scholarly journals The Chemistry behind Tomato Quality

2018 ◽  
Vol 13 (9) ◽  
pp. 1934578X1801300
Author(s):  
Dario Paolo ◽  
Giulia Bianchi ◽  
Roberto Lo Scalzo ◽  
Carlo F. Morelli ◽  
Marco Rabuffetti ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Detrimental Effect ◽  
Chemical Constituents ◽  
Fruit Size ◽  
Breeding Programs ◽  
Beneficial Effects ◽  
Fresh Vegetables ◽  
Nutritional Qualities ◽  
New Varieties

Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an important source of healthy constituents of the human diet. Despite the unique flavor characteristics of tomatoes, which make them extremely valuable in cooking, and their recognized beneficial role in the diet, the quality of tomato was traditionally only considered in connection to external appearances. As it happened with other highly requested crops, breeding programs of tomato focused their efforts on developing new varieties with higher yields and stress resistance, with better uniformity in fruit size, brighter color and prolonged shelf life. The downside of these strategies was that organoleptic features and nutritional value were often neglected, with a detrimental effect on commercial tomatoes. Over the last years, there has been an increase in consumers’ demand for tasty and healthy products. This aspect, paired with novel and multidisciplinary approaches to tomato research, allowed both sensory and nutritional qualities to be reconsidered as valuable parameters in breeding. In this review we describe the main chemical constituents of tomato, focusing on the flavor compounds (both volatile and non-volatile compounds) and secondary metabolites. Particular attention is paid to their beneficial effects on human health and their relevance to the overall quality of tomato.

scholarly journals Eating Healthy, Growing Healthy: Outcome Evaluation of the Nutrition Education Program Optimizing the Nutritional Value of Preschool Menus, Poland

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2438 ◽  
Author(s):  
Joanna Myszkowska-Ryciak ◽  
Anna Harton
Keyword(s):  
Fatty Acids ◽  
Nutrition Education ◽  
Nutritional Value ◽  
Objective Assessment ◽  
Saturated Fatty Acids ◽  
Outcome Evaluation ◽  
Energy Ratio ◽  
Beneficial Effects ◽  
Calcium Iron

Staff education can improve the quality of nutrition in childcare centers, but an objective assessment of the change is necessary to assess its effectiveness. This study evaluated the effectiveness of the multicomponent educational program for improving the nutritional value of preschools menus in Poland measured by the change in nutrients content before (baseline) and 3–6 months after education (post-baseline). A sample of 10 daily menus and inventory reports reflecting foods and beverages served in 231 full-board government-sponsored preschools was analyzed twice: at baseline and post-baseline (in total 4620 inventory reports). The changes in 1. the supply of nutrients per 1 child per day; 2. the nutrient-to-energy ratio of menus; 3. the number of preschools serving menus consistent with the healthy diet recommendations, were assessed. Education resulted in favorable changes in the supply of energy, fat and saturated fatty acids. The nutrient-to-energy ratio for vitamins A, B1, B2, B6, C, folate and minerals Calcium, copper, iron, magnesium, phosphorus, potassium and zinc increased significantly. The percentage of preschools implementing the recommendations for energy, share of fat, saturated fatty acids and sucrose as well as calcium, iron and potassium increased significantly. However, no beneficial effects of education on the content of iodine, potassium, vitamin D and folate were observed. This study indicates the potentially beneficial effect of education in optimizing the quality of the menu in preschools. However, the magnitude of change is still not sufficient to meet the nutritional standards for deficient nutrients.

scholarly journals Diversity of Macro- and Micronutrients in the Seeds of Lentil Landraces

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Tolga Karaköy ◽  
Halil Erdem ◽  
Faheem S. Baloch ◽  
Faruk Toklu ◽  
Selim Eker ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Principal Component ◽  
Mineral Elements ◽  
Breeding Programs ◽  
Plant Foods ◽  
Cross Breeding ◽  
Legume Seeds ◽  
New Varieties ◽  
Macro And Micronutrients ◽  
Uptake And Transport

