SavedAdd your journal

Journals / Akademik Gıda / 2026 / Cilt: 10 Sayı: 3

Some Quality Characteristics of Different Tomatoe Varieties

Farklı Domates Çeşitlerinin Bazı Kalite Özellikleri

C. Aylin Oluk(Alata Bahçe Kültürleri Araştırma İstasyon Müdürlüğü)
Asiye Akyıldız(Çukurova Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü)
Erdal Ağçam(Çukurova Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü)
Davut Keleş(Alata Bahçe Kültürleri Araştırma İstasyon Müdürlüğü)
Atilla Ata(Alata Bahçe Kültürleri Araştırma İstasyon Müdürlüğü)
Pages
26–31
Publication Date
2012-09-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In terms of quality criteria, promising results were obtained for the varieties with lesser importance for cultivation

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Nine different tomatoe varieties Lycopersicum esculentum grown in Erdemli Sarikaya Mersin, Turkey were harvested at maturity, and some quality characteristics of the tomatoes such as total carotenoid compound, ascorbic acid, total soluble solids and color properties were determined.
📊
Key Findings & Data:The total solids content 8.58 g/100g and ascorbic acid content 397.74 mg/kg of the tomato cultivar of the M10 cluster type were found the highest among the varieties studied.
💡
Conclusion & Impact:In terms of quality criteria, promising results were obtained for the varieties with lesser importance for cultivation
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Domates · Likopen · Kurumadde

Abstract

Nine different tomatoe varieties Lycopersicum esculentum grown in Erdemli Sarikaya Mersin, Turkey were harvested at maturity, and some quality characteristics of the tomatoes such as total carotenoid compound, ascorbic acid, total soluble solids and color properties were determined. The total solids content 8.58 g/100g and ascorbic acid content 397.74 mg/kg of the tomato cultivar of the M10 cluster type were found the highest among the varieties studied. The M4 beef type F1 had the highest total carotenoid 72.77 mg/kg and lycopene contents 42.71 mg/kg . The M7 beef-type F1 had the highest a* 24.41 and C* 29.14 values. In terms of quality criteria, promising results were obtained for the varieties with lesser importance for cultivation

Özet

Erdemli Sarıkaya yöresinde Mersin yetiştirilen dokuz farklı domates Lycopersicum esculentum çeşidinin olgunluk döneminde toplam karotenoid, karotenoid bileşen, askorbik asit, toplam kuru madde ve renk özellikleri incelenmiştir. Toplam kurumadde değeri ve askorbik asit içeriği bakımından en yüksek değerler M10 salkım tipidomates çeşidinde belirlenmiş olup ve bu değerler sırasıyla 8.58 g/100g ile 397.74 mg/kg olarak tespit edilmiştir. Toplam karotenoid 72.77 mg/kg ve likopen içeriğine 42.71 mg/kg ait en yüksek değerler de M4 beef tipi’nde F1 tespit edilmiştir. M7 beef tipi F1 en yüksek CIE a* ve C* değeri sırasıyla 24.41 ve 29.14’tür. Yetiştiricilik bakımından öne çıkmayan çeşitlerde de kalite kriterleri bakımından ümit verici sonuçlar elde edilmiştir

🔖

Cite This Article

Oluk, C. A., Akyıldız, A., Ağçam, E., Keleş, D., Ata, A. (2012). Some Quality Characteristics of Different Tomatoe Varieties. Akademik Gıda, Cilt: 10 Sayı: 3, 26–31. https://ajindex.com/articles/1357585

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (44)

