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

Raiola, Assunta; Pizzolongo, Fabiana; Manzo, Nadia; Montefusco, Immacolata; Spigno, Patrizia; Romano, Raffaele; Barone, Amalia

doi:10.1111/ijfs.13700

Cited by 13 publications

(12 citation statements)

References 24 publications

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“…This could be indicative of the good quality of the product, as it is principally linked to the acid content of the fruit and concurs also to influence the flavor of the tomato products, which is a complex of the taste and aroma, which are affected by both physiological and chemical characteristics. These parameters are important also during the transformation processes, when an overly high pH requires the addition of acidic components [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

Qualitative Aspects of Some Traditional Landraces of the Tomato “Piennolo” (Solanum lycopersicum L.) of the Campania Region, Southern Italy

et al. 2020

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Our study aimed to analyze some qualitative aspects of five landraces of the tomato “Piennolo,” typical of the Vesuvian area, Italy, and determine the in vitro antioxidant activity. All samples showed a high °Brix value and acidity, as well as a discrete amount of reducing sugars, indicating their good quality as fresh products. They showed a high content of lycopene (up to 218 μg g−1 of fresh product) and ascorbic acid (up to 238 μg g−1 of fresh product). The content of total polyphenols was never less than 278 μg g−1 of fresh product. Hyperoside, chlorogenic and gallic acids were the most abundant polyphenols. The interrelationships between the parameters analyzed and the different landraces showed that total polyphenols could have mostly affected (ρ = 0.76) the antioxidant activity more than lycopene (ρ = −0.96). The interrelationships between the most abundant polyphenols and antioxidant activity showed that hyperoside, although the most abundant, negatively affected (ρ = −0.93) the antioxidant activity. Due to the high content of lycopene, ascorbic acid, and hyperoside, the five landraces of the tomato “Piennolo” could be considered promising in terms of their potential healthy characteristics.

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Section: Resultsmentioning

confidence: 99%

Qualitative Aspects of Some Traditional Landraces of the Tomato “Piennolo” (Solanum lycopersicum L.) of the Campania Region, Southern Italy

et al. 2020

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“…Slight changes in pH could cause divergences in flavor whereas firmness is a valuable parameter for fruit quality. [17] Protective Effect of Peppermint Components on the Nutritional Content of Cera Pepper Cera peppers treated with the essential oil of M. Piperita and its major volatiles had no statistically significant differences in the levels of humidity compared with control groups (Figure S4, Table S3). This fact suggested that the essential oil and volatiles avoids loss of water at least during 16 days.…”

Section: Protective Effect On Fruit Firmness and Ph Fluctuationmentioning

confidence: 99%

Peppermint Essential Oil and Its Major Volatiles as Protective Agents against Soft Rot Caused by Fusarium sambucinum in Cera Pepper (Capsicum pubescens)

Pérez-Vázquez

Hernández

Lozoya‐Gloria

et al. 2021

Chemistry & Biodiversity

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Cera pepper (Capsicum pubescens) is an exotic fruit considered as a rich source of nutraceuticals with known benefits for human health and also an economic resource for local producers in Mexico. The present investigation reports on the in vitro and in situ antifungal activity of the essential oil from Mentha piperita and its two major volatiles (menthol and menthone) against Fusarium sambucinum, which is a causal agent of soft rot in cera pepper. The application of these components in pepper fruits previously infected with F. sambucinum caused a significant delay (p < 0.05) in the emergence of soft rot symptoms. This effect was reflected in the maintenance of pH and fruit firmness during a period of 10 days. The nutrimental content of the fruits (protein, fiber, fat and other proximate parameters) was conserved in the same period of time. The nutraceutical content of these fruits was estimated by the quantification of seven carotenoids (violaxanthin, cis-violaxanthin, luteoxanthin, antheraxanthin, lutein, zeaxanthin and β-carotene), ascorbic acid and capsaicinoids (capsaicin and dihydrocapsaicin). According to our results, the essential oil from M. Piperita and its major volatiles exerted a preservative effect on these metabolites. Our findings demonstrated that the essential oil of M. Piperita and its major volatiles represent an ecological alternative for the control of fusariosis caused by F. sambucinum in cera peppers under postharvest conditions.

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“…The SSC was tested with a WZB-45 portable refractometer (Jingke, China) and expressed as %. Titratable acidity (TA) was determined by diluting 2 mL of supernatant with 20 mL of deionized water and titrating to pH 8.1 with 0.1 M NaOH using monotonic titration [15] adopting an automatic potentiometric titrator (Metrohm 907 Titrando, Nade, Switzerland). All samples were analyzed in triplicate.…”

Section: Fruit Quality Indicesmentioning

confidence: 99%

Antioxidant profile of thinned young and ripe fruits of Chinese peach and nectarine varieties

Guo

et al. 2020

International Journal of Food Properties

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The chemical compounds and the antioxidant capacity in thinned young and ripe fruit of 7 Chinese peach and nectarine varieties were investigated. Neochlorogenic acid, catechin and chlorogenic acid were the dominant antioxidants in thinned young fruit, which were 6.4-20.7-fold, 3.3-14.2-fold, and 4.1-11.4-fold higher than ripe fruit, respectively. In addition, the sugar composition of the thinned young fruit was different from that of the ripe fruit. Sucrose displayed a markedly negative correlation with the antioxidant capacity, while glucose, fructose and sorbitol did not. Malic acid and quinic acid were the major organic acids in the thinned young fruit and were positively correlated with the antioxidant capacity. Aspartic acid and glutamic acid were the main amino acids in thinned and ripe fruit. Lysine, alanine, threonine, glycine, tyrosine, and serine were significantly correlated with the antioxidant capacities, and the correlations decreased in turn. While proline and histidine showed no marked correlation with the antioxidant capacity. The antioxidant capacity of the peaches and nectarines evaluated in terms of the DPPH and ABTS free radical scavenging activities and the ferric reducing antioxidant power (FRAP) were 1.3-11.2-fold higher in thinned young fruit than ripe fruit. In addition, the chemical composition, namely, the levels of polyphenols and sucrose, could distinguish the thinned young fruit from the ripe fruit for both peaches and nectarines.

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

Cited by 13 publications

References 24 publications

Qualitative Aspects of Some Traditional Landraces of the Tomato “Piennolo” (Solanum lycopersicum L.) of the Campania Region, Southern Italy

Qualitative Aspects of Some Traditional Landraces of the Tomato “Piennolo” (Solanum lycopersicum L.) of the Campania Region, Southern Italy

Peppermint Essential Oil and Its Major Volatiles as Protective Agents against Soft Rot Caused by Fusarium sambucinum in Cera Pepper (Capsicum pubescens)

Antioxidant profile of thinned young and ripe fruits of Chinese peach and nectarine varieties

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