Tomato Fruit Quality of Different Cultivars Growth in Lithuania

Authors: A. Radzevičius, P. Viškelis, J. Viškelis, R. Bobinaitė, R. Karklelienė, D. Juškevičienė

Abstract:

Two cultivars ('Rutuliai', 'Saint Perrie') and five hybrids ('Tolstoi', 'Brooklyn', 'Tocayo', 'Benito', 'Tourist') of edible tomato (Lycopersicon esculentum Mill.) were investigated at the LRCAF Institute of Horticulture. The following fruit quality parameters were evaluated: the amount of lycopene, β-carotene, ascorbic acid, total and inverted sugar, sucrose, dry matter soluble solids in fresh tomato matter, also were determined fruit skin and flesh firmness, color indexes (CIE L*a*b*) and calculated hue angle (h°) with chroma (C).

Keywords: Carotenoids, cultivar, nutrition, tomato.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1087446

References:

[1] B. Akbudak, “Comparison of quality characteristics of fresh and processing tomato“, Journal of Food, Agriculture & Environment, vol.10, no. 2, pp. 133–136, 2012.
[2] S. K. Clinton, “Lycopene: chemistry, biology, and implications for human health and disease“, Nutrition Reviews, vol. 56, no. 2, pp. 35–51, 1998.
[3] S. Brandt, Z. Pek and E. Barna, “ Lycopene content and colour of ripening tomatoes as affected by environmental conditions“, Journal of the Science of Food and Ariculture, vol. 86, pp. 568–572, 2006.
[4] R. Arias, T. Lee, L. Logendra and J. Harry, “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“, Journal of Agricultural and Food Chemistry, vol. 48, pp. 1697–1702, 2000.
[5] „The constituents of tomato fruit — the influence of environment, nutrition, and genotype“, Food Science and Nutrition, vol. 15, no. 3, pp. , 1981.
[6] T. E. Young, J.A. Juvik, and J.G. Sullivan, ”Accumulation of the Components of Total Solids in Ripening Fruits of Tomato”, J. Amer. Soc. Hort. Sci, vol. 118, no. 2, pp. 286–292, 1993.
[7] Radzevičius, R. Karklelienė, Č. Bobinas and P. Viškelis, “Nutrition quality of different tomato cultivars, Zemdirbystė-Agriculture, vol. 96, no. 3, pp. 67–75, 2009.
[8] Ermakov, “Methods of biochemical analysis in plants“, Leningrad, 1987, pp. 431 (in Russian).
[9] AOAC, “Sucrose in fruits and fruit products“, in Official methods of analysis, K. Helrich Ed. Arlington, 1990, p. 922.
[10] Scott K. J, “Detection and measurements of carotenoids by UV/VIS spectrophotometry“, in Current protocols in food analytical chemistry, Wiley, New York, pp. F.2.2.1–F.2.2.10, 2001.
[11] HunterrLab,“CIE L*a*b* Colour Scale“, in Applications Note., vol. 8, no. 7, pp. 1–4, 1996.
[12] M. M. Malundo, R. L. Shewfelt and J. W. Scott, “Flavor quality of fresh tomato (Lycopersiconesculentum Mill.) as affected by sugar and acid levels“, Postharvest Biology and Technology, vol. 6, no. 1–2, pp. 103– 110, 1995.
[13] J. J. Kaneko, J. W. Harvey and M. L. Bruss, “Carbohydrate metabolism and its diseases“, in Clinical Biochemistry of Domestic Animals, San Diego, CA: Academic Press, 2008, p. 46.
[14] M. D. Becklesa, N. Honga, L. Stamovaa and K. Luengwilaia, “Biochemical factors contributing to tomato fruit sugar content“ in a review Fruits, vol 67, no. 1, pp. 49-64, 2012.
[15] T. W. Malewski and P. Markakis, ”Ascorbic acid content of the developing tomato fruit”, J. Food Sci, vol. 36, p. 537, 1971.
[16] M. Prudent, M. Causse, M. Genard, P. Tripodi, S. Grandillo and N. Bertin, “Genetic and physiological analysis o.f tomato fruit weight and composition: influence of carbon availability on QTL detection“, J. Exp Bot., vol. 60, no. 3, pp. 923–937, 2009.
[17] S. D. Tanksley “The genetic, developmental and molecular bases of fruit size and shape variation in tomato“, The Plant Cell, vol. 16, pp. 181– 189, 2004.
[18] K. A. Thompson, M. R. Marshall, C. A. Sims, C. I. Wei, S. A. Sargent and J. W. Scott, “Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes“, Journal of Food Science, vol. 65, no. 5, pp. 791– 795, 2000.
[19] A. Radzevičius, P. Viškelis, R. Karklelienė, J. Viškelis, Č. Bobinas, E. Dambrauskienė and S. Sakalauskienė, “Tomato ripeness influence on fruit quality“, WASET, vol. 64, pp. 653–656, 2012.
[20] R. Bobinaitė, E. Dambrauskienė, A. Radzevičius, J. Jankauskienė and M. Rubinskienė, “Carotenoids, ascorbic acid and physical properties of tomatoes“, ActaHorticulturae. vol. 830, pp. 249–254, 2009.
[21] I. Martinez-Valverdel, M. J. Periago, G. Provan and A. Chesson, “Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicumesculentum)“, Journal of the Science of Food and Agriculture, vol. 82, no. 3, pp. 323–330, 2002.
[22] W. Voisey, L. H. Lyall and M. Kloek, “Tomato skin strength, its measurement and relation to cracking“, Journal of the American Society for Horticultural Science, vol. 95, pp. 485–488, 1970.
[23] A. F. Lopez Camelo and P. A. Gomez, “Comparison of color indexes for tomato ripening“, Hortic. Bras, vol. 22, no. 3, pp. 534–537, 2004.
[24] R. Gomez, J. Costa, M. Amo, A. Alvarruiz, M. Picazoand J. E. Pardo, “Physicochemical and colorimetric evaluation of local varieties of tomato grown in SE Spain“, Journal of the Science of Food and Agriculture, vol. 81, no. 11, pp. 1101–1105, 2001.
[25] A. Batu, “Determination of acceptable firmness and colour values of tomatoes“, Journal of Food Engineering, vol. 61, no. 3, pp. 471–475, 2004.W.-K. Chen, Linear Networks and Systems (Book style Belmont, CA: Wadsworth, 1993, pp. 123–135.