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Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solanum lycopersicum L.)

AuthorsCoyano Cruz, Elena; Corell González, M.; Moriana, Alfonso; Hernanz, Dolores; Stinco, Carla M.; Meléndez-Martínez, Antonio J.
Chlorogenic acid
Cherry tomatoes
Issue DateOct-2017
CitationFood Research International 100(Part 1): 804-813 (2017)
AbstractCherry tomato varieties are widely consumed in many countries. They contain nutrients and health-promoting compounds like phenolics and carotenoids. The main purpose of this study was to determine how the fruit position on the cluster affected quality parameters of diverse nature (weight, soluble solids, firmness, colour, carotenoids, phenolic compounds and sugars). For this purpose the fourth cluster of two cherry varieties (Summerbrix and Lazarino) were studied. The results indicated that the fruit position on the cluster decreased the fruit size between 14 and 16% and weight 40%; firmness in ʽLazarinoʼ increased 56%; C*ab increased 12% in ʽLazarinoʼ and decreased 13% in ʽSummerbrixʼ; hab increased 9% in ʽSummerbrixʼ. Total carotenoid levels were not statistically different in two positions, and in the other position the contents were higher, with a difference of 36% between these two values. The highest total phenolic levels were observed in the PII position. However, total sugars increased 36%, fructose 36% and glucose 35% from the PI to PIII position in ʽLazarinoʼ, while, in ʽSummerbrixʼ higher values were observed in the PIII position.
Description10 páginas.-- 7 figuras.-- 4 tablas.-- 44 referencias
Publisher version (URL)https://doi.org/10.1016/j.foodres.2017.08.002
Appears in Collections:(IRNAS) Artículos
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