The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, beta-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60 degrees C) and making of tomato juice (by pasteurization - cooking at 100 degrees C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line.
TY - JOUR
AU - Pavlović, Rados
AU - Mladenović, Jelena
AU - Pavlović, Nenad
AU - Zdravković, Milan
AU - Jošić, Dragana
AU - Zdravković, Jasmina
PY - 2017
UR - http://RIVeC.institut-palanka.rs/handle/123456789/187
AB - The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, beta-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60 degrees C) and making of tomato juice (by pasteurization - cooking at 100 degrees C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line.
PB - Wydawnictwo Akad Rolniczej W Lublinie, Lublin
T2 - Acta Scientiarum Polonorum-Hortorum Cultus
T1 - Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines
EP - 128
IS - 3
SP - 119
VL - 16
DO - 10.24326/asphc.2017.3.12
ER -
@article{
author = "Pavlović, Rados and Mladenović, Jelena and Pavlović, Nenad and Zdravković, Milan and Jošić, Dragana and Zdravković, Jasmina",
year = "2017",
url = "http://RIVeC.institut-palanka.rs/handle/123456789/187",
abstract = "The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, beta-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60 degrees C) and making of tomato juice (by pasteurization - cooking at 100 degrees C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line.",
publisher = "Wydawnictwo Akad Rolniczej W Lublinie, Lublin",
journal = "Acta Scientiarum Polonorum-Hortorum Cultus",
title = "Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines",
pages = "128-119",
number = "3",
volume = "16",
doi = "10.24326/asphc.2017.3.12"
}
Pavlović, R., Mladenović, J., Pavlović, N., Zdravković, M., Jošić, D.,& Zdravković, J. (2017). Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines.
Acta Scientiarum Polonorum-Hortorum Cultus
Wydawnictwo Akad Rolniczej W Lublinie, Lublin., 16(3), 119-128.
https://doi.org/10.24326/asphc.2017.3.12
Pavlović R, Mladenović J, Pavlović N, Zdravković M, Jošić D, Zdravković J. Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines. Acta Scientiarum Polonorum-Hortorum Cultus. 2017;16(3):119-128
Pavlović Rados, Mladenović Jelena, Pavlović Nenad, Zdravković Milan, Jošić Dragana, Zdravković Jasmina, "Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines" Acta Scientiarum Polonorum-Hortorum Cultus, 16, no. 3 (2017):119-128,
https://doi.org/10.24326/asphc.2017.3.12 .
