Effect of ripening conditions on the physicochemical and antioxidant properties of tomato (Lycopersicon esculentum Mill.)

Abstract

This study was conducted to assess the physicochemical changes and overall nutritional implications of greenhouse-grown "TY Megaton" and "Yureka" tomato cultivars under on-vine and postharvest ripening conditions. In the first group, tomatoes were harvested from a vine at the breaker, pink, and red ripening stages and sampled immediately. The second group was harvested at the breaker stage and allowed to ripen under room conditions to the pink and red stages based on color values, similar to the vine-ripened samples. The results of the present study revealed that fresh weight loss was below the maximum acceptable weight loss and firmness was above the minimum limit of marketing after postharvest ripening to the pink and red stages; moreover, this process did not have any deleterious effect on the antioxidant properties or antioxidant activity of the tomatoes. Hence, the results clearly indicate that breaker-stage tomatoes can be postharvest-ripened under room conditions without affecting their marketability and nutritional components.

Maturity stages affect nutritional quality and storability of tomato cultivars

“…In this study, the weight loss values of all the three maturity stages of both cultivars were found lower than those suggested by Nunes ( 2008) and Getinet et al (2008) at the end of storage period; it could be due to the storage at the recommended temperature (12°C) with proper management of RH at 85 ± 5%. Considering the significant difference between cultivars on weight loss in the present study and as reported by Tilahun, Park, et al (2017a) for the same cultivars, it could be explained that tomato cultivars markedly vary in response to weight loss at different maturity stages.…”

“…The trend observed for Hunter a* in the present study was similar to the trend observed for lycopene content. Arias, Lee, Logendra, and Janes (2000) and Tilahun, Park, et al (2017a) also reported a direct correlation of lycopene Los resultados se presentan como medias ± desviación estándar (n꞊5). Los valores con distintas letras al interior de la misma columna son significativamente diferentes (p < 0.05).…”

“…2.3.2. Soluble solid content (SSC), titratable acidity (TA), and pH SSC, TA, and pH were measured according to Tilahun, Park, et al (2017a). Atago DR-A1 digital refractometer (Atago Co. Ltd., Tokyo, Japan) was used to measure soluble solid content (SSC) from five sample fruits at 20ºC and expressed in %.…”

“…For the red stage, "TY Megaton" (6.32%) and "Yureka" (5.68%) were recorded on the eighth day of storage. It has been reported that SSC increases as the maturity proceeds (Getinet et al, 2008;Renquist & Reid, 1998), and the changes are dependent on ripeness at harvest, storage temperature, and storage period (Tilahun, Park, et al, 2017a, 2017bŽnidarčič & Požrl, 2006). The TA decreased as the maturity stage proceeded in both cultivars (Table 1).…”

Review on factors affecting the quality and antioxidant properties of tomatoes

“…According to Giovanelli et al (1999), ripening conditions affected both the antioxidant accumulation kinetics and final content; tomato fruits picked at the full ripe stage, had lower level of antioxidants (lycopene, β-carotene and ascorbic acid) than those picked at mature green stage and ripened off vine. However, Tilahun et al (2017b) reported that breaker-stage tomatoes can be postharvest-ripened under room conditions without affecting their marketability and nutritional components.…”