Effect of Titavit Treatment on the Dynamics of Tomato Fruit Ripeness

Biacs, P. Á.; Daood, Hussein G.; Czinkotai, B.; Hajdu, F.; Kiss-Kutz, N.

doi:10.17660/actahortic.1988.220.60

Cited by 8 publications

(12 citation statements)

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“…On the contrary, β-carotene and lutein were intensively synthesised between the first and the second stage of maturity, and their content has not increased in further stages. This is in accordance with those reported by Biacs et al (1987) but not with other authors, who observed a constant increase in β-carotene as ripening progressed (Abushita et al 1997). The changes in carotenoid content during ripening process are showed in Figures 2 and 3.…”

Section: Resultssupporting

confidence: 91%

Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes

Kotíková¹,

Hejtmánková²,

Lachman³

2009

Czech J. Food Sci.

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Abstract:The influence of variety and the level of maturity on the content and composition of carotenoids in tomatoes were monitored in a field experiment in the year 2007. A total of 11 varieties were submitted to this experiment -Albertovské žluté, Bejbino F1, Cristina F1, Bonset F1, Dominato F1, Monika F1, Orkado F1, Start S F1, Stupické polní rané, Tornádo F1 and Rougella F1. A significant difference in the ability of tomatoes to synthesise carotenoids in relation to variety was found. At the mature phase of fruits an average content of carotenoids was determined as 665 μg/g dry mass. The varieties with high content of carotenoids were Bonset F1, Start S F1 and Cristina F1. On the contrary, the varieties with low ability in carotenoids production are Albertovské žluté, Bejbino F1 and Tornádo F1. The main carotenoids determined at the red-fruit tomatoes were lycopene, β-carotene and lutein. In the yellow-fruited variety -Albertovské žluté, only β-carotene and lutein was found.

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Section: Resultssupporting

confidence: 91%

Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes

Kotíková¹,

Hejtmánková²,

Lachman³

2009

Czech J. Food Sci.

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show abstract

“…On the contrary, b-carotene and lutein were intensively synthesized between the first and the second stages of maturity, and their content has not increased in further stages. This is in accordance with those reported by Biacs, Daood, Czinkotai, Hajdú, and Kiss-Kutz (1987) but not with other authors, who observed a constant increase in b-carotene as ripening progressed (Abushita et al, 1997;Giovanelli, Lavelli, Peri, & Nobili, 1999).…”

Section: Determination Of Carotenoidssupporting

confidence: 91%

Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

Kotíková

Lachman

Hejtmánková

et al. 2011

LWT - Food Science and Technology

144

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“…Biacs et al. () and Cano et al. () highlighted that β‐carotene level increased from the green to the breaker stages up to 4.9 mmol/kg FW and decreased afterward to 3.4 mmol/kg FW.…”

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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Effect of Titavit Treatment on the Dynamics of Tomato Fruit Ripeness

Cited by 8 publications

References 0 publications

Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes

Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes

Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

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

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