Araştırma Makalesi
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Raf ömrü koşullarında muhafaza edilen farklı domates tiplerinin derim sonrası performansları ve besin değerlerinin belirlenmesi

Yıl 2020, Cilt: 33 Sayı: 1, 9 - 14, 01.04.2020
https://doi.org/10.29136/mediterranean.620859

Öz

Bu çalışmada beef (cv. ‘Tybif’), köy (cv. ‘Yüksel Köy’) ve salkım tipi (cv. ‘Merkür’) domatesler çakır (dönüm) olum aşamasında derilmiş ve derim sonrası performansları, etilen üretimi, solunum hızı ve fitokimyasal özelliklerini karşılaştırmak amacıyla 20ºC sıcaklık ve %60±5 oransal nemde muhafaza edilmiştir. Çalışmada, 21 gün süren muhafaza süresince ağırlık kaybı, antioksidan aktivitesi, karotenoid, flavonoid, toplam fenolik maddeler, askorbik asit içerikleri, etilen üretimi, solunum hızı ve pazarlanamaz ürün miktarları belirlenmiştir. Muhafaza süresince ağırlık kaybı, etilen üretimi, solunum hızı, karotenoid ve pazarlanamaz ürün miktarları artış buna karşın flavonoid ve askorbik asit miktarları ise azalış göstermiştir. Maksimum antioksidan aktivite, karotenoid, toplam fenolik madde, askorbik asit içeriği ile en düşük ağırlık kaybı, etilen üretimi ve solunum hızı beef tipi domateslerden elde edilmiştir. Araştırma sonuçlara göre, raf ömrü koşullarında muhafaza edilen beef tipi domatesler, köy ve salkım tipi domateslere göre daha yüksek besin içeriğine sahip olmuştur.

