No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Changes in major antioxidant components during post-harvest storage
Abstract
The objective of this study was to study overall nutritional implication of storage on tomatoes (cv. Tradiro), harvested from a commercial greenhouse in Canterbury, New Zealand. The harvested tomatoes were stored at 7, 15 and 25 °C, for a period of 10 days. The soluble phenolics and ascorbic acid contents of tomatoes showed slight increases during storage, regardless of temperature. The mean lycopene content of tomatoes stored at 15 and 25 °C on the 10th day of storage was, approximately, 2-fold (7.5 mg/100 g) than of the tomatoes stored at 7 °C (3.2 mg/100 g). The soluble antioxidant activity increased from 17–27% during the storage period of tomatoes.
... Similarly, total flavonoid content decreased during cold storage of various cultivars of hardy kiwifruits during cold storage [50]. Edible coatings can produce abiotic stress on produce, modify its metabolism, and affect the production of secondary metabolites such as phenolics and flavonoid compounds [51]. In this study, hurdle treatment was the most effective way to increase the antioxidant activity for total phenolic and flavonoid content during postharvest storage. ...
... This suggests that that treatment did not prevent the synthesis of ascorbic acid content during the ripening process. In addition, UV-C treatment can increase the levels of ascorbic acid in fruits; as reported, it can modulate several vital antioxidant enzyme activities in cherry tomatoes [51]. The stability of ascorbic acid in fruits is usually influenced by high titratable acidity [52]. ...
... This suggests that that treatment did not prevent the synthesis of ascorbic acid content during the ripening process. In addition, UV-C treatment can increase the levels of ascorbic acid in fruits; as reported, it can modulate several vital antioxidant enzyme activities in cherry tomatoes [51]. Figure 9 shows the effect of mucilage coating and UV-C on microbial analysis for all samples. ...
Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.
... The TPC of the control sample and the bread samples before and after in vitro digestion was determined by the Folin-Ciocalteu method (Toor and Savage, 2006). In a summary, 200 µL of the sample was mixed with 1.5 mL of 10-fold diluted Folin-Ciocalteu reagent and 1.2 mL of 7.5% Na2CO3 solution, and its absorbance at 765 nm was read after 90 min of incubation. ...
... In a summary, 200 µL of the sample was mixed with 1.5 mL of 10-fold diluted Folin-Ciocalteu reagent and 1.2 mL of 7.5% Na2CO3 solution, and its absorbance at 765 nm was read after 90 min of incubation. Results were expressed as mg gallic acid equivalents (GAE)/100 g dry weight (dw) (Toor and Savage, 2006). ...
In this study, wheat breads including Spirulina platensis (SP) and protein extracts from Spirulina platensis (SPE) at levels of 0.125%, 0.25% and 0.50% were prepared and textural, volume, color and sensory properties were determined. Moreover, changes in total phenolic content (TPC), antioxidant activity (AOA) and in vitro protein digestibility (PD) of breads were investigated during in vitro digestion. The sample with the highest firmness value was control (919.4 g, p≤0.05). Breads with SP and SPE had higher volume than control (p≤0.05). The L* (52.2±1.0) and b* (18.9±0.2) values were the lowest for bread with SPE-0.25 (p≤0.05). The AOA of breads (SP-0.125, SP-0.5 and SPE-0.25) increased after in vitro gastric digestion (p≤0.05). The SPE-0.50 was the most preferable in terms of sensory properties. The SPE-0.125 had the highest TPC and breads including SPE at all levels had higher AOA than control and breads with SP after in vitro intestinal digestion (p>0.05).
... Furthermore, in previous studies, the antioxidant status of tomatoes increased after ten days of storage in similar conditions (15 • C and 25 • C respectively), whereas the lycopene content was 1.8-fold higher than that of refrigerated tomatoes (7 • C). This could be explained due to a reduction in the water content of the fruits stored as well as the slowdown of the fruits' metabolism in chilled temperatures [70]. ...
... However, Vitamin C was unaffected in the case of fruits stored at 25 • C. Storage for 7 d showed that the content of vitamin C, lycopene, β-carotene and total phenols was almost the same or slightly higher than prior to storage, regardless of storage temperature, Nr level and salinity level (with exception of lycopene and β-carotene content, which were increased with the application of salinity at 25 • C), a finding which is very important for the preservation of fruit quality. Similar to the present results, it has been reported in previous studies that lycopene content in tomatoes stored at 15 • C and 25 • C was higher (1.8-fold) than in refrigerated tomatoes (7 • C) [70]. Fruit quality is influenced by genotype. ...
Using high-salinity water for plant fertigation may have negative consequences for plant growth, overall yield and crop quality. In the present study, the effects of NaCl-salinity in conjunction with three different ammonium to nitrate ratios (Nr) on tomato (Solanum lycopersicum Mill.) plant growth, nutritional status, yield, fruit quality and postharvest storage were examined. The electrical conductivity (EC) was increased by adding NaCl into the nutrient solution and three different Nr ratios were applied, Nr0.05, Nr0.10 and Nr0.15, while the other macronutrient and micronutrient concentrations were constant in all treatments. The EC of the nutrient solution supplied to the plants was 2.2 mS cm−1 at the low salinity treatments and 7.5 mS cm−1 at the high salinity treatments. Increased salinity resulted in decreased plant growth factors and fruit yield, despite the Nr. An increased Nr reduced the pH value of the nutrient solution, while the fruits of the plants cultivated under high salinity obtained reduced Ca, K, Mg, P and N content. Reduced Ca content can lead to blossom end rot disorder and this was evidenced on tomato cultivation under high salinity. However, in the present study, this disorder appeared at the very late stages and did not affect the marketability of the fruits. On the other hand, both salinity and Nr0.15 increased fruit firmness at harvest or following storage, while citric acid, total soluble solid and vitamin C contents were also increased by salinity. Total phenols were increased by salinity at harvest, and lycopene and β-carotene content were increased by salinity at harvest and/or following storage at 12 °C or 25 °C. Salinity enhances fruit quality and improves the organoleptic characteristics of the crop, while an appropriate Nr ratio may restrict the detrimental effects of salinity on the nutritional status of plants by regulating the pH in hydroponic systems.
... This leads to the accumulation of toxic intermediates in tomato cells and induced physiological stresses (Macheix, Fleuriet, & Billot, 1990). Besides, the storage of tomatoes in cold temperatures is also seen to hinder the formation of organic acids, such as citric acid, when compared to ambient temperature (Ramandeep & Geoffrey, 2006). Citric acid is important as an antioxidant and benefits our skin and health. ...
... Longer storage enhances the carotenoid (lycopene) production, flavonoids, and soluble antioxidants in tomatoes. In a study, the ascorbic acid and soluble phenolic contents were noted to be higher when tomatoes were stored at 7 C, 15 C, and 25 C for up to 10 days of storage at any temperature (Ramandeep & Geoffrey, 2006). Meaning, the tomato will still have beneficial values when stored at ambient temperature. ...
Food commodities are extremely important for human consumption. Thus, a continuous supply of commodities such as grains, dairy products, meat, eggs, sugar, fruits and vegetables are required to meet the current demand of an increasing world population. This chapter explores the postharvest processing of food commodities in terms of size reduction operations. Some of raw food materials undergo minimal changes before being packaged for consumers. These processes are usually carried out at the farm itself, such as cutting, dicing, crushing, grinding, shredding, sheeting and pulping, depending on the type of food commodity involved. Similarly, the handling techniques and equipment are different based on the farm capacity, whether it is small, medium, or large scale. Processing equipment used at different farm capacity levels is further discussed in this chapter. This will enable an overall view for food industrialists and create room for improvement at each process and capacity level. Size reduction is highly necessary to ensure the maintenance and extension of the shelf-life of raw food materials, reduce wastage and loss prior to reaching the manufacturers, retailers, and consumers. The effect of size reduction and conditions on the quality of food commodity will be further discussed. In addition, the stability of nutritional composition and other bioactive compounds undergoing these processes will be explored.
... The range in the AA concentration of tomatoes reported in this study varied widely, due to the wider range of post-harvest treatment conditions. Tigist et al. (2013) and Toor and Savage (2006) reported AA concentrations of 9.21-21.7 mg 100 g −1 during the storage of green harvested tomatoes. The study by Chang et al. (2006) reported AA concentrations of up to 80 mg 100 g −1 . ...
... Accumulation of lycopene in tomatoes occurs as consequence of the normal ripening process. This process is a genetically-controlled process triggered by phyto-hormones and regulated by other environmental factors (Toor and Savage 2006). The accumulation of lycopene is generally known to be controlled by temperature and light, with higher storage temperatures favouring its accumulation compared with cold storage conditions (Brandt et al. 2006). ...
This study investigated effects of disinfection treatments and storage conditions on the nutrient quality characteristics of tomatoes harvested and transported under typical commercial conditions in South Africa. The experimental treatments included harvest of tomatoes in two seasons, three maturity stages, three transportation conditions (varying distances and road surface profiles), four disinfection treatments (control, hot water, chlorinated or anolyte water in combination with biocontrol) and two storage conditions (cold (11°C) and ambient). For fruit harvested in winter, treatment with hot water (also for summer harvest) or with anolyte water + biocontrol and storage in cold conditions resulted in the highest concentrations of ascorbic acid (AA) compared with the other treatments. Fruit transported along the shorter and relatively smoother roads maintained higher AA (summer harvest) and lycopene concentrations compared with fruit transported the longest distance with moderately rough surface profile. The harvesting season and the disinfection treatments had significant effects on the concentrations of sugars. The nutrient characteristics of the tomatoes in the supply chain were shown to be affected not only by environmental and postharvest practices, but also by the road quality, demonstrated for the first time in this study. Cold storage of tomatoes, disinfection with hot water or anolyte water + biocontrol, and transportation planning to minimise the use of rough road surfaces and to use the shortest distances to markets, were recommended as best practices for the industry. Options for improvement of fruit packaging to provide adequate cushioning against physical damage during transportation should be investigated.
... However, tomato fruits often suffer from chilling injury during low-temperature storage [1]. Chilling injury symptoms include surface lesions, discoloration, increased water loss and decay, and loss of the ability to develop their full color when exposed to warm temperature [2]. With extensive use of cold-chain transportation, there is a reality need to optimize comprehensive strategies to reduce chilling injury symptoms in tomato. ...
... The expression level of SlCYP90B3 maintained upregulation in the transgenic tomato fruit during cold storage ( Figure 2A). The chilling injury symptoms that occur in tomato fruit include surface lesions, discoloration, and increased water loss [2,24]. Chilling injury index from WT and SlCYP90B3-OE transgenic fruit showed a pattern of increase during the storage periods and the chilling injury symptoms appeared in fruit after 14 days of cold storage plus 3 days at room temperature. ...
