Tomatoes are well-known vegetables, grown and eaten around the world due to their nutritional benefits. The aim of this research was to determine the chemical composition (dry matter, soluble solids, titritable acidity, vitamin C, lycopene), the taste index and maturity in three cherry tomato varieties (Sakura, Sunstream, Mathew) grown and collected from greenhouse at different stages of ripening. The output of the analyses showed that there were significant differences in the mean values among the analysed parameters according to the stage of ripening and variety. During ripening, the content of soluble solids increases on average two times in all analyzed varieties; the highest content of vitamin C and lycopene was determined in tomatoes of Sunstream variety in red stage. The highest total acidity expressed as g of citric acid 100 g-1 was observed in pink stage (variety Sakura) or a breaker stage (varieties Sunstream and Mathew). The taste index of the variety Sakura was higher at all analyzed ripening stages in comparison with other varieties. This shows that ripening stages have a significant effect on tomato biochemical composition along with their variety.
Tomato is known as a vegetable with several health benefits due to its high level of bioactive compounds, especially lycopene, phenolics, and vitamin C. The effect of tomato variety and stage of maturity on the bioactive compounds concentration was studied. Ten tomato varieties were grown and collected from a greenhouse at two different stages of ripening. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the stage of ripening and variety. The highest concentration of vitamin C was determined for variety Sakura F1 at maturity stage, and the lowest for variety Sunstreem F1 for unripe fruits. The concentration of phenols and flavonoids increased during tomato ripening and the highest rate was observed for variety Naget F1 (from 7.86 mg·100g−1to 14.34 mg·100 g−1(phenols) and flavonoids from 6.09 mg·100 g−1to 10.03 mg·100 g−1. The concentration of lycopene in the unripe stage was low (mostly about 1 mg·100 g−1) and the most quantitative changes and the highest concentration of lycopene in full maturity stage was determined for variety SV0946TS (27.11 mg·100 g−1) and variety NectarF1 (16.81 mg·100 g−1).
Tomatoes (Solanumly copersicum) are well known antioxidants, vitamins and other health beneficial compounds containing vegetable. Different qualitative and quantitative changes of chemical composition take place during tomato fruit ripening and storage. Research with the aim to evaluate the chemical composition (soluble solids, titratable acidity, vitamin C, total phenols) of tomatoes stored under ambient conditions was set up during year 2016. The study involved five tomato varieties cultivated and collected from greenhouse at green stage of ripening, then stored at room air temperature from 18.0 °C to 19.0 °C and relative humidity from 40.2% to 50.6% for 36 days. Collected data showed that the highest increase (in average for 12.6%) of total soluble solids content was observed till 24 days of storage. It was found that content of vitamin C during ripening increased till the 24 day of the storage and it significantly depends on tomato variety (from 4.21% in variety Sakura F1 till 33.72% in variety Black Cherry F1). Further the content of vitamin C decreased and after 36 days of storage it was less than 7% compared with the beginning of the experiment. The titratable acidity was significantly (p0.05) different among the tomato varieties and depended on the stage of ripening. It varied between 0.841±0.012 g 100 g -1 (Sakura F1) at harvest and 0.302±0.009 g 100 g -1 (Golden Nudget F1) at the end of storage. According to results the content of phenols during storage was variable and therefore the correlations were not observed.
Tomatoes are one of the most consumed vegetables in the world. Unfortunately, obtaining a high quality tomato yield in our latitudes is inconceivable without additional lighting. Changes in biochemical composition are mainly dependent on the light received by the plant. During the winter months, natural daylight at 55 ° latitude is insufficient to provide the necessary vegetation for fruit-bearing vegetables. The aim of this study is to investigate the changes in the biochemical composition of tomato fruits by using less conventional lighting methods, which could offer potential energy savings by providing higher levels of biologically active substances in tomatoes. The study was conducted in a greenhouse of Latvia University of Life Sciences and Technologies during the winter season 2018-2019, using a 16-hour photoperiod. LED, Induction, and High Pressure Sodium Lamps (as control) were used in the study. These lighting devices, with some differences, simulate daylight. Three tomato cultivars: ‘Diamont F1’, Encor F1’and ‘Balzano F1’were studied. The study specified the tomato yield and the following biochemical parameters: soluble sugars (BRIX), vitamin C, organic acids, lycopene, carotenoids, phenols and flavonoids. As expected, the yield and species-specific pigment content of tomato fruit is largely dependent on the genetics of the variety. On the other hand, biologically active compounds such as organic acids, soluble sugars, ascorbic acid and flavonoids undergo more changes due to the composition of the light. The obtained biochemical parameters give an opportunity to consider different illumination methods and the need to carry out further studies in order to confirm the conclusions. Significantly higher yields were observed in the variant with conventionally used high pressure sodium lamps. In mean time, it should be noted that in the variant with LED lamps, higher content of lycopene as well as phenols and vitamin C were observed.
Tomatoes (Solanum lycopersicum L.) are known as very popular vegetable due to high nutritional value and are among the most commonly used vegetables in the world. Tomato varieties differ not only in fruit size, but also in colour. The aim of the present study was to evaluate how the colour of tomatoes influences the nutritional value. Chemical composition (vitamin C, lycopene, β-carotene, soluble solids, total acidity) and taste index were determined in 27 tomato cultivars grown in plastic film greenhouse without additional lighting. Red, pink, brown, orange and yellow tomato fruits were studied. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the colour of fruit. The content of lycopene changed as follows: pink>red>brown>orange>yellow, but content of β-carotene: orange>pink>brown>red>yellow. The highest content of total acids (855.7±234.2 mg 100 g-1) as well as vitamin C (18.43±4.74 mg 100 g-1) was observed in orange tomatoes, but regarding taste index differently coloured tomatoes can be arranged as follows: brown>orange>pink>red>yellow. The smaller and bigger size tomatoes are recommended for consumers as tastier comparing with medium size tomatoes.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.