Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss
It is well known that the harvesting period and the storage duration have a significant effect on the quality characteristics of cherry tomato fruits. On the other hand, the effect of the fruit position in the truss has not been studied, as well as the relative contribution of each one of these fact...
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MDPI AG
2023-01-01
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| Online Access: | https://www.mdpi.com/2223-7747/12/2/315 |
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| author | Pavlos Tsouvaltzis Stela Gkountina Anastasios S. Siomos |
| author_facet | Pavlos Tsouvaltzis Stela Gkountina Anastasios S. Siomos |
| author_sort | Pavlos Tsouvaltzis |
| collection | DOAJ |
| description | It is well known that the harvesting period and the storage duration have a significant effect on the quality characteristics of cherry tomato fruits. On the other hand, the effect of the fruit position in the truss has not been studied, as well as the relative contribution of each one of these factors on fruit quality. For this purpose, cherry tomato (Genio F1) whole trusses were harvested at the fruit red ripe stage during three periods. At each harvesting period, the first four (at the base of the truss) and the last four (at the top) fruits from each truss that was previously trimmed to 10 fruits, were stored at 12 °C for 0, 4 and 10 days. At the end of each storage duration, the external color, firmness, antioxidant capacity, pH and titratable acidity, as well as dry matter, soluble solid, total soluble phenol, lycopene, total carotenoid and β-carotene content, were determined. Analysis of variance (ANOVA) indicated that the harvesting period had the most significant effect on skin color parameters L * and C * and β-carotene, as well as on antioxidant capacity, total soluble phenols, dry matter and total soluble solids, while it also had an appreciable effect on titratable acidity. The storage duration had a dominant effect on firmness, total carotenoids and lycopene, while it had an appreciable effect on skin color parameter L * as well. On the other hand, the fruit position in the truss exerted an exclusive effect on h<sup>o</sup> and a */b * ratio skin color parameters and pH and an appreciable effect on titratable acidity. |
| first_indexed | 2024-03-09T11:25:07Z |
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| id | doaj.art-339142e3a44b4a5e89a484000c914622 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T11:25:07Z |
| publishDate | 2023-01-01 |
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| record_format | Article |
| series | Plants |
| spelling | doaj.art-339142e3a44b4a5e89a484000c9146222023-12-01T00:04:43ZengMDPI AGPlants2223-77472023-01-0112231510.3390/plants12020315Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the TrussPavlos Tsouvaltzis0Stela Gkountina1Anastasios S. Siomos2Department of Horticulture, Aristotle University, 54124 Thessaloniki, GreeceDepartment of Horticulture, Aristotle University, 54124 Thessaloniki, GreeceDepartment of Horticulture, Aristotle University, 54124 Thessaloniki, GreeceIt is well known that the harvesting period and the storage duration have a significant effect on the quality characteristics of cherry tomato fruits. On the other hand, the effect of the fruit position in the truss has not been studied, as well as the relative contribution of each one of these factors on fruit quality. For this purpose, cherry tomato (Genio F1) whole trusses were harvested at the fruit red ripe stage during three periods. At each harvesting period, the first four (at the base of the truss) and the last four (at the top) fruits from each truss that was previously trimmed to 10 fruits, were stored at 12 °C for 0, 4 and 10 days. At the end of each storage duration, the external color, firmness, antioxidant capacity, pH and titratable acidity, as well as dry matter, soluble solid, total soluble phenol, lycopene, total carotenoid and β-carotene content, were determined. Analysis of variance (ANOVA) indicated that the harvesting period had the most significant effect on skin color parameters L * and C * and β-carotene, as well as on antioxidant capacity, total soluble phenols, dry matter and total soluble solids, while it also had an appreciable effect on titratable acidity. The storage duration had a dominant effect on firmness, total carotenoids and lycopene, while it had an appreciable effect on skin color parameter L * as well. On the other hand, the fruit position in the truss exerted an exclusive effect on h<sup>o</sup> and a */b * ratio skin color parameters and pH and an appreciable effect on titratable acidity.https://www.mdpi.com/2223-7747/12/2/315vegetablescolorfirmnessantioxidantscarotenoidslycopene |
| spellingShingle | Pavlos Tsouvaltzis Stela Gkountina Anastasios S. Siomos Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss Plants vegetables color firmness antioxidants carotenoids lycopene |
| title | Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss |
| title_full | Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss |
| title_fullStr | Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss |
| title_full_unstemmed | Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss |
| title_short | Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss |
| title_sort | quality traits and nutritional components of cherry tomato in relation to the harvesting period storage duration and fruit position in the truss |
| topic | vegetables color firmness antioxidants carotenoids lycopene |
| url | https://www.mdpi.com/2223-7747/12/2/315 |
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