  1. Abushita, A.A., Dadood, H.G, Biacs, P.A., 2000. Change in carotenoids and antioxidant vitamins in tomato as a fuction of varietial and technological factors. J. Agric. Food Chem. 48: 2075-2081.
  2. Ağçam, E., 2011. Vurgulu Elektrik Alan ve Isıl İşlem Uygulamalarının Portakal Suyunun Özellikleri ve Raf Ömrü Üzerine Etkisi. Ç.Ü. Fen Bilimleri Enstitüsü -Yüksek Lisans Tezi, Adana.
  3. Anguelova, T., Warthesen, J., 2000. Lycopene stability in tomato powders. J. Food Sci. 65: 67-70. 2012 http://www.faostat.fao.org/production/crops Erişim Tarihi: 11.04.2012 Websitesi
  4. AOAC., 1990. Official Method of Analysis of the Association of Official Analytical Chemistry 15 th. Edition. USA.
  5. Arias, R., Lee, T.C., Logendra, L., Janes, H., 2000. Correlation of lycopene measured by HPLC with the L, a, b colour readings of a hydroponic tomato and the relationship of maturity with colour and lycopene content. J. Agric. Food Chem. 48: 1697-1
  6. Barba, A.I.O., Hurtado, M.C., Mata, M.C.S., Ruiz, V.F., de Tejada, M.L.P., 2006. Application of a UV- vis determination of lycopene and β-carotene in vegetables. Food Chem. 95: 328-336. a rapid
  7. Cemeroğlu, B., 2007. Domates salçasına uygulanan başlıca test ve analiz yöntemleri. Gıda Analizleri, Cemeroğlu, B. (ed.), Bizim Büro Basımevi, Ankara.
  8. Corridan, B.M., O’Donohue, M.P., Morrissey, P.A., 1998. Carotenoids and immune response in elderly people. Proc. Nutr. Soc. 57: 3.
  9. Davey, M.W., Van Montagu, M., Inze, D., Sanmartin, M., Kanellis, A., Smirnoff, N., Benzie, I.J.J., Strain, J.J. Favell, D., Fletcher, J., 2000. Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability, and effects of processing. J. Sci. Food Agric. 80: 825-860.
  10. Dewanto, V., Wu, X., Adom, K.K., Liu, R.H., 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity J. Agri. Food Chem. 50(10): 3010-3014.
  11. Dumas, Y., Dadomo, M., Lucca, G.D., Grolier, P., di Lucca, G., 2003. Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. J. Sci. Food Agric. 83: 369-382.
  12. Ilahy, R., Hdider, C., Lenucci, M.S., Tlili, I., Dalessandro, G., 2011. Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars.Journal of Food Composition and Analysis 24: 588–595.
  13. Karadeniz, F., Ekşi, A., 1996. Research on chemical composition of tomato pulp. Turkish Journal of Agriculture and Forestry 20: 445-448.
  14. Keskin, G., 2012. Domates ve domates salçası durum ve tahmin 2011-2012, Tepge Yayın No: 201, Ankara.
  15. Koca, N., Karadeniz, F., 2003. Serbest radikal oluşum mekanizmaları ve antioksidan savunma sistemleri. Gıda Mühendisliği Dergisi 16: 32-37.
  16. Kohlmeyer, L., Kark, J.D., Gomez-Gracia, E., 1997. Lycopene and myocardial infarction risk in the EUROMIC study. Am. J. Epidemiol. 146: 618–626.
  17. Lee, H.S., Castle, W.S., Coates, G.A., 2001. High- performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA. Journal of Chromatography A 913: 371–377.
  18. Lee, H.S., Castle, W.S., 2001. Seasonal changes of carotenoid pigments and color in HamLin, Earlygold, and Budd Blood orange juices. J. Agric. Food Chem. 49: 877-88.
  19. Levy, J., Bosin, E., Feldman, B., 1995. Lycopene is a more potent inhibitory of human cancer cell proliferation than either alpha-carotene or beta- carotene. Nutr. Cancer 24: 257–266.
  20. Lindner, P., Shomer,I., Vasiliver, R., 1984. Distribution of protein, lycopene and the elements Ca, Mg, P and N among various fractions of tomato juice. J. Food. Sci. 49(4): 1214-1215.
  21. Lisiewska, Z., Kmiecik, W., 2000. Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes. Food Chem. 70: 167-173.
  22. Liroach, R., Espin, J.C., Thomas-Barberan, F.A., Ferreres, F., 2002. Artichoke (Cynara scolymus L.) byproducts as a potential source of health- promoting antioxidant phenolics. Journal of Agricultural and Food Chemistry 50: 3458-3464.
