Composition of San Marzano tomato varieties

Loiudice, R.; Impembo, M.; Laratta, Bruna; Villari, G.; Voi, A. Lo; Siviero, P.; Castaldo, Domenico

doi:10.1016/0308-8146(95)95791-4

Cited by 58 publications

(50 citation statements)

References 2 publications

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“…Sugars contents obtained by other authors lie between 1.2% for fructose and 1.4% for glucose, slightly lower than those found in this study (Loiudice et al, 1995;Osvald et al, 2001;Hernández Suárez et al, 2008). The mean sugar concentration in tomatoes given in food composition tables varies between 3 and 3.5% (Moreiras et al, 2005).…”

Section: Discussioncontrasting

confidence: 51%

Characterization of traditional tomato varieties grown in organic conditions

González‐Cebrino¹,

Lozano²,

Ayuso³

et al. 1970

Span. j. agric. res.

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Organic horticulture is a sustainable agricultural model that can provide high quality products and allows conservation of genetic diversity. Traditional tomato varieties are well adapted to organic production and they have the organoleptic characteristics demanded by consumers. Seven traditional tomato varieties were studied: BGV-001020, BGV-000998, BGV-001000, BGV-004123, CIDA-44-A, CIDA-62, CIDA-59-A, and they were compared with a tomato Marmandetype commercial cv. 'Baghera', all them grown under organic production. Several quality variables were measured to establish whether any of the traditional varieties might be suitable for commercial production. CIDA-62 was shown to be the most promising variety. It produces tomatoes of very high quality under organic conditions. It excels in terms of bioactive compounds such as vitamin C (459.22 mg kg -1 fw) and lycopene (62.25 mg kg -1 fw) and in its total antioxidant activity (43.58 mg Trolox/100 g fw). It is also outstanding in terms of its sugar content (4.56% fructose and glucose combined) and of its total soluble solids content (6.22°Brix). All of these variables are associated with both sensory quality and health benefits. Other varieties that emerged with relatively high levels of total soluble solids content, lycopene, vitamin C and total antioxidant activity were BGV-004123 and BGV-001020.Additional key words: bioactive compounds; landrace; organic horticulture production; quality; Solanum lycopersicum. Resumen Caracterización de variedades tradicionales de tomate producidas en cultivo ecológicoLa horticultura ecológica es un modelo de agricultura sostenible que puede proporcionar productos de alta calidad y permite la conservación de la diversidad genética. Las variedades tradicionales de tomate están bien adaptadas a la producción ecológica, y presentan las características organolépticas demandadas por los consumidores. Siete variedades tradicionales de tomate han sido estudiadas: BGV-001020, BGV-000998, BGV-001000, BGV-004123, CIDA-44-A, CIDA-62, CIDA-59-A, y se han comparado con una variedad comercial tipo Marmande ('Baghera'), todas ellas producidas en condiciones de cultivo ecológico. Se han evaluado diversas variables de calidad con el fin de establecer si alguna de las variedades tradicionales podría ser seleccionada para su producción ecológica comercial. La variedad CIDA-62 se ha mostrado como la más interesante. Sobresale en compuestos bioactivos como son vitamina C (459,22 mg kg -1 pf) y licopeno (62,25 mg kg -1 pf), y su actividad antioxidante total (43,58 mg Trolox/100 g pf). También destaca por el contenido en azúcares (4,56% la suma de fructosa y glucosa) y sólidos solubles totales (6,22°Brix). Todas estas variables están relacionadas con la calidad organoléptica y los beneficios para la salud. Otras variedades que presentan buenas características, con alto contenido en sólidos solubles totales, licopeno, vitamina C y actividad antioxidante total son BGV-004123 y BGV-001020.

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Section: Discussioncontrasting

confidence: 51%

Characterization of traditional tomato varieties grown in organic conditions

González‐Cebrino¹,

Lozano²,

Ayuso³

et al. 1970

Span. j. agric. res.

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“…Likewise, the sugar content in Penjar is clearly higher than in other tomato landraces from the Mediterranean basin (Ercolano et al, 2008;Loiudice et al, 1995). The high sugar concentrations of some accessions could be related to their low fruit weight (mean 64.1 g).…”

Section: Discussionmentioning

confidence: 85%

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

Missio¹,

Renau

Artigas

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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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.

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“…2 Moreover, the application of high-resolution 1 H NMR spectroscopy to the analysis of virgin olive oils showed the potential of this technique in the determination of their geographical origin and adulteration. 5 Several studies on tomato chemical composition were dedicated to the identification of principal (sugars, organic acids 6 and amino acids 7,8 ) and minor components, with particular attention to those are responsible for the aroma and flavor of fresh tomatoes. 9 In these studies, 6 -9 the liquid fraction of the fruit was analyzed by chromatographic techniques, high-performance liquid chromatography (HPLC) and/or gas chromatography.…”

Section: Introductionmentioning

confidence: 99%

Proton high‐field NMR study of tomato juice

Sobolev

Segre

Lamanna

2003

Magnetic Reson in Chemistry

130

114

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A detailed analysis of the proton high-field (600 MHz) NMR spectra of tomato juice and pulp is reported for the first time. A combination of J-resolved, COSY, TOCSY, DOSY, 1 H-13 C HSQC and 1 H-13 C HMBC 2D sequences was used to assign each spin system and to separate the components of the complex patterns in the 1D overlapped proton spectra. To obtain resolved proton spectra of tomato pulps the high-resolution magic angle spinning technique was used; a comparison with the liquid-state NMR spectra of the corresponding juices was accomplished. On the basis of the assignments made, the chemical composition of tomato juices from two cultivars (Red Setter and Ciliegino) was determined.

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Composition of San Marzano tomato varieties

Cited by 58 publications

References 2 publications

Characterization of traditional tomato varieties grown in organic conditions

Characterization of traditional tomato varieties grown in organic conditions

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

Proton high‐field NMR study of tomato juice

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