Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes

Dumas, Yvon; Dadomo, M.; Lucca, Giuseppe Di; Grolier, Pascal

doi:10.1002/jsfa.1370

Cited by 754 publications

(677 citation statements)

References 80 publications

Supporting

Mentioning

567

Contrasting

Unclassified

Order By: Relevance

“…In the present study, vitamin C content in the first year was highest in the KO-HU, KEL, Conventional and MAX-fertilized tomatoes, but no differences were found among the treatments in the second year of the study. Similar results were found by Dumas et al (2003) who reported that the vitamin C contents in the organic or ammonium-fertilized tomatoes in the first year of study were highest, while the contents were lowest in nitratefertilized tomatoes. In the second year of the study, the results were contrary.…”

Section: Discussionsupporting

confidence: 89%

Yield and quality criteria in organically and conventionally grown tomatoes in Turkey

Polat

Demir

Erler

2010

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

The term 'organically grown food' denotes products that have been produced in accordance with the principles and practices of organic agriculture. The use of alternatives to synthetic fertilizers is an important issue in organic systems. A two-year field experiment to evaluate effects of organic fertilizers on the yield and quality of open field grown tomatoes (Lycopersicon esculentum Mill.) was carried out in Southern Turkey in 2000 and 2001. Combinations of manure, blood flour and micronutrient preparations were used for fertilization, and conventional mineral fertilization was included as the control. Yield did not differ between the fertilization and the Conventional treatments in the first year of the study, but the highest yield was obtained from conventional in the second year. No differences were found between treatments in terms of fruit soluble sugar content or citric acid. The application of organic fertilizers positively affected the micronutritional element content of tomato fruits compared to the conventional treatment. Organic fertilization results in improved yield and fruit quality compared to conventional fertilization. In addition, organic fertilization should be supported in order to facilitate reuse and disposal of organic wastes and to maintain and/or increase soil fertility. Key words: Lycopersicon esculentum, organic growing, conventional growing Produção e qualidade de tomates cultivados sob sistemas orgânico e convencional na Turquia RESUMO: O termo "alimentos cultivados organicamente" denota produtos que tenham sido produzidos em conformidade com os princípios e práticas da agricultura orgânica. O uso de alternativas para fertilizantes sintéticos é uma questão importante em sistemas orgânicos. Um experimento de campo foi conduzido no sul da Turquia em 2000 e 2001 para avaliar os efeitos da adubação orgânica na produtividade e na qualidade de tomates (Lycopersicon esculentum Mill), cultivados em campo aberto. Combinações de esterco, farinha de sangue e preparações de micronutrientes foram utilizados para a fertilização, e adubações minerais convencionais foram incluídas como controle. A produção não diferiu entre a fertilização e os tratamentos convencionais no primeiro ano do estudo, porém uma maior produtividade foi obtida a partir do sistema convencional, no segundo ano. Não foram encontradas diferenças entre os tratamentos em termos de teor de açúcares solúveis ou ácido cítrico em frutos. A aplicação de fertilizantes orgânicos afetou positivamente o conteúdo dos elementos micronutritionais dos frutos do tomateiro em relação ao tratamento convencional. A adubação orgânica resultou em maior produtividade e qualidade dos frutos, quando comparada à adubação convencional, e deve ser apoiada, a fim de facilitar a reutilização e eliminação de resíduos orgânicos bem como para manter e/ou aumentar a fertilidade do solo.

show abstract

Section: Discussionsupporting

confidence: 89%

Yield and quality criteria in organically and conventionally grown tomatoes in Turkey

Polat

Demir

Erler

2010

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

show abstract

“…As an example, the cultivar DoubleRich developed from crosses with S. peruvianum has been reported to have contents from 318 mg kg −1 (Watada et al, 1976) to 500 mg kg −1 (Stevens and Rick, 1986). Several aspects explain these large variation levels, with temperature and mainly sun radiation playing a predominant role in ascorbic acid accumulation (reviewed in Dumas et al, 2003). Additionally, oxidative stresses may involve a consumption of l-ascorbic resources to scavenge ROS in post-hypoxic and postanoxic stresses or temperature stresses (Ioannidi et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Exploring alternative germplasm for the development of stable high vitamin C content in tomato varieties

Leiva-Brondo

Valcárcel

Cortés-Olmos

et al. 2012

Scientia Horticulturae

View full text Add to dashboard Cite

a b s t r a c tThe genotypic potential for high l-ascorbic acid content of 15 accessions of S. lycopersicon and S. pimpinellifolium has been evaluated in three environments, including open-air and glasshouse cultivation and two localities. The environmental effect on l-ascorbic acid accumulation was highly genotype-dependant and the variance ascribed to the G×E environment was similar in importance to that ascribed to genotype. The variation found within accession might be ascribed to microenvironmental effects associated with temperature changes and oxidative stress or population variability. Several accessions with high genotypic values ( +G) have been identified. Among them, accession PI365959 of S. pimpinellifolium, showed a genotypic value of 293.8 mg kg −1 , statistically significant higher (P < 0.05) than the genotypic potential of controls reported to have high l-ascorbic content (CDP4777, 115.0 mg kg −1 ). It also showed positive G×E interactions, with a relatively high stability. Accession LA1423 of S. lycopersicon var. cerasiforme, despite being less stable, had also high genotypic values for l-ascorbic acid accumulation (197.4 mg kg −1 ). This germplasm will be of great interest for the development of new tomato cultivars targeted to added-value markets appreciating nutritional or functional quality. The close relationship of the selected material with the cultivated tomato will enable an efficient and rapid exploitation of their potential in breeding programmes.

show abstract

“…Tomatoes are rich in bioactive and valuable compounds, such as carotenoids, mainly lycopene (80-90%) e β-carotene, plus vitamin C, vitamin E and various phenolic compounds (Dumas et al, 2003). Kalogeropoulos et al (2012) compared tomato processing by-products and unprocessed tomatoes for several bioactive phytochemicals, like sterols, tocopherols, carotenes, terpenes, total and simple polyphenols.…”

Section: Tomatoesmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

864

467

View full text Add to dashboard Cite

The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

show abstract

Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes

Cited by 754 publications

References 80 publications

Yield and quality criteria in organically and conventionally grown tomatoes in Turkey

Yield and quality criteria in organically and conventionally grown tomatoes in Turkey

Exploring alternative germplasm for the development of stable high vitamin C content in tomato varieties

Current options for the valorization of food manufacturing waste: a review

Contact Info

Product

Resources

About