Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines
2017
Аутори
Pavlović, RadošMladenović, Jelena
Pavlović, Nenad
Zdravković, Milan
Jošić, Dragana
Zdravković, Jasmina
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
vitamin C / beta-carotene / lycopene / phenols / flavonoids / drying / pasteurization / genotype selectionИзвор:
Acta Scientiarum Polonorum-Hortorum Cultus, 2017, 16, 3, 119-128Издавач:
- Wydawnictwo Akad Rolniczej W Lublinie, Lublin
Финансирање / пројекти:
- Нови концепт оплемењивања сорти и хибрида поврћа намењених одрживим системима гајења уз примену биотехнолошких метода (RS-MESTD-Technological Development (TD or TR)-31059)
- Нови аутохтони изолати бактерија Lysobacter и Pseudomonas као важан извор метаболита корисних за биотехнологију, стимулацију раста биљака и контролу болести биља: од изолата до препарата (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46007)
DOI: 10.24326/asphc.2017.3.12
ISSN: 1644-0692
WoS: 000408091500012
Scopus: 2-s2.0-85021752031
Институција/група
Institut za povrtarstvoTY - JOUR AU - Pavlović, Radoš 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, Radoš and Mladenović, Jelena and Pavlović, Nenad and Zdravković, Milan and Jošić, Dragana and Zdravković, Jasmina", year = "2017", 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. in 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. in Acta Scientiarum Polonorum-Hortorum Cultus. 2017;16(3):119-128. doi:10.24326/asphc.2017.3.12 .
Pavlović, Radoš, Mladenović, Jelena, Pavlović, Nenad, Zdravković, Milan, Jošić, Dragana, Zdravković, Jasmina, "Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines" in Acta Scientiarum Polonorum-Hortorum Cultus, 16, no. 3 (2017):119-128, https://doi.org/10.24326/asphc.2017.3.12 . .