Enhancing flavor of Tomatoes-Modified packing house practice

Tomato is one of the most liked vegetables, its use in many preparations and as a salad component being universal. In many diets and customary eating it is consumed almost every day across the world. Besides being a nutritious food, it also enriches flavors of many cooked foods and is a standard component of a good salad. No wonder the tomato paste industry is well established, catering to the needs of millions of consumers who find it is a convenient product with many application potential. A curious question many people find it difficult to answer is whether tomato is a fruit or a vegetable? As its sugar content is very low, unlike that in fruits, tomato is legally classified as a vegetable but still many people consider it as a fruit. What does a consumer expect from tomato? The crisp texture, attractively smooth appearance, intense color, juiciness and mild flavor. In contrast the tomato industry from growers to handlers, distributors and processors look for other more important qualities which include hard fruit resistant to damage during storage and transportation, longer shelf life and higher solid contents. Interestingly tomato production is concentrated in China and India, both together accounting for more than 30% of the global production of 170 million tons per year and therefore development of new varieties with better characteristics and yield is rather limited in these countries. In contrast advance countries like the Netherlands, Belgium, Ireland lead the productivity race with average productivity in the range of 430 to 480 tons per hectare. The path breaking research in evolving a genetically modified variety called FlarSavr took place in the US which was a dream come true for the industry though consumers never accepted this GM product.in nineteen nineties. Almost 75% of the tomato produced is consumed in the fresh form which reflects the importance of delivering farm fresh tomatoes to the consumer with least time delay and minimum damage. According to a group of scientists working in the US commercially marketed tomato does not possess good flavor because of the practices followed by the industry which do not allow the metabolic system in the crop to function and generate optimum flavor. A new approach is being suggested to modify the handling practices that will enhance the flavor very significantly. Read further below:  

"The distinct flavor of tomatoes is due to a cocktail of chemicals produced by the fruits as they ripen, but, according to the team that includes the USDA, the Agricultural Research Service, and the University of Florida, conventional storage methods inhibit these flavors. If tomatoes seem more flavorsome when bought from a farm stand, that's because they're being sold in the ideal condition – fully ripe and immediately after picking. However, commercially grown tomatoes need to be shipped hundreds, if not thousands of miles to reach market along with delays in packing and unpacking. Shipping ripe tomatoes over any distances risks unacceptable levels of spoilage, so the tomatoes are picked green, treated with ethylene gas to induce ripening, and then chilled for shipping. According to team leader Jinhe Bai, this chilling prevents flavor compounds, such as 6-methyl-5-hepten-2-one, 2-methylbutanal, and 2-phenylethanol from forming and the tomatoes end up with a watery taste. To avoid this, the team added an extra step. Instead of sending Florida-grown green tomatoes straight on to chilling, the team plunged them into 125° F (52° C) water for five minutes, then cooled them to room temperature before a final chilling to between 41° and 55° F (5° and 13° C), which is the standard shipping temperature. Compared to a control group, the team found that the treated tomatoes had more smell and flavor, as well as higher levels of flavor compounds. According to Bai, this is due to the heat treatment regulating certain ripening enzymes and activating the production of a protein that makes the tomatoes tolerant of cell decay. "Chilling suppresses production of oxygen, nitrogen, and sulfur-containing heterocyclic compounds, ketones, alcohols and aldehydes, including 13 important aroma components of tomato flavor," says Bai."But hot water-treated fruit actually produced higher concentrations of these important aroma contributors, even with subsequent chilling." The team is currently testing the technique at various stages of ripeness to see how it affects flavor compound production. Bai says the next step is to determine which method is the most effective before offering it to food processing firms. In addition, they're trying alternatives to hot water, such as methyl salicylate (wintergreen oil), which is an anti-fungal fumigant, and 1-methylcyclopropene when the tomatoes are at the slightly riper green/pink stage to make the fruit more tolerant to cell decay when at higher storage temperatures."

Even to day why are people preferring to buy wine ripened tomato or directly from farm gates offering fresh ripened crops? Simply because these crops possess much better flavor compared to that bought from a supermarket. As explained by the authors of the above study, development of flavor from a cocktail of chemicals present in tomato depends on temperature. The commercial practice, heavily dependent on chilling to low temperatures for long distance transportation in the distribution chain to prevent physical damage, does not allow the inherent enzyme systems to act on the dormant precursors for conversion into the characteristic flavorful substances. The heat shock method developed by them is claimed to be able to "wake up" the metabolic activity which sets of the process of generating flavor substances. Since the method is very simple there should not be any logistical problem to incorporate this step into the currently practiced protocol. Hot water treatment has the additional advantage of sanitizing the product to some extent by killing some of the undesirable microbes. Way back in nineteen sixties a similar heat treatment was developed in India for mangoes for reducing microbial spoilage during the long process of ripening which takes more than a week. If the new findings are confirmed and accepted by the industry there could be a dramatic increase in the flavor quality of tomatoes consumed world over.

