Fernando Maul

Universidad del Valle de Guatemala

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Research Trends

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Document Type

Co-Authors

Steven A. Sargent

University of Florida

Jeffrey K. Brecht

University of Florida

Octavio Menocal

Florida Department of Agriculture and Consumer Services

Patrick Brecht

Karlsruhe University of Applied Sciences

Elizabeth Mitcham

University of California, Davis

Elizabeth A. Baldwin

U.S. Horticultural Research Laboratory

Adel A. Kader

Benha University

Charles A. Sims

University of Florida

Donald J. Huber

University of Florida

MÖ

Murat Ö. Balaban

Lomonosov Moscow State University

Cooperative Institutions

University of Florida

University of California, Davis

U.S. Horticultural Research Laboratory

Agricultural Research Service

Plant (United States)

Bay Area Environmental Research Institute

Agricultural Research Organization

Autonomous University of Queretaro

Instituto Politécnico Nacional

Cornell University

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Effect of Harvest Maturity and Ethylene Gassing on Tomato Flavor Volatile Concentrations

HortScience (1998)

Elizabeth A. Baldwin J.W. Scott Fernando Maul

Tomato fruit ( Lycopersicon esculentum Mill.) cvs. Solar Set and Olympic were harvested at three maturity stages: green (stage 1, USDA color classification) gassed with 100 ppm ethylene, green not gassed, turning (stage 4), and red-ripe (stage 6). After ripening at 21 °C, the fruit were homogenized with CaCl 2 and analyzed for important flavor volatile compounds. For `Solar Set', acetone, ethanol, 1-penten-3-one, hexanal, and trans -2-heptenal were significantly higher in red-harvested fruit, while 2+3-methylbutanol, and trans -2-hexenal were higher in green-harvested fruit. trans -2-Hexenal was at higher levels in green-harvested fruit not gassed compared to those that were gassed for `Solar Set'. `Olympic' fruit followed similar trends for harvest maturity and gassing, but there were fewer significant differences in volatile levels. Using a multivariate discriminant pattern recognition procedure, red fruit were separated from turning and green-harvested fruit, while green-gassed separated from non-gassed based on the aroma volatile profile within each cultivar.

Lycopersicon

10.21273/hortsci.33.3.490a

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Citations (1)

Manual de Práticas para o Melhor Manejo Pós-Colheita da Manga

EDIS (2020)

Jeffrey K. Brecht Steven A. Sargent Adel A. Kader Elizabeth Mitcham Fernando Maul

Improving the quality and consistency of the fresh mangos that are available to consumers in the United States is an important goal of the National Mango Board (NMB). The NMB-funded project, Monitoring and Evaluation of the Mango Supply Chain to Improve Mango Quality (referred to hereafter as the Mango Quality Project), was conducted from December 2007 through April 2009 to identify impediments to successfully meeting that goal. The final deliverable of the Mango Quality Project is this best management practices manual for harvesting and handling mangos marketed in the U.S. The manual includes quality-control procedures to use when monitoring the maturity and quality of mangos in commercial handling operations.The 77-page manual (10 MB pdf), written in Portuguese, was most recently revised in October 2020. The English version is available at https://edis.ifas.ufl.edu/hs1185.

Deliverable

10.32473/edis-hs1194-2020

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Mango Postharvest Best Management Practices Manual

EDIS (2020)

Jeffrey K. Brecht Steven A. Sargent Adel A. Kader Elizabeth Mitcham Fernando Maul

Improving the quality and consistency of the fresh mangos that are available to consumers in the United States is an important goal of the National Mango Board (NMB). The NMB-funded project, Monitoring and Evaluation of the Mango Supply Chain to Improve Mango Quality (referred to hereafter as the Mango Quality Project), was conducted from December 2007 through April 2009 to identify impediments to successfully meeting that goal. The final deliverable of the Mango Quality Project is this best management practices manual for harvesting and handling mangos marketed in the US. The manual includes quality-control procedures to use when monitoring the maturity and quality of mangos in commercial handling operations.

Deliverable

10.32473/edis-hs1185-2020

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Citations (36)

Monitoring and evaluation of the mango supply chain to improve mango quality.

Jeffrey K. Brecht S. A. Sargent Elizabeth Mitcham A. A. Kader Mary Lu Arpaia

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Tomato Flavor and Aroma Quality as Affected by Storage Temperature

Journal of Food Science (2000)

Fernando Maul Steven A. Sargent Charles A. Sims Elizabeth A. Baldwin Murat Ö. Balaban

ABSTRACT: Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 °C. Fruit stored for 2 d below 20 °C were rated by trained sensory panelists as significantly lower (P < 0.05) in ripe aroma, tomato flavor, compared to those stored at 20 °C. Fruit stored at 5 °C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 °C. Following 8 and 12 d storage, fruit at 5 °C were rated lowest in ripe aroma and sweetness. Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings.

