Effect of ripening on biochemical characteristics of tangerine tomatoes (Solanum lycopersicum L.)

Effect of ripening on biochemical characteristics of tangerine tomatoes (Solanum lycopersicum L.)

Автор: Kondratyeva Irina Yu., Molchanova Anna V.

Журнал: Овощи России @vegetables

Рубрика: Садоводство, овощеводство, виноградарство и лекарственные культуры

Статья в выпуске: 6 (68), 2022 года.

Бесплатный доступ

Relevance. When creating tomato varieties and hybrids, much attention is paid not only to the commercial component (yield, appearance and uniform ripening), but also to the taste qualities of the products. Salad tomato varieties with yellow, tangerine, and pink fruits are increasingly in demand. As a rule, these fruits do not store for a long time, so it is necessary to increase their storability and transportability. Fruits of this group of tomatoes have high antioxidant activity, which is due not only to the significant content of water-soluble antioxidants (such as ascorbic acid), but also carotenoids. The preservation of fruit largely depends on the dry matter content. The aim of investigation is to study biochemical parameters of tangerine tomatoes fruits under different ripening conditions. Materials and methods. Plants were grown in the greenhouse of Federal Scientific Vegetable Center. Biochemical characteristics of tomato fruits were studied during harvesting and after laying for storage in the milky ripeness phase according to the following indicators: dry matter, ascorbic acid, total content of water-soluble antioxidants, titratable acidity, monosaccharides, polyphenols and carotenoids. Results. The percentage of dry matter in tangerine tomato fruits does not change during storage, even increases slightly. The dry matter content of fruits from the open field is slightly higher than that of fruits from the greenhouse. The content of sugars and ascorbic acid in fruits with tangerine fruits after laying for ripening decreases slightly. However, the content of these compounds is higher in mature fruits immediately after picking than in fruits after ripening. The total content of antioxidants during ripening decreases, though not significantly (in 1.1-1.7 times).

Еще

Tangerine tomatoes, dry matter, monosaccharides, ascorbic acid, total antioxidant content, total acid content, polyphenols, carotenoids

Короткий адрес: https://sciup.org/140296500

IDR: 140296500   |   DOI: 10.18619/2072-9146-2022-6-72-78

Список литературы Effect of ripening on biochemical characteristics of tangerine tomatoes (Solanum lycopersicum L.)

