Sugar-and-acid profile of Penjar tomatoes and its evolution during storage

Abstract

The alcobaça mutation in the Penjar tomato (Solanum lycopersicum L.) variety alters the ripening process and confers a long shelf life (more than four months). Storage of Penjar tomatoes leads to a distinctive sensory profile valued by local consumers, who prefer aged tomatoes to fresh ones. To study chemical changes occurring during storage, we characterized the complete sugar-and-acid profile of 25 accessions at harvest and at 2 and 4 months after harvest. We found considerable variability in the sugar-and-acid profile within the Penjar variety, especially for fructose and glucose. Some accessions presented exceptionally high values for sugars, making them especially interesting for breeding programs. During postharvest, the concentration of glucose, fructose, and citric acid decreased, whereas the concentration of malic and glutamic acids increased. Data from this study offer novel insights into postharvest changes in tomato quality parameters and help elucidate the reasons for the appreciation of this variety by consumers.

Mediterranean Long Shelf-Life Landraces: An Untapped Genetic Resource for Tomato Improvement

“…The shelf-life reported was only up to 40 days, which is similar to early reports for 'Alcobaça,' and much shorter than that in most LSL landraces. This agrees with past indications that alc may be necessary but not sufficient to explain the LSL phenotype in the Mediterranean landraces (Conesa et al, 2014;Casals et al, 2015). Altogether, some controversy exists among the possible existence of different mutations in the MADS-box, SBP-box and NACfamily genes (Seymour et al, 2013;Kumar et al, 2018), which may be responsible for part of the variation reported in shelf-life across LSL landraces.…”

“…Contrary to non-ripening mutants, most of which have an impairment related to ethylene insensitivity causing deficient ripening and pleiotropic effects on fruit quality (Barry and Giovannoni, 2007;Giovannoni, 2007), ripening in LSL landraces is fully achieved on the vine, and fruit quality is one of the most appreciated traits (Saladie et al, 2007;Siracusa et al, 2013;Bota et al, 2014;Casals et al, 2015;Patanè et al, 2017). Ethylene production and respiration rates in LSL fruits has been poorly studied to date.…”

A comparative study of the physico‐chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit

“…The levels of glutamic acid we detected were significantly higher than those reported by Zgola-Grze skowiak & Grze skowiak (2012) who found a mean of 153.2 mg/100 mL in yellow tomato juice. Among our genotypes, the consistently higher level of glutamic acid observed in E40 exceeded the values observed by Casals Missio et al (2015) in 23 tomato accessions. This specific trait exhibited by GiaGi u might explain the particular flavour of this yellow genotype.…”

Benzenedicarboxylic acid upregulates O48814 and Q9FJQ8 for improved nutritional contents of tomato and low risk of fungal attack

“…The longstanding focus on fresh foods (due to their dietary benefits) led us to the ever‐increasing consumption of tomatoes in daily life. Tomato gained the great attraction of researchers around the globe for being an efficient appetizer and one of the best suitable foods for diabetic patients . It efficiently regulates urinary acidity and is also used as a treatment measure for high blood pressure .…”

“…Tomato gained the great attraction of researchers around the globe for being an efficient appetizer and one of the best suitable foods for diabetic patients. 1 It efficiently regulates urinary acidity and is also used as a treatment measure for high blood pressure. 2 Its nutritional profile is well-known for the outstanding combination of antioxidant and anti-inflammatory contents.…”