Proje Numarası

FYL-2017-2200

Kaynakça

  • Alexander L, Grierson D (2002) Ethylene biosynthesis and action in tomato: A model for climacteric fruit ripening. Journal of Experimental Botany 53(377): 2039-2055.
  • Anza M, Riga P, Garbisu C (2006) Effects of variety and growth season on the organoleptic and nutritional quality of hydroponically grown tomato. Journal of Food quality 29: 16-37.
  • Barz W, Hoesel W (1979) Metabolism and degradation of phenolic compounds in plants. In: Swain T, Harbone JB, Van Sumere CF (Eds), Biochemistry of Plant Phenolics. Recent Advances in Phytochemistry, vol 12. Springer, Boston, MA, pp. 339-369.
  • Benvenuti S, Pellati F, Melegari M, Bertelli D (2004) Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubs, Ribes and Aronia. Food Chemistry and Toxicology 69(3): 164-169.
  • Bhowmik D, Kumar KPS, Paswan S, Srivastava S (2012) Tomato-A natural medicine and its health benefits. Journal of Pharmacognosy and Phytochemistry 1(1): 33-43.
  • Borguini RG, Da Silva Torres EAF (2009) Tomatoes and tomato products as dietary sources of antioxidants. Food Reviews International 25(4): 313-325.
  • Cemeroglu B (2010) Food Analysis. 2nd Edition, Publications of the Food Technology Society. Ankara.
  • Day BPF (2001) Modified atmosphere packaging of fresh fruits and vegetables–An overview. Acta Horticulturae 553: 585-590.
  • Eum HL, Kim HB, Choi SB, Lee SK (2009) Regulation of ethylene biosynthesis by nitric oxide in tomato (Solanum lycopersicum L.) fruit harvested at different ripening stages. European Food Research and Technology 228: 331-338.
  • FAO (2016) Statistical database. http://www.fao.org/faostat/en/#data/QC. Accessed 20 February 2018.
  • Frusciante L, Carli P, Erconalo MR, Pernice R, Di Matteo A, Fogliano V, Pollegrini N (2007) Antioxidant nutritional quality of tomato. Molecular Nutrition & Food Research 51: 609-617.
  • George B, Kaur C, Khurdiya DS, Kapoor HC (2004) Antioxidants in tomato (Lycopersicon esculentum) as a function of genotype. Food Chemistry 84: 45-51.
  • Giovannucci E, Rimm EB, Liu Y, Stampfer MJ, Willet WC (2002) A prospective study of tomato products, lycopene, and prostate cancer risk. Journal of the National Cancer Institute 94(5): 391-398.
  • Gonzalez-Aguilar GA, Ayala-Zavala JF, De la Rosa LA, Alvarez-Parrilla E (2010) Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables. In: L.A. De la Rosa, E. Alvarez-Parrilla, G.A. Gonzalez‐Aguilar (Eds), Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Wiley-Blackwell, Ames Iowa USA, pp. 309-339.
  • Howard LR, Talcott ST, Brenes CH, Villalon B (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum Species) as influenced by maturity. Journal of Agricultural and Food Chemistry 48: 1713-1720.
  • Jan I, Rab A (2012) Influence of storage duration on physico-chemical changes in fruit of apple cultivars. The Journal of Animal & Plant Science 22(3): 708-714.
  • Javanmardi J, Kubota C (2006) Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biology and Technology 41: 151-155.
  • Karacali I (1990) Storage and marketing of horticultural products (Bahçe Ürünlerinin Muhafaza ve Pazarlanması), (Ege University, Faculty of Agriculture, Bornova/İzmir), pp. 486. (Originally in Turkish)
  • Karadeniz F, Burdurlu HS, Koca N, Soyer Y (2005) Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal for Agriculture and Forestry 29: 297-303.
  • Lelievre J, Latche A, Jones B, Bouzayen M, Pech J (1997) Ethylene and fruit ripening. Physiologia Plantarum 101: 727-739.
  • Pandey DK, Shekelle R, Selwyn BJ, Tangney C, Stamler J (1995) Dietary vitamin C and ß-Carotene and risk of death in middle-aged men. American Journal of Epidemiology 142(12): 1269-1278.
  • Rao AV, Waseem Z, Agarwal S (1998) Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Research International 31(10): 737-741.
  • Riadh I, Siddiqui MW, Imen T, Gabriella P, Salvatore LM, Chafik H (2016) Functional quality and colour attributes of two high-lycopene tomato breeding lines grown under greenhouse conditions. Turkish Journal of Agriculture-Food Science and Technology 4(5): 365-373.
  • Riso P, Visioli F, Erba D, Testolin G, Porrini M (2004) Lycopene and vitamin C concentrations increase in plasma and lymphocytes after tomato intake. Effects on cellular antioxidant protection. European Journal of Clinical Nutrition 58: 1350-1358.
  • Sammi S, Masud T (2007) Effect of different packaging systems in storage life and quality of tomato (Lycopersicon esculentum var. Rio grande) during different ripening stages. Internet Journal of Food Safety 9: 37-44.
  • Spanos GA, Wrolstad RE (1990) Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry 38(7): 1565-1571.
  • Tilahun S, Park DS, Taye AM, Jeong CS (2017) Effects of storage duration on physicochemical properties of tomato (Lycopersicon esculentum Mill.). Horticultural Science & Technology 35(1): 88-97.
  • Tudor-Radu M, Vîjan LE, Tudor-Radu CM, Tita I, Sima R, Mitrea R (2016) Assessment of ascorbic acid, polyphenols, flavonoids, anthocyanins and carotenoids content in tomato fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44(2): 477-483.
  • Viskelis P, Radzevicius A, Urbonaviciene D, Viskelis J, Karkleliene R, Bobinas C (2015) Biochemical parameters in tomato fruits from different cultivars as functional foods for agricultural, industrial, and pharmaceutical uses. In: Plants for the future. H. ElShemy (Ed.), InTech Open, London, pp. 45-77.
  • Witham FH, Blaydes BF, Devlin RM (1971) Experiments in plant physiology. 1st Edition, Van Nostrand Reinhold Company, New York.

Determination of nutritional values and postharvest performance in different types of tomatoes stored under shelf-life conditions

Yıl 2020, Cilt: 33 Sayı: 1, 9 - 14, 01.04.2020
https://doi.org/10.29136/mediterranean.620859

Öz

In this study, beefsteak (cv. ‘Tybif’), heirloom (cv. ‘Yuksel Koy’) and cluster types (cv. ‘Merkur’) of tomato were harvested at breaker stage of maturity and stored at 20ºC temperature and 60±5% relative humidity for comparing their ethylene production, respiration rate, postharvest performance and nutritional characteristics. Analysis for weight loss, antioxidant activity, carotenoid, flavonoid, total phenolics, ascorbic acid contents, ethylene production, respiration rates and amount of unmarketable fruits were determined during 21 days of storage. Weight loss, ethylene production, respiration rate, carotenoid content and amount of unmarketable fruits exhibited increase whereas flavonoid and ascorbic acid content showed decrease with extending storage duration. Maximum antioxidant activity, carotenoid, total phenolics and ascorbic acid contents and minimum weight loss, ethylene production and respiration rate were noted in beefsteak type of tomatoes. Based on results obtained it can be concluded that beefsteak type of tomatoes can be successfully stored with maximal nutritional quality for 21 days of storage as compared to heirloom and cluster types of tomatoes.

