Abstrakt
Maturity at harvest is very important attribute to tomatoes quality. This research showed that fully ripen tomato fruits had the highest amount of lycopene and
β-carotene respectively 46.68 and 6.22 g kg-1. Therefore, it was determined correlation between amount of carotenoids and tomato ripening stages. Tomato fruit flesh lost it’s firmness through ripening period from 82.54 till 15.24 N cm-2. Fruit ripeness stage at harvest determines tomatoes biochemical composition and quality. Carotenoids (β-carotene, lycopene) syntheses during fruit ripening were the results of tomato colour and nutrition value changes, which results to correlation between colour indexes and tomato fruit quality attributes such as: hue angle (h°) and lycopene, colour index a* and lycopene, flesh firmness and hue angle (h°), skin firmness and chroma (C).
Bibliografia
Arias, R., Lee, T., Logendra, L., Harry J. (2000). Correlation of lycopene measured by HPLC with the L*, a*, b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. J. Agric. Food Chem., 48(5), 1697–1702.
Brandt, S., Pek, Z., Barna, E. (2006). Lycopene content and colour of ripening tomatoes as affected by environmental conditions. J. Sci. Food Agric., 86, 568–572.
Campbell, A.D., Huysamer, M., Stotz, H.U., Greve, L.C. Labavitch, J.M. (1990). Comparison of ripening processes in intact tomato fruit and excised pericarp discs 1. Plant Physiol., 94(4), 1582–1589.
Fischer, R.L., Bennett, A.B. (1991). Role of cell wall hydrolases in fruit ripening. Ann. Rev. Plant Physiol. Plant Mol. Biol., 42, 675–703.
Giovannoni, J. (2001). Molecular biology of fruit maturation and ripening. Ann. Rev. Plant Physiol. Plant Mol. Biol., 52, 725–749.
Gonzalez-Cebrino, F., Lozano, M., Fernandez-Leon, A.M., Ayuso, M.C., Bernalte, M.J. (2010). Effects of ripening stage and cultivar on quality parameters and carotenoids content of six tomato cultivars grown under organic conditions. Acta Hortic., 936, 71–77.
Grierson, D., Purton, M., Knapp, J., Bathgate, B. (1987). Tomato ripening mutants. In: Developmental mutants in higher plants, Thomas, H., Grierson, D. (eds.). Cambridge Univ. Press, London, 73–94.
Hallmann, E., Rembialkowska, E. (2007). Comparision of the nutritive quality of tomato fruits from organic and conventional production in Poland. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). Improving Sustainability in Organic and Low Input Food Production Systems, 131–134.
Jankauskienė, J., Survilienė, E. (2003). Vegetables growing in the greenhouse. Lithuanian Institute of Horticulture, 80 p. (in Lithuanian).
Kader, A. (2011). USDA Color Chart. Available at: https://ucanr.edu/repository/view.cfm?article=83755%20&groupid=9
Karapanos, I.C., Chandra, M., Akoumianakis, K.A., Passam, H.C., Alexopoulos, A.A. (2015). The ripening and quality characteristics of cherry tomato fruit in relation to the time of harvest. Acta Hortic., 1079, 495–500
Karki, D.B. (2005). Effect of harvesting stage on the quality of tomato (Lycopersicon esculentum Mill. Cv. Avinash-2 hybrid). Tribh. Univ., 25(11), 141–147.
Klee, H.J., Giovannoni, J.J. (2011). Genetics and control of tomato fruit ripening and quality attributes. Ann. Rev. Gen., 45, 41–59.
Logendra, L. Janes, H. (2000). Correlation of lycopene measured by HPLC with the L*, a*, b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. J. Agric. Food Chem., 48, 1697–1702.
Majidi, H., Minaei, S., Almasi, M., Mostofi, Y. (2011). Total soluble solids, titratable acidity and ripening index of tomato in various storage conditions. Austral. J. Basic Appl. Sci., 5(12), 1723–1726.
Moneruzzaman, K.M., Hossain, A.B.M.S., Sani, W., Saifuddin, M. (2008). Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. Am. J. Biochem. Biotech., 4(4), 336–344.
Niggli, U., Leifert, C. (2007). Improving the quality and safety of organic and low input foods and maximizing the benefits to consumers and producers. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). Improving Sustainability in Organic and Low Input Food Production Systems, 15–22.
Qianqian, S., Na, Z., Jinfang, W., Haijun, Z., Dianbo, L., Jin, S., Ren, L., Sarah, W., Bing, Z., Shuxin, R., Yang-Dong, G. (2015). Melatonin promotes ripening and improves quality of tomato fruit during postharvest life. J. Exp. Bot., 66(3), 657–668.
Radzevičius, A., Karklelienė, R., Viškelis, P., Bobinas, Č., Bobinaitė, R., Sakalauskienė, S. (2009). Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of Lihuanian cultivars. Agron. Res., 7, 712–718.
Radzevičius, A., Viškelis, P., Karklelienė, R., Viškelis, J., Bobinas, Č., Dambrauskienė, E., Sakalauskienė, S. (2012). Tomato ripeness influence on fruit quality. World Acad. Sci., Engin. Tech., 64, 594– 597.
Reeves, M.J. (2006). Re-evaluation of Capsicum color data. J. Food Sci., 52(4), 1047–1049.
Ronen, G., Cohen, M., Zamir, D., Hirschberg, J. (1999). Regulation of carotenoid biosynthesis during tomato fruit development: Expression of the gene for lycopene epsilon-cyclase is down-regulated during ripening and is elevated in the mutant Delta. Plant J., 17, 341–51.
Stevens, M.A., Kadar, A.A., Albright-Houlton, M. (1977). Intercultivar variation in composition of locular and pericarp portions of fresh market tomatoes. J. Am. Soc. Hortic. Sci., 102, 689–692.
Takayuki, T., Saleh, A., Alisdair, R.F. (2014). On the regulation and function of secondary metabolism during fruit development and ripening. J. Exp. Bot., 65(16), 4599–4611.
Urbonavičiene, D., Viškelis, P., Viškelis, J., Jankauskienė, J., Bobinas, Č. (2012). Lycopene and β-carotene in non-blanched and blanched tomatoes. J. Food Agric. Environ., 10(2), 142–146.
Viskelis, P., Radzevicius, A., Urbonaviciene, D., Viskelis, J., Karkleliene, R., Bobinas, C. (2015). Biochemical parameters in tomato fruits from different cultivars as functional foods for agricultural, industrial, and pharmaceutical uses. Plants for the future, El-Shemy, H. (ed.). InTech. doi: 10.5772/60873
Voisey, W., Lyall, L.H., Kloek, M. (1970). Tomato skin strength, its measurement and relation to cracking. J. Am. Soc. Hortic. Sci., 95, 485–488.
Young, T.E., Juvik, J.A., Sullivan, J.G. (1993). Accumulation of the components of total solids in ripening fruits of tomato. J. Am. Soc. Hortic. Sci., 118(2), 286–292.
Downloads
Download data is not yet available.