Tomato is susceptible to chilling injury during cold storage. In this study, we found that low temperature promoted the expression of brassinosteroid (BR) biosynthetic genes in tomato fruits. The overexpression of SlCYP90B3 (SlCYP90B3-OE), a key BR biosynthetic gene, alleviated the chilling injury with decreased electrical conductivity and malondialdehyde. In SlCYP90B3-OE tomato fruits, the activities of antioxidant enzymes, including ascorbate peroxidase (APX), catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD), were markedly increased, while the activity of membranous lipolytic enzymes, lipoxygenase (LOX), and phospholipase D (PLD), were significantly decreased when compared with the wild-type in response to cold storage. Furthermore, the expression level of the cold-response-system component, SlCBF1, was higher in SlCYP90B3-OE fruits than in the wild-type fruits. These results indicated that SlCYP90B3 might be involved in the chilling tolerance of tomato fruits during cold storage, possibly by regulating the antioxidant enzyme system and SlCBF1 expression.
... This leads to the accumulation of toxic intermediates in tomato cells and induced physiological stresses (Macheix, Fleuriet, & Billot, 1990). Besides, the storage of tomatoes in cold temperatures is also seen to hinder the formation of organic acids, such as citric acid, when compared to ambient temperature (Ramandeep & Geoffrey, 2006). Citric acid is important as an antioxidant and benefits our skin and health. ...
... Longer storage enhances the carotenoid (lycopene) production, flavonoids, and soluble antioxidants in tomatoes. In a study, the ascorbic acid and soluble phenolic contents were noted to be higher when tomatoes were stored at 7 C, 15 C, and 25 C for up to 10 days of storage at any temperature (Ramandeep & Geoffrey, 2006). Meaning, the tomato will still have beneficial values when stored at ambient temperature. ...
During production and after harvest or slaughter of crops or livestock, respectively, raw food materials generally tend to obtain a number of different contaminations. These can be inedible parts, microbes, or other unwanted organisms or they have varied quality and quantity measurements below industry standards. When marketed and consumed without processing, these might result in poor and low product demands, human health issues, environmental issues, animal and plant hazards, and therefore, it becomes an important and integral part of food industries and companies to carry out postharvest or postmortem food processing. The aim of this chapter is to consider these postharvest and postmortem techniques, so as give a basic understanding of these concepts. In the second section, primary postharvest processes are described, which include methods like cleaning, sorting, grading, and peeling. The third section deals with the disintegration processes of food materials and inedible materials presented along with them. The fourth section discusses the postmortem processing of red meat, poultry, and fish, and the fifth section discusses the physiological changes during postharvest processes. Similarly, section sixth describes the physiological changes during postmortem processes, while the seventh section focuses on the postmortem treatments of red meat, poultry (white meat), and fish.
... Davila-Aviña et al. [51] studied the effect of coating tomatoes during their shelf life on their bioactive compounds; they observed that the phenolic content increased because the coatings generated abiotic stress, which corresponded to a modification/increase in the production of the secondary metabolites, in the fruits. The results obtained here correspond to those reported by Toor and Savage [52] who evaluated the phenolic compounds in tomato fruits at different temperatures (7, 15, and 25 • C). They observed that the phenolic compound content increased during the first days of the evaluation, after which they decreased at the end of the storage. ...
... During the ripening of tomatoes, its antioxidant activity increases mainly because of factors, such as the concentrations of carotenoids and vitamins, such as Vitamins C and E [57,58]. Post-harvest treatments, such as the application of coatings, could induce mechanisms, such as triggering the antioxidant mechanism of the fruit, which affect the metabolism of the fruits, since the activation of the antioxidant system is a response to post-harvest stress [52]. Further, essential oils, such as those in the nanoemulsion employed in this work, could act as signalling compounds, which trigger the signal of mild stress in the fruits. ...
This study was aimed at evaluating the effect of a nanoemulsion containing the bioactive compounds of orange essential oil and xoconostle (Opuntia oligacantha C.F. Först) on maintaining and improving the quality of the shelf life of tomato fruits. The nanoemulsion was applied as a coating on the whole fruits during physiological maturity; the treatments were thus: Control 1 without coating (C1); Control 2 with food-grade mineral oil coating (C2); and nanoemulsions that were diluted with mineral oil at 2.5% (DN2.5), 5% (DN5), 10% (DN10), and 20% (DN20). Further, the following parameters were determined for 21 days: the percentage weight loss, firmness, colour, pH, titratable acidity, total soluble solids, ascorbic acid content, total phenols, flavonoids, tannins, antioxidant activities DPPH and ABTS, and the histological evaluation of the pericarp of the fruits. Significant differences (p < 0.05) were observed during the treatments; DN10 and DN20 obtained the best weight loss results (3.27 ± 0.31% and 3.71 ± 0.30%, respectively) compared with C1 and C2. The DN5 and DN20 textures exhibited the highest firmness (11.56 ± 0.33 and 11.89 ± 1.04 N, respectively). The antioxidant activity (DPPH on Day 21) was higher in the DN20 treatment (48.19 ± 0.95%) compared with in C1 (39.52 ± 0.30%) and C2 (38.14 ± 0.76%). Histological evaluation revealed that the nanoemulsion coating allowed a slower maturation of the cells in the pericarp of the fruits. The nanoemulsion, as a coat, improved the quality and valuable life of the tomato regarding its physicochemical and antioxidant properties, thus availing an effective alternative for conserving this fruit.
... Davila-Aviña et al. [51] studied the effect of coating tomatoes during their shelf life on their bioactive compounds; they observed that the phenolic content increased because the coatings generated abiotic stress, which corresponded to a modification/increase in the production of the secondary metabolites, in the fruits. The results obtained here correspond to those reported by Toor and Savage [52] who evaluated the phenolic compounds in tomato fruits at different temperatures (7, 15, and 25 • C). They observed that the phenolic compound content increased during the first days of the evaluation, after which they decreased at the end of the storage. ...
... During the ripening of tomatoes, its antioxidant activity increases mainly because of factors, such as the concentrations of carotenoids and vitamins, such as Vitamins C and E [57,58]. Post-harvest treatments, such as the application of coatings, could induce mechanisms, such as triggering the antioxidant mechanism of the fruit, which affect the metabolism of the fruits, since the activation of the antioxidant system is a response to post-harvest stress [52]. Further, essential oils, such as those in the nanoemulsion employed in this work, could act as signalling compounds, which trigger the signal of mild stress in the fruits. ...
Hoy en día la industria alimentaria busca nuevas tecnologías que permitan aumentar la vida útil de productos frescos. Los recubrimientos alimenticios son una tecnología económica y amigable con el medio ambiente, dichas capas de recubrimiento pueden desarrollarse de lípidos, polisacáridos y proteínas funcionando como barreras contra el vapor de agua, los gases, y otros solutos. El uso de nanoemulsiones como recubrimiento proporciona un excelente sistema de liberación de ingredientes funcionales, como los agentes antimicrobianos y antioxidantes, mejorando así la calidad y extendiendo la vida útil de frutas y hortalizas frescas o mínimamente procesadas.
... These effects have been reported in mature green tomatoes stored at temperatures ranging from 14 to 22 • C, so we hypothesize that positive effects may be also obtained under refrigerated storage. Low temperatures of storage (<13 • C) have shown to delay ripening and decrease the biosynthesis of bioactive compounds [12], however, its combination with light treatments may enhance the content of carotenoids and phenolic compounds, as well as antioxidant activity, without showing a decline in other quality parameters, such as weight loss and the development of red colour. Therefore, the main aim of the present study was to ascertain whether the exposure of tomatoes from the Spanish cultivar "Raf", harvested at a green stage, to red-blue LED light (25.4 µmol/m 2 /s) alone or in combination with UV light pre-treatment (UVA at 366 nm and UVC at 254 nm), could enhance the carotenoid content, total phenolic compounds and hydrophilic and lipophilic antioxidant activity during 7 days of cold storage at 6 • C. In addition, attention has been paid to other quality parameters such as colour, weight loss, titratable acidity, soluble solids and ripening index with the aim to evaluate characteristic changes affected by ripening and the overall quality of tomatoes exposed to different light treatments. ...
... That means that our cold temperature (6 • C) of storage allowed the biosynthesis of carotenoids, although it is well known that refrigerated storage slows the metabolic activity of tomatoes, respiration rate, transpiration, ethylene production, and thus delayed ripening and senescence [16,17]. In a previous work, light-red tomatoes under refrigerated storage (7 • C) inhibited lycopene accumulation in comparison to tomatoes stored above 15 • C, that yielded a three-fold higher lycopene content [12]. Accordingly, we also observed slowed lycopene accumulation in our control samples stored in darkness. ...
Different strategies have been developed to increase the concentration of bioactive compounds in tomatoes during post-harvest, with ultraviolet light (UV) and light emitting diodes (LEDs) being interesting tools. The aim of this study was to evaluate the effect of ultraviolet (UVA at 366 nm and UVC at 254 nm) pre-treatment (1 kJ/m2) and red–blue LED light (25.4 µmol/m2/s) on the concentration of carotenoids, (poly)phenols and hydrophilic/lipophilic antioxidant capacity during 7 days of refrigeration storage of green tomatoes (Solanum lycopersicum L.) cultivar “Raf”. In addition, special attention was paid to quality parameters (weight loss, colour, acidity, soluble solids and ripening index). Tomatoes exposed to LED light at 6 °C for 7 days increased up to three times the total carotenoids content (mainly β-carotene and E-lycopene) compared to tomatoes refrigerated in the dark, while UV treatments alone did not significantly affect the carotenoid content. Besides, exposure to LEDs increased the hydrophilic and lipophilic antioxidant capacity of tomatoes by 30%, without affecting phenolic contents. Thus, LED treatments alone during refrigerated storage fostered ripening and improved the nutritional value of tomatoes, without compromising quality parameters. Further studies must be carried out to evaluate the impact on sensory attributes and consumer acceptance.
... As also observed by Toor and Savage (2006) studying tropical fruits, this increase can be explained considering that storage of tomatoes below critical temperature predisposes them to chilling injury. This condition causes changes in the permeability of the cell membranes and activity of membrane-bound enzymes, inducing physiological stress, which can lead to an increase in the biosynthesis of secondary metabolites (Toor and Savage, 2006). ...
... As also observed by Toor and Savage (2006) studying tropical fruits, this increase can be explained considering that storage of tomatoes below critical temperature predisposes them to chilling injury. This condition causes changes in the permeability of the cell membranes and activity of membrane-bound enzymes, inducing physiological stress, which can lead to an increase in the biosynthesis of secondary metabolites (Toor and Savage, 2006). Furthermore, the freezing rate at -20 ± 1 • C is slow, leading to the formation of large ice crystals and therefore to the damage of cellular structures of foodstuff (Chevalier et al., 2000). ...
Green tomatoes are rich in tomatine (a natural mixture of α-tomatine and dehydrotomatine, in the 10:1 ratio), which has been shown to have many beneficial effects on human health. The content of tomatine depends on several factors including tomato variety, agricultural processing and post-harvest storage conditions. In the present study, the quantification of α-tomatine and dehydrotomatine contents was performed by reverse phase liquid chromatography, coupled with electrospray ionization tandem mass spectrometry (RP-HPLC-ESI-QqQ-MS/MS), in three commercial varieties (Camone, Merinda, Nerina), post-harvest ripened fruits, which were stored at different temperatures (22 ± 2, 10 ± 1 and -20 ± 1 °C). Data showed that the tomatine concentration decreased as the maturity stage increased. On the other hand, there was an increase observed for long storing periods, after mold occurrence, and a few days at -20 ± 1 °C storage temperature. The content of the two glycoalkaloids in green Camone fruits that underwent heat treatment simulating industrial processing conditions (boiling procedure at 100 °C) showed that thermal treatment did not modify the total tomatine content.