Destekleyen Kurum

Scientific and Technological Unit Akdeniz University

Proje Numarası

FYL-2017-2200

Kaynakça

  • Alexander L, Grierson D (2002) Ethylene biosynthesis and action in tomato: A model for climacteric fruit ripening. Journal of Experimental Botany 53(377): 2039-2055.
  • Anza M, Riga P, Garbisu C (2006) Effects of variety and growth season on the organoleptic and nutritional quality of hydroponically grown tomato. Journal of Food quality 29: 16-37.
  • Barz W, Hoesel W (1979) Metabolism and degradation of phenolic compounds in plants. In: Swain T, Harbone JB, Van Sumere CF (Eds), Biochemistry of Plant Phenolics. Recent Advances in Phytochemistry, vol 12. Springer, Boston, MA, pp. 339-369.
  • Benvenuti S, Pellati F, Melegari M, Bertelli D (2004) Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubs, Ribes and Aronia. Food Chemistry and Toxicology 69(3): 164-169.
  • Bhowmik D, Kumar KPS, Paswan S, Srivastava S (2012) Tomato-A natural medicine and its health benefits. Journal of Pharmacognosy and Phytochemistry 1(1): 33-43.
  • Borguini RG, Da Silva Torres EAF (2009) Tomatoes and tomato products as dietary sources of antioxidants. Food Reviews International 25(4): 313-325.
  • Cemeroglu B (2010) Food Analysis. 2nd Edition, Publications of the Food Technology Society. Ankara.
  • Day BPF (2001) Modified atmosphere packaging of fresh fruits and vegetables–An overview. Acta Horticulturae 553: 585-590.
  • Eum HL, Kim HB, Choi SB, Lee SK (2009) Regulation of ethylene biosynthesis by nitric oxide in tomato (Solanum lycopersicum L.) fruit harvested at different ripening stages. European Food Research and Technology 228: 331-338.
  • FAO (2016) Statistical database. http://www.fao.org/faostat/en/#data/QC. Accessed 20 February 2018.
  • Frusciante L, Carli P, Erconalo MR, Pernice R, Di Matteo A, Fogliano V, Pollegrini N (2007) Antioxidant nutritional quality of tomato. Molecular Nutrition & Food Research 51: 609-617.
  • George B, Kaur C, Khurdiya DS, Kapoor HC (2004) Antioxidants in tomato (Lycopersicon esculentum) as a function of genotype. Food Chemistry 84: 45-51.
  • Giovannucci E, Rimm EB, Liu Y, Stampfer MJ, Willet WC (2002) A prospective study of tomato products, lycopene, and prostate cancer risk. Journal of the National Cancer Institute 94(5): 391-398.
  • Gonzalez-Aguilar GA, Ayala-Zavala JF, De la Rosa LA, Alvarez-Parrilla E (2010) Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables. In: L.A. De la Rosa, E. Alvarez-Parrilla, G.A. Gonzalez‐Aguilar (Eds), Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Wiley-Blackwell, Ames Iowa USA, pp. 309-339.
  • Howard LR, Talcott ST, Brenes CH, Villalon B (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum Species) as influenced by maturity. Journal of Agricultural and Food Chemistry 48: 1713-1720.
  • Jan I, Rab A (2012) Influence of storage duration on physico-chemical changes in fruit of apple cultivars. The Journal of Animal & Plant Science 22(3): 708-714.
  • Javanmardi J, Kubota C (2006) Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biology and Technology 41: 151-155.
  • Karacali I (1990) Storage and marketing of horticultural products (Bahçe Ürünlerinin Muhafaza ve Pazarlanması), (Ege University, Faculty of Agriculture, Bornova/İzmir), pp. 486. (Originally in Turkish)
  • Karadeniz F, Burdurlu HS, Koca N, Soyer Y (2005) Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal for Agriculture and Forestry 29: 297-303.
  • Lelievre J, Latche A, Jones B, Bouzayen M, Pech J (1997) Ethylene and fruit ripening. Physiologia Plantarum 101: 727-739.
  • Pandey DK, Shekelle R, Selwyn BJ, Tangney C, Stamler J (1995) Dietary vitamin C and ß-Carotene and risk of death in middle-aged men. American Journal of Epidemiology 142(12): 1269-1278.
  • Rao AV, Waseem Z, Agarwal S (1998) Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Research International 31(10): 737-741.
  • Riadh I, Siddiqui MW, Imen T, Gabriella P, Salvatore LM, Chafik H (2016) Functional quality and colour attributes of two high-lycopene tomato breeding lines grown under greenhouse conditions. Turkish Journal of Agriculture-Food Science and Technology 4(5): 365-373.
  • Riso P, Visioli F, Erba D, Testolin G, Porrini M (2004) Lycopene and vitamin C concentrations increase in plasma and lymphocytes after tomato intake. Effects on cellular antioxidant protection. European Journal of Clinical Nutrition 58: 1350-1358.
  • Sammi S, Masud T (2007) Effect of different packaging systems in storage life and quality of tomato (Lycopersicon esculentum var. Rio grande) during different ripening stages. Internet Journal of Food Safety 9: 37-44.
  • Spanos GA, Wrolstad RE (1990) Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry 38(7): 1565-1571.
  • Tilahun S, Park DS, Taye AM, Jeong CS (2017) Effects of storage duration on physicochemical properties of tomato (Lycopersicon esculentum Mill.). Horticultural Science & Technology 35(1): 88-97.
  • Tudor-Radu M, Vîjan LE, Tudor-Radu CM, Tita I, Sima R, Mitrea R (2016) Assessment of ascorbic acid, polyphenols, flavonoids, anthocyanins and carotenoids content in tomato fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44(2): 477-483.
  • Viskelis P, Radzevicius A, Urbonaviciene D, Viskelis J, Karkleliene R, Bobinas C (2015) Biochemical parameters in tomato fruits from different cultivars as functional foods for agricultural, industrial, and pharmaceutical uses. In: Plants for the future. H. ElShemy (Ed.), InTech Open, London, pp. 45-77.
  • Witham FH, Blaydes BF, Devlin RM (1971) Experiments in plant physiology. 1st Edition, Van Nostrand Reinhold Company, New York.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Makaleler
Yazarlar