  • Surikhina T.N., Meshcheryakova R.A., Telegina G.A. Features of vegetable production in the context of the COVID-19 pandemic. Potatoes and vegetables. 2021;(9):22-26. https://doi.org/doi.org/10/25630/PAV/2021/83/31/003 (in Russ.)
  • GOST 8756.1-2017 Processed fruits, vegetables and mushrooms. Methods for determining organoleptic indicators, mass fraction of constituents, net weight or volume. M. Standartinform. 2019. 12 p. (in Russ.)
  • The Tomato Genome Consortium. The tomato genome sequences provides insights into fleshy fruit evolution. Nature. 2012;(485):635-641. https://doi.org/10.1038/nature11119
  • Powell A.L.T., Nguyen C.V., Hill T., Cheng K.L.L., Figueroa-Balderas R., Aktas H., Ashrafi H., Pons C., Fernández-Muñoz R., Vicente A., LopezBaltazar J., Barry C.S., Liu Y., Chetelat R., Granell A., Van Deynze A., Giovannoni J.J., Bennett A.B. Uniform ripening Encodes a Golden 2-like Transcription Factor Regulating Tomato Fruit Chloroplast Development. Science. 2012;(336):1711-1715.
  • Tieman D., Zhu G., Resende M.F.R. Jr., Lin T., Nguyen C., Bies D., Rambla J.L., Beltran K., Taylor M., Zhang B., Ikeda H., Liu Z., Fisher J., Zemach I., Monforte A., Zamir D., Granell A., Kirst M., Huang S., Klee H. A chemical genetic roadmap to improved tomato flavor. Science. 2017;(355):391-394. https://doi.org/10.1126/science.aal1556.
  • Gulin A.V., Donskaya V.I., Katakaev N.H. Criterion for assessing the quality of tomato fruits by the content of sugars and acids. News of FSVC. 2019;(2):79-82. (in Russ.)
  • Rodriguez-Amaya D.B. Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains. Food Research International. 2019;(124):200-205. https://doi.org/10.1016/j.foodres.2018.05.028
  • Hee Ju Yoo, Woo Jung Park, Gyu-Myung Lee, Chang-Sik Oh, Inhwa Yeam, Dong-Chan Won, Chang Kil Kim, Je Min Lee. Inferring the genetic determinates of fruit colors in tomato by carotenoid profiling. Molecules. 2017;(22):764. https://doi.org/10.3390/molecules22050764
  • Deineka V.I., Burzhinskaya T.G., Deineka L.A., Blinova I.P. Determination of carotenoids in tomato fruits of various colors. Journal of Analytical Chemistry. 2021;76(2):135-142. https://doi.org/10.31857/S0044450220120063 (in Russ.)
  • DiMascio P., Raiser S., Sies H. Lycopene as the most effective biological capotenoid singlet oxygen. Arch Biochem Biophys. 1989;(274):532-538.
  • Nisar N., Li L., Lu S., Khin N.C., Pogson B.J. Carotenoid metabolism in plants. Mol. Plant. 2015; 8(1):68-82. https://doi.org/10.1016/j.molp.2014.12.007
  • Goderska K., Dombhare K., Radziejewska-Kubzdela E. Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris). Archives of Microbiology. 2022;204(6):300. https://doi.org/10.1007/s00203-022-02820-1
  • Jurić S., Vlahoviček-Kahlina K., Jurić O., Uher S.F., Jalšenjak N., Vinceković, M. Increasing the lycopene content and bioactive potential of tomato fruits by application of encapsulated biological and chemical agents. Food Chemistry. 2022;(393):133341. https://doi.org/10.1016/j.foodchem.2022.133341
  • Shen Nan, Wang Tongfei, Gan Quan, Liu Sian, Wang Li, Jin Biao. Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity. Food Chemistry. 38330. 132531 July 2022. https://doi.org/10.1016/j.foodchem.2022.132531
  • Smith C.J.S., Watson C.F., Ray J., Bird C.R., Morris P.C., Schuch W., Grierson D. Antisense RNA inhibition of polygalacturonase gene expression in transgenic tomatoes. Nature. 1988;(334):724-726.
  • Kondratyeva I.Yu. Private selection of tomato. Moscow. 2010. P. 266. (in Russ.)
  • Kondratyeva I.Yu., Golubkina N.A. Tomato lycopene and β-carotene. Vegetable crops of Russia. 2016;(4):80-83. https://doi.org/10.18619/2072-9146-2016-4-80-83 (in Russ.)
  • Guidelines for the selection of varieties and hybrids of tomato for open and protected ground. Moscow. 1986. (in Russ.)
  • Maximova T.V., Nikulina I.N., Pakhomov V.P., Shkarina E.I., Chumakova Z.V., Arzamastsev A.P. Method for determination of antioxidant activity. Description of the invention for the patent of the Russian Federation. М. 2001. RU2170930 С1. (in Russ.)
