Biochemical characterisation and sensory evaluation of differently coloured and shaped tomato cultivars
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Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Agr Sci & Veterinary Med Cluj-Napoca
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (beta-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest beta-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones.
Açıklama
Anahtar Kelimeler
Ascorbic Acid, Antioxidant Activity, Carotenoids, Phenols, Sensory Panel, Sugars, Volatiles
Kaynak
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
47
Sayı
3
