Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools
Authors
Petrović, IvanaMarjanović, Milena
Pećinar, Ilinka
Savić, Slađana
Jovanović, Zorica
Stikić, Radmila
Conference object (Published version)
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Traditional crop varieties are a useful source of desirable characteristics for developing a new cultivars with improved nutritive and sensory attributes. The aim of this study was to evaluate the fruit quality parameters in three traditional tomato genotypes: pink, yellow and dark colors. The results showed that yellow colored tomato had the highest TSS/TTA ratio and antioxidative activity, but the lowest content of lycopene and β-carotene. Genotypic differences in the carotenoid compo-nents are also confirmed by Raman spectroscopy. The advantage of the yellow tomato genotype related to fruit quality compounds compared to others genotypes indicated its potential in a breed-ing program.
Keywords:
colored fruit tomatoes / Raman spectroscopy / fruit quality / carotenoidsSource:
Biology and Life Sciences Forum, 2022, 16, 2, 32-Publisher:
- MDPI
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200116 (University of Belgrade, Faculty of Agriculture) (RS-MESTD-inst-2020-200116)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200216 (Institute for Vegetable Crops, Smederevska Palanka) (RS-MESTD-inst-2020-200216)
Note:
- Presented at the 1st International Electronic Conference on Horticulturae, 16–30 April 2022; Available online: https://iecho2022.sciforum.net/
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Institution/Community
Institut za povrtarstvoTY - CONF AU - Petrović, Ivana AU - Marjanović, Milena AU - Pećinar, Ilinka AU - Savić, Slađana AU - Jovanović, Zorica AU - Stikić, Radmila PY - 2022 UR - http://RIVeC.institut-palanka.rs/handle/123456789/531 AB - Traditional crop varieties are a useful source of desirable characteristics for developing a new cultivars with improved nutritive and sensory attributes. The aim of this study was to evaluate the fruit quality parameters in three traditional tomato genotypes: pink, yellow and dark colors. The results showed that yellow colored tomato had the highest TSS/TTA ratio and antioxidative activity, but the lowest content of lycopene and β-carotene. Genotypic differences in the carotenoid compo-nents are also confirmed by Raman spectroscopy. The advantage of the yellow tomato genotype related to fruit quality compounds compared to others genotypes indicated its potential in a breed-ing program. PB - MDPI C3 - Biology and Life Sciences Forum T1 - Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools IS - 2 SP - 32 VL - 16 DO - 10.3390/IECHo2022-12482 ER -
@conference{ author = "Petrović, Ivana and Marjanović, Milena and Pećinar, Ilinka and Savić, Slađana and Jovanović, Zorica and Stikić, Radmila", year = "2022", abstract = "Traditional crop varieties are a useful source of desirable characteristics for developing a new cultivars with improved nutritive and sensory attributes. The aim of this study was to evaluate the fruit quality parameters in three traditional tomato genotypes: pink, yellow and dark colors. The results showed that yellow colored tomato had the highest TSS/TTA ratio and antioxidative activity, but the lowest content of lycopene and β-carotene. Genotypic differences in the carotenoid compo-nents are also confirmed by Raman spectroscopy. The advantage of the yellow tomato genotype related to fruit quality compounds compared to others genotypes indicated its potential in a breed-ing program.", publisher = "MDPI", journal = "Biology and Life Sciences Forum", title = "Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools", number = "2", pages = "32", volume = "16", doi = "10.3390/IECHo2022-12482" }
Petrović, I., Marjanović, M., Pećinar, I., Savić, S., Jovanović, Z.,& Stikić, R.. (2022). Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools. in Biology and Life Sciences Forum MDPI., 16(2), 32. https://doi.org/10.3390/IECHo2022-12482
Petrović I, Marjanović M, Pećinar I, Savić S, Jovanović Z, Stikić R. Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools. in Biology and Life Sciences Forum. 2022;16(2):32. doi:10.3390/IECHo2022-12482 .
Petrović, Ivana, Marjanović, Milena, Pećinar, Ilinka, Savić, Slađana, Jovanović, Zorica, Stikić, Radmila, "Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools" in Biology and Life Sciences Forum, 16, no. 2 (2022):32, https://doi.org/10.3390/IECHo2022-12482 . .