scholarly journals INFLUENCE OF FERTILIZERFORMS AND RATES ON TOMATO FRUIT QUALITY INDICES

2021 ◽  
pp. 31-40
Author(s):  
A.V. Pastukhova ◽  
◽  
A.F. Petrov ◽  
N.V. Gavrilets ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Tomato Fruit ◽  
Sugar Content ◽  
Total Sugar ◽  
Biologically Active ◽  
Nitrogen Fertilizers ◽  
Nitrate Content ◽  
Total Acidity ◽  
Tomato Fruits ◽  
Solids Content

This paper discussesthe results findings on the effect of nitrogen fertilizers as urea-ammonia liquor (KAS-32) and ammonium nitrate of various application rates (40,80 and 120 kg of primary nutrient per ha) on the quality of tomato fruits grown on the field and under cover.Various research methods were tested. They made it possible to identify biologically active substances of tomato fruits which helped to examine fruit chemical composition of experimental vari-eties with the determination of dry solids, total sugar, vita-minC, total acidity, lycopene and nitrates. It was found that under cover, the application of nitrogen-containing fertiliz-ers increased dry solids by an average of 23-25%, total sugar -by 55-61%, vitamin C -by 33-41% as compared to the control. On the field, the dry solids content increased by 35-45%, total sugar -by 74-83% and vitamin C -by 37-42%. However, the application of the maximum rates of N120fertilizer decreased dry solids content by 5-6% as compared to N80. At the same time, there was an increase of fruit total acidity as compared to the control: up to 32% under cover, and up to 16% on the field. Although as sugar content increased, the acidity had almost no effect on the eating qualities. In all variants, the nitrate content did not exceed themaximum permissible concentration. The ob-tained data confirmed the positive effect of certain rates of nitrogen-containing fertilizers on the structure, quality and safety of the obtained tomatoes. This result will make it possible to recommend the testedmethods and rates of fertilization during the growing season.

scholarly journals Quality of grape tomatoes in differents cultivation systems

2020 ◽  
Vol 9 (10) ◽  
pp. e7109109008
Author(s):  
André Mesquita Rocha ◽  
Andreia Aparecida dos Anjos Chagas ◽  
Gabriela Conceição Oliveira e Silva ◽  
Ernani Clarete da Silva ◽  
Washington Azevedo da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Soluble Solids ◽  
Total Acidity ◽  
Soluble Solids Content ◽  
Fresh Matter ◽  
Tomato Fruits ◽  
Solids Content

Tomato is a fruit rich in bioactive compounds like lycopene, vitamin C and phenolic compounds. However, cultivation conditions can influence the concentration of these substances. In this study, the objective was to analyze quality characteristics of tomato fruits in different cultivation systems. The following characteristics were evaluated: pH, soluble solids content, total acidity, relationship between soluble solids content and total acidity, instrumental color parameters (L *, a *, b *, chroma and hue), texture, bioactive compounds (total carotenoids, lycopene, total phenolic compounds and vitamin C) and antioxidant activity of grape tomato fruits grown in a greenhouse in different systems (soil x substrate). A completely randomized design was used, with two treatments and four replications. The analysis were performed by official methods and in triplicate. The pH, soluble solids, texture, color, lycopene, vitamins C and antioxidant activity were not affected by the cultivation system used. However, grape-type tomatoes grown in substrate showed higher levels of carotenoids (36.31 µg.100 g-1 fresh matter), phenolic compounds (68.37 mg GAE.100 g-1 fresh matter) and ratio between total soluble solids and total acidity (17.90), and lower total acidity (0.58% citric acid 100 g-1), which represents a nutritional, sensorial and functional advantage for the consumer.

scholarly journals Effect of heat treatment with biopreparation on the quality of tomato fruit during storage

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 40-45
Author(s):  
Olesia Priss ◽  
Valentina Zhukova ◽  
Serhii Holiachuk ◽  
Tetiana Karman
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Tomato Fruit ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Biologically Active ◽  
Biological Product ◽  
Storage Duration ◽  
Tomato Fruits ◽  
Natural Substances

