhang, Jun Zhang, Jing-Shou Zhang, Hong-Wei Xiao","doi":"10.1016/j.foodchem.2026.151277","DOIUrl":null,"url":null,"abstract":"<div><div>Industrial tomato drying is strongly influenced by ripening stage. This study evaluated mature green, breaker, and red tomatoes for physicochemical traits, cell-wall polysaccharides, microstructure, drying behavior, bioactives, and volatiles. With ripening, polygalacturonase and pectin methylesterase activities increased, water- and chelator-soluble pectins accumulated, Na₂CO₃-soluble pectin and hemicellulose declined, and SEM/TEM observations showed apparent parenchyma loosening and middle-lamella blurring. Red ripe tomatoes had higher effective moisture diffusivity than mature green fruit (1.62 × 10<sup>−9</sup> vs 1.25 × 10<sup>−9</sup> m<sup>2</sup>/s) and 24.44% shorter drying time. Lycopene increased after ripening and drying, total phenolic equivalents rose with maturity on a dry-matter basis, and ascorbic acid declined after drying. Electronic-nose and HS-SPME-GC–MS analyses indicated maturity-dependent volatile fingerprints, with breaker tomatoes enriched in tentatively annotated aroma-related aldehydes and esters. These findings underscore maturity-based grading as a vital strategy to balance drying efficiency, nutritional quality, and flavor development.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151277"},"PeriodicalIF":10.4000,"publicationDate":"2026-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814626034370","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/9/26 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Industrial tomato drying is strongly influenced by ripening stage. This study evaluated mature green, breaker, and red tomatoes for physicochemical traits, cell-wall polysaccharides, microstructure, drying behavior, bioactives, and volatiles. With ripening, polygalacturonase and pectin methylesterase activities increased, water- and chelator-soluble pectins accumulated, Na₂CO₃-soluble pectin and hemicellulose declined, and SEM/TEM observations showed apparent parenchyma loosening and middle-lamella blurring. Red ripe tomatoes had higher effective moisture diffusivity than mature green fruit (1.62 × 10⁻⁹ vs 1.25 × 10⁻⁹ m²/s) and 24.44% shorter drying time. Lycopene increased after ripening and drying, total phenolic equivalents rose with maturity on a dry-matter basis, and ascorbic acid declined after drying. Electronic-nose and HS-SPME-GC–MS analyses indicated maturity-dependent volatile fingerprints, with breaker tomatoes enriched in tentatively annotated aroma-related aldehydes and esters. These findings underscore maturity-based grading as a vital strategy to balance drying efficiency, nutritional quality, and flavor development.

Abstract Image

查看原文本刊更多论文

成熟期对番茄热风干燥行为的影响：细胞壁多糖、超微结构、生物活性和风味演化机制

工业番茄干燥受成熟阶段的影响较大。本研究评估了成熟的绿番茄、碎番茄和红番茄的理化特性、细胞壁多糖、微观结构、干燥行为、生物活性和挥发物。随着成熟，聚半乳糖醛酸酶和果胶甲基酯酶活性增加，水溶性和络合性果胶积累，Na₂CO₃溶性果胶和半纤维素减少，SEM/TEM观察显示薄壁组织明显松动，中间片层模糊。红熟番茄的有效水分扩散率（1.62 × 10−9 vs 1.30 × 10−9 ）高于成熟青果（1.62 × 10−9 m2/s），干燥时间缩短24.44%。番茄红素在成熟和干燥后增加，总酚当量在干物质基础上随成熟度上升，抗坏血酸在干燥后下降。电子鼻和HS-SPME-GC-MS分析显示了成熟度相关的挥发性指纹图谱，破碎番茄富含初步注释的芳香相关醛和酯。这些发现强调了基于成熟度的分级是平衡干燥效率、营养质量和风味发展的重要策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.