Tissue-specific elucidation of lycopene metabolism in commercial tomato fruit cultivars during ripening

Georgiadou, Egli C.; Antoniou, Chrystalla; Majak, Iwona; Goulas, Vlasios; Filippou, Panagiota; Smolińska, Beata; Leszczyńska, Joanna; Fotopoulos, Vasileios

doi:10.1016/j.scienta.2021.110144

Cited by 6 publications

(2 citation statements)

References 42 publications

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“…The application of A. vera as a coating agent prevents the degradation of chlorophyll and the accumulation of lycopene in the ripening stage. In addition, the A. vera coating act as a barrier to air and moisture, thus decreasing the respiration rate of fruit [63,64].…”

Section: Resultsmentioning

confidence: 99%

The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

et al. 2022

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Aloe vera is widely used to manufacture medicinal products, cosmetics, and hair treatments. The polysaccharide components in A. vera gel can be used as ingredients for edible films or coatings. The edible film can also be applied to fresh fruits and vegetables using the coating principle. Tomatoes are one of the fruit commodities that can be maintained in terms of quality during storage using an edible coating. This study aims to determine the effect of an edible coating made from A. vera on tomatoes’ physical, chemical, and organoleptic properties during storage. The A. vera gel was prepared and used for coating the tomatoes, and the tomatoes were then stored for twelve days. The analysis was conducted every three days, and a comparison with non-coated tomatoes was performed for tomatoes’ physicochemical and organoleptic properties. The results show that the application of A. vera as a coating agent could prolong the shelf life of tomatoes, as described in the ability to decrease moisture content and weight loss. The coated tomatoes had lower titratable acidity value, pH, and total soluble solid contents than the non-coated tomatoes. From the organoleptic test, the non-coated tomatoes were preferred by the panelists for color, but the glossiness, skin appearance, and texture of the coated tomatoes were preferred. The coating process could maintain the hardness of tomatoes and prevent the production of phenolic compounds, flavonoids, and lycopene; thus, the antioxidant activity could be conserved.

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Section: Resultsmentioning

confidence: 99%

The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

et al. 2022

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“…The total polyphenol content (TPC) and total anthocyanins content (TAC) were determined by Folin–Ciocalteu colorimetric method and pH differential method, and results were expressed as micrograms of gallic acid equivalents (GAE) per gram (µg GAE/g) and milligrams of cyanoside-3-glycoside (CGE) per kilogram (mg CGE/kg), respectively [ 10 ]. The method of Georgiadou et al [ 13 ] was used to determine the β-carotene content in carrots and lycopene content in watermelon and pumpkin. The zeaxanthin content determination was based on the method by Deng et al [ 14 ] with minor changes.…”

Section: Methodsmentioning

confidence: 99%

Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables

Wang

et al. 2021

Foods

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Mini fruits and vegetables (MFV) are pocket fruits and vegetables whose shape and volume are significantly smaller than those widely sold and well-known normal fruits and vegetables (NFV) on the market. Through the research on the market status and consumption trends of MFV, it was found that MFV have recently become a new market favorite. However, compared with NFV, there was found to be no relevant data on sensory quality, nutritional value, safety, etc. of MFV; this could indicate low consumer awareness of MFV, which in turn affects their planting and sales choices, as well as the market scale remaining small. In this context, six MFV with high degree of marketization were selected and compared with their corresponding NFV to evaluate the nutritional value, biological activity, and sensory properties. The results showed the nutritional value of MFV to be mainly related to their species. The nutritional value of MFV derived from immature, tender vegetables was generally lower than that of mature NFV. For example, the content of zeaxanthin in normal maize was 0.43 mg/kg, which was about 2.87 times that of mini maize (0.15 mg/kg). For newly cultivated mini varieties, their nutritional value often had different trends and rules compared with NFV. The nutritional value obtained by consuming MFV is not equal to that obtained by consuming the corresponding NFV of the same weight.

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Impacts of Olive-Mill-Wastewater-Compost Associated with Microorganisms On Yield and Fruits Quality of Tomato Under Water Stress

Lamaizi,

Meddich,

Boutasknit

et al. 2023

Gesunde Pflanzen

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Tissue-specific elucidation of lycopene metabolism in commercial tomato fruit cultivars during ripening

Cited by 6 publications

References 42 publications

The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables

Impacts of Olive-Mill-Wastewater-Compost Associated with Microorganisms On Yield and Fruits Quality of Tomato Under Water Stress

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