Information
Companies/organisations
INRAE (PACA)
Job title Scientist ; Fruit and Veg Processing
Research topics
- NUTRITION & HEALTH
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bioactives
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bioavailability, bioaccessibility
- QUALITY PARAMETERS & METHODS OF ANALYSIS
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antioxidant capacity
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bostwick, consistency, texture
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brix, soluble solids
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chromatography, HPLC, OCC, TLC
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colour, color,hue angle, L a/b, Hunter scale, Minolta
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flavor, flavour
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fruit ripening
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fruit weight, fruit size size
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infrared, IR, VIS, NIR, MIR, reflectance, MIR spectroscopy
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pH, acidity
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productivity, yield
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quality control
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spectrophotometry
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viscosity
- TOMATO COMPONENTS & PRODUCTS
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acids, malic, citric, lactic acid
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carotenoids, carotene, pro vitamin A, lutein
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lycopene
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sugars, fructose, sucrose
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tomato juice
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tomato paste
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tomato puree, passata, crushed tomatoes
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vitamin C
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vitamin E, tocophérols
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volatile compounds
Contact details
Domaine de St Paul, site Agroparc
84000, Avignon - PACA
France
00 33 4 32 72 24 91
Contact email :
Click to see email address
Description
Relationships between pre and post-harvest quality all along the value chain, from the field to the can, including:
- The impact of water shortage on quality traits of tomato purees (color, biochemical composition and viscosity) (in relation to Agronomist PSH team of INRA Avignon, France)
- The identification of the volatile compounds related to quality change during the process by dynamic headspace technics.
- The impact of the processing (hot or cold break on lycopene bio-accessibility, color and viscosity)
- The infrared model for the prediction of tomato composition and quality attribute in manufactured product. Transfer of the NIR technic to the industry (in relation with Sylvie BUREAU – INRA SQPOV Avignon, France)
Description of research topics and list of relevant publications:
- Birtic, S., Ginies, C., Causse, M., Renard, C. and
Page, D. (2009) Changes in Volatiles and Glycosides during Fruit Maturation of Two Contrasted Tomato (Solanum lycopersicum) Lines. Journal of Agricultural and Food Chemistry, 57, 591-598.
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Page, D., Gouble, B., Valot, B., Bouchet, J.P., Callot, C., Kretzschmar, A., Causse, M., Renard, C. and Faurobert, M. (2010) Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage. Planta, 232, 483-500
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Page, D., Van Stratum, E., Degrou, A. and Renard, C.M.G.C. (2012) Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene. Food Chemistry, 135, 2462-2469.
- Arbex de Castro Vilas Boas, A.,
Page, D., Giovinazzo, R., Bertin, N. and Fanciullino, A.-L. (2017) Combined Effects of Irrigation Regime, Genotype, and Harvest Stage Determine Tomato Fruit Quality and Aptitude for Processing into Puree. Frontiers in Plant Science, 8.
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Page, D., Labadie, C., Reling, P., Bott, R., Garcia, C., Gaillard, C., Fourmaux, B., Bernoud-Hubac, N., Goupy, P., Georgé, S. et al. (2019) Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structures. Food Chemistry, 274, 500-509.
