Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools
Authors
Petrović, IvanaMarjanović, Milena
Pećinar, Ilinka
Savić, Slađana
Jovanović, Zorica
Stikić, Radmila
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Show full item recordAbstract
Traditional crop varieties are useful sources of desirable characteristics for developing 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 tomatoes had the highest TSS/TTA ratio and antioxidative activity,
but the lowest content of lycopene and β-carotene. The genotypic differences in the carotenoid
components were also confirmed by Raman spectroscopy. The advantage of the yellow-tomato
genotype related to fruit-quality compounds compared to the other genotypes indicated its potential
in a breeding program.
Keywords:
colored fruit tomatoes / Raman spectroscopy / fruit quality / carotenoidsSource:
Biol. Life Sci. Forum, 2022, 16, 1, 1-6Publisher:
- 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)
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Poljoprivredni fakultetTY - CONF AU - Petrović, Ivana AU - Marjanović, Milena AU - Pećinar, Ilinka AU - Savić, Slađana AU - Jovanović, Zorica AU - Stikić, Radmila PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6473 AB - Traditional crop varieties are useful sources of desirable characteristics for developing 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 tomatoes had the highest TSS/TTA ratio and antioxidative activity, but the lowest content of lycopene and β-carotene. The genotypic differences in the carotenoid components were also confirmed by Raman spectroscopy. The advantage of the yellow-tomato genotype related to fruit-quality compounds compared to the other genotypes indicated its potential in a breeding program. PB - MDPI C3 - Biol. Life Sci. Forum T1 - Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools EP - 6 IS - 1 SP - 1 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 useful sources of desirable characteristics for developing 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 tomatoes had the highest TSS/TTA ratio and antioxidative activity, but the lowest content of lycopene and β-carotene. The genotypic differences in the carotenoid components were also confirmed by Raman spectroscopy. The advantage of the yellow-tomato genotype related to fruit-quality compounds compared to the other genotypes indicated its potential in a breeding program.", publisher = "MDPI", journal = "Biol. Life Sci. Forum", title = "Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools", pages = "6-1", number = "1", 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 Biol. Life Sci. Forum MDPI., 16(1), 1-6. 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 Biol. Life Sci. Forum. 2022;16(1):1-6. 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 Biol. Life Sci. Forum, 16, no. 1 (2022):1-6, https://doi.org/10.3390/IECHo2022-12482 . .