... Fruits of all the cultivars harvested in June showed the highest acidity (Figure 2d). High titratable acidity is responsible for the stability of ascorbic acid in fruits (Toor and Savage, 2006). In our study, higher acidity showed a relatively stable ascorbic acid content during high temperature. ...
... Wang and Zheng (2001) found that cantly in strawberry. Higher temperatures increase the rate as these factors increase the enzymatic activities of phenyl propanoid pathway and thereby enhance the synthesis of phenolic compounds in plants (Toor and Savage, 2006). Miller and Rice Evans (1997) concluded that phenolic substances have a protective effect on ascorbic acid. ...
... The vitamin C content ( Figure 5) increased drastically in the early storage period. Tomato belongs to the group of climacteric fruits, therefore, after picking from the plant, the fruit continues to metabolize and ripen completely (Toor & Savage, 2006). The vitamin C content of fruits with vacuum treatment contained in PE and PP bags reached a maximum of 76.54 mg/100 g and 74.99 mg/100 g, which was higher than the control sample (73.85 mg/100 g in PE bags and 72.09 mg/100 g in PP bags). ...
... and 50.01 µg/g, respectively, after 20 days of storage in PE bags in comparison to the initial content 38.17 µg/g. The lycopene accumulation during ripening leads to an increase in the redness of tomatoes (Toor & Savage, 2006). ...
The use of vacuum infiltration in the food industry has several advantages, such as improving the quality, eliminating chemical treatment requirements, stabilizing products, and retaining nutrients during storage and processing. This study was performed to optimize the vacuum level (516-684 mmHg), treatment time (10-20 min), and calcium chloride (CaCl 2) concentration (0.58-1.42%) using the Response Surface Methodology (RSM). The firmness of black cherry tomatoes (Solanum lycopersicum cv. OG) reached an optimum value (1477.81 g/cm 2) when fruits were treated at a vacuum level of 637 mmHg with a concentration of CaCl 2 1.09% for 17 min. Meanwhile, the firmness was 746 g/cm 2 for the control sample, which was dipped in 1.42% CaCl 2 solution for 20 min at the atmospheric condition. The scanning electron microscope (SEM) images of stomata of two samples with/without vacuum treatment were also significantly different. The sample after vacuum treatment at optimum parameters was put into PE and PP bags for storage at 10-12°C. Vacuum-infiltrated tomatoes contained in PE and PP bags had a corresponding storage time of 30 and 28 days. The control samples were maintained for shorter periods, only 22 and 20 days, respectively.
... Tomatoes are consumed fresh, cooked or processed into various products. The tomato is composed mainly of water (approximately 90%), soluble and insoluble solids (5-7%), citric and other organic acids and vitamins and minerals (Toor and Savage 2006). Commonly grown varieties in Nepal are indigenous type and have low productivity, and short postharvest life. ...
Potato (Solanum tuberosum L.) is a key part of the global sustainable food system and is a major cash and food crop of Nepal. Farming systems in the country are complex diverse and risk prone resulting from varied agro-ecological, socio-economical and socio-cultural condition. There is a great challenge for research to generate technology for improving livelihood of resource poor farmers through increased production. National Potato Research Programme (NPRP) established with the goal of improving the livelihoods of Nepalese farmers through root and tuber crops and mandated to generate the technologies by conducting research activities suitable for different agro-ecological zones of the country through coordinated research approach, various research activities are being conducted regularly resulting in several technology generation. Verification and dissemination of generated technologies of potato is being carried out but in small scale through OR programme in different OR sites. Since multiplication of the technologies at OR
sites has vital role in disseminating the technologies NPRP is conducting its technology demonstration activities related to potato variety demonstration and mulching demonstration. These activities are being carried out at different locations of Terai and hills representing different agro ecological zones by co-ordinating with various DoARs, ARS and HRS under NARC. In the fiscal year 2076/77, demonstration
of improved varieties of potato and demonstration and verification of black plastic mulching technology were conducted at three outreach sites. The selected outreach sites were: one in terai region at Satbariya, Dang (Outreach site of RARS Khajura), one in midhill region at Armala, Kaski (Outreach site of HRS Malepatan) and another in high hill region at Jiri, Dolakha (Outreach site of ARS Dolakha). In the fiscal
year 2077/78, both activities were conducted in two very popular Potato production pockets: Palung of Makwanpur district and Nala of Kavre district. Among the eleven released varieties of potato, the varieties suitable for the selected agroecological region were chosen and demonstrated and black plastic mulching technology comparing with open field condition was also demonstrated. The results revealed that selected improved varieties of potato were producing higher than the locally adopted ones with variation in yield of different varieties demonstrated and plastic mulch showed better production as compared to open field condition with different yield data observed. Farmers were encouraged to choose the best variety for their location and adopt it in upcoming season.
... Furthermore, the magnitude of PHL (3.35 to 4.30%) recorded in our study in agreement with the findings reported by Buntong et al. (2013) at wholesale level in Cambodia (3.5%). Tomato temperature monitoring is reported as a crucial factor in postharvest quality control systems (Toor and Savage, 2006). Higher postharvest storage temperature had a substantial effect on the extent of tomato PHLs along the SC, which was observed in this study (Table 1). ...
This study assessed quantitative and qualitative postharvest loss of tomato through the supply chain in Northwest Ethiopia using FAO load tracking method. The treatments comprised of four critical steps through the supply chain and three harvesting locations. Two-way ANOVA was used to estimate the combined contributions of harvesting location and supply chain and significant difference was tested at p < 0.05. In addition, the effect of refrigerated storage on the quality and shelf life of tomato was studied. The mean postharvest loss of tomatoes within five days of tracking along the unrefrigerated supply chain was 25.91 ± 1.04%. There was significant difference (p < 0.05) in postharvest loss, weight loss, firmness, colour L* and a*/b* value of tomatoes through the supply chain among the three districts. Low temperature storage improved the quality and extended the shelf life of tomatoes by delaying their ripening time in terms of colour, firmness and weight loss.
... The ANOVA confirmed statistically significant difference in TPC, TFC, AOA and lycopene content with respect to storage duration (p ≤ 0.000) (Tables 1 and S1-S4). These results obtained for TPC and TFC in the present study are in conformity with the literature.5,54,60,61 The upsurge in polyphenols may be attributed to increase in lipophilic metabolism of phenolic content during storage and is dependent on genotypic variations, environmental, pre-and post-harvest conditions.62,63 ...
Introduction:
Lycopene consumption reduces risk and incidence of cancer and cardiovascular diseases. Tomatoes are a rich source of phytochemical compounds including lycopene as a major constituent. Lycopene estimation using high-performance liquid chromatography is time-consuming and expensive.
Objective:
To develop artificial intelligence models for prediction of lycopene in raw tomatoes using 14 different physicochemical parameters including salinity, total dissolved solids (TDS), electrical conductivity (EC), firmness, pH, total soluble solids (TSS), titratable acidity (TA), colour values on Hunter scale (L, a, b), total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (AOA).
Material and methods:
The post-harvest data acquisition was collected through investigation for more than 100 raw tomatoes stored for 15 days. Linear multivariate regression (LMVR), principal component regression (PCR) and partial least squares regression (PLSR) models were developed by splitting data set into train and test datasets. The training of models was performed using 10-fold cross validation (CV).
Results:
Principal component analysis showed strong positive association between lycopene, colour value 'a', TPC, TFC and AOA. The R2 (CV), root mean square error (RMSE) (CV) and RMSE (Test) for best LMVR model was observed to be at 0.70, 8.48 and 9.69 respectively. The PCR model revealed R2 (CV) at 0.59, RMSE (CV) at 8.91 and RMSE (Test) at 10.17 while PLSR model revealed R2 (CV) at 0.60, RMSE (CV) at 9.10 and RMSE (Test) at 10.11.
Conclusion:
Results of the present study show that epidemiological studies suggest fully ripened tomatoes are most beneficial for consumption to ensure recommended daily intake of lycopene content.
... Indeed, post-harvest losses of tomatoes can reach 25-40% of production (Khan and Jan, 2007), with economic consequences relapsing on farmers, the processing industry and traders (Kader et al., 1992). Cold storage, high carbon dioxide atmosphere, calcium chloride application and relative humidity control are some methods applied to reduce tomato's respiratory metabolisms and consequent food losses during post-harvest handling (Toor and Savage, 2006;Isaac et al., 2015). In particular, a storage temperature between 10 and 15 • C is the most applied for post-harvest preservation (Mata et al., 2019), being this the ideal temperature to ensure the long-term preservation of the fruit without impairing tomato flavor properties (Maul et al., 2000). ...
Growing conditions and agronomical inputs play a key role in determining fruit qualitative and nutraceutical traits at harvest and post-harvest. The hereby presented research investigated the effects of pre-harvest supplemental LED interlighting on post-harvest quality of hydroponically grown tomatoes (Solanum lycopersicum “Siranzo”). Three LED treatments, applied for 16 h d⁻¹ (h 8.00–00.00), were added to natural sunlight and consisted of Red and Blue (RB), Red and Blue + Far-Red (FR), and Red and Blue + Far-Red at the end-of-day for 30 min (EOD), with an intensity of 180 µmol m⁻² s⁻¹ for Red and Blue, plus 44 µmol m⁻² s⁻¹ for Far-Red. A control treatment (CK), where plants were grown only with sunlight, was also considered. Fruits at red stage were selected and placed in a storage room at 13 °C in darkness. Fruit quality assessment was performed at harvest time and after one week of storage. RB and FR increased fruit firmness compared to CK, opening possible benefits toward reducing fruit losses during post-harvest handling. RB treated fruits also maintained a higher content of lycopene and β-carotene after the first week of storage. The study demonstrates that supplementary LED interlighting during greenhouse tomato cultivation may enhance storability and help preserve fruit nutritional properties during post-harvest.
... AsA loss during fruit ripening is also a physiological index of fruit senescence [62]. Furthermore, high acidity is beneficial for the maintenance of AsA [63]. In this experiment, the acidities were low in the fruit of both groups. ...
In order to find an efficient, economical and feasible method for soft ripening storage of kiwifruit, two softening methods (on-vine, cold) were utilized for the ‘Ganlv-2’ kiwifruit (Actinidia. eriantha) cultivar. A comprehensive evaluation was conducted on the quality changes in ‘Ganlv-2’ under different methods after fruit ripening by principal component analysis and mathematical modeling. Compared to kiwifruit under cold softening, kiwifruit treated with on-vine soft ripening had slightly greater sugar-acid ratios and flesh firmness and higher contents of dry matter, soluble solids, and soluble sugar. The titratable acid content was slightly lower in the on-vine group than in the cold group. The sensory evaluation results manifested little difference in fruit flavor between the two groups. However, at the end of the trial, the overripe taste of the on-vine group was lighter and the taste was sweeter than those of the cold group. More aromatic substances were emitted from the kiwifruit in the on-vine group. According to the mathematic model, there was no significant difference in fruit quality and flavor between the on-vine and traditional cold groups. The fruit in the on-vine group had a stronger flavor and lighter overripe flavor when they reached the edible state. This paper provided a novel storage method of A. eriantha, it can reduce the cost of traditional cold storage and reduce the pressure on centralized harvesting, and the feasibility of this method was verified from the fruit quality.
