Quality and nutritional composition of tomato fruit as influenced by certain biochemical and physiological changes

Salunkhe, D. K.; Jadhav, S. J.; Yu, Ming‐Ho

doi:10.1007/bf01092727

Cited by 77 publications

(39 citation statements)

References 66 publications

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“…The main organic acids in tomatoes are citric acid and malic acid, which are the most important contributors to the typical flavour of the fruit (Salunkhe et al, 1974). These acids influence pH, which is a key criterion of the quality of tomatoes for processing.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

Gawęda

Jedrszczyk

Skowera³

et al. 2016

Not Bot Horti Agrobo

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Ethephon is used to accelerate fruit ripening on plantations with well-developed plants which have formed a large quantity of fruits. The aim of the study was to determine the effect of ethephon on the chemical composition of the fruits of seven cultivars of processing tomato ('Rumba', 'Hubal', 'Sokal' F 1 , 'Mieszko' F 1 , 'Polset' F 1 , 'Hysioux' F 1 and 'AF1120' F 1 ), applied to the plants when most of the fruits had reached the mature-green stage. The study was conducted during three consecutive years, characterized by different weather conditions. Meteorological elements, i.e. air temperature and precipitation totals, were monitored in the experimental station in Mydlniki, near Krakow, Poland. Ethephon was found to have a beneficial effect on the content of extract and soluble sugars of the harvested tomatoes and on their acidity. Dry matter and lycopene levels were not dependent on the use of this compound, while the ascorbic acid content was reduced by the procedure. The chemical composition of the tomato fruits differed significantly in consecutive years of the study, which confirmed the weather impact on fruit quality and on the varied responses of different cultivars to use of ethephon. The tested cultivars were also compared in terms of their suitability for processing. The 'Hubal' cultivar had the highest content of dry matter, extract, soluble sugars of all the cultivars tested. The highest level of lycopene was noted for the tomatoes of the 'Rumba' and 'Sokal' F 1 cultivar, ascorbic acid of the 'Rumba' and the highest acidity for 'AF 1120' F 1 .

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Section: Discussionmentioning

confidence: 99%

The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

Gawęda

Jedrszczyk

Skowera³

et al. 2016

Not Bot Horti Agrobo

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“…For dates, the most frequently reported quality problems were bad taste, colour, and spoilage during storage as a result of rots and decay. Within a fruit cultivar, bad taste may be related to maturity status at harvest as well as the application of inappropriate postharvest handling techniques and procedures (Salunkhe et al 1974;Renquist & Reid 1998). The main quality problems affecting the other types of …”

Section: Importance Of Fruit Quality Attributes and Sourcementioning

confidence: 99%

Assessment of what the consumer values in fresh fruit quality: Case study of Oman

Opara

Al‐Said

Al‐Abri

2007

New Zealand Journal of Crop and Horticultural Science

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The health and nutritional benefits of fruit consumption are well documented in the scientific literature. Understanding consumer perceptions and attitudes towards fruit quality is important in setting quality specifications for marketing as well as providing a useful guide for postharvest research aimed at quality improvement of fresh produce. In this study, we investigated the frequency of fruit consumption and consumer perceptions of fruit quality in the Sultanate of Oman using self-administered questionnaires. Results obtained showed that the frequency of fruit consumption was higher among males and families with high incomes. Banana was the most preferred fruit eaten by consumers whereas apple was the least preferred. Among the five types of fruit examined in the study, the most influential quality attributes affecting consumer purchase were flavour, sweetness, and colour for banana (Musa flavour, sweetness, and firmness for apple (Malus domestica), mango (Magnifera indica), and orange (Citrus sinensis). The most common fruit quality problems frequently observed by consumers in the market were fruit immaturity (banana), bruising (apple), rots/decay (mango and orange), and bad taste (date). A large majority of consumers (38%) expressed a willingness to pay up to 25% more on unit price for guaranteed good quality fruit; however, increasing price by more than 50% was highly unacceptable to 94% of consumers.

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Section: Introductionmentioning

confidence: 99%

“…Like all soft fruit, water is the major component of tomato fruit, while the remaining portion is solid (Davies and Hobson, 1981), and is composed of sugars, organic acids, proteins, minerals, lipids, amino acids, vitamins, pigments, and structural carbohydrates (Davies and Hobson, 1981;Salunkhe et al, 1974). Soluble sugars and organic acids, which contribute 2/3 of the fruit total solids (Bertin et al, 2000;Guichard et al, 2001), influence the taste and flavour of the fruits (Ho, 2003;Salunkhe et al, 1974). Solid contents may be manipulated by modifying growing conditions (Bertin et al, 2000;Ho et al, 1987;Islam et al, 1996;Plaut et al, 2004) or the leaf to fruit ratio (LFR) (Heuvelink, 1997;Hewitt and Stevens, 1981;Marcelis, 1993a, b, c), as well as genetically (Baxter et al, 2005;Petreikov et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Relationship between Fruit Soluble Solid Content and the Sucrose Concentration of the Phloem Sap at Different Leaf to Fruit Ratios in Tomato

Jan

Kawabata

2011

J. Japan. Soc. Hort. Sci.

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Tomato fruits accumulate most of their solid contents during rapid fruit development. The balance of water transport to assimilate transport into fruits during that stage is an important factor that determines the final solid content of fruits at harvest. In this study, the relationship of sucrose concentration of the phloem sap to the solid content of rapidly growing fruits was investigated. At the anthesis of the second truss, the stem just above the first truss was heat-girdled, while newly emerging leaves above the second truss were pinched regularly to diminish cross translocation of carbohydrates between the source-sink unit, consisting of the second truss and three leaves below, and other parts of the plant. The leaf to fruit ratio (LFR) as the number of leaves per fruit of this isolated source-sink unit was manipulated at the fruit set of the truss. When LFR was increased from 0.2 to 1, fruit dry weight increased linearly from 3.5 to 7 g, but it saturated beyond the LFR of 1. By contrast, the contents of dry matter and soluble sugars on a fresh weight basis increased linearly within the whole range of LFR from 0.2 to 3. The sucrose concentration of the phloem sap, collected from the pedicel by the modified EDTA method, also increased as LFR increased, and a positive correlation was observed between sucrose concentration of the phloem sap and the contents of dry matter and total soluble sugars. These data suggested that solid content can be increased in a wide range of LFR in proportion to the sucrose concentration of the phloem sap.

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Quality and nutritional composition of tomato fruit as influenced by certain biochemical and physiological changes

Cited by 77 publications

References 66 publications

The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

Assessment of what the consumer values in fresh fruit quality: Case study of Oman

Relationship between Fruit Soluble Solid Content and the Sucrose Concentration of the Phloem Sap at Different Leaf to Fruit Ratios in Tomato

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