Sweetness

Electronic Nose

10.1111/j.1365-2621.2000.tb10270.x

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Citations (261)

Aroma Volatile Profiles from Ripe Tomatoes are Influenced by Physiological Maturity at Harvest: An Application for Electronic Nose Technology

Journal of the American Society for Horticultural Science (1998)

Fernando Maul Steven A. Sargent Murat Ö. Balaban Elizabeth A. Baldwin Donald J. Huber

The effect of physiological maturity at harvest on ripe tomato ( Lycopersicon esculentum Mill.) volatile profiles was studied using ripening response time (in days) to 100 μL·L -1 exogenous ethylene treatment as a tool to separate immature-green from mature-green fruit. Electronic nose (EN) sensor array and gas chromatography (GC) analyses were used to document volatile profile changes in tomatoes that required a 1-, 3-, or 5-day ethylene treatment to reach the breaker stage. EN output analysis using multivariate discriminant and canonical analyses classified intact tomato and whole tomato homogenate samples that required 3 or 5 days of ethylene treatment as significantly different ( P < 0.01) from those that required only 1 day. The GC aroma profiles from whole tomato homogenate showed that 1-day fruit had significantly higher levels ( P < 0.05) of 1-penten-3-one, cis -3-hexenal, 6-methyl-5-hepten-2-one, 2-isobutylthiazole, and geranylacetone when compared to 5-day fruit. Analysis of excised tomato tissues showed that pericarp (including columnella) produced an average 219% greater concentration of the 16 aroma volatiles quantified by GC when compared to locular gel (442 and 203 μL·L -1 , respectively). EN analysis concurred with GC by showing greater average Mahalanobis distance between pericarp tissue groupings when compared to locular gel groupings (78.25 and 12.33 units, respectively). Pericarp tissue from the 5-day ethylene treatment showed significantly lower levels of 1-penten-3-one, trans -2-heptenal, 6-methyl-5-hepten-2-one, 2-isobutylthiazole, geranylacetone, and β-ionone compared to the 1- and 3-day treatments, Similarly, locular gel from the 3- and 5-day ethylene treatments had significantly lower levels of 1-penten-3-one, 2-isobutylthiazole, and 1-nitro-2-phenylethane compared to 1-day samples. cis -3-Hexenol in locular gel was the only volatile compound that showed significantly higher levels with increasing ethylene treatment. EN analysis showed greater Mahalanobis distances between 1- and 3-day ethylene samples than between 3- and 5-day ethylene samples (32.09 and 12.90, 24.14 and 6.52, 116.31 and 65.04, and 15.74 and 13.28 units, for intact tomato, whole tomato, pericarp, and locular gel homogenate, respectively).

Electronic Nose

Lycopersicon

10.21273/jashs.123.6.1094

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Citations (90)

Nondestructive Quality Screening of Green Tomatoes Using Ethylene Gas

HortScience (1996)

Fernando Maul Steven A. Sargent

The effects of prolonged ethylene exposure on external and internal quality parameters of tomato fruits were studied in order to explore the feasibility of its use as a nondestructive technique for screening immature and inferior quality fruit. `Agriset' and `CPT-5' tomatoes were hand harvested at Stage 1 (green) and held at 20°C and 50 ppm ethylene for 1-7 days. Each 24 hours, fruits reaching Stage 2 (breaker) were removed from C 2 H 4 and transferred to 20°C air for subsequent ripening. Tomatoes were considered at edible maturity upon reaching full red-ripe stage and 4 mm deformation and final quality parameters were determined. For both cultivars, fruits which required prolonged C 2 H 4 exposure to reach Stage 2 had lower overall visual appearance. `Agriset' tomatoes which required short exposure times to C 2 H 4 (1 to 3 days) had somewhat higher quality than those requiring prolonged times (4 or 5 days). Days to reach edible maturity were 9.5 and 7.7, respectively. For the short exposure times, peel color was more intense (higher chroma value), while soluble solids content and total sugars were significantly higher ( P = 0.05). Quality of `CPT-5' tomatoes was not adversely affected until requiring 6 or 7 days exposure to C 2 H 4 . Days to reach edible maturity decreased from an average of 12.5 to 11.0 for 1 to 5 or for 6 to 7 days exposure, respectively. For fruits requiring 7 days exposure, soluble solids content, total sugars and pH were significantly higher than for those reaching Stage 2 in fewer days. There were no significant differences in titratable acidity or ascorbic acid content for either cultivar.

