How Does Tomato Quality (Sugar, Acid, and Nutritional Quality) Vary with Ripening Stage, Temperature, and Irradiance?

Gautier, Hélène; Diakou-Verdin, Vicky; Bénard, Camille; Reich, M.; Buret, Michel; Bourgaud, Frédéric; Poëssel, Jean Luc; Caris-Veyrat, Catherine; Génard, Michel

doi:10.1021/jf072196t

Cited by 303 publications

(271 citation statements)

References 46 publications

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“…Chlorogenic acid and its derivatives are usually the main phenolics besides flavonoids in tomatoes [47]. It shows large seasonal variability [51], which is induced by temperature [52]. Our results demonstrate this, because the two highest values were measured in the first harvest in 2011, when daily maximum temperatures were also high.…”

Section: Phenolicssupporting

confidence: 63%

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

et al. 2014

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A two-year (2010 and 2011) open field experiment was conducted to study the effect of drip irrigation and seasonal variation on the yield parameters and main bioactive components, carotenoids (mainly all trans, cis lycopene, and β-carotene), polyphenols (chlorogenic acid, caffeic acid, gallic acid, quercetin, rutin, naringin, etc.), and tocopherols of processing Strombolino F1 cherry tomatoes. The irrigated plants (STI) gave a higher marketable yield (61% and 101% respectively), and rain fed plants showed a yield loss. Water supply had a strong positive (R2=0.98) effect on marketable yield in 2011, but weak (R2=0.69) in 2010. In both years, the antioxidant concentration (all carotenoids, total polyphenols, tocopherols) showed a decrease with irrigation. Water supply affected the composition of carotenoids to a considerable extent. The optimum water supply treatment gave a lower proportion of lycopene than the rain fed control (STC) treatment. We observed significant negative correlation between rutin concentration and irrigation. The α-tocopherol concentration was significantly higher in STC treatments. Irrigation negatively influenced antioxidant concentrations of cherry tomato fruits, but higher yield could account for the concentration loss of individual fruits by higher antioxidant production per unit area.

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Section: Phenolicssupporting

confidence: 63%

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

et al. 2014

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“…1) were similar or slightly lower than data from the literature for fruits of different ripeness stages (Kozukue and Friedman 2003;Pflanz and Zude 2008). Well-comparable data given by Gautier et al (2008) for their ripeness classes B ('immature green') to E ('orange to deep orange') reveal chlorophyll contents (not specified which) declining from about 54 to 18 μg/g, which is lower than our data (Fig. 1).…”

Section: Chlorophyll Gradientssupporting

confidence: 77%

Spectral shift as advanced index for fruit chlorophyll breakdown

Seifert

Pflanz

Zude

2013

Food Bioprocess Technol

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The decline of fruit chlorophyll is a valuable indicator of fruit ripeness. Fruit chlorophyll content can be nondestructively estimated by UV/VIS spectroscopy at fixed wavelengths. However, this approach cannot explain the complex changes in chlorophyll catabolism during fruit ripening. We introduce the apparent peak position of the red band chlorophyll absorption as a new qualitative spectral indicator. Climacteric fruit (apple: n =24, mango: n =38, tomato: n =48) were analysed at different ripeness stages. The peak position and corresponding intensity values were determined between 650 and 690 nm of nondestructively measured fruit spectra as well as of corresponding spectra of fruit extracts. In the extracts, individual contents of chlorophyll a, chlorophyll b, pheophytin a and carotenoids were analysed photometrically, using an established iterative multiple linear regression approach. Nondestructively measured peak positions shifted unimodal in all three fruit species with significant shifts between fruit ripeness classes of maximal 2.00±0.27 nm (mean ± standard error) in tomato and 0.57±0.11 nm in apple. Peak positions in extract spectra were related to varying pigment ratios (R max =−0.91), considering individual pigments in the pool. The peak intensities in both spectral readings, nondestructive and fruit extracts, were correlated with absolute chlorophyll contents with R max = −0.84 and R max =1.00, respectively. The introduced spectral marker of the apparent peak position of chlorophyll absorbance bears the potential for an advanced information gain from nondestructive spectra for the determination of fruit ripeness.

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“…1). In fermentation of cabbage and tomato by Lactobacillus, breakdown of rhamnose-containing oligosaccharides is probably less important, since these are quite rich in fermentable monosaccharides (1.8% and 5% of the fresh weight, respectively) (11,14).…”

Section: Discussionmentioning

confidence: 99%

Characterization of Rhamnosidases from Lactobacillus plantarum and Lactobacillus acidophilus

Beekwilder¹,

Marcozzi²,

Vecchi³

et al. 2009

Appl Environ Microbiol

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Lactobacilli are known to use plant materials as a food source. Many such materials are rich in rhamnosecontaining polyphenols, and thus it can be anticipated that lactobacilli will contain rhamnosidases. Therefore, genome sequences of food-grade lactobacilli were screened for putative rhamnosidases. In the genome of Lactobacillus plantarum, two putative rhamnosidase genes (ram1 Lp and ram2 Lp ) were identified, while in Lactobacillus acidophilus, one rhamnosidase gene was found (ramA La ). Gene products from all three genes were produced after introduction into Escherichia coli and were then tested for their enzymatic properties. Ram1 Lp , Ram2 Lp , and RamA La were able to efficiently hydrolyze rutin and other rutinosides, while RamA La was, in addition, able to cleave naringin, a neohesperidoside. Subsequently, the potential application of Lactobacillus rhamnosidases in food processing was investigated using a single matrix, tomato pulp. Recombinant Ram1 Lp and RamA La enzymes were shown to remove the rhamnose from rutinosides in this material, but efficient conversion required adjustment of the tomato pulp to pH 6. The potential of Ram1 Lp for fermentation of plant flavonoids was further investigated by expression in the food-grade bacterium Lactococcus lactis. This system was used for fermentation of tomato pulp, with the aim of improving the bioavailability of flavonoids in processed tomato products. While import of flavonoids into L. lactis appeared to be a limiting factor, rhamnose removal was confirmed, indicating that rhamnosidase-producing bacteria may find commercial application, depending on the technological properties of the strains and enzymes.

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How Does Tomato Quality (Sugar, Acid, and Nutritional Quality) Vary with Ripening Stage, Temperature, and Irradiance?

Cited by 303 publications

References 46 publications

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

Spectral shift as advanced index for fruit chlorophyll breakdown

Characterization of Rhamnosidases from Lactobacillus plantarum and Lactobacillus acidophilus

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