Publication:
Effects of harvest time on the quality attributes of processed and non-processed tomato varieties

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dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentBahçe Bitkileri Bölümü
dc.contributor.scopusid56253171700
dc.date.accessioned2022-04-01T06:22:23Z
dc.date.available2022-04-01T06:22:23Z
dc.date.issued2010-02
dc.description.abstractThis study examines physicochemical changes in newly developed and existing tomato varieties at different levels of maturity. Serum viscosity is an important factor in the selection of tomato varieties for processing. Most of the attributes indicative of quality for fresh and paste tomatoes occurred at a less mature stage and declined with maturity. The canned varieties 'H9888,' 'H8892' and 'H9780' had a greater ascorbic acid content and antioxidant capacity. The highest lycopene contents were found in the varieties 'H9888,' 'CXD254,' 'CXD222' and 'H9780'. Total soluble solids levels increased with maturity. The highest acidity values occurred in canned 'Shasta', 'CXD254' and 'H9780' varieties. Mid-and late-season varieties harvested at an early stage produced thicker pastes with greater serum viscosity and acidity than tomatoes harvested at other points in the ripening process. The best results were obtained from canned samples of 'H9888,' 'CXD254' and 'H9780.'
dc.description.sponsorshipCampbell Research and Development Laboratory, Davis, CA, USA
dc.identifier.citationAkbudak, B. (2010). "Effects of harvest time on the quality attributes of processed and non-processed tomato varieties". International Journal of Food Science and Technology, 45(2), 334-343.
dc.identifier.endpage343
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue2
dc.identifier.scopus2-s2.0-78649517446
dc.identifier.startpage334
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2009.02140.x
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2009.02140.x
dc.identifier.urihttp://hdl.handle.net/11452/25497
dc.identifier.volume45
dc.identifier.wos000273945100019
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWiley
dc.relation.journalInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBostwick consistency
dc.subjectFruit maturity
dc.subjectPhysico-chemical changes
dc.subjectProcessing
dc.subjectSerum viscosity
dc.subjectTomato
dc.subjectRheological properties
dc.subjectAntioxidant activity
dc.subjectLycopene content
dc.subjectSoluble solids
dc.subjectComponents
dc.subjectProducts
dc.subjectMaturity
dc.subjectFruits
dc.subjectPaste
dc.subjectVine
dc.subjectFood science & technology
dc.subjectLycopersicon esculentum
dc.subjectBody fluids
dc.subjectHarvesting
dc.subjectKetones
dc.subjectOrganic acids
dc.subjectViscosity
dc.subjectSerum viscosity
dc.subject.scopusLycopene; Tomato Juice; Carotenoids
dc.subject.wosFood science & technology
dc.titleEffects of harvest time on the quality attributes of processed and non-processed tomato varieties
dc.typeArticle
dc.wos.quartileQ2
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Bahçe Bitkileri Bölümü
local.indexed.atScopus
local.indexed.atWOS

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