Quality Comparison of Hydroponic Tomatoes (<i>Lycopersicon esculentum</i>) Ripened On and Off Vine

Arias, Rosa; Lee, T.-C.; Specca, David; Janes, Harry W.

doi:10.1111/j.1365-2621.2000.tb16045.x

Cited by 51 publications

(37 citation statements)

References 15 publications

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“…The L, a, and b color parameters at the beginning of the storage were 37 ± 2, 21.7 ± 2.5, and 24 ± 1, respectively. Similar values were reported by Arias et al (2000) from tomato cv. Laura.…”

Section: Discussionsupporting

confidence: 79%

“…During the ripening, the total carotenoids increased with a decrease of chlorophyll, reached the highest content of carotenes when the fruit was overripe (Fraser et al, 1994). It is important to note that the tomatoes storage at 22 °C presents the higher transformation of chlorophyll a and b in carotenoids, which indicate that the carotenoids production in tomatoes is affected by the temperature of storage (Arias et al, 2000). Vol.…”

Section: Chlorophylls and Carotenoidsmentioning

confidence: 99%

“…In tomatoes stored at 22 °C there was a high correlation (> 0.86) between the contents of carotenoids, vitamin C, and antioxidant activity with the increase of red color. Arias et al (2000) informed that in tomatoes ripened on plant (room temperature) presented a high concentration of antioxidant compounds and high development of red color. The lycopene did not have a good fitting between the a and b color parameters, regardless the temperature of storage.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…The tomato was compressed 2 mm in depth, using a conical plate at a speed of 5 mm/s (Arias et al, 2000).…”

Section: Firmnessmentioning

confidence: 99%

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Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Luna-Guevara¹,

Jimenez-Gonzalez²,

Luna-Guevara³

et al. 2014

JFR

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Tomato is one of the most important crops at worldwide; however, much of the production is lost during the postharvest due to the inadequate storage conditions. The aim of this study was to evaluate the effects of different postharvest conditions on some quality and bioactive parameters of tomatoes. Tomatoes Roma VF variety were stored at three temperature (7, 22, and 37 °C) to evaluate some physicochemical characteristics (pH, total soluble solids, titratable acidity, color, and firmness) and bioactive compounds (vitamin C, lycopene, carotenoids, and antioxidant activity) during five days; time in which tomato change from physiological to edible maturity. The a color parameter increased significantly (p < 0.05) at the storage temperature of 22 and 37 °C. The firmness was higher in tomato stored at 7 °C after 5 days, while at 37 °C the firmness decrease in 8%. Tomatoes stored at 22 °C showed a decrease of chlorophyll a and b, reaching the maximum lycopene (31.7 ± 1.5 mg/kg fresh weight) and carotenoids contents (118.7 ± 0.1 μg/100 g fresh weight), while at 7 and 37 °C the chlorophyll a did not change during the storage. However, the vitamin C was higher in tomatoes stored at 7 and 37 °C. The antioxidant activity remains constant during the time of storage, regardless the temperature. The storage temperature of 22 °C not affected significantly (p < 0.05) the color and firmness of tomatoes, at the same temperature, the bioactive compounds (carotenoid, vitamin C, and antioxidant activity) presented highly correlated with the developments of the red color.

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Section: Discussionsupporting

confidence: 79%

Section: Chlorophylls and Carotenoidsmentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

“…The tomato was compressed 2 mm in depth, using a conical plate at a speed of 5 mm/s (Arias et al, 2000).…”

Section: Firmnessmentioning

confidence: 99%

See 2 more Smart Citations

Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Luna-Guevara¹,

Jimenez-Gonzalez²,

Luna-Guevara³

et al. 2014

JFR

View full text Add to dashboard Cite

show abstract

“…Lycopene production is associated with fruit maturation (Arias et al, 2000). Tomatoes are harvested at stages of maturity ranging from mature-green stage to full-ripe based on the market destination and production area.…”

Section: Maturity Stagementioning

confidence: 99%

Review on factors affecting the quality and antioxidant properties of tomatoes

Tilahun¹,

Park²,

Seo³

et al. 2017

Afr. J. Biotechnol.

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Postharvest losses in tomatoes are not only quantitative but also qualitative losses which directly can have a negative impact on consumer's preference, nutritional quality and income of producers. Therefore, it is important to identify factors that can affect the postharvest quality and antioxidant composition of tomatoes. Tomato quality is an outcome of several factors including cultivar selection, environmental conditions where it grows and preharvest practices carried out during production. Preharvest practices carried out during production that affects the postharvest quality need to be considered thoroughly. Harvesting at proper maturity stage and ripening conditions are critical and must be carefully established for each cultivar. Knowledge of preharvest factors that affect the quality and antioxidant composition of tomato fruits and acquiring the skill of management can play a role on the production of best quality fruits at harvest, which in turn directly affect postharvest quality and nutritional composition. Therefore, it is of great significance to know the preharvest factors that can help to produce superior quality tomato fruits and equally important to use proper postharvest handling and management technologies, to maintain the quality and nutritional composition of the fruits after harvest. This review is therefore conducted to emphasize on some preharvest and postharvest factors that can affect the postharvest qualities, antioxidant properties and shelf life of tomatoes.

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Application of agglomerative hierarchical clustering to identify consumer tomato preferences: influence of physicochemical and sensory characteristics on consumer response

Serrano-Megías

López‐Nicolás

2005

J Sci Food Agric

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A multiple regression model was developed to predict the acceptability of the four tomato varieties studied (Aranka, Cherry, Beef and Pitenza). Agglomerative hierarchical clustering showed the presence of four consumer clusters. One cluster preferred small tomatoes (Aranka and Cherry) and another cluster the larger tomatoes (Beef and Pitenza). In the sensorial analysis Aranka was the preferred variety, scoring more highly in taste, odour, acidity, sweetness and hardness. In the physicochemical analysis Aranka also obtained the highest values for titratable acidity (TA) and sugars (SSC), confirming that these parameters are important in tomato flavour. Lower values for both sets of parameters were reflected by lower consumer acceptability, with Beef and Pitenza receiving the lowest score for these flavours attributes (except odour). A significant correlation between the sensorial and physicochemical parameters was also observed: odour was positively correlated with calibre, while taste, acidity, hardness and acceptability were negatively correlated with calibre, pH and SSC/TA and positively correlated with SSC and TA.

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Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off Vine

Cited by 51 publications

References 15 publications

Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Review on factors affecting the quality and antioxidant properties of tomatoes

Application of agglomerative hierarchical clustering to identify consumer tomato preferences: influence of physicochemical and sensory characteristics on consumer response

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