10.21273/hortsci.31.4.641b

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Sensory Evaluation Correlates with Flavor Volatile Profiles of Ripe Tomato Fruits

HortScience (1997)

Fernando Maul Steven A. Sargent Elizabeth A. Baldwin Charles A. Sims

`Agriset-761' and `CPT-5' tomato fruits were harvested at green stage and subsequently exposed to a postharvest exogenous ethylene-air mixture (100 ppm C 2 H 4 at 20°C). Tomatoes with visual symptoms of ripening (breaker stage = <10% red coloration) were removed from ethylene treatment after 1, 3, and 5 days and were transferred to 20°C and 85% RH. At “table-ripe” stage (full red coloration and 4-mm fruit deformation after 5 sec@9.8N), whole fruit samples were analyzed for difference/discrimination sensory evaluations, aroma volatile profiles, and chemical composition. Flavor of fruits gassed for 1 day was rated significantly different than that of fruits gassed for 3 or 5 days (n = 25 panelists) for both cultivars. Several panelists noted the perception of “rancid” and “metallic” tastes, and “lingering” aftertaste in fruits gassed for 5 days. Chemical composition assays showed that flavor differences could be partially due to a significant increase in pH values between fruits gassed for 1 and 5 days (4.23 and 4.34, respectively for `Agriset-761') and a significant decrease in titratable acidity (0.91% and 0.73%, respectively, for `Agriset-761'; 1.04% and 0.86%, respectively, for `CPT-5'). No significant differences in soluble solids content or total sugars were found in any treatments for either cultivar. `Agriset-761' showed significant increases in the concentrations of acetone, hexanal, 2+3 methylbutanol, and a decrease in 2-isobutylthiazole, whereas, `CPT-5' fruits showed significant increases in hexanal, 2+3 methylbutanol, trans-2-heptenal, 6-methyl-5-hepten-2-one, 2-isobutylthiazole, β-ionone, geranylacetone, and a decrease is ethanol concentration. In both cultivars, these significant differences in important aroma volatile compounds could be of enormous relevance in the perception of off-flavor/off-odors.

Titratable acid

Aftertaste

10.21273/hortsci.32.3.521e

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Citations (2)

Manual de Prácticas para el Mejor Manejo Postcosecha del Mango

EDIS (2020)

Jeffrey K. Brecht Steven A. Sargent Adel A. Kader Elizabeth Mitcham Fernando Maul

Mejorar la calidad y laconsistencia de los frutos frescos de mangos que están disponibles para los consumidores en los Estados Unidos de Norteamérica es un importante objetivo del National Mango Board (NMB). El National Mango Board financió el proyecto: “Monitoreo y Evaluación de la Cadena de Suministro del Mango para mejorar su Calidad”, el cual se denominó Proyecto de Calidad del Mango, el cual fue conducido de Diciembre 2007 a Abril de 2009 para identificar los problemas que impiden el que se puedan lograr estos objetivos de manera exitosa. El producto final del Proyecto de Calidad de Mango es este Manual sobre las Mejores Practicas para la Cosecha y el Manejo de los Mangos Comercializados en los Estados Unidos de Norteamérica. Este manual incluye los procedimientos de control de calidad a ser utilizados cuando se monitoree la madurez y calidad en las operaciones comerciales en cuanto al manejo de los frutos de mangos. El manual de 73 páginas se puede descargar haciendo 'clic' en el ícono de PDF ubicado en la esquina superior izquierda, o haga 'clic' aqui.

10.32473/edis-hs1190-2020

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Citations (3)

Manual de Prácticas para el Mejor Manejo Postcosecha del Mango

EDIS (2011)

Jeffrey K. Brecht Steven A. Sargent Adel A. Kader Elizabeth Mitcham Fernando Maul

This 78-page Spanish-language manual includes quality-control procedures to use when monitoring the maturity and quality of mangos in commercial handling operations. It was written by Jeffrey K. Brecht, Steven A. Sargent, Adel A. Kader, Elizabeth J. Mitcham, Fernando Maul, Patrick E. Brecht, and Octavio Menocal, and published by the UF Department of Horticultural Sciences, January 2011. HS1190/HS1190: Manual de Prácticas para el Mejor Manejo Postcosecha del Mango (ufl.edu)

10.32473/edis-hs1190-2011

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