Effect of ripening on biochemical characteristics of tangerine tomatoes (<I>Solanum lycopersicum</I> L.)
Relevance. When creating tomato varieties and hybrids, much attention is paid not only to the commercial component (yield, appearance and uniform ripening), but also to the taste qualities of the products. Salad tomato varieties with yellow, tangerine, and pink fruits are increasingly in demand. As...
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| Format: | Article |
| Language: | English |
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Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2022-12-01
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| Series: | Овощи России |
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| Online Access: | https://www.vegetables.su/jour/article/view/2074 |
| _version_ | 1797238102658383872 |
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| author | I. Yu. Kondratyeva A. V. Molchanova |
| author_facet | I. Yu. Kondratyeva A. V. Molchanova |
| author_sort | I. Yu. Kondratyeva |
| collection | DOAJ |
| description | Relevance. When creating tomato varieties and hybrids, much attention is paid not only to the commercial component (yield, appearance and uniform ripening), but also to the taste qualities of the products. Salad tomato varieties with yellow, tangerine, and pink fruits are increasingly in demand. As a rule, these fruits do not store for a long time, so it is necessary to increase their storability and transportability. Fruits of this group of tomatoes have high antioxidant activity, which is due not only to the significant content of water-soluble antioxidants (such as ascorbic acid), but also carotenoids. The preservation of fruit largely depends on the dry matter content.The aim of investigation is to study biochemical parameters of tangerine tomatoes fruits under different ripening conditions.Materials and methods. Plants were grown in the greenhouse of Federal Scientific Vegetable Center. Biochemical characteristics of tomato fruits were studied during harvesting and after laying for storage in the milky ripeness phase according to the following indicators: dry matter, ascorbic acid, total content of water-soluble antioxidants, titratable acidity, monosaccharides, polyphenols and carotenoids.Results. The percentage of dry matter in tangerine tomato fruits does not change during storage, even increases slightly. The dry matter content of fruits from the open field is slightly higher than that of fruits from the greenhouse. The content of sugars and ascorbic acid in fruits with tangerine fruits after laying for ripening decreases slightly. However, the content of these compounds is higher in mature fruits immediately after picking than in fruits after ripening. The total content of antioxidants during ripening decreases, though not significantly (in 1.1-1.7 times). |
| first_indexed | 2024-03-07T19:52:05Z |
| format | Article |
| id | doaj.art-46b233a1e0c943489f8a672690224889 |
| institution | Directory Open Access Journal |
| issn | 2072-9146 2618-7132 |
| language | English |
| last_indexed | 2024-04-24T17:30:18Z |
| publishDate | 2022-12-01 |
| publisher | Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" |
| record_format | Article |
| series | Овощи России |
| spelling | doaj.art-46b233a1e0c943489f8a6726902248892024-03-28T06:09:03ZengFederal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Овощи России2072-91462618-71322022-12-0106727710.18619/2072-9146-2022-6-72-781411Effect of ripening on biochemical characteristics of tangerine tomatoes (<I>Solanum lycopersicum</I> L.)I. Yu. Kondratyeva0A. V. Molchanova1Federal State Budgetary Scientific Institution “Federal Scientific Vegetable Center”Federal State Budgetary Scientific Institution “Federal Scientific Vegetable Center”Relevance. When creating tomato varieties and hybrids, much attention is paid not only to the commercial component (yield, appearance and uniform ripening), but also to the taste qualities of the products. Salad tomato varieties with yellow, tangerine, and pink fruits are increasingly in demand. As a rule, these fruits do not store for a long time, so it is necessary to increase their storability and transportability. Fruits of this group of tomatoes have high antioxidant activity, which is due not only to the significant content of water-soluble antioxidants (such as ascorbic acid), but also carotenoids. The preservation of fruit largely depends on the dry matter content.The aim of investigation is to study biochemical parameters of tangerine tomatoes fruits under different ripening conditions.Materials and methods. Plants were grown in the greenhouse of Federal Scientific Vegetable Center. Biochemical characteristics of tomato fruits were studied during harvesting and after laying for storage in the milky ripeness phase according to the following indicators: dry matter, ascorbic acid, total content of water-soluble antioxidants, titratable acidity, monosaccharides, polyphenols and carotenoids.Results. The percentage of dry matter in tangerine tomato fruits does not change during storage, even increases slightly. The dry matter content of fruits from the open field is slightly higher than that of fruits from the greenhouse. The content of sugars and ascorbic acid in fruits with tangerine fruits after laying for ripening decreases slightly. However, the content of these compounds is higher in mature fruits immediately after picking than in fruits after ripening. The total content of antioxidants during ripening decreases, though not significantly (in 1.1-1.7 times).https://www.vegetables.su/jour/article/view/2074tangerine tomatoesdry mattermonosaccharidesascorbic acidtotal antioxidant contenttotal acid contentpolyphenolscarotenoids |
| spellingShingle | I. Yu. Kondratyeva A. V. Molchanova Effect of ripening on biochemical characteristics of tangerine tomatoes (<I>Solanum lycopersicum</I> L.) Овощи России tangerine tomatoes dry matter monosaccharides ascorbic acid total antioxidant content total acid content polyphenols carotenoids |
| title | Effect of ripening on biochemical characteristics of tangerine tomatoes (<I>Solanum lycopersicum</I> L.) |
| title_full | Effect of ripening on biochemical characteristics of tangerine tomatoes (<I>Solanum lycopersicum</I> L.) |
| title_fullStr | Effect of ripening on biochemical characteristics of tangerine tomatoes (<I>Solanum lycopersicum</I> L.) |
| title_full_unstemmed | Effect of ripening on biochemical characteristics of tangerine tomatoes (<I>Solanum lycopersicum</I> L.) |
| title_short | Effect of ripening on biochemical characteristics of tangerine tomatoes (<I>Solanum lycopersicum</I> L.) |
| title_sort | effect of ripening on biochemical characteristics of tangerine tomatoes i solanum lycopersicum i l |
| topic | tangerine tomatoes dry matter monosaccharides ascorbic acid total antioxidant content total acid content polyphenols carotenoids |
| url | https://www.vegetables.su/jour/article/view/2074 |
| work_keys_str_mv | AT iyukondratyeva effectofripeningonbiochemicalcharacteristicsoftangerinetomatoesisolanumlycopersicumil AT avmolchanova effectofripeningonbiochemicalcharacteristicsoftangerinetomatoesisolanumlycopersicumil |