Analysis of Physico-Chemical and Organoleptic Fruit Parameters Relevant for Tomato Quality

Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

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“…Carotenoids were analized in accordance with similar studies described in the literature [ 43 ] with some adjustments.…”

Section: Methodsmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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“…The data are presented as the mean ± standard deviation (sd). After running preliminary Shapiro-Wilk's (p ≤ 0.05) [89] and Levene's (p ≤ 0.05) [90] tests to verify the normal distribution and the homogeneity of variance of each dataset, Pearson's linear correlation index r (p < 0.05) was verified to determine the strength and direction of a linear relationship between two continuous variables [91,92].…”

Section: Discussionmentioning

confidence: 99%

Leaf Eco-Physiological Profile and Berries Technological Traits on Potted Vitis vinifera L. cv Pinot Noir Subordinated to Zeolite Treatments under Drought Stress

Cataldo

Fucile

Mattii

2022

Plants

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In Mediterranean areas, extreme weather conditions such as high diurnal temperatures during the growing season could tweak vine physiology and metabolism, affecting grapes’ quality. Moreover, uncertainty in spatial and temporal distribution precipitation is an issue for the water resources of the vineyards, forcing the winemakers to continuously face an increasing water demand in recent decades, which has led them to non-sustainable choices for ambient (i.e., irrigation solutions). The aspiration of this experiment was to explore the effects of zeolite treatments (clinoptilolite type) on Vitis vinifera L. (potted vines) ecophysiology and berry metabolism under two water regimes. The plants were subordinated to two different predawn water potential regimes (0 ≤ ΨPD ≤ −0.4, WWCtrl and −0.4 ≤ ΨPD ≤ −0.9, WSCtrl), both associated with zeolite treatments (WWt and WSt). Gas exchanges, predawn and midday stem water potential, chlorophyll fluorescence, temperature, and relative water content were overseen on leaves at veraison, maturation, and harvest. Technological analyses were performed on the berries. Moreover, data were analyzed with principal component analysis and Pearson's correlations. This experiment supplies new evidence that zeolite applications could impact both physiological profiles (higher photosynthesis and stomatal conductance) as well as berry skin metabolism (sugar and size) of vines, giving a better skill to counteract low water availability during the season and maintaining a better hydraulic conductivity.

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“…Understanding the specific characteristics of different genotypes is important not just for assessing their market potential, but also for using them as parental lines in developing new hybrids. Current trends in breeding programs highlight the need for quality evaluation of recently developed genotypes in order to meet market demands and consumers' preferences (Felföldi et al, 2022). Given the high heritability of different quality traits (lycopene, soluble sugars, organic acids, fruit diameter, and weight) (Zörb et al, 2020), evaluating the quality of parental lines is paramount for successful breeding efforts.…”

Section: Introductionmentioning

confidence: 99%

Determination of bioactive components in different tomato lines: Physicochemical properties and antioxidant activity

Savic,

Belic,

Marjanovic

et al. 2024

IFRJ

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Tomato, one of the most produced vegetables in the world, is experiencing continuous global increase in both production and consumption. Fruit quality traits are important for fresh market tomatoes as well as for the processing industry. Despite the growing demand for both fresh and processed tomatoes, consumers are not satisfied with the quality of available fruits. The main objectives of the present work were to determine the physicochemical characteristics [pH, total soluble solids (TSS), total titratable acids (TTA), TSS/TTA ratio, DMC, lycopene, β-carotene, vitamin C, and total phenolic content], as well as the antioxidant activity of 13 different tomato lines, and to identify the most promising ones in terms of fruit taste and quality. Antioxidant activity was determined using the ABTS and DPPH methods with Trolox used as the standard compound. PCA analysis was conducted to identify group patterns. The results of PCA analysis indicated a specific genotypic response in all investigated physicochemical traits. Genotypes 2, 10, and 13 were identified as the best for fresh consumption, as they exhibited the highest levels of compounds crucial for good taste, nutrition, and human health benefits. The most promising genotype related to fruit quality attributes was genotype 10 with the best TSS and TAA content and TSS/TAA ratio, which is important for overall taste perception. On the other hand, genotype 9 showed promise for industrial purposes due to its ideal pH value in the juice and good soluble solid content. High antioxidant activity was characteristic of genotypes 1 and 2, and their consumption as fresh tomatoes can be beneficial to human health. They also should be considered for further evaluation as potentially interesting genotypes for abiotic stress research and selection programs which can lead to the development of both superior fruit quality and stress tolerant genotypes.

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Analysis of Physico-Chemical and Organoleptic Fruit Parameters Relevant for Tomato Quality

Cited by 19 publications

References 75 publications

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Leaf Eco-Physiological Profile and Berries Technological Traits on Potted Vitis vinifera L. cv Pinot Noir Subordinated to Zeolite Treatments under Drought Stress

Determination of bioactive components in different tomato lines: Physicochemical properties and antioxidant activity

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