Increasing the amount of bioavailable mineral elements in plant foods would help to improve the nutritional status of populations in developing countries. Legume seeds have the potential to provide many essential nutrients. It is important to have information on genetic variations among different lentil populations so that plant breeding programs can use new varieties in cross-breeding programs. The main objective of this study was to characterize the micro- and macronutrient concentrations of lentil landraces seeds collected from South-Eastern Turkey. We found impressive variation in the micro- and macroelement concentrations in 39 lentil landraces and 7 cultivars. We investigated the relationships of traits by correlation analysis and principal component analysis (PCA). The concentrations of several minerals, particularly Zn, were positively correlated with other minerals, suggesting that similar pathways or transporters control the uptake and transport of these minerals. Some genotypes had high mineral and protein content and potential to improve the nutritional value of cultivated lentil. Cross-breeding of numerous lentil landraces from Turkey with currently cultivated varieties could improve the levels of micro- and macronutrients of lentil and may contribute to the worldwide lentil quality breeding program.

scholarly journals Prospects for the use of fruit enhancers in bakery technology for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012091
Author(s):  
K V Bryksina ◽  
O V Perfilova ◽  
E I Popova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Bakery Products ◽  
Human Diet ◽  
New Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredients into the formulation, which will increase the nutritional value of products, improve their sensory and physicochemical characteristics, create a group of new varieties, boost production, advance the quality of raw materials with low properties and save the critical and accessory raw materials. The paper discusses the effect of fruit enhancers on the physical and chemical properties of dough and finished bakery products. The paper proposes optimal dosages of fruit powders.

scholarly journals TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS

Food systems ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 14-19
Author(s):  
G. N. Pankratov ◽  
E. P. Meleshkina ◽  
I. S. Vitol ◽  
I. A. Kechkin ◽  
Ju. R. Nagainikova
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Total Protein Content ◽  
Total Lipids ◽  
Yield And Quality ◽  
Parallel Flows ◽  
New Varieties ◽  
Biochemical Evaluation ◽  
Flax Seeds

A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity — 15.5%, dwell time in the water — 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system — grain) for the first break system — 53.5 / 1.00; for the second break system. — 22.2 / 1.11; totally for the first and the second break systems — 75.7 / 1.035; totally for the first, the second and the third break systems — 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A — yield 45–50%, lipids 3.6–4.0%, protein 13–13.5%, ash 0.55–0.70%, whiteness — 50 conventional units; Flour B — yield 20–25%, lipids 5.5–6.0%, protein 14–14.5%, ash 0.9–1.25%, whiteness — 22 conventional units; Flour C — yield 70–75%, lipids 4.5–5.0%, protein 13.6–14.0%, ash 0.75–0.90%, whiteness — 36 conventional units. It was indicated that the total lipids content in flour from two-component mixtures increases by about 4 times, and the total protein content in the studied samples increases by 1–2%. The content of linoleic acid (ɷ‑6) in wheat-flax flour samples is 1.6…3.3 times higher than in wheat flour; the content of linolenic acid (ɷ‑3) in wheat-flax flour samples is 36.8…57.2 times higher than in wheat flour (taking into account the total lipids content in the samples). The enrichment of wheat flour due to flax seeds allows to make up the deficiency of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced composition.

scholarly journals Pollen Flow and the Effect on Fruit Size in an 'Imperial' Mandarin Orchard

HortScience ◽  
2002 ◽  
Vol 37 (1) ◽  
pp. 84-86 ◽  
Author(s):  
H.M. Wallace ◽  
B.J. King ◽  
L.S. Lee
Keyword(s):  
Fruit Quality ◽  
Fruit Size ◽  
Pollen Flow ◽  
Pollen Parent ◽  
Seed Number ◽  
Shikimate Dehydrogenase ◽  
Beneficial Effects ◽  
Pure Block ◽  
Orchard Management

