Selected physical parameters and chemical compounds of different types of tomatoes

Bojarska, Justyna; Piłat, Beata; Majewska, Katarzyna; Sobiechowska, Daria Anna; Narwojsz, Agnieszka

doi:10.17221/232/2019-cjfs

Cited by 6 publications

(6 citation statements)

References 15 publications

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“…In our study, the concentration of lycopene in cherry tomatoes was considerably higher than that detected in big size tomatoes, regardless of tomato colour, but lower concentration was determined for yellow tomatoes. The results reported here are in line with previous studies (Markovic et al, 2006;Bojarska et al, 2020) in which lycopene concentration in fresh tomatoes ranged from 1.82 to 11.19 mg•100 g -1 wet weight; similar also to values reported by Asensio et al (2019) and Coyago-Cruz et al (2019) as well to our previous results (Dûma et al, 2018), but lower than those reported by Marti et al (2016). The lycopene concentration was on average 30% higher in red tomatoes than in brown tomatoes.…”

Section: Discussionsupporting

confidence: 93%

“…It was concluded that small-fruited tomatoes have the highest concentration of phenolic compounds, especially in autumn, and the concentration is lower by ~5% in spring. The results reported here are in line with the data presented by Asensio et al (2019) and Alenazi et al (2020), and slightly lower than in other reports (Dûma et al, 2018;Bojarska et al, 2020). However, it should be noted that the comparison is often difficult due to the great influence of agronomic factors such as varieties, growing conditions and harvesting time.…”

Section: Discussionsupporting

confidence: 90%

“…In both growing seasons, the highest level of ß-carotene was found in red cherry tomatoes. According to Bojarska et al, 2020, small-fruited tomatoes show significantly higher carotenoid concentration than large-fruited varieties. However, a previous study (Garande and Patil 2014) reported that yellow tomatoes contain more ß-carotene than red tomatoes.…”

Section: Discussionmentioning

confidence: 99%

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Quality of Different Coloured Tomatoes Depending on the Growing Season

Dūma

Alsiņa

Dubova

et al. 2022

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

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Tomatoes have been widely used in nutrition, as well as in nutritional medicine. Red tomatoes are used for the treatment of anaemia, they contain the antioxidant lycopene, and the high concentration of organic acids promotes digestion. Yellow tomatoes have valuable amounts of ß-carotene, the pigment that gives orange and yellow tomatoes their colour, and helps to neutralise free radicals that may damage cells. The size of brown tomatoes is smaller than an average tomato, but they are sweeter, due to higher concentration of fructose. Cherry tomatoes are among the smallest tomatoes commercially available, but they are known for being rich in carotenoids, lycopene and phenolic compounds. The aim of the study was to evaluate how the concentration of biologically active substances differs depending on the tomato growing season. The study examined four varieties of tomatoes (Bolzano F1 — yellow, Chocomate F1— brown, Encore F1 — red, Strabena F1— red cherry) grown in an industrial greenhouse “Mežvidi” (Latvia) using additional light. The concentration of biologically active substances (lycopene, ß-carotene, total phenolic compounds, and soluble solids) was determined in two vegetation periods — autumn (November) and spring (March). The obtained results showed that tomatoes harvested in autumn contained more biologically active substances than in spring, as many biological processes in plants occur more rapidly at the beginning rather than in the middle or at the end of the vegetation season. Therefore, the concentration of secondary metabolites in tomatoes is higher at the end of the season. In autumn, cherry tomatoes Strabena contained the highest amount of pigments, total phenols, and soluble solids, and therefore the taste index of this variety also was the highest. In spring, pigment concentration was significantly lower (on average by 20–30%), and phenols and soluble solids concentration (oBrix) was not significantly lower — on average by 2–4%. Of the large-fruit tomatoes, at the beginning of vegetation season (autumn), the highest amounts of pigments were in red tomatoes (Encore) — lycopene concentration 4.63 ± 0.04 mg·100 g−1; yellow tomatoes Bolzano were rich in phenolic compounds — 128.46 ± 3.25 GAE mg·100−1, and brown tomatoes Chocomate had the highest soluble solids concentration — 4.48 ± 0.05 oBrix. In spring, the concentration of biologically active substances was lower on average by 10–15%, regardless of the colour and variety of the tomato.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

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Quality of Different Coloured Tomatoes Depending on the Growing Season

