Biochemical characterisation and sensory evaluation of differently coloured and shaped tomato cultivars

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dc.authorid0000-0002-1169-9000en_US
dc.authorid0000-0001-8939-3610en_US
dc.authorid0000-0001-5479-5396
dc.authorid0000-0002-1889-516X
dc.authorid0000-0002-5960-6694
dc.authorid0000-0002-7694-9859
dc.contributor.authorOluk, Aylin Celile
dc.contributor.authorAta, Atilla
dc.contributor.authorÜnlü, Mustafa
dc.contributor.authorYazıcı, Ebru
dc.contributor.authorKaraşahin, Zafer
dc.contributor.authorEroğlu, Evren Cağlar
dc.contributor.authorCanan, İhsan
dc.date.accessioned2021-06-23T19:51:20Z
dc.date.available2021-06-23T19:51:20Z
dc.date.issued2019
dc.departmentBAİBÜ, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractAntioxidant 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.en_US
dc.identifier.doi10.15835/nbha47311382
dc.identifier.endpage607en_US
dc.identifier.issn0255-965X
dc.identifier.issn1842-4309
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85065100082en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage599en_US
dc.identifier.urihttps://doi.org/10.15835/nbha47311382
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9968
dc.identifier.volume47en_US
dc.identifier.wosWOS:000489532700008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorCanan, İhsan
dc.language.isoenen_US
dc.publisherUniv Agr Sci & Veterinary Med Cluj-Napocaen_US
dc.relation.ispartofNotulae Botanicae Horti Agrobotanici Cluj-Napocaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAscorbic Aciden_US
dc.subjectAntioxidant Activityen_US
dc.subjectCarotenoidsen_US
dc.subjectPhenolsen_US
dc.subjectSensory Panelen_US
dc.subjectSugarsen_US
dc.subjectVolatilesen_US
dc.titleBiochemical characterisation and sensory evaluation of differently coloured and shaped tomato cultivarsen_US
dc.typeArticleen_US

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