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Characterisation of Ripening and Pressure-Induced Changes in Tomato Pericarp Using NMR Relaxometry

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Abstract

A combination of two-dimensional nuclear magnetic resonance (NMR) relaxometry and optical microscopy is used to investigate the effects of ripening and high-pressure treatment on tomato pericarp tissue. It is shown that the relaxation times of the vacuolar water increase during the early stages of ripening even when there is no visible change and that this could be the basis of a useful on-line sensor for sorting tomatoes. The membrane rupturing and biopolymer denaturation associated with high-pressure treatments are also reflected in the NMR relaxation spectra.

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Acknowledgments

The authors thank the EU (Contract No. 015710-2 Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods) for financial support for this research. We also gratefully acknowledge the help of Dr. Mary Parker in acquiring the optical micrographs.

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Authors and Affiliations

  1. Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK

    N. A. Marigheto, G. K. Moates, M. E. Furfaro, K. W. Waldron & Brian P. Hills

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  1. N. A. Marigheto
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  2. G. K. Moates
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  3. M. E. Furfaro
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  4. K. W. Waldron
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  5. Brian P. Hills
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Correspondence to Brian P. Hills.

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Marigheto, N.A., Moates, G.K., Furfaro, M.E. et al. Characterisation of Ripening and Pressure-Induced Changes in Tomato Pericarp Using NMR Relaxometry. Appl Magn Reson 36, 35–47 (2009). https://doi.org/10.1007/s00723-009-0004-8

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  • DOI: https://doi.org/10.1007/s00723-009-0004-8

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