Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools
Аутори
Petrović, IvanaMarjanović, Milena
Pećinar, Ilinka
Savić, Slađana
Jovanović, Zorica
Stikić, Radmila
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
colored fruit tomatoes / Raman spectroscopy / fruit quality / carotenoidsИзвор:
Biol. Life Sci. Forum, 2022, 16, 1, 1-6Издавач:
- MDPI
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200216 (Институт за повртарство, Смедеревска Паланка) (RS-MESTD-inst-2020-200216)
Институција/група
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 . .