  • Sapozhnikova E.V., Dorofeeva L.S. Determination of ascorbic acid content in stained plant extracts by iodometric method. Canning and dry industry. 1966;(5):29-31. (in Russ.)
  • Ermakov A.I., Arasimovich V.V., Yarosch N.P., Peruansky U.A., Lukovnikova G.A., Ikonnikova M.I. Methods of biochemical research. L., Agropromizdat. 1987. 430 р. (in Russ.)
  • Andryushchenko V.K. Methods of optimization of biochemical selection of vegetable crops. Kishinev, "Stiinza", 1981. Р.30-34. (in Russ.)
  • Determination of sugars in vegetables, berries and fruits. Cyanide method of determination of sugars in plants. Practicum on agrochemistry, ed. by V.V. Kidin. Moscow, publishing house "Kolos". 2008. Р.236-240. (in Russ.)
  • Navez B., Letard M., Graselly D., Jost J. Tomatoes: criteria for quality. Infos CTIFL. 1999;(155):41-47.
  • Golubkina N.A., Kekina E.G., Molchanova A.V., Antoshkina M.S., Nadezhkin S.M., Soldatenko A.V. Plants Antioxidants and methods for their determination. 2020. 181 р. (in Russ.)
  • Misin V.M., Klimenko I.V., Zhuravleva T.S. On the suitability of gallic acid as a standard for an antioxidant formulation. Competence. 2014;7(118):46- 51(in Russ.)
  • Rodriguez-Amaya D.B. A guide to carotenoid analysis in foods. 2001. Washington. OMNI Research. 65 p.
  • Golubkina N.A., Molchanova A.V., Tareeva M.M., Babak O.G., Nekrashevich N.A., Kondratieva I.Y. Quantitative thin-layer chromatography in the assessment of carotenoid composition of tomato Solanum lycopersicum. Vegetable crops of Russia. 2017;(5):96-99. https://doi.org/10.18619/2072-9146-2017-5-96-99 (in Russ.)
  • Dospekhov B.A. Method of field experiment. M., Agropromizdat. 1985. (in Russ.)
  • Kondratieva I.Yu. Early-ripening cold-resistant tomato varieties for open field. Sowing, planting, care, harvesting, storage, processing. M., VNIISSOK. 2016. 112 р. (in Russ.)
  • Apak R., Gorinstein S., Böhm V., Schaich K. M., Özyürek M., Güçlü K. Methods of measurement and evaluation of natural antioxidant capacity / activity (IUPAC Technical Report). Pure Appl. Chem. 2013;85(5):957-998.
  • Kołton A., Długosz-Grochowska O., Wojciechowska R., Czaja M. Biosynthesis regulation of folates and phenols in plants. Scientia Horticulturae. 2022;(291):110561. https://doi.org/10.1016/j.scienta.2021.110561
  • Croft R.D. The chemistry and biological effects of flavonoids and phenolic acids. Annual NY Academic Science. 1998;(854):435-442.
  • Helmja K., Vaher M., Gorbatšova J., Kaljurand M. Characterization of bioactive compounds contained in vegetables of the Solanaceae family by capillary electrophoresis. Proc. Estonian Acad. Sci. Chem. 2007;56(4):172- 186.
  • Khandaker L., Ali Md.B., Oba S. Total polyphenol and antioxidant activity of red amaranth (Amaranthus tricolor L.) as affected by different sunlight level. J. Japan. Soc. Hort. Sci. 2008;7(4):395-401.
  • Mondal K., Sharma N.S., Malhotra S.P., Dhawan K., Singh R. Antioxidant systems in ripening tomato fruits. Biologia Plantarum. 2004;48(1):49-53. https://doi.org/10.1023/B:BIOP.0000024274.43874.5b
  • Zhu F., Wen W., Cheng J., Fernie A.R. The metabolic changes that effect fruit quality during tomato fruit ripening. Molecular Horticulture. 2002;(2):2. https://doi.org/10.1186/s43897-022-00024-1
  • Brashlyanova B., Pevicharova G. Effects of cold storage and ripening on antioxidant components in tomatoes. Book in Acta Horticulturae. 2009;(830):349-353. https://doi.org/10.17660/ActaHortic.2009.830.49
  • Wrzodak A., Gajewski M. Effect of 1-MCP treatment on storage potential of tomato fruit. Journal of Horticultural Research. 2015;23(2):121-126. DOI10.2478/johr-2015-0023
  • Wrzodak A., Adamicki F., Gajewski M. Effect of 1-methylcyclopropene on postharvest quality of Tomato fruit (Lycopersicon esculentum Mill.) during storage. Acta Hortic. 2015;(1071):211-218 https://doi.org/10.17660/ActaHortic.2015.1071.23
Еще
Статья научная
QR-код для установки приложения SciUp Наведите камеру и скачайте бесплатное приложение SciUp