Pollen source is known to affect the fruit size and quality of 'Imperial' mandarin, but no study has determined the appropriate orchard design to maximize the beneficial effects of pollen source. We determined the parentage of seeds of 'Imperial' mandarin using the isozyme shikimate dehydrogenase to characterize pollen flow and the effect on fruit size in an orchard setting. Two blocks were examined: 1) a block near an 'Ellendale' pollinizer block; and 2) an isolated pure block planting. Fruit size and seed number were maximum at one and three rows from the pollinizer (P ≤ 0.05). Isozyme results were consistent with all seeds being the result of fertilization by the 'Ellendale' pollinizer. In the pure block planting, fruits in rows 5-11 inside the block were very small with no seeds. This indicates poor pollen flow resulting in a reduction in fruit quality for the pure block. These results emphasize the importance of pollinizers in orchard design, and bees in orchard management. They suggest that each row should be planted no more than three rows from the pollinizer to maximize the benefits of the pollen parent in self-incompatible cultivars such as 'Imperial'.

scholarly journals Effects of Phosphorous Application on Growth Performance, Yield and Nutritional Value of Cockscomb (Celosia argentea L)

2020 ◽  
Vol 24 (6) ◽  
pp. 1057-1061
Author(s):  
M.A. Jimoh ◽  
G.O. Okunlola ◽  
O.A. Olatunji ◽  
E.D. Olowolaju
Keyword(s):  
Growth Rate ◽  
Nutritional Value ◽  
Growth Yield ◽  
Crude Fibre ◽  
Relative Growth ◽  
Crop Growth Rate ◽  
Celosia Argentea ◽  
Nutritional Qualities ◽  
P Application

Effects of phosphorous (P) level on performance, yield and nutritional value of Celosia argentea L. were evaluated with the aim of determining the P level that supports the best growth, yield and nutritional qualities of the crop. The levels of P were: normal (1.348 mg·kg-1 of P/pot, NP), medium (6.743 mg·kg-1 of P/pot, MP), high (13.48 mg·kg-1 of P/pot, HP) and no P application (control, CP). The crop growth rate (CGR) increased with  increase in phosphorus gradients (NP = 0.05 g/m2·d-1, MP = 0.09 g/m2·d-1 and HP = 0.12 g/m2·d-1). High and medium P rates increased the relative growth rate (RGR), HP had the highest RGR (0.05 g·g-1/day) followed by MP (0.04 g·g-1/day). Addition of P increased leaf area (LA) of C. argentea. Crude protein of the control was higher (5.56%) compared to the other P treatments (NP = 5.14, MP = 5.11 and HP = 5.03%). Phosphorus applications were beneficial for growth and enhancement of nutritional quality of C. argentea. NP and MP are recommended for growing this vegetablecrop. Keywords: Cockscomb, Chlorophyll, Crude fibre, Stress, Vegetable

scholarly journals Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2243
Author(s):  
Adrián Giménez-Sanchis ◽  
Amparo Tárrega ◽  
Paula Tarancón ◽  
Pablo Aleza ◽  
Cristina Besada
Keyword(s):  
Consumer Preference ◽  
Fruit Breeding ◽  
Fruit Characteristics ◽  
Breeding Programs ◽  
Consumer Panel ◽  
New Varieties ◽  
Penalty Analysis ◽  
The Ideal

