Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solanum lycopersicum L.)

Coyago-Cruz, Elena; Corell, Mireia; Moriana, A.; Hernánz, Dolores; Stinco, Carla M.; Meléndez-Martínez, Antonio J.

doi:10.1016/j.foodres.2017.08.002

Cited by 42 publications

(28 citation statements)

References 38 publications

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“…This could be linked to the dependence of phenolic compounds on the availability of light and radiation. Additonally, higher content of phenolic compounds in fruit from the proximal cluster section might be related to higher levels of primary metabolites in fruit from this position (Coyago-Cruz et al, 2017). It is well known, that the availability of primary metabolites greatly affect the synthesis of secondary metabolites in fruit.…”

Section: Primary and Secondary Metabolitesmentioning

confidence: 97%

“…The weak response of carotene compounds to thinning treatments could be linked to the combination of the response to increased irradiance that stimulates carotene synthesis and the response to a treshold temperature that inhibits the carotene synthesis (Rosales et al, 2001;Dumas et al, 2003). On the other hand, Coyago-Cruz et al (2017) indicated that individual carotenoid levels exhibited significant differences among diverse fruit positions in the cluster. In this regard, there are reports indicating that the carotenoid content can be altered by changes in the solar radiation (Li et al, 2013).…”

Section: Primary and Secondary Metabolitesmentioning

confidence: 99%

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Influence of cluster thinning on quantitative and qualitative parameters of cherry tomato

Slatnar¹,

Mikulič-Petkovšek²,

Štampar³

et al. 2020

Europ.J.Hortic.Sci

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The practice of cherry tomato cluster thinning may contribute to increased quality of the remaining fruit. The objective of our study was to evaluate selected quality traits and the content of primary and secondary metabolites in fruits of cherry tomato subjected to two fruit thinning intensities (thinned to ½ or to 2∕₃ of the initial cluster length). Cluster thinning induced higher fruit yield at the beginning of the harvest period, between 98 and 115 days after transplanting (DAT). On later samplings, the yield of the control plants increased and remained higher until the end of the experiment, which resulted in higher total yield of control plants. Both thinning treatments significantly increased average mass of fruits from the distal cluster section in comparison to the control treatment. Redder fruits with significantly higher a*/b* ratio were characteristic for the proximal and distal sections of the control clusters in comparison to the fruits from the thinning treatments. Tomato cluster thinning caused periods with no yield between 117 and 128 DAT and between 142 and 152 DAT during the harvest period. Moreover, cluster-thinned tomatoes accumulated less sugar and more organic acids than the control fruit. The content of total analyzed carotenoids was comparable between cluster-thinned and control fruit. Regardless of the treatment, 22 individual phenolic compounds from four phenolic groups have been identified in cherry tomato fruit. Significant differences among treatments have been determined in approximately one half of analyzed phenolics, particularly from the group of hydroxycinnamic acids. It can be concluded that cluster thinning only moderately affected secondary metabolite composition of cherry tomato and had little positive effect on the levels of the two most important groups of antioxidant compounds (phenols and carotenoids). Keywords carotenoids, cherry tomato, cluster thinning, fruit quality, phenolic compounds Significance of this study What is already known on this subject? • Cluster thinning is a common measure in greenhouse tomato production aimed to maximize tomato fruit size, while no information about the fruit load adaptability to the production of assimilate after the cluster thinning of cherry tomatoes currently exists. What are the new findings? • Cluster thinning influenced harvest time, yield and color of cherry tomatoes, as well as the composition of sugars, organic acids, carotenoids and phenolic compounds in different ways. What is the expected impact on horticulture? • To widen horticultural knowledge about the advantages and disadvantages of cluster thinning of cherry tomato.

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Section: Primary and Secondary Metabolitesmentioning

confidence: 97%

Section: Primary and Secondary Metabolitesmentioning

confidence: 99%

Influence of cluster thinning on quantitative and qualitative parameters of cherry tomato

Slatnar¹,

Mikulič-Petkovšek²,

Štampar³

et al. 2020

Europ.J.Hortic.Sci

View full text Add to dashboard Cite

show abstract

“…The dry matter was measured, after the equilibrium moisture was reached, by increasing the temperature to 105°C and keeping it until a constant weight of the tomatoes was attained. The total moisture ( ̅ ) (g H2O.g -1 dry matter) was calculated by Equation (9), the free moisture ( ̅ ) (g H2O.g -1 dry matter) by Equation (10), the moisture content ratio ( ) by Equation (11), the drying rate ( ) (g H2O.min -1 .m -2 ) by Equation (12), and the total time of drying (min) by Equation (13) [17].…”

