Influence of Ripening Stages of Tomatoes in the Analysis of Pesticides by Gas Chromatography

Sousa, Flaviane Aparecida de; Neves, Antônio Augusto; Queiroz, Maria Eliana Lopes Ribeiro de; Heleno, Fernanda Fernandes; Teófilo, Reinaldo F.; Pinho, Gevany Paulino de

doi:10.5935/0103-5053.20140125

Cited by 4 publications

(6 citation statements)

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“…Moreover, this content increases from the mature green stage to the red stage [6]. The results of research showed that the obtained soluble solids content was within the levels reported for tomatoes at different stages of ripening [1,3,6,12,13].…”

Section: Resultssupporting

confidence: 71%

“…The reddish colour occurs due to the accumulation of lycopene. The colour of tomato varieties differs from yellow to orange red depending on the lycopene / β-carotene ratio [3]. Researchers [4] reported that tomatoes described as full flavoured were characterized by a low level of titratable acidity, a high content of total sugars and soluble solids.…”

Section: Introductionmentioning

confidence: 99%

“…This process characterizes with important losses in quality, due to the losses of vitamins, minerals, antioxidants. There are several studies about changes of tomato chemical composition during storage [3,[5][6][7], but there are less information about tomato chemical composition at different stages of ripening.…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition of tomatoes depending on the stage of ripening

Dūma

Alsiņa²,

Dubova³

et al. 2015

ChemTech

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Tomatoes are well-known vegetables, grown and eaten around the world due to their nutritional benefits. The aim of this research was to determine the chemical composition (dry matter, soluble solids, titritable acidity, vitamin C, lycopene), the taste index and maturity in three cherry tomato varieties (Sakura, Sunstream, Mathew) grown and collected from greenhouse at different stages of ripening. The output of the analyses showed that there were significant differences in the mean values among the analysed parameters according to the stage of ripening and variety. During ripening, the content of soluble solids increases on average two times in all analyzed varieties; the highest content of vitamin C and lycopene was determined in tomatoes of Sunstream variety in red stage. The highest total acidity expressed as g of citric acid 100 g-1 was observed in pink stage (variety Sakura) or a breaker stage (varieties Sunstream and Mathew). The taste index of the variety Sakura was higher at all analyzed ripening stages in comparison with other varieties. This shows that ripening stages have a significant effect on tomato biochemical composition along with their variety.

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Section: Resultssupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

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Chemical composition of tomatoes depending on the stage of ripening

Dūma

Alsiņa²,

Dubova³

et al. 2015

ChemTech

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“…During maturation the degradation of this pigment takes place and synthesis of yellow pigments such as b-carotene and xanthophylls is induced. The colour of tomato fruits varieties differ from yellow to orange-red depending on the lycopene: b-carotene ratio (De Sousa et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds in Tomatoes at Different Stages of Maturity

Dūma

Alsiņa

Dubova

et al. 2018

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Tomato is known as a vegetable with several health benefits due to its high level of bioactive compounds, especially lycopene, phenolics, and vitamin C. The effect of tomato variety and stage of maturity on the bioactive compounds concentration was studied. Ten tomato varieties were grown and collected from a greenhouse at two different stages of ripening. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the stage of ripening and variety. The highest concentration of vitamin C was determined for variety Sakura F1 at maturity stage, and the lowest for variety Sunstreem F1 for unripe fruits. The concentration of phenols and flavonoids increased during tomato ripening and the highest rate was observed for variety Naget F1 (from 7.86 mg·100g−1to 14.34 mg·100 g−1(phenols) and flavonoids from 6.09 mg·100 g−1to 10.03 mg·100 g−1. The concentration of lycopene in the unripe stage was low (mostly about 1 mg·100 g−1) and the most quantitative changes and the highest concentration of lycopene in full maturity stage was determined for variety SV0946TS (27.11 mg·100 g−1) and variety NectarF1 (16.81 mg·100 g−1).

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“…PCA is most frequently used by researchers for chemical process modelling and monitoring. For example, de Sousa et al ( 2014 ) detected correlations between the maturation parameters of tomato fruits and the matrix effect of pesticides, and Javorekova et al ( 2010 ) compared changes in the microbial composition of soil samples from different sites and treatments. However, there is lack of research on the application of PCA for quantifying the relationship between the effectiveness of processing methods and the properties of pesticides with risk assessment studies.…”

Section: Introductionmentioning

confidence: 99%

Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning and boiling

Łozowicka

Jankowska

Hrynko

et al. 2015

Environ Monit Assess

172

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The effects of washing with tap and ozone water, ultrasonic cleaning and boiling on 16 pesticide (ten fungicides and six insecticides) residue levels in raw strawberries were investigated at different processing times (1, 2 and 5 min). An analysis of these pesticides was conducted using gas chromatography with nitrogen-phosphorous and electron capture detection (GC-NPD/ECD). The processing factor (PF) for each pesticide in each processing technique was determined. Washing with ozonated water was demonstrated to be more effective (reduction from 36.1 to 75.1 %) than washing with tap water (reduction from 19.8 to 68.1 %). Boiling decreased the residues of the most compounds, with reductions ranging from 42.8 to 92.9 %. Ultrasonic cleaning lowered residues for all analysed pesticides with removal of up to 91.2 %. The data indicated that ultrasonic cleaning and boiling were the most effective treatments for the reduction of 16 pesticide residues in raw strawberries, resulting in a lower health risk exposure. Calculated PFs for alpha-cypermethrin were used to perform an acute risk assessment of dietary exposure. To investigate the relationship between the levels of 16 pesticides in strawberry samples and their physicochemical properties, a principal component analysis (PCA) was performed.Graphical abstractᅟ

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Influence of Ripening Stages of Tomatoes in the Analysis of Pesticides by Gas Chromatography

Cited by 4 publications

References 0 publications

Chemical composition of tomatoes depending on the stage of ripening

Chemical composition of tomatoes depending on the stage of ripening

Bioactive Compounds in Tomatoes at Different Stages of Maturity

Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning and boiling

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