Obtaining superior quality varieties are one of the main objectives of fruit breeding programs worldwide. In this study, we investigate employing check-all-that-apply (CATA) questions, which include the ideal product, as a method to select new varieties according to consumer organoleptic quality requirements. To this end, mandarin cultivars were used as a case study. Four new cultivars from the IVIA breeding program (‘Pri-88′, ‘Pri-89′, ‘Pri-90′ and ‘Tri-707′), and two commercial cultivars related to them (‘Clemenules’ and ‘Oronules’), were evaluated by a consumer panel using the CATA questions method, which include their ideal product. Our results reveal that this method is a useful tool for selecting varieties based on consumer descriptions of their sensory properties in relation to those of their ideal cultivar. This allows the different consumer preference patterns and differences in sample perceptions to be taken into account. A penalty analysis was performed, including the ideal product, to identify the “must-have” attributes; i.e., those that consumers included in their ideal mandarin description and, whenever present in samples, they significantly increased acceptance. For the mandarins herein evaluated, these attributes are “refreshing taste”, “very aromatic”, “sweet”, “juicy”, “very intense taste”, “sour” and “not very fibrous”. The fruit characteristics that contributed to improve the quality of the new varieties vs. the original varieties were also identified. ‘Pri-89′ and ‘Tri-707′, obtained from ‘Clemenules’, came closer to consumers’ ideal variety, because besides the aforementioned “must-have” attributes, these mandarins have small segments. ‘Pri-90′ implied improvement in relation to ‘Oronules’ and is an appropriate variety for those consumers sensitive to bitterness and who like mandarins with a certain level of sourness.

scholarly journals review of nutritional value and putative health-effects of quince (Cydonia oblonga Mill.) fruit

2013 ◽  
Vol 19 (3-4) ◽  
Author(s):  
A. Hegedűs ◽  
N. Papp ◽  
É. Stefanovits-Bányai
Keyword(s):  
Health Effects ◽  
Nutritional Value ◽  
Protective Effects ◽  
Cydonia Oblonga ◽  
Breeding Programs ◽  
Beneficial Effects ◽  
Heat Stable ◽  
Health Related ◽  
Health Promoting ◽  
Processed Form

Quince (Cydonia oblonga Mill.) has been long regarded to be a health-promoting fruit. Although it is mainlyconsumed in processed form, its relatively heat-stable polyphenolics were confirmed to be responsible for most of the beneficial effects. This review aims to show basic nutritional information on quince fruit such as carbohydrate, fibre, pectin and mineral element contents. In addition, vitamin and polyphenolic contents and composition as well as the physiological effects of quince consumption were also surveyed. Information on presumable protective effects against several diseases including infl ammation, atopic dermatitis, ulcers and cancer is summarized. Potential antibacterial effects of quince polyphenolics were also considered. Polyphenolics are supposed to be responsible for the major part of benefi cial health-effects, and phenolic compounds predominantly accumulate in peel. There exists a considerable extent of genetic variation in phytochemical composition among cultivars, which might be exploited in designing future breeding programs for quince improvement and opening new ways for health-related uses.

scholarly journals Analysis of Sudangrass collection cultivars in the Cis-Ural steppe of the Bashkortostan Republic

2021 ◽  
Vol 282 ◽  
pp. 02008
Author(s):  
R.A. Biktimirov ◽  
A.A. Nizaieva ◽  
A.Kh. Shakirzyanov ◽  
Z.M. Sharipkulova
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Climatic Conditions ◽  
Economic Traits ◽  
Early Maturing ◽  
Nutritional Qualities ◽  
Early Ripening ◽  
New Varieties ◽  
Selection Of ◽  
Variety Testing

This paper reports on a study of 62 collection cultivars of Sudangrass evaluated by economic traits for 4 years to create new source material for the Sudangrass selection of higher nutritional value adapted to the Cis-Ural steppe. The research revealed some highly productive and early-maturing Sudangrass cultivars for selecting new varieties highly adaptive to local agro-climatic conditions. Early ripening varieties Chishminskaia ranniaia, Yaktash, Demskaia, Smena, Novosibirskaia 84, Lira had 81-85 days of the interphase period from full sprouts to complete seed ripeness. Highly productive Anastasia, Aiusha, Zernogradskaia 576, and Alexandrina varieties had a fresh yield of more than 41.9 t/ha. Demskaia, Anastasia, Alexandrina, Aiusha had good nutritional qualities of fresh yield (with 10.04 – 10.51% protein and 7.80 – 10.01% sugar in dry matter): In 2017, the State Variety Testing of a new Sudangrass cultivar Demskaia started. The middle-early Sudangrass variety Demskaia has an average yield of 47.1 t/ha of green mass, 8.14 t/ha of absolutely dry matter, and 2.59 t/ha of seeds.

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