Yield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy

Sio, F. De; Rapacciuolo, M.; Giorgi, Alessandro De; Trifiró, A.; Giuliano, B.; Morano, Giuseppe; Cuciniello, Antonio; Caruso, Gianluca

doi:10.1556/066.2019.48.1.15

Cited by 11 publications

(8 citation statements)

References 21 publications

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“…The average content of total phenols in fresh and control (T1) were 836.3 and 579.7 mg/100g (DW), respectively, at zero time. These result are in agreement with (De Sio et al, 2019) who reported that compared to fresh fruit , diced tomatoes showed significantly reduced concentrations of polyphenols in terms of total solids (-8%). Pre-treated samples showed high maintained of total phenols during storage compared to control.…”

Section: Phytochemical Compounds and Antioxidant Activity Of Canned Tsupporting

confidence: 93%

“…The lowest lycopene content of sun-dried tomatoes could be due to the drying conditions they were exposed to light and oxygen. While (De Sio Jose et al, 2019) reported that, no significant differences between raw and diced tomatoes were recorded for lycopene on a fresh weight basis. On the other hand, control (T1) had the lowest contents of lycopene and total carotenoids compared with T2, T3 and T4, which may be due to the protective effect for pre-treatment for samples.…”

Section: Phytochemical Compounds and Antioxidant Activity Of Canned Tmentioning

confidence: 88%

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Technological and Chemical Studies on Canned Tomato Product

Abou-Raya

Khalil

Taleb

et al. 2019

Journal of Food and Dairy Sciences

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In this study the effects of pre-treatments additives (citric acid 2%, NaCl 2%, and CaCl 2 1%), during processing and storage periods on chemical composition, phytochemical compounds, antioxidant activity, total counts (bacteria, yeast and molds) and sensory evaluation of fresh canning tomatoes was investigated. The fresh tomatoes had moisture content (94.1%), pH (4.54), total acidity (0.48%), ash (23.1%), fibers (22.5%), total and reducing sugars were 53.7 and 7,8%, respectively. Fresh tomatoes were rich in antioxidant compounds (Lycopene, total carotenoids, ascorbic acid and total phenols) which represent 109,162.1, 433.4 and 836.3 mg/100 g dry weight basis, respectively, meanwhile antioxidant activity for fresh 39.4% (FW). Moisture content of tomatoes after canning process is no more change compared to fresh tomatoes, since it was about 94% of control sample at zero time. Even, after storage expected at 4 and 8 months which reached about 93.98% and 93.97%, respectively. The average of pH and titratable acidity at zero time 4.44 and 0.53% of control sample, were slightly decreased after 4 and 8 months. The ash and fibers content of canned tomatoes were reduced compared with fresh tomatoes, while total and reducing sugar content increased after canning process compared to fresh tomatoes and was decreased after 4 and 8 months of storage. On the other hand, non-enzymatic browning in canned tomatoes was increased when compared to fresh tomatoes. Although, canned tomatoes product was high acceptability and safety for consumer as a result of removal of seeds and peel. However, it had low nutritional values when compared with fresh tomatoes. Because of reduction of antioxidants active compounds such as lycopene, total carotenoid, ascorbic acid, and total phenols. Canned tomatoes had reduction in antioxidant activities compared with fresh tomatoes, since reached to 34.2% after canning process. In the same time, antioxidant activities were reduced from 33.7% to 33.1% after 4 and 8 months of storage. In addition, most of antioxidant compounds were stabled during storage especially total phenols and lycopene. Canning of tomatoes and pre-treatments can extend their shelf life and improved acceptability and safety of this product. CaCl 2 pre-treated (T4) had the best results compared with control (T1) and the other treatments. The total count of bacteria, yeast and molds for control and treatments less than permissible limits (10 3 /g and 10 4 /g) and the values of sensory evaluation of canned tomato product were high. It can be recommended that the canning process uses to increase the shelf life of tomatoes because the excess of Egyptian total production is very high after using as fresh fruit.

