Physicochemical Changes in Seven Tomato (Lycopersicon esculentum) Cultivars During Ripening

Abstract

Seven tomato cultivars were studied for compositional changes during ripening at green, breaker, turner, and ripe stages. Result indicated changes in total soluble solids (4.15 to 6.62 g/100 g), acidity (0.36 to 0.54 g/100 g), reducing sugars (0.76 to 4.04 g/100 g), total sugars (1.67 to 5.52 g/100 g), lycopene in skin (0.07 to 14.28 mg/100 g), and in pulp (0.04 to 6.73 mg/ 100 g) during ripening from green to red ripe stage. Cultivar UC-828 was found superior with respect to total soluble solids (6.62 g/100 g), reducing sugars (4.04 g/100 g), and total sugars (5.52 g/100 g) where as cultivar 8-2-1-2-5 was found superior with respect to lycopene in skin (14.28 mg/100 g) and in pulp (6.73 mg/100 g). Hunter color values showed a change from negative value of 'a' (greenness) to positive values (redness) where as 'b' decreased. The (b/a) and tan −1 (b/a) showed a similar pattern of first increased and then decreased. The puncture resistance was decreased from 10.5 to 2.3 N indicating softening during ripening. Correlation studies showed that lycopene content best correlated with Hunter 'a' values during ripening (R 2 = 0.84 to 0.93). Intercultivar variation in physicochemical parameters at all stages of ripening revealed that Castle Rock was the best cultivar.

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

“…In blended ketchup samples, the ash content ranged from 1.81 to 3.37 % as compared to the commercial sample of 2.95 %. The physicochemical constituents of acerola and tomato were found out to be in the range of the earlier (Cavalcante et al 2007;Kaur et al 2006;Freitas et al 2006).…”

Processing of tomato: impact onin vitrobioaccessibility of lycopene and textural properties

“…The tomatoes were bought in the winter season and the low lycopene content was most likely mainly due to a low degree of ripeness at time of harvest. 26,32 As shown in Table 3, the lycopene content varied substantially in tomato samples analysed before processing. It was therefore difficult to determine losses caused by processing.…”

Bread quality characteristics as influenced by the addition of tomato seed flour

“…Tomato (Lycopersicon esculentum) is one of the most consumed vegetables, as raw (fresh), cooked, in food preparations, and as processed products such as tomato juice, puree, paste, ketchup, sauce and canned tomato (Kaur et al, 2006;Pinela et al, 2012). Processing of tomatoes led to a high amount of by-products consists mainly of skin and seeds (Del Valle et al, 2006) are promising sources of valuable compounds which may be used because their nutritional and medicinal properties.…”