... A significant decline in TPC was observed in control (from 45.04 to 7.31) as compared to the rest of the treatments, which can be seen in Table 2. Martín-Cabrejas, et al. (Martín-Cabrejas et al., 2009) reported that a decrease in TPC may be due to alteration in molecular chemistry and chelate formation of phenols and proteins. At the same time, Toor and Savage (2006) said that disruption of tomato structure at a higher temperature might lead to the release of per-oxidative and hydrolytic enzymes, which eventually lowered the TPC of tomatoes. Gümüşay et al. (2015) also reported similar results while studying the antioxidant behaviors of tomatoes and ginger during the drying process. ...
Food security is a big challenge for low- and middle-income countries like Pakistan due to climate change, lack of sustainable
agricultural practices, and post-harvest losses. Post-harvest losses (20–50%) are the most significant economic barrier for
Pakistan's small and marginal farmers with limited financial resources. Highly perishable commodities such as tomatoes are
more vulnerable to spoilage and deterioration, especially during the food supply chain. As a result, they require immediate
cooling after harvesting to slow down the ripening process and maintain sensory quality to facilitate supply to the market.
Considering the issues above, the current study aimed to develop cooling chambers that require no energy to operate, allowing
small farmers to store perishable goods for a shorter time. Zero Energy Cooling Chambers (ZECCs) was built with inexpensive
raw materials, such as bricks, sand, and bamboo. ZECCs were successful in maintaining a lower temperature and higher RH
compared to the harsh ambient environment. To investigate the dimensional effects of ZECC on tomatoes, four chambers of
varying dimensions (selected at random) were built. Nutritional profiles of tomatoes were assessed by storing them inside and
outside ZECC; based on this profiling, it was observed that the tomatoes stored in ZECC showed better keeping quality and
higher shelf life than those held at ambient temperature.
... Аналіз останніх досліджень і публікацій. Протистояти розповсюдженню вільнорадикальних процесів здатні сполуки-антиоксиданти різної хімічної природи (біофлавоноїди, аскорбінова кислота, каротиноїди тощо), які в певних концентраціях входять до складу харчових продуктів (Toor & Savage, 2006;Ishiguro, Yahara & Yoshimoto, 2007), і їх споживання запобігає накопиченню в клітинах організму вільних радикалів (Becker, Nissen & Skibsted, 2004). На відміну від синтетичних препаратів, біоантиоксиданти легко й органічно вступають у метаболічні процеси в організмі і практично не дають побічних ефектів (Сімахіна, 2011). ...
... Дослідники відзначають його важливе значення для лікування віддалених наслідків радіації і рекомендують збільшити споживання продуктів, багатих каротиноїдами, з метою зменшення ризику радіаційного і спонтанного канцерогенезу (Корзун & Недоуров, 1995). При цьому навіть невелику аліментарну недостатність ß-каротину або ретинолу, що не веде до якихось клінічних проявів гіповітамінозу, слід розглядати як фактор, що підвищує чутливість організму до радіації і збільшує канцерогенний ризик (Toor & Savage, 2006). ...
... Tomatoes are consumed fresh, cooked or processed into various products. The tomato is composed mainly of water (approximately 90%), soluble and insoluble solids (5-7%), citric and other organic acids and vitamins and minerals (Toor and Savage 2006). Commonly grown varieties in Nepal are indigenous type and have low productivity, and short postharvest life. ...
Paddy is the major cereal crop of Nepal in terms of area of production & productivity. Planting, Weeding
and Harvesting are the three major labour consuming operations in paddy cultivation. This study has been
done to document available harvesting practices, cost, time, and constraints associated with traditional
harvesting in paddy in the Parsa district. In this study, different harvesting machinery has been evaluated at
different locations of the Parsa district in the fiscal year 2075/76 and 2076/77. Tractor driven reaper, selfpropelled
combine harvester, brush cutter were evaluated at farmers’ fields and its comparative analysis
was done in terms of cost of operation, mode of availability, field capacity and other technical parameters
with the traditional method of paddy harvesting. The average field capacity of tractor mounted reaper,
combine harvester, self-propelled reaper and brush cutter were found to be 0.2 ha/hr,0.6ha/hr,0.1ha/hr and
0.02 ha/hr respectively. The data reveals that threshing only contributes 16% of the total cost of production
when all the activities except land and seedbed preparation were done manually. The intervention of selfpropelled
reaper & tractor-mounted reaper reduced the harvesting cost by 64.00% and 85.71% respectively
while the combine harvester alone reduced the total cost of production by 33.14%. The net return has been
found highest using combine harvester while lowest in manual method of harvesting, bundle making &
collection and threshing based on the minimum support price(MSP,2076/77) set by Ministry of Agriculture
and Livestock Development(MoALD). The study highly recommends the urgent need for intervention
and promotion of mechanization means in harvesting operations for the reduction of drudgery and overall
production cost of paddy for the increment of net return.
... According to our results presented in Figure 4, chromium toxicity enhanced leaf phenolic substances measured sixty days after the beginning of the treatment. Phenolic compounds protect plants from physiological stresses, such as oxidative stress, by preventing the breakdown of macromolecules and cellular walls [72]. Kisa et al. [73] also found that heavy metal stress caused an increase in the total content of phenolic compounds in corn leaves. ...
Chromium toxicity is considered within the most severe and dangerous nutritional disorders, and it can often be observed in crops grown in industrial areas. The present study aims to determine the effects of Cr(VI) toxicity on the growth, nutrition, and physiological performance of grapevines. In a pot hydroponic experiment, own-rooted Merlot and Cabernet Franc grapevine cultivars or cultivars grafted onto 1103P and 101-14 Mgt rootstocks were exposed to 120 μM Cr(VI). Leaf interveinal chlorosis appeared after forty-five days of treatment. Overall leaf chlorosis and brown root coloration after sixty days was reported. A significant effect on the majority of the measured parameters due to the Cr(VI) treatment was observed. Chromium stress increased the total Cr concentrations in all parts of the vines, i.e., leaves, shoots, roots, and trunks. When comparing between the studied plant sections, the roots presented the highest Cr concentrations, ranging from 396 to 868 mg kg−1 d. w., and then, in descending order, the Cr concentrations ranged from 41 to 102 mg kg−1 d. w. in the trunks, from 2.0 to 3.3 mg kg−1 d. w. in the leaves, and from 1.9 to 3.0 mg kg−1 d. w. in the shoots. Between the assessed rootstocks, 1103P was identified to be a better excluder of Cr concentration in the roots and other aerial parts of the vines. Additionally, chromium toxicity negatively affected the concentrations and compartmentalization of the most important nutrients. Leaf chlorophyll (Chl) concentration decreased down to approximately 53% after sixty days of Cr stress. Chromium toxicity significantly reduced the stem water potential (SWP), net CO2 assimilation rate (A), stomatal conductance (gs), and PSII maximum quantum yield in all the cases of grafted or own-rooted vines. At this stage, chromium stress increased the leaf total phenolic content from 46.14% in Merlot vines to 75.91% in Cabernet Franc vines.
... Tomatoes are consumed fresh, cooked or processed into various products. The tomato is composed mainly of water (approximately 90%), soluble and insoluble solids (5-7%), citric and other organic acids and vitamins and minerals (Toor and Savage 2006). Commonly grown varieties in Nepal are indigenous type and have low productivity, and short postharvest life. ...
Tomato is the most preferred vegetable for commercial farming. Mostly the hybrid variety of Tomato is popular among the farmers. Open Pollinated varieties of tomato were our assets and it need to be explored for commercial farming. To select a superior OP Tomato genotype, farmer's field trial with seven different genotypes (HRDTOM 011, HRDTOM 035, HRDTOM 083, HRDTOM 084, HRDTOM 085, HRDTOM 086 and Pusa Ruby) was conducted at Lahachowk, Kaski (Outreach site of DoAR, Kaski) for two consecutive year 2019/20 and 2020/21 in RCBD with three replications. The parameters including days to first flowering, days to first fruiting, days to first harvest, days to last harvest, plant height, total number of fruit harvested per plot, total weight of fruit harvested per plot and yield were recorded. In both year, days to first flowering, days to first fruiting was earlier in HRDTOM 011. In first year, yield was recorded maximum (41.55 t/ha) in HRDTOM 011. In second year also yield was recorded maximum (41.73 t/ha) in HRDTOM 011. The yield was recorded minimum in Pusa Ruby in both years. Farmers have selected the HRDTOM 011 as superior genotype in terms of early bearer and maximum yielder.
... However, the recommended transport and storage temperatures for tomatoes are 10 to 18°C depending on the maturity stages of fruits. Temperature below these ranges will cause chilling injuries, while too warm conditions promote transpiration and ripening and thus hastened deterioration and reduces postharvest lives [6,19,20]. ...
The aim of this study was to determine postharvest loss of tomatoes along the postharvest supply chain in Northwest Ethiopia. The study was conducted on tomato fruits produced in three productive kebeles (Chimba, Gumara, and Kudmi) of Northwest Ethiopia following the FAO load tracking and sampling assessment method. Postharvest losses of tomatoes ranged from 6.17 to 8.62%, 1.23 to 8.24%, 3.35 to 4.30%, and 9.38 to 12.58% at the farm, transportation, wholesale, and retail levels, respectively. The mean total postharvest loss of tomatoes was 25.91 ± 1.04% along the supply chain in the study area with in a period of 5 days. Storage and handling of tomatoes at ambient temperature and low relative humidity for a relatively long period of time were the main causes of postharvest losses of tomatoes along the supply chain. Besides, inappropriate postharvest handling practices, lack of storage facilities at wholesale and retail levels, and lack of reliable market system and market information were also identified as contributors for the high postharvest losses of tomatoes observed in our study.
... W pomidorach wartość tego parametru nie zmieniała się statystycznie istotnie podczas chłodniczego składowania (temp. 7 ºC) przez 10 dni [42]. Olszówka i Perucka [31] zaobserwowały zmniejszenie zawartości suchej masy o 2 % w sałacie masłowej przechowywanej w warunkach chłodniczych w woreczkach polietylenowych (PE-LD) przez 7 dni, natomiast po 14 dniach składowania odnotowano nieznaczny wzrost badanego parametru, jednak zmiany te nie były statystycznie istotne. ...
