ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES
The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, β-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60°C) and making of tomato...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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University of Life Sciences in Lublin - Publishing House
2017-06-01
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| Series: | Acta Scientiarum Polonorum: Hortorum Cultus |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/2333 |
| _version_ | 1797394130852118528 |
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| author | Radoš Pavlović Jelena Mladenović Nenad Pavlović Milan Zdravković Dragana Jošić Jasmina Zdravković |
| author_facet | Radoš Pavlović Jelena Mladenović Nenad Pavlović Milan Zdravković Dragana Jošić Jasmina Zdravković |
| author_sort | Radoš Pavlović |
| collection | DOAJ |
| description |
The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, β-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60°C) and making of tomato juice (by pasteurization – cooking at 100°C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all
researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line.
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| first_indexed | 2024-03-09T00:14:59Z |
| format | Article |
| id | doaj.art-3e2a74824d234f6d827c4fb19a3bc2ac |
| institution | Directory Open Access Journal |
| issn | 1644-0692 2545-1405 |
| language | English |
| last_indexed | 2024-03-09T00:14:59Z |
| publishDate | 2017-06-01 |
| publisher | University of Life Sciences in Lublin - Publishing House |
| record_format | Article |
| series | Acta Scientiarum Polonorum: Hortorum Cultus |
| spelling | doaj.art-3e2a74824d234f6d827c4fb19a3bc2ac2023-12-12T08:01:23ZengUniversity of Life Sciences in Lublin - Publishing HouseActa Scientiarum Polonorum: Hortorum Cultus1644-06922545-14052017-06-01163ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINESRadoš PavlovićJelena MladenovićNenad PavlovićMilan ZdravkovićDragana JošićJasmina Zdravković The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, β-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60°C) and making of tomato juice (by pasteurization – cooking at 100°C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line. https://czasopisma.up.lublin.pl/index.php/asphc/article/view/2333vitamin Cβ-carotenelycopenephenolsflavonoidsdrying |
| spellingShingle | Radoš Pavlović Jelena Mladenović Nenad Pavlović Milan Zdravković Dragana Jošić Jasmina Zdravković ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES Acta Scientiarum Polonorum: Hortorum Cultus vitamin C β-carotene lycopene phenols flavonoids drying |
| title | ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES |
| title_full | ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES |
| title_fullStr | ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES |
| title_full_unstemmed | ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES |
| title_short | ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES |
| title_sort | antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines |
| topic | vitamin C β-carotene lycopene phenols flavonoids drying |
| url | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/2333 |
| work_keys_str_mv | AT radospavlovic antioxidantnutritionalqualityandtheeffectofthermaltreatmentsonselectedprocessingtomatolines AT jelenamladenovic antioxidantnutritionalqualityandtheeffectofthermaltreatmentsonselectedprocessingtomatolines AT nenadpavlovic antioxidantnutritionalqualityandtheeffectofthermaltreatmentsonselectedprocessingtomatolines AT milanzdravkovic antioxidantnutritionalqualityandtheeffectofthermaltreatmentsonselectedprocessingtomatolines AT draganajosic antioxidantnutritionalqualityandtheeffectofthermaltreatmentsonselectedprocessingtomatolines AT jasminazdravkovic antioxidantnutritionalqualityandtheeffectofthermaltreatmentsonselectedprocessingtomatolines |