CHEMICAL COMPOSITION OF TOMATOES DEPENDING ON THE STAGE OF RIPENING

the Chemical Technology Pub Date : 2015-05-27 DOI:10.5755/J01.CT.66.1.12053

M. Duma, I. Alsina, L. Dubova, Ieva Erdberga

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引用次数: 20

Abstract

Tomatoes are well-known vegetables, grown and eaten around the world due to their nutritional benefits. The aim of this research was to determine the chemical composition (dry matter, soluble solids, titritable acidity, vitamin C, lycopene), the taste index and maturity in three cherry tomato varieties (Sakura, Sunstream, Mathew) grown and collected from greenhouse at different stages of ripening. The output of the analyses showed that there were significant differences in the mean values among the analysed parameters according to the stage of ripening and variety. During ripening, the content of soluble solids increases on average two times in all analyzed varieties; the highest content of vitamin C and lycopene was determined in tomatoes of Sunstream variety in red stage. The highest total acidity expressed as g of citric acid 100 g -1 was observed in pink stage (variety Sakura) or a breaker stage (varieties Sunstream and Mathew). The taste index of the variety Sakura was higher at all analyzed ripening stages in comparison with other varieties. This shows that ripening stages have a significant effect on tomato biochemical composition along with their variety. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12053

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番茄的化学成分取决于成熟的阶段

西红柿是众所周知的蔬菜，由于其营养价值在世界各地种植和食用。本研究的目的是确定三个品种(Sakura, Sunstream, Mathew)在不同成熟阶段的化学成分(干物质，可溶性固形物，可滴定酸度，维生素C，番茄红素)，味道指数和成熟度。分析结果表明，不同成熟期和品种所分析参数的平均值存在显著差异。成熟期可溶性固形物含量平均增加2倍;红期番茄中维生素C和番茄红素含量最高。柠檬酸100 g -1的最高总酸度以g表示，出现在粉红期(品种Sakura)和破碎期(品种Sunstream和Mathew)。与其他品种相比，樱花品种在所有分析的成熟阶段的味道指数都较高。这说明不同的成熟期对番茄的生化成分有显著的影响。DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12053

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the Chemical Technology

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