Effects of variety on the quality of tomato stored under ambient conditions

Tigist, M.; Workneh, Tilahun Seyoum; Woldetsadik, Kebede

doi:10.1007/s13197-011-0378-0

Cited by 207 publications

(181 citation statements)

References 36 publications

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“…On the other hand, the ascorbic acid content of pink tomatoes decreased during the storage period. Similar results were reported by Tigist et al (2011) who found that a general trend of increase in ascorbic acid content, followed by a fall during the full ripening stage.…”

Section: Ascorbic Acidsupporting

confidence: 90%

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

et al. 2012

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This work evaluated the effect of carnauba and mineral oil coatings on the bioactive compounds and antioxidant capacity of tomato fruits (cv. "Grandela"). Carnauba and mineral oil coatings were applied on fresh tomatoes at two maturity stages (breaker and pink) over 28 day of storage at 10°C was evaluated. Bioactive compound and antioxidant activity assays included total phenols, total flavonoids, ascorbic acid (ASA), lycopene, DPPH radical scavenging activity (%RSA), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity assay (ORAC). The total phenolic, flavonoid and lycopene contents were significantly lower for coated fruit than control fruits. However, ascorbic acid content was highest in fruits treated with carnauba, followed by mineral oil coating and control fruits. The ORAC values were highest in breaker tomatoes coated with carnauba wax, followed by mineral oil-coated fruits and controls. No significant differences in ORAC values were observed in pink tomatoes. % RSA and TEAC values were higher for controls than for coated fruit. Edible coatings preserve the overall quality of tomatoes during storage without affecting the nutritional quality of fruit. We found that the physiological response to the coatings is in function of the maturity stage of tomatoes. The information obtained in this study support to use of edible coating as a safe and good alternative to preserve tomato quality, and that the changes of bioactive compounds and antioxidant activity of tomato fruits, was not negatively affected. This approach can be used by producers to preserve tomato quality.

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Section: Ascorbic Acidsupporting

confidence: 90%

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

et al. 2012

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“…Data was analyzed with the Statistical Analysis System (SAS Institute Inc., Cary, NC). Comparisons between the sample means were done using the least significant differences (USD) at 5 % significance level (Workneh et al 2011c and2011d;Tigist et al 2011;Awole et al 2011).…”

Section: Discussionmentioning

confidence: 99%

“…Among the chemical properties, total soluble solids (TSS), dry matter (DM), pH, total titratable acidity (TA) and ascorbic acid (AA) were measured according to INIBAP technical guidelines (Dadzie and Orchard 1997;Workneh et al 2011a and2011b;Tigist et al 2011;Awole et al 2011;Kundan et al 2011). TSS was measured by blending 30 g of pulp tissue that was taken from the transverse section of the fruit in 90 m1 distilled water for 2 min in a blender (6001x Model No.…”

Section: Chemical Analysismentioning

confidence: 99%

Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

2013

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Experiments were conducted to study physicochemical properties of four cooking banana varieties (Cardaba, Nijiru, Matoke and Kitawira) and to determine their suitability for chips processing and boiling quality. A randomized complete block design with three replications was employed. Pulp to peel ratio, pulp firmness (before and after), total soluble solids, pH, titratable acidity, ascorbic acid, ease of peeling, pulp water absorption, duration of cooking (or boiling) and dry matter are the most important parameters to evaluate the quality of cooking banana including plantain. The different variety affected the fruit physical characteristics significantly (P≤0.05). The Cardaba varieties fruit was found to be the heaviest and the longest. The Kitawira and Nijiru varieties had the smallest, shortest and thinnest fruit. The Cardaba contained 88 % more edible portions per unit fresh weight than the peel. The Nijiru, Matoke and Kitawira contained more pulp weight than peel weight. Most fruit chemical quality parameters were significantly (P≤0.05) affected by the varieties. Similarly, the boiling and chips qualities were significantly (P≤0.05) affected by varieties. Among others, the Cardaba variety was found to have high fruit weight, fruit length, fruit girth, fruit volume, total soluble solids, ascorbic acid, dry matter and low total titratable acidity. Thus, Cardaba provided the best quality boiled pulp which can serve for diversified culinary purposes. Generally, the Nijiru, Kitawira and Matoke varieties were found to be superior to produce acceptable quality chips. These varieties are recommended for chips development by food processors in Ethiopia.

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“…These results are consisted with those reported by Wang et al (2008) and Tigist, Workneh and Woldetsadik (2013) who observed a general trend of increase in ascorbic acid content of pink tomatoes, followed by a decline during the full ripening stage. Once tomatoes were not harvested in full ripening stage, the increase in ascorbic acid content is in accordance with the increase in other parameters associated with ripening , such as lycopene.…”

Section: Resultssupporting

confidence: 91%

Bioactive compounds and physical and chemical characteristics of mini tomatoes: influence of postharvest treatments

Schwarz¹

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Effects of variety on the quality of tomato stored under ambient conditions

Cited by 207 publications

References 36 publications

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

Bioactive compounds and physical and chemical characteristics of mini tomatoes: influence of postharvest treatments

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