Compositional changes in normal and mutant tomato fruit during ripening and storage

Abstract

Mutations that drastically slow down fruit ripening known as ‘ripening inhibitor’ (rin) and ‘non‐ripening’ (nor) have been incorporated by backcrossing into isogenic lines of the tomato cultivar, Ailsa Craig. F1 hybrids (rin/+ and nor/+) were then produced by crossing with the recurrent parent. The rates of deterioration of fruit from the hybrid plants were compared with those from the recurrent parent and a typical glasshouse cultivar, Sonatine. Levels of acids and sugars, and also the colour, firmness and dry matter content of the fruit, were measured at two selected stages of ripeness and after storage of the ripe fruit for 10 and 20 days at 20°C. Shelf‐life of the ripe fruit was also assessed. Although the acidity fell continuously from a high value early in ripening for all four lines, during storage that in the rin/+ was better and Sonatine was worse than average. Sugar levels generally peaked close to the red stage and fell thereafter, but much variability in this component was encountered. Both cv. Sonatine and Ailsa Craig overcoloured and lost firmness during storage, but the mutant lines survived well. The results suggest that the disadvantage of a high‐quality line such as Ailsa Craig in deteriorating quickly once the fruit are fully ripe can be partially overcome through the introduction of one of the ‘non‐ripening’ alleles.

Effects of treated agro-industrial wastewater irrigation on tomato processing quality

“…The SSC and TA decreased significantly from the first (HD1) to the last (HD4) harvest dates, with decreases from 6.3 to 5.3 °Brix and from 0.45 to 0.19 g 100 mL -1 , respectively. In general, in the course of the trial, the SSC and TA were consistent with data from other field experiments on tomato (Richardson et al, 2006;Madrid, 2009).…”

Effects of organic fertilisers and irrigation level on physical and chemical quality of industrial tomato fruit (cv. Nautilus)

“…TSS and TA have direct implications for the tomato canning industry 12. For this variety (Nautilus) the values of TSS and TA were slightly lower than those obtained by Gil et al ,37 Hong et al 34 and others 12, 38…”

“…The quality of fresh tomatoes11 and other fruits and vegetables is determined principally by their organoleptic characteristics, the most important from the consumer point of view being colour and other visual aspects, firmness, flavour and nutritional value 12–17. After harvest, fruit maturation continues and over‐ripeness can quickly be reached, decreasing the quality and limiting the commercial life of the fruit 18.…”

Color and Lycopene Content of Tomato Puree Affected by Electroplasmolysis

“…The color values of L, a, and b were determined by using Minolta (model 508 D, Germany) color-meter. Tomato color index (TCI), [11] chroma difference (ΔC), total color difference (ΔE), and Hue angle [12] were determined by using L, a, and b values as follows: …”