Variation in taste and chemical composition of the tomato (Lycopersicon esculentum
Mill.)

Bruyn, J. W. De; Garretsen, Frida; Kooistra, E.

doi:10.1007/bf00056081

Cited by 71 publications

(41 citation statements)

References 8 publications

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“…In this study, the cultivar bizly (excellent) rank the highest in the total acceptability followed by the cultivar of manik, chaity, summer and jhumka (Baldwin et al, 1998, DeBruyn et al, 1971and Ereifej et al, 1997. The results showed that there are significant variation in the physiological fruit characters and biochemical composition of tomato such as pulp colour, flovour, taste, whole weight, percentage of juice, TSS, pH, acidity, β-carotene, vitamin C, sugar, reducing sugar, non reducing sugar, protein, starch, moisture content, carbohydrate and minerals.…”

Section: Resultsmentioning

confidence: 65%

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Physiological and biochemical characteristics of different tomato grown in Rajshahi region of Bangladesh

Ibrahim¹,

Helali²,

Alam³

et al. 2017

Bangladesh J. Sci. Ind. Res.

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Physiological and biochemical characteristics of nine different tomato cultivars were studied in order to select the cultivar of overall best quality. The tomato cultivars (Lalima, Manik, Summer, Deshy, Anupama, Jhumka, Chaity, Bizly and Lovely) were collected from different places of Rajshahi region. Those cultivars showed variability in physiological and biochemical characteristics. The range for the tomato quality parameters are as follows: fruit weight (44.76-111.70g), juice (81.25-69.94%), dry matter (7.58-9.92%), moisture content (90.08-92.42%), ash (0.438-0.530%), acidity (0.083-0.129% as citric acid), β-carotene (298-380µg/100g), vitamin C (6.98-11.43 mg/100g ), total sugar (3.45-4.52%), reducing sugar (1.21-1.56%), non reducing sugar (2.24-2.97%), protein (0.525-0.654%), iron (0.152-0.215 mg/100g), phosphorous (21.94-28.31 mg/100g), calcium (38.15-42.31 mg/100g), carbohydrate (4.18-6.24%), starch (0.16-0.21%), and so on. Bizli tomato cultivar has the best overall qualities with respect to fruit colour, fruit size, fruit pulp taste. These data of quality characteristics of tomato provide important information for consumers, producers and industrial processor for plantation and processing industry.

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Section: Resultsmentioning

confidence: 65%

“…colour, flavour, and taste) of these ripe tomatoes were carried out and evaluated by a panel of seven judges. The tomatoes were classified on the basis of their grading as excellent (80% or above), good (70-79%) and fair (bellow 70%) depending on colour, flavour and taste (DeBruyn et al, 1971;Kamis et al, 2004).…”

Section: Methodsmentioning

confidence: 99%

Physiological and biochemical characteristics of different tomato grown in Rajshahi region of Bangladesh

Ibrahim¹,

Helali²,

Alam³

et al. 2017

Bangladesh J. Sci. Ind. Res.

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“…The varieties Kalvert and ISI-24424 tended to offer higher malic concentrations while the varieties H-9661 and H-7204 tended to accumulate higher levels of malic acid. Malic acid has a low impact on titratable acidity compared to citric acid, while it is sourer than citric (Debruyn et al, 1971) and its effect on pH is more relevant (Fulton et al, 2002). Location x variety interaction was detected, although it slightly affected the general trends caused by the variety effect (Fig.…”

Section: Resultsmentioning

confidence: 99%

Sugar and Acid Profile of Processing Tomato Cultivars Grown Under Conventional or Organic Conditions

Leiva-Brondo¹,

Martí²,

Macua³

et al. 2015

Acta Hortic.

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The effect of conventional and organic cultivation on the sugar and acid profile of processing varieties with different lycopene accumulation has been studied in Navarra and Extremadura, the two main growing regions in Spain. High differences in the acid profile (malic vs. citric) and in the sugar accumulation of the varieties were found. In some cases, the higher values in the content of taste-related compounds coincide with previously described high lycopene contents. The cultivation system had no significant effect on malic and citric acid accumulation, but it affected sugar accumulation and the sucro equivalents (SEq) to citric and glutamic acid ratios. An average, 7.7% and 10.4% higher contents of glucose and fructose respectively were obtained with the organic cultivation system. The SEq to citric acid and SEq to glutamic acid ratios were consequently higher with this system (8.3% and 46.3% respectively). Organic cultivation of high lycopene cultivars might be an excellent selection to combine high organoleptic and functional quality targeted to quality markets.

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“…The composition of sucrose, glucose and fructose plays a key role in determining the sweetness in tomato (Bruyn, 1971), papaya (Gomez et al, 2002), peach (Colaric et al, 2004), apple (Róth et al, 2007;Veberic et al, 2007), and pineapple fruits (Bartolomé et al, 1996;Kermasha et al, 1987;Shinjro et al, 2004). According to some reports, there are considerable differences in sucrose content and commercially important cultivars such as 'Red Spanish', 'Smooth Cayenne' and 'Kew' (Bartolomé et al, 1996;Kermasha et al, 1987).…”

Section: Introductionmentioning

confidence: 99%

Dynamic analysis of sugar metabolism in different harvest seasons of pineapple (Ananas comosus L. (Merr.)

Zhang¹,

Dou²,

Yao³

et al. 2011

Afr. J. Biotechnol.

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In pineapple fruits, sugar accumulation plays an important role in flavor characteristics, which varies according to the stage of fruit development. Metabolic changes in the contents of fructose, sucrose and glucose and reducing sugar related to the activities of soluble acid invertase (AI), neutral invertase (NI), sucrose synathase (SS) and sucrose-phosphate synthase (SPS) were studied in winter and summer pineapple fruits in this paper. Sucrose was significantly increased in most of the harvesting winter fruits which reached the peak of 64.87 mg·g-1 FW at 130 days after anthesis, while hexose was mainly accumulated at the 90 day of the summer fruits in July. The ratio of hexose to sucrose was 5.92:0.73 from the winter fruit in February. Interestingly, the activities of SPS and SS synthetic direction of the harvested fruits in February were significantly higher than those in July, whereas the invertase activities were exactly opposite. NI activity showed a similar trend to AI, but the amount of NI activity was higher than AI in both months. Therefore, NI appears to be one of the vital enzymes in pineapple fruit development. Conclusively, the enzyme activities related to sugar play key roles in the eating of quality pineapple, which could be improved by cultivation in different seasons. So we can arbitrate different temperature to improve the quality of pineapple fruits according to market demand.

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Variation in taste and chemical composition of the tomato (Lycopersicon esculentum Mill.)

Cited by 71 publications

References 8 publications

Physiological and biochemical characteristics of different tomato grown in Rajshahi region of Bangladesh

Physiological and biochemical characteristics of different tomato grown in Rajshahi region of Bangladesh

Sugar and Acid Profile of Processing Tomato Cultivars Grown Under Conventional or Organic Conditions

Dynamic analysis of sugar metabolism in different harvest seasons of pineapple (Ananas comosus L. (Merr.)

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