Cumulating Useful Traits in Processing Tomato

Atanassova, B.; Stoeva-Popova, P.; Balacheva, E.

doi:10.17660/actahortic.2007.758.1

Cited by 5 publications

(2 citation statements)

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“…Such contrasting differences between high‐lycopene and ordinary tomato cultivars were ascribed to genotypic differences and growing conditions (Dumas et al., ; Ilahy et al., , , ). High‐pigment tomato cultivars carry spontaneous mutations leading to exaggerated light‐responsiveness and deeply red‐pigment mature fruits compared to ordinary cultivars (Atanassova, Stoeva‐Popova, & Balacheva, ; Mustilli et al., ). For all the studied cultivars, β‐carotene levels were lowest at the green stage, increasing afterwards till the red‐ripe stage.…”

Section: Changes In Bioactive Molecules and Health‐promoting Propertimentioning

confidence: 99%

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

Siddiqui

Lara

Ilahy

et al. 2018

Comp Rev Food Sci Food Safe

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Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health‐promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health‐promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar‐to‐cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.

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Section: Changes In Bioactive Molecules and Health‐promoting Propertimentioning

confidence: 99%

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

Siddiqui

Lara

Ilahy

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Environmental factors that induce oxidative stress in plants include air pollution (ozone and sulfur dioxide), herbicide/pesticide application, heavy metal contamination, drought, salinity, injuries, UV light, unfavorable temperatures and photo-inhibition from excessive solar radiation (Buchanan et al, 2000;Apel and Hirt, 2004). Atanassova et al (2007) reported that the antioxidant contents in tomato fruit vary in relation to genotype, but also depend on environmental and agronomic factors.…”

Section: Introductionmentioning

confidence: 99%