Żywność ma zasadniczy wpływ na zdrowie człowieka, a tym samym na długość jego życia. Wzrost zainteresowania naukowców sposobami zapewnienia bezpieczeństwa zdrowotnego wytwarzanej żywności w istotny sposób wpłynął na zwiększenie świadomości konsumenta. Zaczął on poszukiwać żywności bezpiecznej, której proces produkcji byłby kontrolowany, czyli żywności, która by nie wpływała negatywnie ani na zdrowie człowieka, ani na środowisko naturalne. Azotany(III) są dużo bardziej toksyczne dla zdrowia człowieka niż azotany(V). Związki te są prekursorami N-nitrozozwiązków, które charakteryzują się właściwościami kancerogennymi, mutagennymi i embriotoksycznymi. Rolnictwo ekologiczne to system produkcji rolniczej wykluczający stosowanie chemicznych środków ochrony roślin, jak również eliminujący wpływ zanieczyszczeń środowiskowych. Głównym celem gospodarstw ekologicznych jest zatem produkcja żywności o dużej wartości biologicznej. Celem pracy była ocena zmian zawartości azotanów(V) i azotanów(III) w kapuście kiszonej białej pochodzącej z upraw konwencjonalnych i ekologicznych, chłodniczo składowanej przez 3 miesiące w niestandardowych opakowaniach z polietylenu niskiej gęstości, zaopatrzonych dodatkowo w specjalne wentyle umożliwiające odprowadzanie gazów powstających w czasie fermentacji. Tuż po zakupie istotnie większą (o ok. 58 %) zawartość azotanów(III) stwierdzono w kapuście kiszonej konwencjonalnej w porównaniu z kapustą kiszoną ekologiczną. Zarówno w kiszonce konwencjonalnej, jak i ekologicznej zaobserwowano statystycznie istotny wzrost zawartości azotanów(V) w porównaniu z kiszonką tuż po zakupie. Po 3 miesiącach chłodniczego składowania w kiszonkach nie wykryto zawartości azotanów(III).
... Since phenolic substances are reported to have a protective effect on ascorbic acid content [49], the presence of phenolics and flavonoids in tomato fruits can contribute to the preservation of vitamin C levels [50]. Vitamin C content of tomato genotypes significantly (P < 0.0422) increased (Figure 3(g)), and an average of increase was 3.54% in all tomatoes under high-temperature stress. ...
Agriculture is among the sectors that will be impacted first and most by the adverse effects of climate change. Therefore, developing new high-temperature tolerant varieties is an essential economic measure in adaptation to near-future climate change. Likewise, there is a growing interest in increasing the antioxidant content of crops to improve food quality and produce crops with high-stress tolerance. Tomato is the most grown and consumed species in horticultural plants; however, it is vulnerable to 35°C and above high temperatures during cultivation. This study used twenty high-temperature tolerant, two susceptible genotypes, and two commercial tomato varieties in the open field. The experiment was applied under control and high-temperature stress conditions based on a randomized block design with 4 replications and 12 plants per repetition. The study investigated the fruit’s selected quality properties and antioxidant compounds, namely, total soluble solutes (Brix), titratable acidity, pH, electrical conductivity (EC), lycopene, β-carotene, and vitamin C, along with total phenols and total flavonoids under control and stress conditions. As a result, in general, total soluble solutes, titratable acidity, total phenol, and vitamin C contents under high-temperature conditions were determined to increase in tolerant tomato genotypes, while decreases were noted for pH, EC, total flavonoids, lycopene, and β-carotene. However, different specific responses on the basis of genotypes and useful information for breeding studies have been identified. These data on fruit nutrient content and antioxidants will be helpful when breeding tomato varieties to be grown in high-temperature conditions.
... As observed for total phenols, the content of vitamin C over time kept values greater than those reported for both fresh-market and processing tomato cultivars grown under open field or greenhouse conditions (Candir et al., 2017;Toor & Savage, 2006) and in line with those reported for cherry tomatoes open field cultivated (Binoy et al., 2004). ...
... This increase in TA at the beginning of storage could be due to the increase of Cl − ion [52]. Moreover, the reduction in TA content after 21 + 2 of storage might be attributed to the use of titratable acids in the respiration process and its metabolism [53]. In contrast with our results, previous work reported that TA in tomatoes decreased with increasing storage time [29]. ...
Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.
... The metabolic activity of tomatoes continues even after harvesting as fruits reach the peak ripened (red) stage in storage, which continues until it reaches the level of sensuousness (Toor and Savage 2006). ...
Tomato is a highly perishable horticultural produce; post-harvest management is very crucial to maintain the quality and to extend shelf life. In view of this, the present research was carried out to determine the effect of gibberellic acid (GA 3) (0.075, 0.1, and 0.125%) and calcium chloride (CaCl 2) (1, 1.5, and 2%) treatments on quality and shelf life of tomato (Kochoro variety) in two (green matured and pink) ripening stages. The experiment was carried out involving two factors (treatment and ripening stage) arranged in a completely randomized design (CRD) with three replications. The treated fruits were stored at room temperature and the data on quality and shelf life was collected once in every 5 d. The data were analyzed using SAS version 9.8 for analysis of variance (ANOVA) and correlation. The mean temperature and relative humidity throughout the storage period were reported as 24.67 °C and 55.48%, respectively. The results of the study showed that the least color changes (1.16) and (1.38) were observed for the fruits treated with 1.5% CaCl 2 in green mature (20 d of storage) and pink (15 d of storage) stages. Treatments of 0.1% GA 3 and 1.5% CaCl 2 effectively maintained the firmness of tomato fruits in green matured (0.7 kg/cm 2) and pink (0.5 kg/cm 2) stages by 20 d of storage duration. Treatment of 1% and 1.5% of CaCl 2 on green matured tomato samples reported only 20% of the decay by 20 d of storage; however, control samples reported 60% of decay. Finally, from this study, it was concluded that postharvest treatments are significant in maintaining the quality and shelf life of the tomatoes in the green stage up to 20 d. Treatment with 1.5% CaCl 2 and 0.125% GA 3 is effective to prolong the storage life and quality of pink tomato; in the case of the green mature stage, treatment with 0.125% GA 3 showed maximum shelf life.
... The ash content would be determined by (AOAC, 2000) using the official method 923.03 (Toor and Savage 2006). Porcelain dishes would be placed in a muffle furnace for 30 min at 550 o C. The dishes would be cooled in desiccators (with granular silica gel) for some minutes at room temperature and weighed as (W1). ...
... The antioxidant substances of various chemical natures (bioflavonoids, ascorbic acid, carotenoids and so on) contained by foodstuffs in different concentrations (Toor et al., 2006;Ishiguro et al., 2007) are believed to resist the expansion of free-radical processes. Whenever such foodstuffs are consumed, the aforementioned substances help to avoid accumulating of free radicals in cells (Backer et al., 2004). ...
Abstract
Introduction. The aim of this study is to estimate the nutritional value of fish soup from cultured brook trout in terms of a healthy diet for human consumption.
Materials and methods. Fish soup was prepared from 23.65% previously cooked trout mince and 18.76% vegetables, and cooked for 35 mins. The final product was analyzed for the proximate composition, fatty acids and, mineral contents as well as carotenoids and vitamins B1, B2 and B6. Inductively coupled plasma Mass Spectrometer (ICP-MS) was used for mineral content after decomposition of lyophilized samples. Fatty acids methyl esters were separated by gas chromatography by flame ionization detector (FID). High performance liquid chromatography (HPLC) was used for the estimation the contents of vitamins and carotenoids.
Results and discussion. The proximate contents of soup were represented by 87.79% moisture, 8.18% protein, 2.89% crude fat, 1.17% dietary fibre, 0.62% ash and 0.03% carbohydrate. The energy value was calculated as 58.82 kcal/100g. The value of total polyunsaturated fatty acids (ΣPUFA) was higher than the values of total monounsaturated (ΣMUFA) and saturated fatty acids (ΣSFA) and accounted as 43.89, 34.93 and 19.83%, respectively. The main PUFA corresponded to linoleic acid as 27.14% followed by docosahexaenoic acid (DHA) as 7.92%. Total eicosapentaenoic acid+docosahexaenoic acid (ΣEPA+DHA) was observed as 9.21% which was accounted as 239.04 mg/100g soup. The results of this study demonstrated that a portion of trout soup (about 200g) would well cover daily recommended n-3 PUFA intake while slightly higher amount is required for daily EPA+DHA intake. Mineral contents were varied in the range of 1.77–31.52 mg/g (dwb), while the results obtained for vitamin B1, B2 and B6 and for carotenoids were comparable with the data given for different types of soups in literature.
Conclusion. This study indicates that a nutritious fish soup can be produced from brook trout for human consumption suitable for a healthy diet.
... The antioxidant substances of various chemical natures (bioflavonoids, ascorbic acid, carotenoids and so on) contained by foodstuffs in different concentrations (Toor et al., 2006;Ishiguro et al., 2007) are believed to resist the expansion of free-radical processes. Whenever such foodstuffs are consumed, the aforementioned substances help to avoid accumulating of free radicals in cells (Backer et al., 2004). ...
... Ця група антиокислювальних речовин є необхідним компонентом усіх тканин та клітин живих організмів, де вони в нормальних фізіологічних концентраціях підтримують на постійно низькому рівні вільнорадикальні аутоокислювальні процеси. Природно, що введення в організм людини разом із харчовими продуктами таких антиоксидантів є нешкідливим, безпечним і надзвичайно корисним (Toor & Savage, 2006;Ishiguro, Yahara & Yoshimoto, 2007;Сімахіна, 2011). Тому отримані за запропонованим способом екстракти планується використовувати для збагачення різноманітних харчових середовищ. ...
... The antioxidant substances of various chemical natures (bioflavonoids, ascorbic acid, carotenoids and so on) contained by foodstuffs in different concentrations (Toor et al., 2006;Ishiguro et al., 2007) are believed to resist the expansion of free-radical processes. Whenever such foodstuffs are consumed, the aforementioned substances help to avoid accumulating of free radicals in cells (Backer et al., 2004). ...
Introduction. The aim of the study was to compare the effect of sous-vide treatment, cooking in boiling water, and steaming on changes in the colour, texture, and retention of selected bioactive compounds in root vegetables.
Materials and methods. Carrots and parsley were subjected to sous-vide thermal treatment (SV) at 80 °C (SV 80) and 90 °C (SV 90), cooking in boiling water (B), and steaming (S) for 10, 20, and 30 minutes. Instrumental texture properties were assessed by texture profile analysis (TPA). The colour was measured with a colorimeter, and the content of total phenolic compounds and carotenoids was determined using the spectrophotometric method.
Results and discussion. The hardness, cohesiveness, and chewiness of the analysed vegetables differed significantly depending on the method and duration of culinary processing. The highest hardness, cohesiveness, and chewiness values were demonstrated for the SV 80 variants.
Most of the colour parameters of the vegetables differed statistically significantly depending on the method and duration of culinary processing. The lowest brightness (L*) was demonstrated for parsley B (20-min treatment), and the highest value of the parameter was noted for parsley samples SV 80 (10-min treatment). The highest values of parameter a*, which is the component of orange colour and determine the consumer attractiveness of carrots, were recorded in samples SV 80 and SV 90. Statistically significant differences were found in the b* value between the types of thermal treatment applied. The highest value of yellowness was noted for samples R (raw), whereas samples B (20-min treatment) had the lowest values of this parameter. In the case of carrots, the highest values of parameter b* were recorded in samples SV 90 (10-min treatment), and samples R exhibited the lowest yellowness value.
The highest retention of phenolic compounds was detected in parsley B (20-min treatment) and carrots SV 90 (20-min treatment). The highest value of carotenoid retention was reported for parsley SV 90 (10-min treatment) and carrot SV 80 (10-min treatment).
