Tomato Production, Processing and Technology

Gould, Wilbur A.

doi:10.1533/9781845696146

Cited by 213 publications

(248 citation statements)

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“…Considering that a mean of 200 mg kg −1 has been described as the usual l-ascorbic acid content in fresh tomato varieties (Gould, 1992), the values obtained in this work may seem not especially outstanding. Nevertheless, the environmental conditions of the growing cycle might have been limiting.…”

Section: Discussionmentioning

confidence: 67%

“…In the case of vitamin C, the contents registered in tomato are not especially high (Gould, 1992) and other fruits and vegetables such as orange or broccoli are renowned as more efficient sources of this vitamin (Davey et al, 2000). Nevertheless, despite not having high levels, tomato is still an important source of l-ascorbic acid, as its high volume of consumption all the year round (reaching 40-50 kg per capita and year in countries such as Spain, Italy or USA, source: FAO databases) makes this fruit one of the main sources for this vitamin.…”

Section: Introductionmentioning

confidence: 91%

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Exploring alternative germplasm for the development of stable high vitamin C content in tomato varieties

Leiva-Brondo

Valcárcel

Cortés-Olmos

et al. 2012

Scientia Horticulturae

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a b s t r a c tThe genotypic potential for high l-ascorbic acid content of 15 accessions of S. lycopersicon and S. pimpinellifolium has been evaluated in three environments, including open-air and glasshouse cultivation and two localities. The environmental effect on l-ascorbic acid accumulation was highly genotype-dependant and the variance ascribed to the G×E environment was similar in importance to that ascribed to genotype. The variation found within accession might be ascribed to microenvironmental effects associated with temperature changes and oxidative stress or population variability. Several accessions with high genotypic values ( +G) have been identified. Among them, accession PI365959 of S. pimpinellifolium, showed a genotypic value of 293.8 mg kg −1 , statistically significant higher (P < 0.05) than the genotypic potential of controls reported to have high l-ascorbic content (CDP4777, 115.0 mg kg −1 ). It also showed positive G×E interactions, with a relatively high stability. Accession LA1423 of S. lycopersicon var. cerasiforme, despite being less stable, had also high genotypic values for l-ascorbic acid accumulation (197.4 mg kg −1 ). This germplasm will be of great interest for the development of new tomato cultivars targeted to added-value markets appreciating nutritional or functional quality. The close relationship of the selected material with the cultivated tomato will enable an efficient and rapid exploitation of their potential in breeding programmes.

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Section: Discussionmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 91%

Exploring alternative germplasm for the development of stable high vitamin C content in tomato varieties

Leiva-Brondo

Valcárcel

Cortés-Olmos

et al. 2012

Scientia Horticulturae

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“…Este último resultado poderia ser atribuí-do à degradação dos carotenóides pelo calor, tempo de processamento e exposição à luz, ou ainda ao menor grau de maturação desta amostra em relação às demais. A presença de açúcares, ácidos e aminoácidos, assim como as condições de processamento são fatores que influem na alteração de cor, fazendo com que frutas vermelhas comecem a desenvolver pigmentos marrons ou fiquem mais claras [6]. No entanto, a avaliação química da fruta (alta umidade e atividade de água) e da calda (baixa absorvância) conduzem a concluir que esta diferença deve ser atribuída ao menor grau de maturação da fruta utilizada como matéria-prima.…”

Section: -Corunclassified

Avaliação das propriedades físicas, químicas e sensorial de preferência de goiabas em calda industrializadas

Sato¹,

Sanjinez-Argandoña²,

Cunha³

2004

Ciênc. Tecnol. Aliment.

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SUMMARYPHYSICAL, CHEMICAL AND SENSORIAL ANALYSES OF INDUSTRIALIZED GUAVA IN SYRUP. Four brands of canned guava were submitted to physico-chemical, sensory (preference test) and instrumental color and texture analyses, in order to evaluate the differences between commercial products. The same analyses were made on a fresh, mature guava, to evaluate possible effects of processing on the quality of the final product. There were considerable differences between the distinct brands, and occasionally differences could be found between samples from the same manufacturer. The chemical analyses showed that most of the samples contained between 22 and 30% of sugar, except for one sample, which had a higher content, around 40%. The preference test showed that the consumers preferred the sweetness of the sample with the highest sugar content. Lower values for the chroma parameter a* were found in the commercial samples than in the fresh fruit, probably due to carotenoid degradation. The canned guava samples were lighter (higher values for L*) than the fresh fruit, due to the presence of sugar. The penetration of sugar into the fruit during heat processing may have caused pectin gelation, increasing the hardness, firmness and elasticity of some of the processed samples as compared to the fresh fruit. However in some samples, drastic process conditions were readily apparent, leading to loss of cellular structure, which could be observed from the low values obtained for the mechanical properties. With respect to texture, the hardest sample was preferred.

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“…The typical tomato flavor and consistency of the finished product depend largely on the tomato solids used in each batch. In general, the physicochemical methods of analysis used with ketchup are similar to those applied for tomato pulp (GOULD, 1992). The main analysis that are usually performed to evaluate such products are: total solids, soluble solids, water insoluble solids, ascorbic acid, color, consistency, pH, acidity, sugar and salt (sodium chloride) (DENNY, 1997;GOOSE;BINSTED, 1973;HAYES;MORRIS, 1998;PORRETA et al, 1993).…”

mentioning

confidence: 99%

Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis

Bannwart¹,

Bolini²,

Toledo³

et al. 2008

Ciênc. Tecnol. Aliment.

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Tomato Production, Processing and Technology

Cited by 213 publications

References 0 publications

Exploring alternative germplasm for the development of stable high vitamin C content in tomato varieties

Exploring alternative germplasm for the development of stable high vitamin C content in tomato varieties

Avaliação das propriedades físicas, químicas e sensorial de preferência de goiabas em calda industrializadas

Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis

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