Determination of physicochemical characteristics in different products of tomato varieties
Date
2009
Authors
Bolkan, Hasan
Cohen, Nancy L.
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
The 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.
Description
Keywords
Canned tomato, Compositional changes, Fresh tomato, Paste tomato, Quality, Soluble solids content, Antioxidant activity, Lycopene content, Human health, Esculentum, Quality, Fruits, Carotenoids, Components, Genotype, Food science & technology, Nutrition & dietetics, Lycopersicon esculentum
Citation
Akbudak, 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.