Conclusions. Compared to the boiled and steamed samples, sous-vide vegetables have higher hardness, cohesiveness, chewiness, and consumer-attractive colour. Carrots processed with this technique exhibit higher retention of carotenoids.
... Generally, the accumulation of lycopene content in fruit stored at 20℃ is higher by at least 3-fold than that of 4℃ storage fruit. Toor and Savage (2006) found that 12℃ low temperature storage increase lycopene content and anti-oxidant activity in tomato rather than 5 and 7℃ storage conditions. The correlations between fruit surface color and lycopene content at different storage temperatures are shown in Fig. 3A. ...
Pink-colored tomatoes have higher sugar content than the red-colored tomatoes; however, they are more prone to fruit cracking during cultivation and transportation owing to their lower firmness. Short-term high CO2 and ClO2 gas treatments were used to prevent chilling injury and reduce decay incidence during the cold storage of tomato ‘Dotaerang’ fruits (Solanum lycopersicum Mill. cv. Dotaerang). Harvested tomatoes were treated with 30% CO2, 60% CO2, and 30% CO2 combined with 10 ppm ClO2 (mixed with ambient air) for 3 h, and then stored at 4°C and 20°C. Fruit quality was assessed after storage at 4°C for 14 days and/or transferred to 20°C for 3 days (14+3 days), and 20°C for 13 days. Cold storage and CO2 treatment inhibited the softening process and delayed fruit surface color development and lycopene accumulation in tomatoes (‘Dotaerang’). A high positive correlation was found between the a* value and lycopene content of tomatoes during storage. The chilling injury index was confirmed to be reduced by cold storage and 30% CO2 treatment. In particular, the 30% CO2 combined with 10 ppm ClO2 treatment was highly effective in preventing the decay of tomatoes during long-term cold storage after harvest. These results suggest that pre-storage high CO2 and/or ClO2 treatment and low-temperature storage can effectively extend the shelf life and improve the quality of pink-colored tomato ‘Dotaerang’ fruits.
... Larrauri et al. (1997) reported that during the drying of red grape pomace peel at 100°C-140°C, there was a significant decrease in both the extractable phenolic and antioxidant activity. The loss in phenolics, ascorbic acid, carotenoids, and antioxidant activity was obtained in different fruits and vegetables such as broccoli, tomatoes during the heat treatment process (Ismail et al., 2004;Roy et al., 2007;Toor & Savage, 2006;Zhang & Hamauzu, 2004). The increase in antioxidant activity when vacuum pressure was increased was related to the heating effect. ...
The microwave vacuum drying of sohiong (Prunus nepalensis) fruit was performed to study the effect of the processing parameters such as microwave power, vacuum level, and citric acid concentration on the phytochemical properties and the color of the dried fruit. The processing parameters were optimized using response surface methodology and the experiments were conducted using Box‐Behnken design. The results showed that the processing parameter had a significant effect on the phytochemical properties and color change of the dried fruit. The optimization process revealed that the sohiong slices pre‐treated with 0.55% of citric acid concentration and dried at 400 W microwave power level, and 690 mm Hg vacuum pressure resulted in high quality dried fruits. The total phenolic content, antioxidant activity, and anthocyanin content under optimum condition were 44.948 mg GAE/g, 89.761%, and 3.739 mg/g dry matter, respectively.
... Oxidation of phenolic substances can promote the synthesis of lignin. The accumulation of lignin has been associated with the loss of phenolics as they are incorporated into lignin synthesis (Toor & Savage, 2006). Phenolics, thus, play an essential role as precursors of lignin synthesis. ...
This study was carried out to investigate the combined effects of vacuum packaging (VP) and cold shock (CS) of asparagus on lignification during storage at 4°C. Physiological and biochemical changes were analyzed. The VP + CS treatment reduced fresh weight loss and color change and prevented the increment of spear toughness the most compared to VP, CS, and control. Also, the VP + CS was most effective in suppressing the activities of lignin biosynthesis enzymes, including phenylalanine ammonia‐lyase, cinnamyl‐alcohol dehydrogenase, and peroxidase, thereby delaying lignin formation. In addition, the combined treatment delayed ethylene production peak and the reduction of total phenolic content. These results suggest that VP + CS may maintain eating quality of asparagus spears through delay of lignification.
Practical applications
This study mainly focused on reducing lignification of asparagus spears using VP + CS, which is safe, eco‐friendly, affordable, and practical. Our results showed that VP + CS significantly delayed lignification. Thus, VP + CS represents a promising postharvest handling approach for reducing the lignin content of asparagus, to preserve its integrity, and improve stability during shipment. This prospective technique will eliminate the use of chemical alternatives to prolong the storage life and maintain the quality of spears.
The main goal of this study was to explore the role of red/far-red light in the preservation of postharvest quality in cherry tomato fruits and the mechanism of red/far-red light in regulation of lycopene synthesis. Results showed that red/far-red light irradiation inhibited weight loss and promoted colour change during storage, and it also increased the content of lycopene and β-carotene compared to control. Gene PSY, ZDS and LCY-b were overexpressed in fruits treated with red/far-red light during 33 days' storage compared to control. The analysis of genes involved in red/far-red light absorbance (PHYA and PHYB) and mediation (HY5 and PIF3), and fruit ripening (ACS2 and RIN) suggests that red/far-red light promote lycopene accumulation through phytochrome-mediated signalling pathway to induce HY5. Elevated HY5 could either directly bind to PSY or promote the expression of ACS2 to induce RIN through MADS-loop to enhanced lycopene content.
The effect of two growing seasons (spring and fall), two harvest periods (early and late), four fruit ripening stages at harvest (S1, S2, S3 and S4, according to OECD gauge) and postharvest storage (0 or 16 days at 12 °C) on quality characteristics of tomato fruits was determined in order to investigate its one’s relative contribution. According to the results, all factors significantly affected most of the quality components, but not at the same magnitude. Ripening stage at harvest had the most significant effect in firmness, pH, and in the ratio soluble solids to TA, the growing season only in dry matter content, the storage on pigments’ content (chlorophyll, total carotenoids, lycopene and β-carotene) while the harvesting period was not the main factor in any of the quality traits determined. In conclusion, either the ripening stage at harvest or the time elapsed until consumption had the most significant effect on tomato fruit quality, but both could not be assessed at the time of consumption.
Bu çalışmada, kırmızı turp (Raphanus sativus L.) kabuk ve içlerinden elde edilen polifenolik ekstraktların in vitro sindirim sırasında toplam fenolik madde miktarı (TFMM) ve antioksidan aktivitesindeki (AOA) değişim araştırılmıştır. Öncelikle, utrases su banyosu destekli ekstraksiyon (USDE) ve ultrases prob destekli ekstraksiyon (UPDE), farklı ultrasonikasyon süreleri (20, 60, 180, 540 saniye) ile uygulanarak en yüksek TFMM ve AOA sağlayan ekstraksiyon yöntemi belirlenmiştir. Örneklerin TFMM içeriği Folin-Ciocalteu metodu ile AOA’si ise DPPH ve CUPRAC metotları ile belirlenmiştir. Sonuçlara göre, en yüksek TFMM ve AOACUPRAC değerleri, turp içleri için sırasıyla 41.17±0.70 mg GAE/g kuru madde (KM) ve 12.67±0.00 mg TE/g KM, turp kabukları için sırasıyla 243.26±5.44 mg GAE/g KM ve 89.65±0.48 mg TE/g KM olarak 60 saniye ultrasonikasyon süresinde USDE ile elde edilmiştir. Turp iç ve kabuklarından ekstraktların in vitro sindirimden sonra biyoerişilebilirliği (%) sırasıyla, TFMM için %54.21±1.94 ve %32.20±2.61, AOACUPRAC için %66.46±0.40 ve %27.89±0.99 ve AOADPPH için %302.03±28.52 ve %80.43±1.03 olarak gerçekleşmiştir.
Background: Vegetables are important items of diet in
many countries. Apart from the variety which they add
to the menu, they are valuable sources of nutrients
especially in rural areas where they contribute
substantially to protein, mineral, vitamins, fiber and
other nutrients which are usually in short supply in daily
diets
Objective: This study sought to comparatively assess the
physicochemical and microbial quality of fresh tomato
and tomato paste sold in Abraka, Delta State.
Methods: Physicochemical parameters; pH, total soluble
solids, acidity, fat content, ash content and moisture
content and microbial quality of fresh tomatoes and
tomato paste were done using standard analytical
methods.
Results: The pH of the fresh tomato was 6.39±0.01 while
those of tomato paste was within the range of 5.79±0.01
to 6.06±0.01. Ash of fresh tomato sample was
2.12±0.02% which is higher than those of Sonia, Der and
Tat tomato paste were ash value for Toh and Gin tomato
paste value were higher than the fresh tomato. The
moisture content of tomato paste was within the ranged
of 2.01±0.01 - 2.62±0.01% which was lower compared to
that of fresh tomato with moisture of 3.57±0.02%. The
value of crude fat and fibre in the fresh tomato sample
was 3.11±0.01g and 72.35±0.04g while those of tomato
paste ranged from 2.76±0.02 - 3.01±0.02g for crude fat
and 62.15±0.03 - 126.07±0.01g for crude fibre. Total
soluble solid found in the tomato sample was in the
range of 1.36±0.01 - 1.39±0.01 for tomato paste while
fresh tomato was 1.32±0.02. The acidity of the sample
was in the range of 29.44±0.04 - 65.05±0.05 and
19.5±0.10 for both tomato paste and fresh tomato
respectively. The microbial load of analyzed fresh
tomatoes was 7.4 x104 total coliform count and 2.4 x 104
and 8.0 x104 total fungi count, while tomato paste was5.0
x104, 3.6 x 104 and 4.1 x 104total coliform count and 2.0
x104, 1.5 x 104, 6.0 x 104 and 3.0 x 104total fungi count. It
was observed that Micrococcus sp, Staphylococcus aureusand Citrobacter sp were present in fresh tomatoes, on the
other hand Citrobacter sp and Bacillus subtilis were
present in Tat, Micrococcus sp and Streptococcus sp,
were present in Gin whileStaphylococcus aureus and
Citrobacter sp were present in Toh.It was observed that
the occurrence of Citrobacter sp 31.25% was higher
compared to other bacteria isolated while Streptococcus
sp and Bacillus subtilis with 12.5% was the least.
Candida albican had the highest percentage occurrence
of 38.88% while Aspergillus terreus and Rhizopus spwith
16.66% was the least among others respectively.
Conclusion: The result of this study revealed that fresh
tomatoes constitute a great source of protein when
compared to the tomato paste, which is consumed for
body building and repair of worn out tissue in human in
Nigeria. Improvement in the microbial quality of fresh
tomatoes and tomatoes paste is very important and
adequate steps must be taken to prevent contamination
and spoilage by microorganisms.
Keywords:- Tomatoes, physicochemical, fresh, Abraka and
parameters.
