Skip to main navigation menu Skip to main content Skip to site footer
ASPHC Baner

ONLINE FIRST

Research paper

FERTILIZATION-DRIVEN CHANGES IN BIOCHEMICAL PROFILE AND STORAGE STABILITY OF DRIED TOMATOES

DOI: https://doi.org/10.24326/asphc.2026.5682
Submitted: 19 March 2026
Published: 03.08.2026

Abstract

This study evaluated the effects of different fertilization strategies on the biochemical composition and storage stability of dried tomatoes. Tomatoes were grown under ten fertilization treatments and analyzed in two periods: immediately after drying (Period 1) and after six months of storage (Period 2). Total phenolic content (TPC), antioxidant capacity, and organic acid composition (oxalic, citric, malic, succinic, and fumaric acids) were determined. Fertilization treatment, drying period, and their interaction significantly affected TPC and organic acid composition (p < 0.0001). Antioxidant capacity was significantly influenced by fertilization and drying period (p < 0.05). In Period 1, TPC values ranged from approximately 31.40 to 35.96 mg GAE g–1, while antioxidant capacity varied between 175.69 and 373.38 Trolox µmol TE g–1, depending on fertilization treatment. After six months of storage (Period 2), both TPC (32.14–40.86 mg GAE g–1) and antioxidant capacity (563.19–781.25 Trolox µmol TE g–1) generally increased. Heatmap analyses revealed distinct clustering patterns between periods, with a more coherent association among malic acid, succinic acid, and TPC observed in Period 2. These findings indicate that fertilization strategies strongly influence both the initial biochemical composition and the long-term stability of dried tomatoes.

