Analysis of the main secondary metabolites produced in tomato (Lycopersicon esculentum, Mill.) epicarp tissue during fruit ripening using fluorescence techniques

PREDICTION OF DAYS AFTER ANTHESIS OF DEVELOPING TOMATO (<i>SOLANUM LYCOPERSICUM</i>) FRUIT FROM BLOSSOM-END CHANGES IN COLOR

“…Although there is not a similar experiment in the literature to compare with, the results just mentioned agrees with a study in which the analysis by fluorescence imaging of epicarp tissue of tomato fruit during ripening was done. In this study, a correlation of 0.78 for the ratio carotenoids/flavonoids was recorded (Lai et al, 2007). Also, correlation analysis between the amount of anthocyanin in seven apple strains and L*, Hue and a*/b* components recorded values of 0.79, 0.80 and 0.82, respectively (Iglesias et al, 1999).…”

“…In this study a correlation of 0.78 and-0.513 was found for the carotenoids/flavonoids and carotenoid/chlorophyll ratios, indicating that this methodology can be used to predict the developmental stage of tomato (Lai et al, 2007). Furthemore, there is a study in which the optical properties of fresh cut tomato at different stages of development was evaluated (Lana et al, 2006).…”

Soluble phenols and antioxidant activity in mamey sapote (Pouteria sapota) fruits in postharvest

“…On the other hand, it is documented that fruits with moderate to high carotenoids content may exhibit an increase in this latter with ripening (Kalt, 2005), and concomitantly hue angle diminishes, as occurs in tomato fruits when they pass from immature (light green) to completely mature (dark red) (Lai, Santangelo, Soressi, & Fantoni, 2007). Thus, if a similar relationship develops in the mamey sapote the reduction in H* would indicate an increase in the presence of carotenoids based on activation of the isoprenoid biosynthetic pathway (Lu & Li, 2008).…”

Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method

“…FF is a powerful tool as it provides all spectral data, consisting of fluorescence intensities at wide excitation and fluorescence emission wavelengths. Many of the chemicals that are reported to be related to antioxidant capacity (oxygen radical absorbance capacity; ORAC) such as total phenolic content and total anthocyanin (Prior et al, 1998;Wang et al, 2016) emit fluorescence (Lai, Santangelo, Soressi, & Fantoni, 2007;Wang et al, 2010). Thus, the fluorescence properties of foods have a potential use for estimating the scavenging capacity.…”