Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Abstract

In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the turning stage. Additionally, UV-B irradiation treatments had no effect on sucrose content of the tomatoes. Fructose, glucose, and TSS content of tomatoes treated with UVB8 at red harvest stage were found to be high. Hence, the results obtained from this study are of great importance in terms of providing an increase in the amount of sugar without the need for breeding, and also consumer satisfaction.Keywords: tomato; UV-B; color; glucose; fructose; sucrose.Practical Application: Sugars, acids, phenols, and minerals, are the main constituents of tomato taste with sugars, quantitatively, making the largest contribution. Higher fructose, glucose, and TSS content of tomatoes result in increased sweetness and better tasting tomatoes, and ultimately consumer satisfaction.

The effects of ultraviolet B (UV-B) irradiation on color quality and decay rate of Capia pepper during postharvest storage

“…Thus, it can be said that the UV-B treatment is effective for the enhancement of the red color than the UV-C treatment. Dur finding is supported by a previous study in which the hue angle of UV-B treated tomatoes was found to be high (Kasim & Kasim, 2015).…”

“…Therefore, it could also be suggested that the UV-B treatments caused an increase in the red color of peppers due to their low L* values. Ot was found in a previous study that the UV-B treatments caused an increase in the L* values of tomatoes (Kasim & Kasim, 2015); however, in the present study, the UV-B-irradiated peppers showed opposite effect, i.e., here the L* values of the red peppers decreased post-UV-B treatment.…”

“…UV applications cause stress in products, and also fruits can change their metabolic activities in response. For example, in products exposed to UV radiation, the amount of dry matter is increasing (Kasim & Kasim, 2015). Similarly, in the present study, in ultraviolet applied peppers, red color increased in response to stress, but no such increase was observed in the control group.…”

“…The irradiations were performed in the cold room at 5 °C to avoid the increase in temperature during the treatments. The UV-B measurements were recorded by a radiometer to determine the spectral irradiance of the bare lamp (Kasim & Kasim, 2015). The peppers were UV-B irradiated for 15 ( ), while the untreated peppers served as controls for the study.…”

Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties

“…However, the TSC found in common varieties were contrastingly higher compared 318 with those reported recently in another study, which ranged from 9.7 to 34.0 g/Kg FW 319 (Figàs et al, 2015). The increase of the TSC is expected to influence positively the flavour 320 of the tomato and therefore the consumer`s preference, as suggested by other authors 321 (Kasim & Kasim, 2015) . In this regard, ʽCherry cerejaʼ (524.1 mg/g DW), ʽGreen Zebraʼ 322 (523.9 mg/g DW), ʽTigerellaʼ (522.7 mg/g DW) and ʽPalamósʼ (511.2 mg/g DW), which 323 were the varieties with high TSC, would present the best flavour characteristics.…”