Tomato

Hobson, Graeme E.; Grierson, Donald

doi:10.1007/978-94-011-1584-1_14

Cited by 89 publications

(77 citation statements)

References 104 publications

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“…In contrast, (Fernández-Garcia et al 2004) stated that TA values were the most important chemical quality param- Tomato color is another important factor affecting consumers' tomato preferences. The color of a ripe tomato is determined by the ratio of two pigments, lycopene and β-carotene (Hobson, Grierson 1993). Lycopene, a carotenoid, is formed during fruit ripening and determines the degree of fruit redness.…”

Section: Resultsmentioning

confidence: 99%

Effects of grafting on different rootstocks on tomato fruit yield and quality

Turhan¹,

Özmen²,

Serbeci³

et al. 2011

Hortic. Sci.

140

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Turhan A., Ozmen N., Serbeci M.S., Seniz V., 2011. Effects of grafting on different rootstocks on tomato fruit yield and quality. Hort. Sci. (Prague), 38: 142-149.The aim of the study was to find effects of tomato grafting on another cultivar. The tomato cultivars used as scions were Yeni Talya, Swanson and Beril. Cultivars used as rootstocks were Beaufort and Arnold. Cleft grafting methods were applied. The following characteristics of grafted and nongrafted plants were recorded: fruit index, number of fruits/truss, fruit weight, fruit yield, dry matter, pH, concentration of soluble solids, titratable acidity, total sugar and lycopene and vitamin C. The results showed that fruit yield and fruit index, number of fruits/truss and fruit weights were improved by grafting. Fruit quality, measured in terms of dry matter, concentration of soluble solids, total sugar, and vitamin C content, was lower in the fruits of grafted plants than in nongrafted ones. No significant difference in lycopene and pH content was found. Titratable acid content was improved by grafting. A positive effect of grafting was recorded when Beaufort was used as rootstock. These results showed that grafting could be an advantageous alternative in tomato production.

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Section: Resultsmentioning

confidence: 99%

Effects of grafting on different rootstocks on tomato fruit yield and quality

Turhan¹,

Özmen²,

Serbeci³

et al. 2011

Hortic. Sci.

140

View full text Add to dashboard Cite

show abstract

“…Los cambios en el color se hallan controlados por enzimas que son altamente dependientes del etileno, el cual participa regulando la síntesis de licopeno y b-caroteno y la degradación de la clorofila (Hobson & Grierson, 1993). En este experimento los frutos no se hallaron expuestos al etileno debido a que el barrido continuo de la atmósfera impidió su acumulación.…”

Section: Resultados Y Discusionunclassified

Calidad postcosecha de tomates almacenados en atmósferas controladas

Gómez

Camelo

2002

Hortic. Bras.

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Las atmósferas controladas alargan la vida en estante del tomate, permitiendo su cosecha en estados de madurez más avanzados y a su vez afectando su calidad. El objetivo de este experimento fue estudiar los efectos que atmósferas controladas con bajas concentraciones de oxígeno y libres de dióxido de carbono y etileno, producen sobre el color, la firmeza y los principales componentes del sabor de frutos de tomate cultivar Diva. Durante abril de 1998, frutos cosechados con grado de color 3 (USDA) en INTA Balcarce (Argentina) fueron almacenados en frascos herméticos de 3 L a 12°C durante 36 días. El diseño fue completamente aleatorizado con tres repeticiones. Cada frasco poseía cuatro frutos, los que constituyeron la unidad experimental. Los tratamientos fueron cuatro, consistiendo en un flujo continuo de: a) 1%, b) 3%, c) 5% y d) 21% de O2 (testigo) completando con N2 hasta 100%. El color, medido con un colorímetro, evolucionó más lentamente y la firmeza se retuvo por más tiempo a medida que se redujo la concentración de oxígeno. Con 5% de oxígeno el color final no difirió del testigo, con 3% sólo fue igual al exponerlos luego a 20°C, no alcanzándose una coloración normal con 1%. Por otra parte, y en todos los tratamientos por igual, los sólidos solubles y la acidez fueron menores y el pH fue mayor que al inicio. El color y la firmeza preferidos por los consumidores (Índice de color »12 y firmeza » 65 KPa) fueron alcanzados a los 7 días de almacenamiento con 21% de O2, a los 12 con 5%, a los 14 con 3% y a los 21 con 1%, correspondiéndose con valores decrecientes de la relación sólidos solubles/acidez titulable. Esto indicaría que frutos externamente semejantes poseerían propiedades organolépticas diferentes. Los efectos observados estarían asociados no sólo a la menor tensión de oxígeno, sino también a la ausencia de etileno.

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“…Other studies have reported that in most fruits the activity of the PG increases over the ripening, along with increased softness of the fruit (HOBSON; GRIERSON, 1993;HUBER, 1984;cited by BICALHO et al, 2000). Moreover, usually the degradation of cell wall polysaccharides is accompanied by an increase in the activity of polygalacturonase (enzyme responsible for pectin solubilization) and pectinmethylesterase (enzyme that catalyze the diesterification of free carboxylic groups) (GONÇALVES et al, 2000).…”

Section: Firmnessmentioning

confidence: 96%

Storage of strawberries (Fragaria ananassa L.) cv. ‘Oso Grande’, subjected to 1-MCP

et al. 2012

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ABSTRACT. This study aimed to investigate the influence of 1 -methylcyclopropene (1-MCP) on the substances involved in the softening of strawberry, cultivar Oso Grande, stored at room temperature, from the municipality of Itutinga, State of Minas Gerais. The parameters evaluated were: firmness, total pectin, percentage of solubilization, activities of the enzymes pectinmethylesterase (PME) (EC 3.1.1.11) and polygalacturonase (PG) (EC 3.2.1.15). It was concluded that 1-MCP delayed the softening of the fruits, since the fruits that were treated with 1-MCP after storage, have shown greater firmness, lower activities of PG and PME, and lower contents of total pectin, soluble pectin and percentage of solubilization.Keywords: softening, postharvest, pectic substances, temperature.Armazenamento de morangos (Fragaria ananassa L.) da cv. Oso-Grande, submetidos ao 1-MCP RESUMO. Este trabalho teve como objetivo investigar a influência do 1-metilciclopropeno (1-MCP) nas substâncias envolvidas com o amaciamento de morangos, da cultivar Oso-Grande, armazenados em temperatura ambiente, provenientes do município de Itutinga, Estado de Minas Gerais. Os parâmetros estudados foram: firmeza, pectina total e solúvel, porcentagem de solubilização, atividades das enzimas pectinametilesterase (PME) (EC 3.1.1.11) e atividade de poligalacturonase (PG) (EC 3.2.1.15). Concluiu-se que o 1-MCP retardou o amaciamento dos frutos, pois os frutos que receberam tratamento com 1-MCP, apresentando após o armazenamento maior firmeza, menores atividades de PG e de PME e menores teores de pectina total, pectina solúvel e porcentagem de solubilização.Palavras-chave: amaciamento, pós-colheita, substâncias pécticas, temperatura ambiente.

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Tomato

Cited by 89 publications

References 104 publications

Effects of grafting on different rootstocks on tomato fruit yield and quality

Effects of grafting on different rootstocks on tomato fruit yield and quality

Calidad postcosecha de tomates almacenados en atmósferas controladas

Storage of strawberries (Fragaria ananassa L.) cv. ‘Oso Grande’, subjected to 1-MCP

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