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Section: Phytochemical Compounds and Antioxidant Activity Of Canned Tsupporting

confidence: 93%

Section: Phytochemical Compounds and Antioxidant Activity Of Canned Tmentioning

confidence: 88%

Technological and Chemical Studies on Canned Tomato Product

Abou-Raya

Khalil

Taleb

et al. 2019

Journal of Food and Dairy Sciences

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“…Among the varieties compared, 'Yaltinsky 6А' showed the highest yield thanks to the highest mean bulb weight, though not significantly different from 'Kendy F1', 'Beam Promine' and 'Tropea' (Table 1); 'Yaltinsky rubin' had the worst performance (-35 % compared to the top production). The close relationship between yield and mean weight of the plant edible part has also been recorded in other species [De SIO et al, 2019] .…”

Section: Yield and Nutritional Propertiessupporting

confidence: 70%

Health–beneficial compounds from edible and waste bulb components of sweet onion genotypes organically grown in northern Europe

Nemtinov¹,

Golubkina²,

Кошеваров³

et al. 2019

bjbabe

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The onion sweet bulb genotypes grown in the Crimean republic (Russia) have a high nutritional value, but have been poorly characterized so far. Research was carried out in order to assess quality, antioxidant and mineral composition features of 9 Crimean genotypes in comparison with the Italian sweet variety 'Tropea'. 'Yaltinsky 6А' showed the highest yield. Beam Promine attained the highest values of bulb dry residue, soluble solids and total sugars, but the lowest monosaccharides content. The Crimean genotypes showed higher levels of ascorbic acid and total acidity than 'Tropea', but lower concentrations of Fe, Cu, Mn and Zn. The Crimean genotypes examined showed interesting yield and quality performances, and also the potentiality to valorizing the bulb peel for extracting health-beneficial compounds such as antioxidants.

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“…The mineral elements were assessed according to Rouphael et al [35]. Lycopene determination was performed referring to De Sio et al [36]; total phenols and ascorbic acid, as described by Golubkina et al [37]. The antioxidant activity was assessed according to Brand-Williams et al [38].…”

Section: Determinations Of Fruit Quality Mineral Composition and Antmentioning

confidence: 99%

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

Sellitto¹,

Golubkina

Pietrantonio³

et al. 2019

Agriculture

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With the aim of assessing the effects of beneficial microorganisms on greenhouse tomato “plum” grown under salinity conditions, research was carried out in southern Italy from summer to winter, by comparing two arbuscular mycorrhizal fungi (AMF) based formulates (Rizotech Plus, Myco Apply DR) and a non-inoculated control, in factorial combination with four soil electrical conductivities (1.5, 3.0, 4.5, 6.0 mS·cm−1 EC). The highest root colonization was 83% at 3.0 mS·cm−1 under AMF-based treatments and 34% at 1.5 mS·cm−1 in non-treated control; the latter attained lower values than AMF treatments at any soil EC. Harvest occurred 3.5 days earlier in control plants, six days earlier under 6.0 mS·cm−1 EC compared to 1.5 mS·cm−1. The inoculated plants always showed higher yield than the control ones and the highest production at 4.5 mS·cm−1 EC; control plants attained the highest yield under 3.0–4.5 mS·cm−1 EC. The highest values of most fruit quality indicators, mineral elements and antioxidant compounds and activity were recorded under AMF-based formulates inoculation and 6.0 mS·cm−1 soil EC. Beneficial microorganisms proved to be an effective environmentally friendly tool for improving tomato yield and quality performances in both normal and soil salinity conditions.

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Yield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy

Cited by 11 publications

References 21 publications

Technological and Chemical Studies on Canned Tomato Product

Technological and Chemical Studies on Canned Tomato Product

Health–beneficial compounds from edible and waste bulb components of sweet onion genotypes organically grown in northern Europe

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

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