Publication:
Determination of physicochemical characteristics in different products of tomato varieties

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dc.contributor.authorBolkan, Hasan
dc.contributor.authorCohen, Nancy L.
dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentBahçe Bitkileri Bölümü
dc.contributor.scopusid56253171700
dc.date.accessioned2022-01-19T06:36:47Z
dc.date.available2022-01-19T06:36:47Z
dc.date.issued2009
dc.description.abstractThe objective of this work was to study the newly developed and existing tomato (Lycopersicon esculentum Mill.) varieties for physicochemical changes in the fruits in the ripe period. Varieties 'CXD179' and 'CX8401' in fresh and canned, and 'CXD203' and 'CXD276' in paste were found superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and beta-carotene contents were determined in 'CXD203', 'CXD276', and 'CX8401'. Color values showed a change from a greenness value of 'a' to redness values, whereas 'b' decreased. In general, parameter values were higher in canned samples. Studies showed that the lycopene content best correlated with 'a' values in the ripening. Inter-variety variation in physicochemical parameters at the ripe stage revealed that 'CXD179' and 'CXD203' in all products among red varieties were the best varieties. Among light color varieties 'CXD276' and 'CX8401' in view of red color, and 'CX8400' and 'CX8402' in view of green color were better.
dc.identifier.citationAkbudak, B. vd. (2009). "Determination of physicochemical characteristics in different products of tomato varieties". International Journal of Food Sciences and Nutrition, 60, Supplement 1, 126-138.
dc.identifier.endpage138
dc.identifier.issn0963-7486
dc.identifier.issueSupplement 1
dc.identifier.pubmed19418326
dc.identifier.scopus2-s2.0-68949166303
dc.identifier.startpage126
dc.identifier.urihttps://doi.org/10.1080/09637480802446621
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/09637480802446621
dc.identifier.urihttp://hdl.handle.net/11452/24155
dc.identifier.volume60
dc.identifier.wos000272941500011
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherTaylor & Francis
dc.relation.collaborationYurt dışı
dc.relation.journalInternational Journal of Food Sciences and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCanned tomato
dc.subjectCompositional changes
dc.subjectFresh tomato
dc.subjectPaste tomato
dc.subjectQuality
dc.subjectSoluble solids content
dc.subjectAntioxidant activity
dc.subjectLycopene content
dc.subjectHuman health
dc.subjectEsculentum
dc.subjectQuality
dc.subjectFruits
dc.subjectCarotenoids
dc.subjectComponents
dc.subjectGenotype
dc.subjectFood science & technology
dc.subjectNutrition & dietetics
dc.subjectLycopersicon esculentum
dc.subject.emtreeAlpha tocopherol
dc.subject.emtreeAntioxidant
dc.subject.emtreeAscorbic acid
dc.subject.emtreeBeta carotene
dc.subject.emtreeFlavanoid
dc.subject.emtreeLycopene
dc.subject.emtreePhenol
dc.subject.emtreeAcidity
dc.subject.emtreeAntioxidant activity
dc.subject.emtreeArticle
dc.subject.emtreeCanned food
dc.subject.emtreeControlled study
dc.subject.emtreeCultivar
dc.subject.emtreeDevelopmental stage
dc.subject.emtreeFood color
dc.subject.emtreeFood processing
dc.subject.emtreeFruit ripening
dc.subject.emtreeMaturity
dc.subject.emtreeNonhuman
dc.subject.emtreeNutrient content
dc.subject.emtreeNutritional value
dc.subject.emtreepH
dc.subject.emtreePhytochemistry
dc.subject.emtreePlant growth
dc.subject.emtreeSolubility
dc.subject.emtreeTomato
dc.subject.meshAntioxidants
dc.subject.meshAscorbic acid
dc.subject.meshBeta carotene
dc.subject.meshCarotenoids
dc.subject.meshColor
dc.subject.meshFood storage
dc.subject.meshFruit
dc.subject.meshLycopersicon esculentum
dc.subject.meshSpecies specificity
dc.subject.scopusLycopene; Tomato Juice; Carotenoids
dc.subject.wosFood science & technology
dc.subject.wosNutrition & dietetics
dc.titleDetermination of physicochemical characteristics in different products of tomato varieties
dc.typeArticle
dc.wos.quartileQ2 (Food science & technology)
dc.wos.quartileQ3 (Nutrition & dietetics)
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Bahçe Bitkileri Bölümü
local.indexed.atScopus
local.indexed.atWOS

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