Dūma

Alsiņa

Dubova

et al. 2022

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

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“…It may enhance pink tomato flavor by small increasing the concentrations of fatty acid and carotenoid derivatives without sacrificing yield or fruit size. Luckly, Yang et al was able to generate pink-fruited tomato plants using CRISPR/Cas9-mediated targeted mutagenesis of SlMYB12 [34].…”

Section: Discussionmentioning

confidence: 99%

Comparing nutrients and volatiles among different tomato varieties

Cheng¹,

Chang²,

El-Sappah³

et al. 2020

Preprint

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Background: Flavor is an important quality of tomato fruit. The improvement of flavor attracts more and more attention. This study aimed to explore the differences in the concentrations of nutrients and volatiles between red and pink colors of tomatoes fruit, including cherry tomato (S. lycopersicum var. cerasiforme Mill) and large-fruited tomato (S. lycopersicum), respectively. Methods: Soluble sugar, titratable acids, and volatile organic compounds, were detected using gas chromatography-mass spectrometry. Hedonism score and odor activity value were used to evaluate the taste and odor intensity of tomato fruit. The membership function method was used to comprehensively evaluate the fruit flavor. Results: It was found that the levels of aldehydes, ketones, esters, and phenols were significantly higher in pink tomato than in red tomato. The concentrations of ascorbic acid, soluble solids, fructose, glucose, citric acid, and carotenoid-derived volatiles were significantly greater in cherry tomato than in large-fruited tomato. However, Phe-derived and Ile/Leu-derived volatiles were significantly higher in pink large-fruited tomato and red cherry tomato. The fatty and irritant odors were stronger in pink tomato than in red tomato, and cherry tomato had better overall taste than large-fruited tomato. The sweetness and sweetness/acidity ratio were significantly higher in pink cherry tomato than other categories of tomatoes. Conclusion: The concentrations of volatiles varied greatly between pink and red tomatoes, and the levels of nutrients varied greatly between cherry and large-fruited tomatoes. This study can provide reference for tomato flavor quality improvement breeding.

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“…A study by Delgadillo-Díaz et al [ 7 ] investigated the physicochemical characteristics and biological activity of S. lycopersicum L. and S. pimpinellifolium L. in different cropping systems. Similarly, Bojarska et al [ 8 ] investigated the physicochemical properties of different tomato cultivars, including small-sized tomatoes and concluded that the lower hardness and high biological activity of small-fruited tomatoes compared to commercial tomatoes. This indicates that small-sized tomatoes are an attractive source of health-promoting properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of Cold- and Hot-Break Heat Treatments on the Physicochemical Characteristics of Currant Tomato (Solanum pimpinellifolium) Pulp and Paste

Sridhar

Makroo

Srivastava

2022

Foods

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Currant tomato (Solanum pimpinellifolium), an underutilized wild species of modern tomato, was investigated to determine the physicochemical properties and understand the effect of cold- and hot-break heat treatments on physicochemical characteristics. Moreover, a new Arrhenius-type equation was used to model the temperature-dependent viscosity of currant tomato pulp and paste. The currant tomato’s porosity, surface area, and lycopene content were 40.96 ± 0.84%, 663.86 ± 65.09 mm2, and 9.79 ± 1.88 mg/100 g, respectively. Cold- and hot-break heat treatments had a significant (p < 0.05) effect on tomato pulp and paste color change (0.09 to 0.26; 0.19 to 1.96), viscosity (0.06 to 0.02 Pa.s; 0.85 to 0.37 Pa.s), and lycopene content (9.70 to 9.07 mg/100 g; 9.60 to 9.37 mg/100 g), respectively. An Arrhenius-type equation described the temperature-dependent viscosity of currant tomato pulp and paste with activation energy (Ea) ranging from 7.54 to 11.72 kJ/mol and 8.62 to 8.97 kJ/mol, respectively. Principal component analysis (PCA) revealed a total of variance 99.93% in tomato pulp and paste as affected by the cold- and hot-break heat treatments. Overall, the findings may provide knowledge for design graders and process optimization to develop currant tomato-based products.

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Selected physical parameters and chemical compounds of different types of tomatoes

Cited by 6 publications

References 15 publications

Quality of Different Coloured Tomatoes Depending on the Growing Season

Quality of Different Coloured Tomatoes Depending on the Growing Season

Comparing nutrients and volatiles among different tomato varieties

Effect of Cold- and Hot-Break Heat Treatments on the Physicochemical Characteristics of Currant Tomato (Solanum pimpinellifolium) Pulp and Paste

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