Mediterranean long storage tomato as a source of novel products for the agrifood industry: Nutritional and technological traits
| Autor: | Laura Siracusa, Alessandra Pellegrino, Riccardo N. Barbagallo, Giuseppe Ruberto, Alessandro Saita, Cristina Patanè |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Irrigation food.ingredient Pectin Enzymatic activities DPPH Biology 01 natural sciences Crop chemistry.chemical_compound 0404 agricultural biotechnology food Botany Pectinase Enzymatic activity Total solids food and beverages Polyphenols 04 agricultural and veterinary sciences Total dissolved solids 040401 food science Lycopene Horticulture chemistry Soluble solids Polyphenol Carotenes 010606 plant biology & botany Food Science |
| Zdroj: | Lebensmittel-Wissenschaft + Technologie 85 (2017): 445–448. doi:10.1016/j.lwt.2016.12.011 info:cnr-pdr/source/autori:Patanè C., Pellegrino A., Saita A., Siracusa L., Ruberto G., Barbagallo R./titolo:Mediterranean long storage tomato as a source of novel products for the agrifood industry: Nutritional and technological traits/doi:10.1016%2Fj.lwt.2016.12.011/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2017/pagina_da:445/pagina_a:448/intervallo_pagine:445–448/volume:85 |
| DOI: | 10.1016/j.lwt.2016.12.011 |
| Popis: | Long storage tomato is a crop traditionally cultivated under no irrigation in Southern Italy. Recently, great interest has been directing towards this crop, as a source of novel products for industrial purposes. A research has been conducted to assess some nutritional and technological traits which affect the fruit suitability to processing, in two Sicilian landraces (‘Pizzottello di Montallegro’ and ‘Locale di Filicudi’) of long storage tomato, compared to the Hy. ‘Brigade’ of processing tomato (Dry and Irrigated). High total solids (>103 g/kg), total soluble solids (>8°Brix) and reducing sugars (>53 g/kg), mostly greater than those of the control, reveal the tastiness of long-storage tomatoes. These were slightly poorer in lycopene than the control (both dry and irrigated) but richer in polyphenols (≥0.12 mg/g) and vitamin C (≥0.59 mg/g), as also revealed by the antioxidant activity (DPPH>80%). Degradative enzymatic activities (pectin methyl esterase and polygalacturonase) were the lowest in ‘Pizzottello di Montallegro’, proving a fruit susceptibility to softening even lower than control. In turn, low polyphenol oxidase activity in ‘Locale di Filicudi’ indicates a great aptitude of fruits to retain the nutritional value. |
| Databáze: | OpenAIRE |
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