References

  1. Agius, C., Von Tucher, S., Poppenberger, B. et al. (2018). Quantification of sugars and organic acids in tomato fruits. MethodsX, 5, 537–550. https://doi.org/10.1016/j.mex.2018.05.014
  2. Ayan, H. (2010). Güneşte ve yapay kurutucuda kurutulmuş domates (Lycopersicum esculentum) üretimi ve proses sırasındaki değişimlerin belirlenmesi [Sun dried and artificially dried tomato (Lycopersicum esculentum) production and changes during the process]. Master’s thesis, Ankara University.
  3. Bakir, S., Hall, R.D., de Vos, R.C., Mumm, R., Kadakal, Ç., Capanoglu, E. (2023). Effect of drying treatments on the global metabolome and health-related compounds in tomatoes. Food Chem., 403, 134123. https://doi.org/10.1016/j.foodchem.2022.134123
  4. Bayana, D., İçier, F. (2024). Effects of process conditions on drying of tomato pomace in a novel daylight simulated photovoltaic-assisted drying system. Food Bioproc. Technol., 17(12), 5000–5022. https://doi.org/10.1007/s11947-024-03411-2
  5. Belwal, T., Cravotto, C., Prieto, M.A., Venskutonis, P.R., Daglia, M., Devkota, H.P., Cravotto, G. (2022). Effects of different drying techniques on the quality and bioactive compounds of plant-based products. A critical review on current trends. Drying Technol., 40(8), 1539–1561. https://doi.org/10.1080/07373937.2022.2068028
  6. Benzie, I.E.F., Strain, J.J. (1996).The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
  7. Bevilacqua, A.E., Califano, A.N. (1989). Determination of organic acids in dairy products by high performance liquid chromatography. J. Food Sci., 54(4), 1076. https://doi.org/10.1111/j.1365-2621.1989.tb07948.x
  8. Chang, C.H., Lin, H.Y., Chang, C.Y., Liu, Y.C. (2006). Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. J. Food Eng., 77(3), 478–485. https://doi.org/10.1016/j.jfoodeng.2005.06.061
  9. Dewanto, V., Wu, X., Adom, K.K., Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem., 50(10), 3010–3014. https://doi.org/10.1021/jf0115589
  10. Fibiani, M., Paolo, D., Leteo, F., Campanelli, G., Picchi, V., Bianchi, G., Lo Scalzo, R. (2022). Influence of year, genotype and cultivation system on nutritional values and bioactive compounds in tomato (Solanum lycopersicum L.). Food Chem., 389. https://doi.org/10.1016/j.foodchem.2022.133090
  11. Fterich, M., Elamy, M.I., Touti, E., Bentaher, H. (2023). Experimental and numerical study of tomatoes drying kinetics using solar dryer equipped with PVT air collector. Eng. Sci. Technol. Int. J., 47, 101524. https://doi.org/10.1016/j.jestch.2023.101524
  12. González-Coria, J., Lozano-Castellón, J., Jaime-Rodríguez, C., Olmo-Cunillera, A., Laveriano-Santos, E.P., Pérez, M., Romanyà, J. (2022). The effects of differentiated organic fertilization on tomato production and phenolic content in traditional and high-yielding varieties. Antioxidants, 11(11), 2127. https://doi.org/10.3390/antiox11112127
  13. Hussein, J.B., Sanusi, M.S., Filli, K.B. (2016). Evaluation of drying methods on the content of some bio-actives (lycopene, Î2-carotene and ascorbic acid) of tomato slices. Afr. J. Food Sci., 10(12), 359–367. https://doi.org/10.5897/AJFS2016.1470
  14. Jorge, A., Sauer Leal, E., Sequinel, R., Sequinel, T., Kubaski, E.T., Tebcherani, S.M. (2018). Changes in the composition of tomato powder (Lycopersicon esculentum Mill) resulting from different drying methods. J. Food Proc. Preserv., 42(5), e13595. https://doi.org/10.1111/jfpp.13595
  15. Jorge, M.F., Nascimento, K.D.O.D., Barbosa, J.L., Silva, L.D.B.D., Barbosa, M.I.M.J. (2017). Physicochemical characteristics, antioxidant capacity and phenolic compounds of tomatoes fertigated with different nitrogen rates. Rev. Caatinga, 30(1), 237–243. https://doi.org/10.1590/1983-21252017v30n126rc
  16. Kaygısız, T., Sen, F., Gundogdu, M., Ejaz, S., Aglar, E. (2025). Effect of postharvest melatonin and salicylic acid applications on quality characteristics and primary and secondary metabolite physiology of tomato fruits. BMC Plant Biol., 25(1), 1090. https://doi.org/10.1186/s12870-025-07013-8
  17. Kıralan, M., Gündoğdu, M. (2021). Dut türlerine ait meyvelerin organik asit ve C vitamini içerikleri üzerine farklı kurutma tekniklerinin etkisi [Effect of different drying techniques on organic acid and vitamin C contents of mulberry species fruits]. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi, 7(3), 404–411. https://doi.org/10.24180/ijaws.990049
  18. Nyawo, O.K., Molelekoa, T.B.J., Da Silva, L.S., Beswa, D. (2025). Effect of drying methods on colour stability, lycopene retention, total phenolic content, total flavonoid content, and antioxidant activity of dried tomatoes under accelerated storage conditions. Int. J. Food Sci. Technol., 60(2), vvaf185. https://doi.org/10.1093/ijfood/vvaf185
  19. Oliveira, A.B., Moura, C.F., Gomes-Filho, E., Marco, C.A., Urban, L., Miranda, M.R.A. (2013). The impact of organic farming on quality of tomatoes is associated to increased oxidative stress during fruit development. PLoS One, 8(2), e56354. https://doi.org/10.1371/journal.pone.0056354
  20. Omorodion, N.J., Obiobu, E.R. (2025). Analysis of microbial and physio-chemical attributes in fresh, sun-dried, and oven-dried tomatoes (Solanum lycopersicum L.). Vokasi Unesa Bull. Eng. Technol. Appl. Sci., 2(1), 88–99. https://doi.org/10.26740/vubeta.v2i1.35906
  21. Osunde, Z.D., Musa Makama, A.L. (2007). Assessment of changes in nutritional values of locally sun-dried vegetables. AU J. T., 10(4), 248–253.
  22. Paolo, D., Bianchi, G., Morelli, C.F., Speranza, G., Campanelli, G., Kidmose, U., Lo Scalzo, R. (2019). Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties. Food Chem., 298. https://doi.org/10.1016/j.foodchem.2019.125062
  23. Perea-Domínguez, X.P., Hernández-Gastelum, L.Z., Olivas-Olguin, H.R., Espinosa-Alonso, L.G., Valdez-Morales, M., Medina-Godoy, S. (2018). Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity. J. Food Sci. Technol., 55(9), 3453–3461. https://doi.org/10.1007/s13197-018-3269-9
  24. Qiu, J., Vuist, J.-E., Boom, R.M., Schutyser, M.A. (2018). Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice. LWT – Food Sci. Technol., 87, 112–121. http://dx.doi.org/10.1016/j.lwt.2017.08.081
  25. Swain, T., Hillis, W.E. (1959). The phenolic constituents of Prunus domestica. I. – The quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10(1), 63–68. https://doi.org/10.1002/jsfa.2740100110
  26. Toor, R.K., Savage, G.P. (2006). Effect of semi-drying on the antioxidant components of tomatoes. Food Chem., 94(1), 90–97. https://doi.org/10.1016/j.foodchem.2004.10.054
  27. Vallverdú-Queralt, A., Arranz, S., Medina-Remón, A., Casals-Ribes, I., Lamuela-Raventós, R.M. (2011). Changes in phenolic content of tomato products during storage. J. Agric. Food Chem., 59(17), 9358–9365. https://doi.org/10.1021/jf202140j

Downloads

Download data is not yet available.

Similar Articles

<< < 35 36 37 38 39 40 41 42 43 44 > >> 

You may also start an advanced similarity search for this article.