In this study, aqueous solutions of gum arabic (G) and chitosan (CH) with Saussurea costus extract (SCE) were used as a novel edible coating for tomato surface during the storage process at 4°C. The stored tomatoes were evaluated in terms of physicochemical quality and antioxidant properties during storage (15 days). Coating revealed considerable variations between fruits which appeared in delaying ripening factors that were characterized by a reduction in weight loss (WL) and changes in total soluble solids (TSS), titratable acidity (TA), ascorbic acid content (AAC), and firmness (FM) compared to uncoated fruits. Also, the total phenolic content (TPC) of coated samples was higher than the uncoated ones during the storage period. Using SCE in the edible coating of tomatoes showed a significant delay in WL, TPC, TA, TSS and AAC compared to uncoated tomatoes during storage period at 4°C.
All rights reserved. Printed in the United States of America. No part of this publication may be reproduced, distributed, or transmitted, in any form or by any means, or stored in a data base or retrieval system, without the prior written permission of the publisher. The content and reliability of the articles are the responsibility of the authors. When using and borrowing materials reference to the publication is required. Collection of scientific articles published is the scientific and practical publication, which contains scientific articles of students, graduate students, Candidates and Doctors of Sciences, research workers and practitioners from Europe and Ukraine. The articles contain the study, reflecting the processes and changes in the structure of modern science.
In this study, ultrasound‐assisted enzymatic extraction was performed to extract proteins from Gracilaria dura for the first time. The ultrasonic applying time (30‐300 sec), enzyme/substrate (E/S, 0.5‐2.5) and extraction time (20‐28 h) on protein content (PC), total phenolic content (TPC) and antioxidant activity (AOA) was optimized using response surface methodology. Techno‐functional properties of protein extracts obtained under optimum conditions were determined. At optimum conditions (ultrasonic applying time:257.57 sec, E/S:2.5, extraction time:22.61 h), PC, TPC, AOACUPRAC and AOAABTS were found as 189.59 mg/g, 60.52 mg GAE/g and 55.66 mg TE/g and 478.50 mg TE/g dw, respectively. The water/oil absorption capacity, foaming capacity/stability, emulsifying activity/stability of the protein extracts were 195±0.08%, 568±0.10%, 12.5±0.00%, 0%, 44±0.00% and 75±2.50%, respectively. In conclusion, Gracilaria dura protein extracts may have an important potential to improve antioxidant activity and functional properties of various food products due to high antioxidant activity and good level of water/oil absorption capacity.
The effect of Beeswax (BW) coating and Neem leaf extract (NLE) dipping on the shelf life of tomatoes (Lycopersicon esculentum Mill.) was investigated over a storage period of 36 days. The experiment was done by a factorial combination of four levels of NLE dipping (0, 15%, 20% and 25%) and BW coating (0, 3%, 6% and 9%) in randomized complete block design with three replications. It was observed that BW9*NLE25 significantly (P < .001) extended the shelf life of tomato fruits by eight days and effectively reduced weight loss by 55–68%, the changes in TA by 20–66.7%, PH by 6.3–14.1%, and TSS by 2.8–6.9%. Toward the end of the storage period (on the 28th day), BW9*NLE25 found to have 39.4% higher marketable fruits while reducing the percent decay by 96.1% compared to untreated tomato fruits. The study result showed that BW9*NLE25 could potentially be utilized to extend the shelf life and maintain the quality of tomato fruits by farmers, retailers, and wholesalers.
This chapter discusses the postharvest processes (husking, shelling, pitting, coring, snipping, and destemming) of agricultural crops in the farm prior to reaching consumers. Different crops will undergo different processes depending on their necessity and also whether they are being handled at small or large scale. Furthermore, the preservation method on raw agricultural crops using chemicals will be discussed to possibly extend the shelf life and reduce their perishability. In addition, the effect of preservation on packaging and storage for agricultural crops will be explored. Apart from that, the usage of the processing techniques such as drying, dehydration, irradiation, and light treatment for postharvest processing in food industry will be discussed. The influence of postharvest treatment on phenolic compounds, flavonoids, carotenoids, vitamins, antioxidants, enzymes, and related bioactive composition will also be discussed. Moreover, the safety concern of raw agricultural crops against food-borne pathogens and antimicrobial activity will be included in this chapter.
A modified atmosphere packaging (MAP) system in pallets was developed and its effect on physico-chemical and sensory characteristics and shelf-life of tomato was evaluated. Tomatoes were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Effects of the storage time and packaging were evaluated after 0, 7, 14, and 21 days of storage. The MAP system with pallets assessed, using a packaging atmosphere composition of 10% O2-10% CO2 and silica gel as an adsorbent, extended the shelf-life of the tomato stored at refrigeration temperature. MAP delayed color evolution and reduced the firmness loss, biosynthesis of lycopene, and decay rate of tomato. At the end of storage, 100% of the unpackaged samples showed spots while only 42.9% of MAP samples had them. In addition, the percentage of tomatoes with cracks and stretch marks was reduced from 42.9% (unpackaged tomatoes) to 14.3% (MAP tomatoes).
The lycopene content in hydroponic and non-hydroponic ripe tomatoes increased from 36 µg/g fresh weight to maximum amounts after 14 days storage at 22oC, reaching 89.75±4.51 and 115.13±2.08 µg/g fresh weight for hydroponic and non-hydroponic tomatoes respectively. Non-hydroponic tomatoes showed also a significant increase (P<0.05) in red colour when stored at 22oC. Storage at 4oC suppressed lycopene formation and red colour development in both cultivars.
Fruits and vegetables in the diet have been found in epidemiology studies to be protective against several chronic diseases. Epidemiological evidence suggests that flavonoid consumption in the diet is protective against heart disease. Phenols in 23 vegetables have been measured by extraction with and without acid hydrolysis to determine the percent of conjugated and free phenols. Phenols were measured colorimetrically using the Folin−Ciocalteu reagent with catechin as the standard. The extracts' antioxidant quality was assayed by the inhibition of lower density lipoprotein oxidation mediated by cupric ions. Vegetables had antioxidant quality comparable to that of pure flavonols and were superior to vitamin antioxidants. The phenol antioxidant index, measuring both the quantity and the quality of antioxidants present, was used to evaluate 23 vegetables. Isolated lower density lipoproteins from plasma spiked with two vegetable extracts were enriched with phenol antioxidants and showed decreased oxidizability. The average per capita consumption of vegetable phenols in the United States was estimated to be 218 mg/day of catechin equivalents. This is 3 times higher than the recommended intake of vitamin antioxidants. Keywords: Phenols; antioxidants; vegetables; lipoprotein oxidation
Considerable evidence suggests that lycopene, a carotenoid without provitamin A activity found in high concentrations in a small set of plant foods, has significant antioxidant potential in vitro and may play a role in preventing prostate cancer and cardiovascular disease in humans. Tomato products, including ketchup, tomato juice, and pizza sauce, are the richest sources of lycopene in the US diet, accounting for >80% of the total lycopene intake of Americans. Unlike other carotenoids, lycopene is not consistently lower among smokers than among nonsmokers, suggesting that any possible preventive activity is not as an antioxidant. Instead, lycopene may have a cholesterol synthesis-inhibiting effect and may enhance LDL degradation. Available evidence suggests that intimal wall thickness and risk of myocardial infarction are reduced in persons with higher adipose tissue concentrations of lycopene. The question of whether lycopene helps to prevent cardiovascular disease can only be answered by a trial specifically evaluating its effectiveness in this area.
The lycopene content in hydroponic and non-hydroponic ripe tomatoes increased from 36 μg/g fresh weight to maximum amounts after 14 days storage at 22°C, reaching 89.75±4.51 and 115.13±2.08 ±g/g fresh weight for hydroponic and non-hydroponic tomatoes respectively. Non-hydroponic tomatoes showed also a significant increase (p<0.05) in red colour when stored at 22°C. Storage at 4°C suppressed lycopene formation and red colour development in both cultivars.
Two maturity stages of commercially grown tomatoes (breaker and mature green) were exposed to ethanol vapour (2 ml ethanol kg−1 fruit) for 6 h at 20 °C prior to storage at 5 °C and 20 °C. During storage the colour, firmness and composition changes were examined every 3 and 7 days. The results showed that ethanol vapour treatment could significantly slow down the colour changes and softening of both mature green and breaker tomatoes with greater effects when stored at 5 °C. There was no difference between the two maturity stages in retardation of softening during storage; in contrast the maturity stage had a highly significant effect in the colour development of stored tomatoes. When the fruit stored at 5 °C was then held at 20 °C for 7 days the ripening process was accelerated but the fruit did not reach the same level of colour development as the fruit stored at 20 °C continuously. The results suggest that ethanol vapour pretreatment could be used as a cheap and easy method to extend the storage life of tomatoes. © 1999 Society of Chemical Industry
Chalconaringenin, naringenin, naringenin-7-glucoside, and m- and p-coumaric acids have been identified in the fruit cuticles of three tomato cultivars. The phenolic content of the cuticles increased substantially during fruit development, those from immature green and mature ripe fruits of cv Ailsa Craig yielding respectively 2.8 and 61 μg/cm2 (representing 1.4 and 6% of the total membrane wt). Coumaric acids, present only in the ‘cutin-bound’ phenolics, increased from 2 to 24 μg/cm2 during fruit development. Flavonoids, synthesized mainly during the climacteric, occurred free in the epicuticular (0.3–7.2 μg/cm2) and cuticular (0.7–5.7 μg/cm2) phenolics but the major part of this class of constituents in ripe fruit cuticles was also ‘bound’ to the cutin matrix (30–43 μg/cm2). The composition of the flavonoid fraction was controlled by the spectral quality of incident radiation, red light favouring the formation of chalconaringenin.
Analyses for total phenols in extracts of epidermal, placental and pericarp tissue from three tomato cultivars that had been observed to vary in susceptibility to post harvest spoilage by microorganisms showed no significant quantitative variation by cultivar. Quantities of phenols varied significantly (P < 0.05) by maturity and location within the fruit. The highest concentration of phenols was found in the epidermal and placental tissue at the midripe stage of maturity. Quantities were highest in the Patriot cultivar which related to observations that tomatoes from this cultivar were more resistant to microbial infection than were tomatoes from the Floridade and Walter cultivars.
The variation in the antioxidant content (lycopene, β-carotene, ascorbic acid and total phenolics) was evaluated on two tomato genotypes during vine and post-harvest ripening. Tomatoes were sampled and analysed at seven ripening stages according to the colour value. The data indicate that ripening conditions affected both the antioxidant accumulation kinetics and the final content, which was higher in post-harvest-ripened fruits. In particular, lycopene mainly accumulated in the very last period of ripening and its content was not linearly related to colour changes. Antioxidant accumulation and other ripening indexes were not significantly different in the two tomato genotypes.© 1999 Society of Chemical Industry
Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 °C. Fruit stored for 2 d below 20 °C were rated by trained sensory panelists as significantly lower (P < 0.05) in ripe aroma, tomato flavor, compared to those stored at 20 °C. Fruit stored at 5 °C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 °C. Following 8 and 12 d storage, fruit at 5 °C were rated lowest in ripe aroma and sweetness. Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings.
Changes in the metabolism of several types of phenolics in the pulp and pericarp of tomato (Lycopersicon esculentum) fruit var. Ailsa Craig and Pik-Red were related to the stage of development. The highest levels of chlorogenic acid were
found in the pulp and pericarp at the earliest stage of fruit development, and quantities declined rapidly during fruit ripening.
