Tomato fruit quality in relation to growing season, harvest period, ripening stage and postharvest storage
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i2.2176Abstract
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.
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References
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Brandt, S., P. Zoltán, É. Barna, A. Lugasi and L. Helyes. 2006. Lycopene content and colour of ripening tomatoes as affected by environmental conditions. J. Sci. Food Agric. 86:568-572.
Brashlyanova, B., G. Zsivánovits and D. Ganeva. 2014. Texture quality of tomatoes as affected by different storage temperatures and growth habit. Emirates J. Food Agric. 26:750-756.
Dumas, Y., M. Dadomo, G. Di Lucca and P. Grolier. 2003. Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. J. Sci. Food Agric. 83:369-382.
Getinet, H., T. Seyoum and K. Woldetsadik. 2008. The effect of cultivar, maturity stage and storage environment on quality of tomatoes. J. Food Eng. 87:467-478.
Giovanelli, G., V. Lavelli, C. Peri and S. Nobili. 1999. Variation in antioxidant components of tomato during vine and post-harvest ripening. J. Sci. Food Agric. 79:1583-1588.
Giuntini, D., G. Graziani, B. Lercari, V. Fogliano, G. F. Soldatini and A. Ranieri. 2005. Changes in carotenoid and ascorbic acid contents in fruits of different tomato genotypes related to the depletion of UV-B radiation. J. Agric. Food Chem. 53:3174-3181.
Hertog, M. L. A. T. M., R. Ben-Arie, E. Róth and B. M. Nicolaï. 2004. Humidity and temperature effects on invasive and non-invasive firmness measures. Postharvest Biol. Technol. 33:79-91.
Kacjan Maršić, N., L. Gašperlin, V. Abram, M. Budič and R. Vidrih. 2011. Quality parameters and total phenolic content in tomato fruits regarding cultivar and microclimatic conditions. Turkish J. Agric. For. 35:185-194.
Kaur, D., R, Sharma, A. A. Wani, B. S. Gill and D. S. Sogi. 2006. Physicochemical changes in seven tomato (lycopersicon esculentum) cultivars during ripening. Int. J. Food Prop. 9:747-757.
Klee, H. J. and J. J. Giovannoni. 2011. Genetics and Control of Tomato Fruit Ripening and Quality Attributes. Annu. Rev. Genet. 45:41-59.
Kowalczyk, K., J. Gajc-Wolska and M. Marcinkowska. 2011. The influence of growing medium and harvest time on the biological value of cherry fruit and standard tomato cultivars. Veg. Crop. Res. Bull. 74:51-59.
Kozukue, N. and M. Friedman. 2003. Tomatine, chlorophyll, β-carotene and lycopene content in tomatoes during growth and maturation. J. Sci. Food Agric. 83:195-200.
Kuti, J. O. and H. B. Konuru. 2005. Effects of genotype and cultivation environment on lycopene content in red-ripe tomatoes. J. Sci. Food Agric. 85:2021-2026.
Magkos, F., F. Arvaniti and A. Zampelas. 2003. Organic food: Nutritious food or food for thought? A review of the evidence. Int. J. Food Sci. Nutr. 54:357-371.
Opara, U. L., M. R. Al-Ani and N. M. Al-Rahbi. 2012. Effect of fruit ripening stage on physico-chemical properties, nutritional composition and antioxidant components of tomato (Lycopersicum esculentum) cultivars. Food Bioprocess Technol. 5: 3236-3243.
Riga P., M. Anza and C. Garbisu. 2008. Tomato quality is more dependent on temperature than on photosynthetically active radiation. J. Sci. food Agric. 88: 158-166.
Pék, Z., L. Helyes and A. Lugasi. 2010. Color changes and antioxidant content of vine and postharvest-ripened tomato fruits. HortScience 45:466-468.
Radzevičius, A., R. Karklelienė and P. Viškelis. 2009. Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of Lithuanian cultivars. Agron. Res. 7:712-718.
Rugkong, A., J. K. C. Rose, S. J. Lee, J. J. Giovannoni, M. A. O’Neill and C. B. Watkins. 2010. Cell wall metabolism in cold-stored tomato fruit. Postharvest Biol. Technol. 57:106-113.
Toor, R. K. and G. P. Savage. 2006. Changes in major antioxidant components of tomatoes during post-harvest storage. Food Chem. 99:724-727.
Toor, R. K., G. P. Savage and C. E. Lister. 2006. Seasonal variations in the antioxidant composition of greenhouse grown tomatoes. J. Food Compos. Anal. 19:1-10.
Wold, A. B., H. J. Rosenfeld, H. Baugerod and R. Blomhoff. 2004. The effect of fertilization on antioxidant activity and chemical composition of tomato cultivars (Lycopersicon esculentum Mill.). Eur. J. Hortic. Sci. 69:167-174.
Wold, A. B, H. J. Rosenfeld, K. Holte H. Baugerød, R. Blomhoff and K. Haffner. 2004. Colour of post-harvest ripened and vine ripened tomatoes (Lycopersicon esculentum Mill.) as related to total antioxidant capacity and chemical composition. Int. J. Food Sci. Technol. 39:295-302.
Published
2020-11-08
How to Cite
Kasampalis, D., P. Tsouvaltzis, and A. Siomos. “Tomato Fruit Quality in Relation to Growing Season, Harvest Period, Ripening Stage and Postharvest Storage”. Emirates Journal of Food and Agriculture, vol. 33, no. 2, Nov. 2020, pp. 130-8, doi:10.9755/ejfa.2021.v33.i2.2176.
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Section
Research Article
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