Publication:
Comparison of quality characteristics of fresh and processing tomato

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dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentBahçe Bitkileri Bölümü
dc.contributor.scopusid56253171700
dc.date.accessioned2022-01-21T11:43:57Z
dc.date.available2022-01-21T11:43:57Z
dc.date.issued2012-04
dc.description.abstractIn this research, seven tomato (Lycopersicon esculentum Mill.) varieties were used to study the quality characteristics or different tomato products. 'CXD510' (fresh and canned) and 'CXD276' (paste) were found to be superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and beta-carotene contents were determined in 'Bos3155', 'CXD510' and 'CX8401' whereas 'Bos3155' was round to be superior with respect to total soluble solids in all samples. Inter variety variation in physicochemical parameters at ripe stage revealed that among red varieties, 'CXD510' (fresh and canned) and 'Bos3155' (paste) were best. In the light color varieties, 'CXD276' and 'CX8401' were promising.
dc.description.sponsorshipCampbell Research and Development, Davis, CA, USA
dc.identifier.citationAkbudak, B. (2012). "Comparison of quality characteristics of fresh and processing tomato". Journal of Food Agriculture & Environment, 10(2), Part 1, 133-136.
dc.identifier.endpage136
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue2, Part 1
dc.identifier.scopus2-s2.0-84862222352
dc.identifier.startpage133
dc.identifier.urihttp://hdl.handle.net/11452/24220
dc.identifier.volume10
dc.identifier.wos000304335900022
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWFL Publisher
dc.relation.journalJournal of Food Agriculture & Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood science & technology
dc.subjectCompositional content
dc.subjectLycopersicon esculentum
dc.subjectQuality
dc.subjectTomato products
dc.subjectAntioxidant
dc.subjectEsculentum
dc.subject.emtreeAscorbic acid
dc.subject.emtreeBeta carotene
dc.subject.emtreeLycopene
dc.subject.emtreeAntioxidant activity
dc.subject.emtreeArticle
dc.subject.emtreeComparative study
dc.subject.emtreeControlled study
dc.subject.emtreeFood processing
dc.subject.emtreeFood quality
dc.subject.emtreeNonhuman
dc.subject.emtreePhysical chemistry
dc.subject.emtreeTomato
dc.subject.scopusLycopene; Tomato Juice; Carotenoids
dc.subject.wosFood science & technology
dc.titleComparison of quality characteristics of fresh and processing tomato
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Bahçe Bitkileri Bölümü
local.indexed.atScopus
local.indexed.atWOS

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