Nutritional properties of cherry tomatoes harvested at different times and grown in an organic cropping

Pinho, Lucinéia de; Almeida, Anna Christina de; Costa, Cândido Alves da; Paes, M. C. D.; Beatriz, María; Glória, A.; Souza, Rogério Marcos de; Postal, Caixa

doi:10.1590/s0102-05362011000200012

Cited by 17 publications

(16 citation statements)

References 18 publications

(3 reference statements)

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“…Fruits with pH values up to 4.5 were classified as acidic and generally considered to have appreciable smell and taste. Pinho et al (2011) found pH values of 4.1 and 4.3 for organic cherry tomatoes in different harvesting times, and Guilherme et al (2014) found pH ranging from 4.41 to 4.61 in three genotypes of organic cherry tomatoes.…”

Section: Chemical Composition Of Tomatoesmentioning

confidence: 96%

Physicochemical Characteristics, Antioxidant Capacity and Phenolic Compounds of Tomatoes Fertigated With Different Nitrogen Rates

et al. 2017

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-The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (ºBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count <3 NMP g -1 and absence of Salmonella in 25 g. Keywords:Fertirrigation. Physicochemical composition. Solanum lycopersicum L.. CARACTERÍSTICAS FÍSICO-QUÍMICAS, CAPACIDADE ANTIOXIDANTE E COMPOSTOS FENÓLICOS TOTAIS DE TOMATES FERTIRRIGADOS COM DIFERENTES DOSES DE NITROGÊNIORESUMO -O objetivo deste trabalho foi avaliar a capacidade antioxidante e a qualidade fisicoquímica e microbiológica de tomates cereja orgânicos cultivados com diferentes teores de nitrogênio (%N) utilizando águas residuárias da bovinocultura. As amostras de tomate foram obtidas na Fazendinha Agroecológica (SIPASeropédica, RJ) e submetidas a quatro diferentes tratamentos de acordo com os níveis de nitrogênio (T1=0, T2=50, T3=100 e T4=150 %N). Foram determinadas a umidade, teores de cinzas, lipídeos, proteínas e fibras totais. Além do pH, sólidos solúveis (ºBrix), açúcares totais e redutores (%); e acidez titulável (mg de NaOH por 100 g

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Section: Chemical Composition Of Tomatoesmentioning

confidence: 96%

Physicochemical Characteristics, Antioxidant Capacity and Phenolic Compounds of Tomatoes Fertigated With Different Nitrogen Rates

et al. 2017

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“…Save for pineapple that was propagated using suckers, other fruits (passion fruit and watermelon) and vegetables (cabbage, eggplant, pumpkin and tomato) seedlings were produced following procedures described by Pinho et al (2011). The soils were ploughed and loosened using hand hoes.…”

Section: Determination Of Maturity Indicesmentioning

confidence: 99%

“…emergence, fruit development was monitored as described by Pinho et al (2011). On each study plant, randomly selectedfruits were tagged and fruit diameter, height, color and pest and disease incidence were recorded daily.…”

Section: Determination Of Maturity Indicesmentioning

confidence: 99%

“…The harvest sampling of passion fruit (N=54), pineapple (N=54), watermelon (N=72), eggplant (N=54), pumpkin (N=54) and tomato (N=108) was based on outer colour, while cabbage (N=54) selection depended on the size of the bulb. Samples were harvested in the morning based on among other characteristics; (i) uniformity of color, (ii) size and (iii) absence of disease and injury (Pinho et al, 2011). The samples were labeled, packed in a cool box (Marina 24S) and delivered to Makerere University Food Science and Technology Laboratory for physicochemical and nutritional analysis following Okia et al (2013).…”

Section: Determination Of Maturity Indicesmentioning

confidence: 99%

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Nondestructive maturity assessment tools for commercially viable fruits and vegetables in Uganda

Okiror¹,

Lejju²,

Bahati³

et al. 2017

Afr. J. Plant Sci.

