Tomatoes

Yahia, Elhadi M.; Brecht, Jeffrey K.

doi:10.1002/9781444354652.ch2

Cited by 9 publications

(8 citation statements)

References 114 publications

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“…Tomato fruits can exhibit different external colours such as red, yellow, orange and pink as the result of both flesh and skin colours. Thus, a pink tomato may be due to colourless skin and red flesh, while an orange tomato may be due to yellow skin and red flesh [ 25 ]. Red tomato fruits as well as other types of Italian long-storage tomatoes are characterized by the presence of a thick and coriaceous skin.…”

Section: Resultsmentioning

confidence: 99%

Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety

et al. 2018

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The Vesuvian Piennolo cherry tomato (Lycopersicon esculentum Miller) (PdP) is an old and typical variety grown in the Campania region (Italy). PdP is referred to as a long-storage tomato due to its thick and coriaceous skin that allows long post-harvest storage and it has been granted Protected Designation of Origin (PDO) status since 2009. In this study, the chemical composition, focusing in particular on organic acids, antioxidant molecules and volatile compounds, were investigated in PdP and compared to another typical variety in Campania, the Ciliegino tomato (CIL). Chemical characterization was evaluated for both the CIL and PdP varieties during storage in the same environmental conditions until deterioration of 50% of the fruits; deterioration occurred in PdP after 6 months and in CIL tomatoes after 1 month. The results demonstrated variation in the chemical profiles of both varieties with storage length. Particularly, the PdP variety appears richer in antioxidants compounds (i.e., chlorogenic acids and lycopene) and organic acids (i.e., glutamic and malic acids) than does CIL. Additionally, both varieties display different profiles of volatile bioactive compounds and they are differently influenced by the storage time. The results indicate a typical chemical composition of this long-storage tomato closely linked to the geographic origin area.

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Section: Resultsmentioning

confidence: 99%

Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety

et al. 2018

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“…Fresh tomatoes of high quality are red in color, firm texture, and good in taste and flavor. Although the fruit comes in different colors, such as red, pink, yellow, and orange, the characteristic red color is the most desired (Latapi & Barett, ; Yahia & Brecht, ). The data in Table show that consumers buy fresh tomatoes based on the color (Friedman’s rank mean = 3.17 of 5) and not the flavor (rank mean = 2.64 of 5).…”

Section: Resultsmentioning

confidence: 99%

“…Concerns of respondents are more often about the production quality rather than quality attributes of dried tomato products (Figure ). Fresh tomatoes are commonly selected by consumers on the basis of appearance, with color (Latapi and Barett, 2006) being the most important quality attribute, but repeated purchase will depend on other quality attributes such as taste, texture, nutritional value, and food safety (Yahia & Brecht, ). Fresh tomatoes are important sources of lycopene, vitamin C, and are valued for their color and flavor, on the other hand, dried tomatoes are rich in flavor, minerals, and fiber (Kingsly et al., ).…”

Section: Resultsmentioning

confidence: 99%

Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana

Owureku-Asare

Ambrose

Oduro

et al. 2016

Food Science & Nutrition

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Postharvest losses (PHL) are incurred in the tomato value chain in Ghana and solar drying of tomato is a promising technology for reducing the loss. However, there are concerns on the usage, functionality and sensory appeal of the dried products to consumers, compounded with the lack of information and research on dried tomato processing in Ghana. A survey was carried out by administering semistructured questionnaires to 395 randomly selected and willing respondents in the Accra Metropolis. Information was obtained on the socioeconomic profile, consumption pattern, knowledge, and acceptance of tomato processing technologies and assessment of quality attributes important to consumers. Most consumers (74%) preferred tomato powder that is conveniently packaged to retain the characteristic intense taste and the flavor using Friedman's rank mean procedure. The study indicated that consumers were more concerned about good manufacturing practices during the production of solar‐dried tomato (48.8%) rather than the quality attributes (8.6%). These findings indicate the need for safe solar drying procedures in order to increase consumer acceptability of solar‐dried tomato products in Ghana.

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“…In the case of RT fruits, lower values of L* and C in Fasano and Ostuni fruits influence the colour index values and differences in b* values are determinant for the values of a*/b* ratio ( Table 1). Tomatoes are commonly selected by consumers on the basis of appearance, and colour is one of the most important quality factors that affect tomato appearance [25]. Tomato fruits are available in different external colours including pink, yellow, orange and red, as the result of both flesh and skin colours.…”

Section: Physical Traits At Harvestmentioning

confidence: 99%

“…Tomato fruits are available in different external colours including pink, yellow, orange and red, as the result of both flesh and skin colours. Thus, a pink tomato may be due to colourless skin and red flesh, while an orange tomato may be due to yellow skin and red flesh [25]. RT fruits as well as other types of Italian long-storage tomatoes are characterized by the presence of a thick and coriaceous skin.…”

Section: Physical Traits At Harvestmentioning

confidence: 99%

Quality and Nutritional Evaluation of Regina Tomato, a Traditional Long-Storage Landrace of Puglia (Southern Italy)

et al. 2018

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Regina tomato, a locally cultivated Italian landrace, is listed as an item in the 'List of Traditional Agri-Food Products' of the Italian Department for Agriculture and itemised as 'Slow Food presidium' by the Slow Food Foundation. It is classified as a long-storage tomato since it can be preserved for several months after harvest thanks to its thick and coriaceous skin. Three ecotypes were investigated for main physical and chemical traits both at harvest and after three months of storage. Experimental results indicate that this tomato landrace has a qualitative profile characterized by high concentrations of tocopherols, lycopene and ascorbic acid (maximum 28.6 and 53.7 mg/kg fresh weight, FW, and 0.28 mg/g FW, respectively) even after a long storage time, together with lower average Total Soluble Solids. The initial and post-storage contents of the bioactive compounds changed at a different rate in each ecotype (i.e., in Monopoli Regina tomato the highest content of α-Tocopherol, thereafter reduced to the same level of the other two ecotypes). These results indicate unique and unmistakable features of this long-storage tomato, closely linked to the geographic origin area that include both natural (available technical inputs) and human (specific cultural practices) factors.

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Tomatoes

Cited by 9 publications

References 114 publications

Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety

Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety

Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana

Quality and Nutritional Evaluation of Regina Tomato, a Traditional Long-Storage Landrace of Puglia (Southern Italy)

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