V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

IS MANGO COMPATIBLE WITH DIABETES? SOME SEEM TO THINK SO!

Strange are the ways science comes up with new findings, demolishing prevalent beliefs! Here is the latest "finding" by a group of scientists who feel that ripe Mango consumption, in stead of aggravating the blood sugar level can actually brings down the same suggesting in a way that those consumers with sugar compromised problem can safely eat this exotic fruit without any "guilt" feeling! A closer look at the report reveals that this interpretation of their research studies is based on experiments with a few volunteers. What can a person affected by diabetes make out of this study? Absolutely nothing. In India many diabetic experts lament the tendency on the part of those with this disease to indulge in mango eating during the season which result in going their sugar level haywire! The new study seems to be contradicting the experience these physicians have dealing with their patients. Here is a take on this controversial subject which may get attention in the coming days by scientists around the world due to its repercussions.  

Consumption of mangoes may potentially have a positive effect on blood sugar in obese individuals and help to limit inflammation, according to a new research.The study led by Edralin Lucas, Ph.D., associate professor of nutritional sciences at Oklahoma State University, examined the effects of daily mango consumption on clinical parameters and body composition in obese subjects (body mass index, BMI = 30kg/m2). Twenty adults (11 males and 9 females) participated in the study, which included daily dietary supplementation with 10 grams of freeze dried mango (equivalent to approximately 100 grams of fresh mango, according to Dr. Lucas) for 12 weeks. Blood sugar levels at the conclusion of the study were significantly lower than the baseline in both male and female subjects. There were no significant changes in body composition for either gender, and BMI increased significantly in female subjects but not male subjects compared to baseline. These findings are the result of a single study and more research is needed on the effects of mango consumption on human health. "The results of this study support what we learned in our recent animal model, which found that mango improved blood glucose in mice fed a high fat diet," said Dr. Lucas. "Although the mechanism by which mango exerts its effects warrants further investigation, we do know that mangeos contain a complex mixture of polyphenolic compounds. Research has shown that several other plants and their polyphenolic compounds, such as isoflavone from soy , epigallocatechin gallate from green tea , and proanthocyanidin from grape seed , have a positive effect on adipose tissue," the researcher stated.

Of course the study only says that the results are based on experiments on obese people and is silent on whether it is equally applicable to normal healthy individuals and those having diabetes. The conclusion that mango consumption may have effect on controlling inflammation and blood glucose is based on the theory that the polyphenols present in this fruit help to bring about the benefits attributed. If this is true why mango alone? Other fruits, a few dozens in number commonly consumed all have plenty of polyphenols, even greater than that present in mango and the million dollar question is whether all colored fruits would be equally effective as mango? The authors did state that more studies are needed in this area to bring about better clarity on the issue ans sure enough more scientists can be expected to take up studies in this area.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ARTIFICIAL RIPENING OF MANGO-A FRAUD THAT NEEDS TO BE CURBED

A recent report from Tamilnadu revealed a shocking practice being perpetrated by the Mango traders there using dangerous pesticides for ripening the fruit! This is the first time one hears about use of pesticides for fruit ripening and if it is true this must be based on "innovation" by the unscrupulous traders for making a fast buck. From where they got this knowledge is still a mystery and horticulture scientists must probe this development further to bring out the dangers inherent in such devious practices. It is known that acetylene generated using Calcium Carbide chemical and moisture is widely practiced all over the country basically for giving a highly attractive (tempting?) red color to Mango though the consumer realizes the mistake only after cutting open the fruit and eating! Though this is illegal, due to lax vigilance by safety authorities in every state, this despicable practice goes on unchecked. The new development of using life threatening pesticides as ripening agents if true has far reaching implications on the well being of consumers. Here is a take on this new revelations.   