Qasid Ali 0000-0001-9478-099X

Mehmet Seckin Kurubas Bu kişi benim 0000-0002-0364-8529

Hayri Ustun 0000-0003-1876-0481

Mustafa Erkan 0000-0001-9729-9392

Proje Numarası FYL-2017-2200
Yayımlanma Tarihi 1 Nisan 2020
Gönderilme Tarihi 16 Eylül 2019
Yayımlandığı Sayı Yıl 2020 Cilt: 33 Sayı: 1

Kaynak Göster

APA Ali, Q., Kurubas, M. S., Ustun, H., Erkan, M. (2020). Determination of nutritional values and postharvest performance in different types of tomatoes stored under shelf-life conditions. Mediterranean Agricultural Sciences, 33(1), 9-14. https://doi.org/10.29136/mediterranean.620859
AMA Ali Q, Kurubas MS, Ustun H, Erkan M. Determination of nutritional values and postharvest performance in different types of tomatoes stored under shelf-life conditions. Mediterranean Agricultural Sciences. Nisan 2020;33(1):9-14. doi:10.29136/mediterranean.620859
Chicago Ali, Qasid, Mehmet Seckin Kurubas, Hayri Ustun, ve Mustafa Erkan. “Determination of Nutritional Values and Postharvest Performance in Different Types of Tomatoes Stored under Shelf-Life Conditions”. Mediterranean Agricultural Sciences 33, sy. 1 (Nisan 2020): 9-14. https://doi.org/10.29136/mediterranean.620859.
EndNote Ali Q, Kurubas MS, Ustun H, Erkan M (01 Nisan 2020) Determination of nutritional values and postharvest performance in different types of tomatoes stored under shelf-life conditions. Mediterranean Agricultural Sciences 33 1 9–14.
IEEE Q. Ali, M. S. Kurubas, H. Ustun, ve M. Erkan, “Determination of nutritional values and postharvest performance in different types of tomatoes stored under shelf-life conditions”, Mediterranean Agricultural Sciences, c. 33, sy. 1, ss. 9–14, 2020, doi: 10.29136/mediterranean.620859.
ISNAD Ali, Qasid vd. “Determination of Nutritional Values and Postharvest Performance in Different Types of Tomatoes Stored under Shelf-Life Conditions”. Mediterranean Agricultural Sciences 33/1 (Nisan 2020), 9-14. https://doi.org/10.29136/mediterranean.620859.
JAMA Ali Q, Kurubas MS, Ustun H, Erkan M. Determination of nutritional values and postharvest performance in different types of tomatoes stored under shelf-life conditions. Mediterranean Agricultural Sciences. 2020;33:9–14.
MLA Ali, Qasid vd. “Determination of Nutritional Values and Postharvest Performance in Different Types of Tomatoes Stored under Shelf-Life Conditions”. Mediterranean Agricultural Sciences, c. 33, sy. 1, 2020, ss. 9-14, doi:10.29136/mediterranean.620859.
Vancouver Ali Q, Kurubas MS, Ustun H, Erkan M. Determination of nutritional values and postharvest performance in different types of tomatoes stored under shelf-life conditions. Mediterranean Agricultural Sciences. 2020;33(1):9-14.

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