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Fruit and vegetable maturity at harvest influences transportation and storage requirements as well as market value. However, small scale farmers in Uganda lack technologies for maturity assessment leading to high pre-and post-harvest losses and low financial returns from fruit and vegetable farms. This study, therefore, assessed the development of fruits (pineapple, passion fruit, watermelon) and vegetables (cabbage, egg plant, pumpkin and tomato), determined optimal maturity indices and fabricated and tested nondestructive tools for maturity assessment. Propagation trials and testing of tools were undertaken at Nangabo and Kangulumira sub counties in central Uganda. The findings show that eggplant, passion fruit, pineapple and pumpkin underwent 3 distinct development stages during which their diameter, length and outer colour changed. Cabbage remained green, but its bulb diameter and length varied with maturity. Watermelon had 4 development stages with significant (P≤0.05) changes in morphology and outer colour. Tomato fruits had 6 distinct outer colour changes. Age and colour were maturity indices for passion fruit. Fruit age and diameter were the maturity indices for watermelon. Age, diameter, length and colour were the maturity indices for pineapple, tomato and eggplant. Cabbage and pumpkin share indices including: age, diameter and length. A farm record book (FRB) was designed for documenting phenology and maturity stages of studied fruits and vegetables. A calibrated calliper (CC) and Calibrated tape (CT) were fabricated for assessing the morphological development in pineapple, tomato, eggplant, cabbage, pumpkin and watermelon. Customized colour charts (CCC) were designed for monitoring colour changes as passion fruits, pineapples, tomatoes and eggplants mature. On-farm trials show that CCCs were the most effective tools for monitoring passion fruit (80%), pineapple (64%), tomato (60%), eggplant (68%). Similar studies involving several cultivars and maturity determination tools are, therefore, recommended.

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“…Within this context, the consumption of genetically modified food deserves attention regarding safety and nutritional aspects due to the fact that the inclusion and/or overexpression of genetic traits can cause harm to human health in the short or long term (POLIVKOVÁ et al, 2010;PINHO et al, 2011). To ensure the safety of genetically modified products consumption there are safe and reliable biological tests that are capable to assess potential harm to human health, being the preventive study of the DNA damage an important diagnostic tool (FERNANDES et al, 2010;SESTARI et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Mutagenicity, antioxidant activity and nutritional content of long-life tomato

Silva¹,

Figueiredo²,

Gomes³

et al. 2016

Biosci. J.

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ABSTRACT:The increasing tomato demand for the food market motivates improvements and the use of new biotechnologies in this fruit's production. The hybrid crop stands out for fruit production resistant to rot and postharvest wilt (long-life crops). Within this context, consumption of genetically modified food deserves attention regarding the safety and nutritional aspects due to the fact that inclusion and/or overexpression of genetic traits can cause harm to human health in the short or long term. In this scenario, this study aimed to evaluate genotoxicity and mutagenicity from different varieties of long-life tomatoes obtained by genetic breeding and also determines main bioactive compounds and antioxidant activity. The genotoxicity and mutagenicity were analyzed via the micronucleus test and the evaluation of chromosome aberrations in mice bone marrow respectively. We have also analyzed carotene, beta-carotene, lycopene, total phenol and flavonoid contents via spectrophotometry and antioxidant activity via DPPH radical scavenging assay. Considering the results obtained, it is possible to conclude that despite the absence of significant genotoxic activity among the evaluated samples, the antioxidant activity and the differences found in composition seems to be ruled by genetic factors, possibly due to the genetic breeding.

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Nutritional properties of cherry tomatoes harvested at different times and grown in an organic cropping

Cited by 17 publications

References 18 publications

Physicochemical Characteristics, Antioxidant Capacity and Phenolic Compounds of Tomatoes Fertigated With Different Nitrogen Rates

Physicochemical Characteristics, Antioxidant Capacity and Phenolic Compounds of Tomatoes Fertigated With Different Nitrogen Rates

Nondestructive maturity assessment tools for commercially viable fruits and vegetables in Uganda

Mutagenicity, antioxidant activity and nutritional content of long-life tomato

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