 Food safety officials, in Erode, on Friday seized three tonnes of artificially ripened mangoes sprayed with organophosphate based insecticide, an artificial ripening agent. The compound is toxic and is part of the same chemical family of compounds that are found in various harmful pesticides and even nerve gas agents. "Based on a tip off, we raided the shops and confiscated the artificially ripened mangoes. They were sprayed with pesticide for quick ripening which is being widely used as a substitute for calcium carbide these days," said G Rameshkumar, designated officer, Food Safety and Drug Administration Department, Erode. The artificially ripened mangoes were seized from three fruit warehouses in Nethaji whole sale fruit market in Erode. Officials claimed the traders were spraying pesticide on the mangoes to ensure the entire bunch becomes ripe within five to six days. They acknowledged it difficult to identify fruits ripened by spraying the pesticide which is available in the open market at Rs 1200 per litre. "These artificially ripened fruits have a pink tinge on their outer skin but that cannot be the only factor to confirm the presence of the toxic artificial ripening agent," Rameshkumar added.

While in many developing countries traders indulge in such malpractices, look at the consumer response to these prevalent activities of the trade. Most consumers do not bother to check the quality of mango and go for cheap ones attracted by the appearance and price. Lessons are never learned and memories are short which is exploited by vendors to the hilt. The tendency to patronize street vendors is very common in India as consumers have the misconception that they can get a better bargain but these vendors invariably have weighing contraptions "doctored" to deliver 20% to 40% less than what is offered! Fruit buying is an ability very few consumers have and in many cases, after paying exorbitant prices, they realize that what they bought was not mature or rotten inside or have othr concealed defects forcing them to throw them away in disgust. This is where the organized retailers and the government sponsored marketing organizations can play a constructive role as they have a reputation to guard. It is time that a universally accepted standard branding is introduced that will guarantee the quality of fruits available in the market as that exists in the US. Probably National Horticulture Board must address this issue with imaginative and visionary foresight.  

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

MANGO FROM GHANA WITH LOVE!-INDIAN INVOLVEMENT

Mango, the King of Fruits, is intimately associated with Indian history, culture and ethos and this country enjoyed practically a monopoly in the global market till recently. It is no more true with many other countries in South America, Asia and Africa taking up mango cultivation and shipping their produce to European and American markets. There are hundreds of variants of Mango fruit with widely varying aroma, sweetness, color, texture and sweetness. Still the gold standard is still the Alphonso variety grown in India almost exclusively. The strong aroma associated with many mango varieties is not liked very much by Westerners and the high ruling price has allowed other milder versions to get entry in the market. It is against this background one has to see the recent attempt by Ghana to entice agri-business entities from India to invest on raising orchards in that country on government allocated land that will produce prime quality fruits, probably export to Europe. As Mango is a fruit highly susceptible to physiological and microbiological spoilage within a short time of harvest, the effort must be considered as strategic since it takes much less time for travel from Africa to Europe.

"Ghana has acquired 20,000 hectares of land for mango cultivation and has now asked a group of top Indian businessmen to see how it could fit in their investment plans. A 35-member delegation of the Federation of Indian Chamber of Commerce and Industry (FICCI) arrived here to hold a two-day business meeting with their Ghanaian counterparts, the Association of Ghana Industries (AGI), to further strengthen the growing trade between the two countries. The FICCI team is led by group chairman of DCS Limited, Harpinder Singh Narula, and it is made up of chief executives of some major Indian companies representing agriculture and food processing, information and communication technology and mining. They would also explore ways of investing in the

Ghanaian economy. Speaking at the opening of the two-day meeting, Narula said that the west African nation had become a promising business destination because of the country's natural resources and high literacy rate. The country has a dynamic private sector with a business friendly environment and above all a progressive policy regime to boost trade. 'Ghana occupies an important place in India's trade promotion programme,' Narula said. Appiah Donyina, director of exports at the ministry trade and industry in Accra, said that the Ghanaian government has acquired 20,000 hectares of land for mango cultivation in the three northern regions of the country as part of the national mango plantation projects that is aimed at developing mango orchards over the next five years".

While the news report may tickle the minds of many an Indian, transforming such ideas into reality is fraught with many risks. Absolutely no information exists regarding the suitability of Indian varieties Mango to be grown under Ghanaian conditions and even if successfully produced how far it will compare with genuine Indian grown fruits is a point that poses scientific and logistical challenges. As is true with any agricultural project the lag period between conceptualization and actual production may be at least 8-10 years for which investors should have sufficient patience. If this approach succeeds, Mango can be expected to be cheaper to the Indian consumer, export business being managed from off shore cultivation. India consumer cannot forget easily the unjustified and illogical rise in prices during the last season and can only hope that their dear fruit will once again be affordable.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com