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Characterization of quality indices on storage of puree of mutant (dg and og<sup>c</sup>) and normal tomatoes

Siddiqui, Md. and Chakraborty, I. and Hazra, P. and Ayala-Zavala, J. (2014) Characterization of quality indices on storage of puree of mutant (dg and og<sup>c</sup>) and normal tomatoes. Acta Alimentaria, 43 (3). pp. 426-436. ISSN 0139-3006

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Abstract

The investigations carried out so far on high pigment tomatoes are confined to their nutritional aspects only. We present the comparative results of the first study on the kinetics of changes in chemical and sensory quality attributes in puree prepared from two colour mutants [dark green (dg) and old gold crimson (og<sup>c</sup>)] and seven normal tomato genotypes during storage. Puree of mutant tomatoes BCT-115 and BCT-119, carrying dg and og<sup>c</sup> genes, showed the less significant changes in TSS (7.52 and 6.02 °Brix), acidity (3.16 and 3.05%), pH (4.04 and 4.03), total sugar (12.4 and 11.13%), ascorbic acid (20.74 and 19.69 mg/100 g), lycopene (7.78 and 542 mg/100 g), and β-carotene (3.08 and 2.26 mg/100 g) during two months storage at 25 °C. Nevertheless, puree prepared from Berika and BCT-115 (dg) had higher colour (7.63 and 7.13), taste (7.4 and 7.37) and flavour (7.3 and 7.37) sensory scores during two months of storage at 25°C. These results provide new data on the effect of genotypes on the stability of quality for storage of tomato puree and insist on the utilization of these genotypes for breeding new processing cultivars in the near future.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 28 Feb 2017 20:18
Last Modified: 28 Feb 2017 20:18
URI: http://real.mtak.hu/id/eprint/49872

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