  23. Macdougall, D.B., 2000. Colour in Food. CRC Press, Woodhead Publishing Limited, Cambridge, England.
  24. Meléndez-Martínez, A.J., Vicario, I.M., Heredia, F.J., 2007. Rapid assesments of vitamin activity through objective color measurements for the quality control of orange juices eith diverse carotenoid profiles. J. Agric. Food Chem. 55: 2808- 2815.
  25. Nguyen, L.M., Schwartz, J.S., 1999. Lycopene: chemical Technology 53(2): 38-45. properties. Food
  26. Nguyen, M., Francis, D., Schwartz, S., 2001. Thermal isomerisation susceptibility of carotenoids in different tomato varieties. J. Sci. Food Agric. 81: 910-917.
  27. Niizu, P.Y., Rodriguez-Amaya, D.B., 2005. New data on the composition of raw salad vegetables. J. Food Comp. Anal. 18: 739-749.
  28. Norrish, A.E., Jackson, R.T., Sharpe, S.J., Skeaff, C.M., 2000. Prostate cancer and dietary carotenoids. American Journal of Epidemiol. 151: 119–123.
  29. Raffo, A., La Malfa, G., Fogliano, V., Maiani, G., Quaglia, G., 2006. Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1). J Food Comp. Anal. 19: 11-19.
  30. Rao, A.V., Fleshner, N., Agarwal, S., 1999. Serum and tissue lycopene and biomarkers of oxidation in prostate cancer patients: a case-control study, Nutr. Cancer 33: 159–164.
  31. Sahlin, E., Savage, G.P., Lister, C.E., 2004. Investigation of the antioxidant properties of tomatoes after processing. J Food Comp. Analysis, 17: 635-647.
  32. Sanchez-Moreno, C., Plaza, L., de Ancos, B., Cano, M.P., 2006. Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity. Food Chem. 98: 749-756
  33. Sevindik H., 2007. Pembe greyfurt suyu ve domates pulpunda likopen ve β-karotenin ısıl stabiliteleri. Ankara Üniversitesi Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara.
  34. Schuurman, A.G., Goldbohm, R.A., Dorant, E., 1998. Vegetable and fruit consumption and prostate cancer risk: a cohort study in the Netherlands. Cancer Epidemiol Biomarkers Prev. 7: 673–680.
  35. Seybold, C., Frohlich, K., Bitsch, R.,Otto, K., Bohm, V., 2004. Changes in contents of carotenoids and vitamin E during tomato processing. J. Agri. Food Chem. 52: 7005-7010.
  36. Stacewicz-Sapuntzakis, M., Bowen, P. E. 2005. Role of lycopene and tomato products in prostate health. Biochimica et Biophysica Acta 1740: 202– 205.
  37. Takeoka, G.R., Dao, L., Flessa, S., Gillespie, D.M., Jewell, W.T.,Hueber, B.,Bertow, D., Ebeler S.E., 2001. Processing effects on lycopene content and antioxidant activity of tomatoes. J.Agri. Food Chem. 49: 3713-3717.
  38. Thompson, K.A., Marshall, M.R., Sims, C.A., Wei, C.I., Sargent, S.A., Scott, J.W., 2000. Cultivar, maturity, and heat treatment on lycopene content in tomatoes. J. Food Sci. 65: 791-795.
  39. Toor, R., Savage, G.P., 2005. Effect of semi-drying on the antioxidant component of tomatoes. Food Chem. 94: 90-97.
  40. Toor, R.K., Savage, G.P., Lister, C.E., 2006. Seasonal variations in the antioxidant composition of greenhouse grown tomatoes. J. Food Comp. Anal. 19: 1-10.
  41. Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F., Schmitzer, V., 2010. Comparative study of primariy and secondary methabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chemistry 119: 477-483.
  42. Wertz, K., Siler, U., Goralczyk, R., 2004. Lycopene: modes of action to promote prostate health. Archives of Biochemistry and Biophysics 430: 127– 134.
  43. Willcox, J.K., Catignani, G.L., Lazarus, S., 2003. Tomatoes and cardiovascular health. Crit. Rev. Food Sci. Nutr. 43: 1-18.
  44. Ilahy, R., Hdider, C., Lenucci, M.S., Tlili, I., Dalessandro, G., 2011. Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars.Journal of Food Composition and Analysis 24: 588–595.