Tomato Fruit Quality of Different Cultivars Growth in Lithuania
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).
<p>[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.</p>
<p>[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.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:57937", author = "A. Radzevičius and P. Viškelis and J. Viškelis and R. Bobinaitė and R. Karklelienė and D. Juškevičienė", title = "Tomato Fruit Quality of Different Cultivars Growth in Lithuania", 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.", volume = "7", number = "7", pages = "594-4", }
