Seasonal Variations in the Level of Plant Constituents in Greenhouse Production of Cherry Tomatoes

Verheul, Michel

doi:10.1021/jf047864e

Cited by 70 publications

(77 citation statements)

References 31 publications

(45 reference statements)

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“…Chlorogenic acid and its derivatives are usually the main phenolics besides flavonoids in tomatoes [47]. It shows large seasonal variability [51], which is induced by temperature [52]. Our results demonstrate this, because the two highest values were measured in the first harvest in 2011, when daily maximum temperatures were also high.…”

Section: Phenolicssupporting

confidence: 61%

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

et al. 2014

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A two-year (2010 and 2011) open field experiment was conducted to study the effect of drip irrigation and seasonal variation on the yield parameters and main bioactive components, carotenoids (mainly all trans, cis lycopene, and β-carotene), polyphenols (chlorogenic acid, caffeic acid, gallic acid, quercetin, rutin, naringin, etc.), and tocopherols of processing Strombolino F1 cherry tomatoes. The irrigated plants (STI) gave a higher marketable yield (61% and 101% respectively), and rain fed plants showed a yield loss. Water supply had a strong positive (R2=0.98) effect on marketable yield in 2011, but weak (R2=0.69) in 2010. In both years, the antioxidant concentration (all carotenoids, total polyphenols, tocopherols) showed a decrease with irrigation. Water supply affected the composition of carotenoids to a considerable extent. The optimum water supply treatment gave a lower proportion of lycopene than the rain fed control (STC) treatment. We observed significant negative correlation between rutin concentration and irrigation. The α-tocopherol concentration was significantly higher in STC treatments. Irrigation negatively influenced antioxidant concentrations of cherry tomato fruits, but higher yield could account for the concentration loss of individual fruits by higher antioxidant production per unit area.

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Section: Phenolicssupporting

confidence: 61%

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

et al. 2014

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“…The following foods are sources of chalcones: Apples and apple juice [13, 16, 39, 107 -114], apple cider [112,115], tomatoes [74,116], rooibos tea [6, 117,118], and orange juice [119].…”

Section: Food Sourcesmentioning

confidence: 99%

“…The following list gives an enumeration of all the measures or procedures investigated: Maturity, ripening and time of harvest [63,74,82,99,115,116,176,178,179,188,189,194] 58,112,142,162,181,191,196], differentiation in fractions [114,167,174], peeling [109,142,153,180], special pressing or extraction [2, 64,72,165], enzymatic treatment and maceration [51], irradiation [53,158,175,183], drying [8,102,132,152,159], sensory effects [51], germination [88], browning-blanching and polyphenoloxidase (PPO) activity [124], proveniences [8,12,63,107,110,112,…”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

139

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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“…However, a more effective separation has been achieved by using a C 30 stationary phase [37, 39, 42, 44, 55 -58]. Other stationary phases have also been employed [28,59,60]. The UV-vis detector is the one most commonly used.…”

Section: Carotenoidsmentioning

confidence: 99%

Analytical determination of antioxidants in tomato: Typical components of the Mediterranean diet

Gómez-Romero¹,

Arráez‐Román²,

Segura‐Carretero³

et al. 2007

J of Separation Science

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Diets in the countries of the Mediterranean basin are characterised by abundant plant foods (fruits, vegetables, breads, nuts, seeds, wine, and olive oil) and include fish and low-fat dairy products. Among the vegetables, tomatoes are a main component of the traditional Mediterranean diet, which has been associated with health protection and longevity. Eating tomatoes has been associated with reduced risks of some types of cancer and other diseases. These beneficial properties appear to be related to the antioxidant content of the fruit, particularly carotenoids (lycopene and beta-carotene), ascorbic acid, and phenols, which may play a role in inhibiting reactions mediated by reactive oxygen species. Due to the importance of antioxidant compounds in tomatoes and tomato products, we present here an overview of current analytical methods (from 2000 until the present date) for determining the different antioxidants. The analytical procedures used to determine individual compounds involve extraction from the sample, analytical separation, and quantification. The choice of analytical method depends on the particular focus of the analysis and the kind of product analysed. High-performance liquid chromatography is the technique of choice for the analysis of tomato antioxidants.

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Seasonal Variations in the Level of Plant Constituents in Greenhouse Production of Cherry Tomatoes

Cited by 70 publications

References 31 publications

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Analytical determination of antioxidants in tomato: Typical components of the Mediterranean diet

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