Section: Drying Kinetics Experimentsmentioning

confidence: 99%

“…When it comes to dried tomato production, the cherry and grape tomatoes should be highlighted. They are plentiful, have good sensory characteristics, such as bright red color, sweet flavor and firm texture, and a significant nutritional value [10][11][12]. The drying process of the cherry tomato was studied by [8,13,14] and the sensory acceptance of this fruit was demonstrated by [11].…”

Section: Introductionmentioning

confidence: 99%

Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes

Altino

Locatelli

Cunha

2018

Braz. arch. biol. technol.

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The convective drying process of cherry and grape tomatoes for dried tomato production was studied taking into account operational and sensorial aspects. The tomatoes were physicochemical characterized and dried at three air temperatures in a drying chamber. Thus, it was possible to the determinate the physicochemical characteristics, drying kinetics, thickness shrinkage, effective moisture diffusivity and activation energy. The effects of tomato type (cherry and grape), air temperature (60°C and 80°C), and final moisture (25% and 35% w.b.) were sensory evaluated utilizing a factorial experiment. The drying kinetics demonstrated that the drying processes occurred preferably in the falling rate-drying periods. The grape tomato showed a faster drying process, which was attributed to its higher surface area and also its internal structure. The sensory evaluation demonstrated that the cherry tomato, dried at lower air temperatures, resulted in better sensorial characteristics and higher purchasing intention, whereas the final moisture had no effect.

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“…As one of the most important indexes of online detection of fruit internal quality, soluble solid content (SSC) is an important factor affecting the taste of cherry tomatoes. It is also the most concerned problem for consumers in purchasing cherry tomatoes (Coyago‐Cruz et al, ; Liu, Liu, & Guo, ). The traditional detection method of SSC is hand‐held refractometer (or digital refractometer).…”

Section: Introductionmentioning

confidence: 99%

SSC prediction of cherry tomatoes based on IRIV‐CS‐SVR model and near infrared reflectance spectroscopy

Sun

et al. 2018

J Food Process Engineering

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As one of the most important indexes of internal quality testing of fruit, soluble solids content (SSC) is significant for its rapid and efficient nondestructive testing by using near infrared reflectance spectroscopy (NIRS). In this article, 126 cherry tomatoes were selected as the research object. Reflectance spectra data of 228 bands in cherry tomatoes were acquired by the near infrared spectrometer and SSC was measured by the hand‐held refractometer. Savitzky–Golay (SG) combined with multiplicative scatter correction (MSC) was used to preprocess the spectral data to reduce the effects of light scattering and other noise. Then, the dimensions of spectral data were reduced by iteratively retaining informative variables (IRIV) algorithm and 10 characteristic wavelengths were obtained, which were 1,080.37, 1,113.62, 1,117.3, 1,297.57, 1,301.02, 1,538.32, 1,540.40, 1,590.72, 1,615.94, and 1,636.89 nm, respectively. Subsequently, support vector regression (SVR) and its two optimization models, PSO‐SVR and CS‐SVR, were respectively used to establish SSC prediction models based on full spectra and characteristic spectra. The experimental results showed the IRIV‐CS‐SVR model for SSC prediction achieved the accuracy with RP2 of 0.9718 and RC2 of 0.9845. Thus, it is feasible to use NIRS with IRIV‐CS‐SVR to make a rapid and efficient nondestructive SSC prediction of cherry tomatoes. Practical applications As one of the important testing standards of fruit internal quality, SSC is of great significance for the rapid and efficient nondestructive testing. In this article, an iteratively retaining information variables (IRIV) algorithm is proposed to extract the characteristic wavelengths, and a regression model CS‐SVR is established by combining the optimization algorithm cuckoo search (CS). This study shows that the model IRIV‐CS‐SVR has a certain effect on SSC prediction of cherry tomatoes.

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Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solanum lycopersicum L.)

Cited by 42 publications

References 38 publications

Influence of cluster thinning on quantitative and qualitative parameters of cherry tomato

Influence of cluster thinning on quantitative and qualitative parameters of cherry tomato

Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes

SSC prediction of cherry tomatoes based on IRIV‐CS‐SVR model and near infrared reflectance spectroscopy

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