Levels of rutin, found only in the pericarp, followed a similar pattern of change. The p-coumaric acid conjugate of rutin was found in low levels through fruit growth and ripening. High levels of p-coumaric acid glucoside were detected in the pulp only as the fruit matured with no rapid decline in levels during ripening.
The decline of chlorogenic acid and rutin levels during fruit ripening paralleled the decline in indole-3-acetic acid levels
measured previously in the pericarp tissues of these two varieties of tomato fruit during maturation. These phenolics are
among those that have been suggested as regulants of auxin metabolism.
The objective of this study was to determine the major antioxidants and antioxidant activity in different fractions (skin, seeds and pulp) of three tomato cultivars (Excell, Tradiro and Flavourine) grown under hydroponic conditions in a commercial greenhouse in New Zealand. It was found that the skin fraction of all cultivars had significantly (p < 0.05) higher levels of total phenolics, total flavonoids, lycopene, ascorbic acid and antioxidant activity (both in hydrophilic and lipophilic extracts as measured by the ABTS assay) compared to their pulp and seed fractions. The amount of antioxidants in each fraction was calculated on the basis of their actual fresh weights in whole tomato and it was found that the skin and seeds of the three cultivars on average contributed 53% to the total phenolics, 52% to the total flavonoids, 48% to the total lycopene, 43% to the total ascorbic acid and 52% to the total antioxidant activity present in tomatoes. These results show that removal of skin and seeds of tomato during home cooking and processing results in a significant loss of all the major antioxidants. Therefore, it is important to consume tomatoes along with their skin and seeds, in order to attain maximum health benefits.
Lycopene is a naturally present carotenoid in tomatoes. Among the carotenoids, lycopene is a major component found in the serum. High levels of lycopene have also been found in the testes, adrenal glands, prostate. Several recent studies including cell culture, animal and epidemiological investigations have indicated the effect of dietary lycopene in reducing the risk of chronic diseases such as cancer and coronary heart disease. Although, the antioxidant properties of lycopene are thought to be primarily responsible for its beneficial properties, evidence is accumulating to suggest other mechanisms such as intercellular gap junction communication, hormonal and immune system modulation and metabolic pathways may also be involved. This review summarizes the background information about lycopene and presents the most current knowledge with respect to its role in human health.
The total antioxidant activity (TAA) and antioxidant composition of orange juice, apple juice and blackcurrant drink have been studied. Phenolic antioxidants in these juices have been identified and values derived for their relative molar antioxidant activities or Trolox Equivalent Antioxidant Activity (TEAC). The bulk of the TAA of apple juice could be accounted for by chlorogenic acid and the phloretins, while that of orange juice was accounted for by hesperidin and narirutin. In contrast, the anthocyanins in blackcurrant drink contributed only a fraction of its non-vitamin C antioxidant activity and it is suggested that there is a significant unidentified antioxidant present in this beverage. After equalisation of the vitamin C content, juices were subjected to mild oxidation; the decline in ascorbate was of the order of apple > orange > blackcurrant drink. The results suggest that the phenolic antioxidants protect vitamin C against oxidative decomposition, with those in blackcurrant having the greatest vitamin Csparing activity. © 1997 Elsevier Science Ltd
This study was conducted to investigate the antioxidant vitamin (vitamin E, vitamin C and β-carotene) content of one of the most important vegetables, tomato, using modern analytical techniques. High-performance liquid chromatographic procedures allowed the separation and quantification of these vitamins as well as their analogues in different cultivars.Carotenoid extract could be fractionated into 14 components, including lycopene, β-carotene and lutein as the major ones. Paired-ion liquid chromatography provided excellent separation of ascorbic acid with high peak purity. In addition to different analogues of tocopherol, ubiquinone-10 could also be separated and sensitively detected by normal-phase chromatography and fluorescence detection.The highest concentrations (3.15–3.98 μg g−1) of total tocopherol (mainly α-analogue) were found in tomato fruits of Katinka, Gitana and Floriset cultivars. The vitamin C content was maximal (36–48 mg per 100 g) in DRW 3126, Primato, Tampo and Monika cultivars. The highest values for β-carotene were found in Monika, Ultimo and Falcato cultivars (3.5–3.9 μg g−1). The dynamics of fruit ripening were also examined.
Changes in antioxidant activity during the on-vine ripening of tomatoes (Lycopersicon esculentum) were studied at four different ripening stages (green, breaker, pink and red ripe). Hydrophilic and lipophilic antioxidant activities (HAA and LAA, respectively) were determined and their relationships to ascorbic acid, total phenols, lycopene and β-carotene contents were analysed. HAA and ascorbic acid remained practically unchanged, while the levels of aqueous phenols increased during ripening. The levels of ascorbic acid and HAA were strongly correlated (r=0.90, P<0.1). β-Carotene increased until breaker and pink stages, decreasing afterwards. In contrast, lycopene accumulated throughout the ripening period. The LAA followed the same pattern as lycopene and a good correlation was found (r=0.91, P<0.05). There was less difference between the measured and calculated LAA as the lycopene level increased, the discrepancy being lowest at the red-ripe stage, indicating the importance of lycopene as a lipophilic antioxidant in tomatoes.
In this review of the scientific literature on the relationship between vegetable and fruit consumption and risk of cancer, results from 206 human epidemiologic studies and 22 animal studies are summarized. The evidence for a protective effect of greater vegetable and fruit consumption is consistent for cancers of the stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon. The types of vegetables or fruit that most often appear to be protective against cancer are raw vegetables, followed by allium vegetables, carrots, green vegetables, cruciferous vegetables, and tomatoes. Substances present in vegetables and fruit that may help protect against cancer, and their mechanisms, are also briefly reviewed; these include dithiolthiones, isothiocyanates, indole-3-carbinol, allium compounds, isoflavones, protease inhibitors, saponins, phytosterols, inositol hexaphosphate, vitamin C, D-limonene, lutein, folic acid, beta carotene, lycopene, selenium, vitamin E, flavonoids, and dietary fiber. Current US vegetable and fruit intake, which averages about 3.4 servings per day, is discussed, as are possible noncancer-related effects of increased vegetable and fruit consumption, including benefits against cardiovascular disease, diabetes, stroke, obesity, diverticulosis, and cataracts. Suggestions for dietitians to use in counseling persons toward increasing vegetable and fruit intake are presented.
Fresh strawberries (Fragaria x ananassa Duch.), raspberries (Rubus idaeus Michx.), highbush blueberries (Vaccinium corymbosum L.), and lowbush blueberries (Vaccinium angustifolium Aiton) were stored at 0, 10, 20, and 30 degrees C for up to 8 days to determine the effects of storage temperature on whole fruit antioxidant capacity (as measured by the oxygen radical absorbing capacity assay, Cao et al., Clin. Chem. 1995, 41, 1738-1744) and total phenolic, anthocyanin, and ascorbate content. The four fruit varied markedly in their total antioxidant capacity, and antioxidant capacity was strongly correlated with the content of total phenolics (0.83) and anthocyanins (0.90). The antioxidant capacity of the two blueberry species was about 3-fold higher than either strawberries or raspberries. However, there was an increase in the antioxidant capacity of strawberries and raspberries during storage at temperatures >0 degrees C, which was accompanied by increases in anthocyanins in strawberries and increases in anthocyanins and total phenolics in raspberries. Ascorbate content differed more than 5-fold among the four fruit species; on average, strawberries and raspberries had almost 4-times more ascorbate than highbush and lowbush blueberries. There were no ascorbate losses in strawberries or highbush blueberries during 8 days of storage at the various temperatures, but there were losses in the other two fruit species. Ascorbate made only a small contribution (0.4-9.4%) to the total antioxidant capacity of the fruit. The increase observed in antioxidant capacity through postharvest phenolic synthesis and metabolism suggested that commercially feasible technologies may be developed to enhance the health functionality of small fruit crops.
Recent epidemiological studies have suggested that the consumption of tomatoes and tomato-based food products reduce the risk of prostate cancer in humans. This protective effect has been attributed to carotenoids, which are one of the major classes of phytochemicals in this fruit. The most abundant carotenoid in tomato is lycopene, followed by phytoene, phytofluene, zeta-carotene, gamma-carotene, beta-carotene, neurosporene, and lutein. The distribution of lycopene and related carotenoids in tomatoes and tomato-based food products has been determined by extraction and high-performance liquid chromatography-UV/Visible photodiode array detection. Detailed qualitative and quantitative analysis of human serum, milk, and organs, particularly prostate, have revealed the presence of all the aforementioned carotenoids in biologically significant concentrations. Two oxidative metabolites of lycopene, 2,6-cyclolycopene-1,5-diols A and B, which are only present in tomatoes in extremely low concentrations, have been isolated and identified in human serum, milk, organs (liver, lung, breast, liver, prostate, colon) and skin. Carotenoids may also play an important role in the prevention of age-related macular degeneration, cataracts, and other blinding disorders. Among 25 dietary carotenoids and nine metabolites routinely found in human serum, mainly (3R,3'R,6'R)-lutein, (3R,3'R)-zeaxanthin, lycopene, and their metabolites were detected in ocular tissues. In this review we identified and quantified the complete spectrum of carotenoids from pooled human retinal pigment epithelium, ciliary body, iris, lens, and in the uveal tract and in other tissues of the human eye to gain a better insight into the metabolic pathways of ocular carotenoids. Although (3R,3'R,6'R)-lutein, (3R,3'R)-zeaxanthin, and their metabolites constitute the major carotenoids in human ocular tissues, lycopene and a wide range of dietary carotenoids have been detected in high concentrations in ciliary body and retinal pigment epithelium. The possible role of lycopene and other dietary carotenoids in the prevention of age-related macular degeneration and other eye diseases is discussed.
The role of diet and dietary supplements in the development and progression of prostate cancer represents an increasingly frequent topic of discussion in the urologist's office. As access to information becomes forever easier, patients are more aware and educated about this subject than ever before. The role of antioxidants including carotenoids in all this has been the subject of great interest for some time. Lycopene, the carotenoid that gives tomatoes and other fruits and vegetables their red colour, has been of particular interest recently as regards its role in prostate cancer. The aim of this review is to briefly outline the biology and chemistry of lycopene, the scientific basis for its proposed anticancer properties and evaluate what conclusions the practicing urologist may draw from the data thus far. The media and industry have raced to encourage not only diets high in lycopene but also dietary lycopene supplements but there is probably only sufficient evidence to recommend to patients a diet rich in all vegetables and fruits of which tomatoes and tomato based products should certainly be a part.
Antioxidants: A health revolution
- C E Lister
Lister, C. E. (2003). Antioxidants: A health revolution, NZ. Institute of
Crop and Food Research.
Vitamins in fruits Biochemistry of fruits and their products
- L W Mapson
Mapson, L. W. (1970). Vitamins in fruits. In A. C. Hulme (Ed.), Biochemistry of fruits and their products (pp. 369–383). London: Academic Press.
The tomato crop: A scientific basis for improvement
- D Grierson
- A A Kader
Grierson, D., & Kader, A. A. (1986). Fruit ripening and quality. In J.
G. Atherton & J. Rudich (Eds.), The tomato crop: A scientific basis
for improvement (pp. 241-280). London: Chapman and Hall.
Genstat release 4.2 reference manual
- Genstat