Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Luna-Guevara, María Lorena; Jimenez-Gonzalez, O.; Luna-Guevara, Juan José; Hernández‐Carranza, Paola; Ochoa‐Velasco, Carlos Enrique

doi:10.5539/jfr.v3n5p8

Cited by 13 publications

(11 citation statements)

References 38 publications

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“…Batu (2004) reported that a firmness greater than 8.76 N was very firm and very marketable in supermarkets, hence, the result of this experiment is in agreement with the author's report. Moreover, the tomatoes stored inside an EC environment had higher firmness, compared to those stored under ambient conditions, which is in agreement with the report of Luna-Guevara et al (2014). The result indicates that EC storage kept the fruit structure intact and firm, which might contribute to the maintenance of tomato quality.…”

Section: Firmnesssupporting

confidence: 90%

Influence of storage environment, maturity stage and pre-storage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal, South Africa

Tolesa

Workneh

2017

J Food Sci Technol

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The aim of this study was to explore influence of evaporative cooling (EC), pre-storage disinfection treatments and maturity stage at harvest on postharvest quality of tomato fruit. The tomato samples ( Mill. cv. Nemonetta) were harvested, stored for 28 days and data were collected every seven days. The pH, total titratable acidity (TTA), total soluble solids (TSS), firmness, colour, weight loss (PWL) and marketability percentage were analysed. The temperature difference between ambient storage and EC at the fan varied between 4 and 7 °C, the relative humidity (RH) varied between 31 and 86%, while at different locations inside the EC it varied between 2-3 °C and 5-8%, respectively. Maturity had significant influence on the overall quality of tomatoes. The pH value of green, pink and red tomato was 4.86 and 5.03. The TTA content, the TSS content significantly affected over the 14 days of storage. TSS:TA was found to be in the range of 7.8-33.9. The EC storage shows a higher firmness and hue angle, when compared to the ambient conditions stored tomatoes. Compared to ambient storage, EC storage reduced the PWL by 7-10% over 30 days, while ambient storage took 15 days. EC storage and pre-storage treatments improved the shelf-life and marketability of tomatoes. However, variation in temperature and RH inside EC could affect the storability of the produce.

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Section: Firmnesssupporting

confidence: 90%

Influence of storage environment, maturity stage and pre-storage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal, South Africa

Tolesa

Workneh

2017

J Food Sci Technol

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“…The difference in the values is due to both the harvesting phase and to the hybrids studied, singularising the Sacher F 1 , Tiger F 1 and Cemil F 1 with higher values. The recorded values are comparable to those obtained by Duma et al (2015); Luna-GuevarA et al (2014) and Oliveira et al (2013). The results of the analyses which refer to the tomato fruit acidity are presented in Table 3.…”

Section: Resultssupporting

confidence: 82%

The evolution of some nutritional parameters of the tomato fruit during the harvesting stages

Soare¹,

Dinu²,

Alexandru-Ioan³

et al. 2019

Hort. Sci. (Prague)

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The main purpose of this study was to highlight the nutraceutical value of the tomato fruit for five hybrids recently introduced in culture, during the harvesting phases: mature green, half ripen and full ripen: ‘Antalya’, ‘Cemil’, ‘Lorely’, ‘Tiger’ and ‘Sacher’. They differentiate because of their size and fruit colour. The parameters to be followed for each harvest phase were: the chlorophyll a and b content, the total carotenes, the soluble substance, vitamin C, the titratable acidity, and also a maturity index was established. The results obtained showed significant differences between the hybrids, but also during the maturation phases. It singularised Tiger F1 with a total carotene contentof 7.1 (green) to 12.5 (half ripen) and 18.6 mg/100g f.w. (in full ripen) and Sacher F1 with vitamin C from 6.2 (green) to 17.2 (half ripen) and 20.7 mg/100g f.w. (in full ripen). This variability can be attributed to these harvesting phases, but also to the genetic factors, such as cultivar type, fruit size and colour.

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“…Antioxidant capacity was determined according to Luna-Guevara et al (2014). One milliliter of extract was mixed with 1 mL of DPPH radical at 0.004%, and stored for 30 min in dark environment at room temperature.…”

Section: Antioxidant Capacity (Dpph Method)mentioning

confidence: 99%

Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel

Hernández‐Carranza

Ávila‐Sosa

Guerrero-Beltrán

et al. 2015

Journal of Food Processing and Preservation

100

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The aim of this research was to optimize, by response surface methodology, antioxidant compounds extraction from apple pomace, orange and banana peel. The extracts were obtained at different temperatures and times. All by‐products show a good content of vitamin C (12–102 mg of ascorbic acid/100 g dw), flavonoids (455–756 mg of catechin/100 g dw), phenolic compounds (227–689 mg of gallic acid equivalent/100 g dw), antioxidant capacity by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH; 454–1,040 mg of Trolox/100 g dw) and ferric‐reducing antioxidant power (FRAP; 4–32 mM Fe2+/100 g dw) assays. Polynomial models obtained from each by‐product showed a good fitting (0.81–0.97). Temperatures of 41–60C promote the major extraction of bioactive compounds and antioxidant capacity from apple pomace. In orange peel, the optimum condition for vitamin C extraction was 20C (0.5 h); flavonoids, total phenols and antioxidant capacity (DPPH) were mostly extracted at 60C. In banana peel, the optimization indicates that major flavonoid concentration and antioxidant capacity (DPPH and FRAP assays) were at 60C (0.5 h). Practical Applications By‐products are a good source of bioactive compounds that could be used to obtain products with added value; in this sense, the optimization of extraction of bioactive compounds with antioxidant capacity may be an important step in order to obtain the major concentration of antioxidant compounds with the less use of energy and cost. Therefore, the information presented in this study may be a good tool to apply in the industrial extraction of bioactive compounds from apple pomace, orange and banana peel.

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Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Cited by 13 publications

References 38 publications

Influence of storage environment, maturity stage and pre-storage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal, South Africa

Influence of storage environment, maturity stage and pre-storage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal, South Africa

The evolution of some nutritional parameters of the tomato fruit during the harvesting stages

Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel

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