Tomato fruits are characterized by a high content of biologically active substances, which makes them an irreplaceable component of nutrition. However, tomatoes are perishable products and require additional measures to extend storage. One of the most problematic areas is the limited use of synthetic chemicals for processing fruit prior to storage. An alternative to them are natural exogenous preparations with antioxidant and disinfectant effects, which are environmentally friendly. However, the treatment of fruits with natural substances does not have sufficient efficiency in comparison with synthetic ones, which requires a combination with other post-harvest measures to increase cold stress. The object of research is the process of storing tomato fruits using heat treatment with a biological product. Numerous studies indicate the feasibility of using the processing of fruits with biological products to extend their storage duration. Standardized preparations based on bee products are of great interest. The research carried out in this work is aimed at extending the shelf life of tomato fruits while maintaining their quality by heat treatment of tomatoes with a solution of a biological product (tincture of the biomass of the larvae of the greater wax moth) before storage. In the course of the study, it was found that such treatment prolongs the shelf life of blank tomatoes up to 50 days, which is 40 % longer compared to the control. It has been proven that fruits treated with a biological product demonstrate a low level of metabolic processes. This is due to the fact that the proposed treatment slows down the rate of accumulation and degradation of sugars and organic acids. In particular, in fruits treated with a biological product, the sugar content is 8.8–10.6 % higher than in the control. The rate of decrease in the level of titratable acidity in the variants treated with the biological product is 15–19 % slower than in the control. The above results indicate the effectiveness of the use of a biological product for storing tomato fruits in comparison with similar measures.

Changes in the Biochemical Composition of Tomato Fruit under the Influence of Illumination Quality

2020 ◽  
Vol 850 ◽  
pp. 172-178
Author(s):  
Ieva Erdberga ◽  
Ina Alsina ◽  
Laila Dubova ◽  
Māra Dūma ◽  
Daiga Sergejeva ◽  
...  
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Organic Acids ◽  
Biochemical Composition ◽  
Biochemical Parameters ◽  
Tomato Fruit ◽  
Soluble Sugars ◽  
Winter Season ◽  
Biologically Active ◽  
Tomato Yield

Tomatoes are one of the most consumed vegetables in the world. Unfortunately, obtaining a high quality tomato yield in our latitudes is inconceivable without additional lighting. Changes in biochemical composition are mainly dependent on the light received by the plant. During the winter months, natural daylight at 55 ° latitude is insufficient to provide the necessary vegetation for fruit-bearing vegetables. The aim of this study is to investigate the changes in the biochemical composition of tomato fruits by using less conventional lighting methods, which could offer potential energy savings by providing higher levels of biologically active substances in tomatoes. The study was conducted in a greenhouse of Latvia University of Life Sciences and Technologies during the winter season 2018-2019, using a 16-hour photoperiod. LED, Induction, and High Pressure Sodium Lamps (as control) were used in the study. These lighting devices, with some differences, simulate daylight. Three tomato cultivars: ‘Diamont F1’, Encor F1’and ‘Balzano F1’were studied. The study specified the tomato yield and the following biochemical parameters: soluble sugars (BRIX), vitamin C, organic acids, lycopene, carotenoids, phenols and flavonoids. As expected, the yield and species-specific pigment content of tomato fruit is largely dependent on the genetics of the variety. On the other hand, biologically active compounds such as organic acids, soluble sugars, ascorbic acid and flavonoids undergo more changes due to the composition of the light. The obtained biochemical parameters give an opportunity to consider different illumination methods and the need to carry out further studies in order to confirm the conclusions. Significantly higher yields were observed in the variant with conventionally used high pressure sodium lamps. In mean time, it should be noted that in the variant with LED lamps, higher content of lycopene as well as phenols and vitamin C were observed.

scholarly journals AGRO-BIOLOGICAL EFFIСIENCY OF ORGANIC FERTILIZERS AND MICRO-BIOLOGICAL CONCENTRATES IN THE TOMATO AND PEPPER SOWINGS

2020 ◽  
Vol 5 (6(75)) ◽  
pp. 18-24
Author(s):  
H.A. Mikaelyan
Keyword(s):  
Vitamin C ◽  
Biological Effect ◽  
Field Experiments ◽  
Total Sugar ◽  
Organic Fertilizers ◽  
Nitrate Content ◽  
Mineral Fertilizers ◽  
Tomato Variety ◽  
Open Ground ◽  
Yield Capacity

In 2017-2019 the relative agro-biological effect of equal doses of mineral fertilizers, half rotten manure, granulated guano, organomix and that of the bacterial (Azoto + Phosphate Barvar) concentrates on the plants’ yield capacity and vegetative mass, as well as on the content of nitrates, total sugar, vitamin C and dry matters in the ripe fruits was investigated during the tomato and pepper field experiments in conditions of the Ararat valley. The highest effect has been observed in the mineral fertilizers (N150P80K150 and N150P80 kg/ha), half rotten manure (30 t/ha) and granulated guano (5 t/ha), while the lowest indicators have been recorded in the variants of organomix and bacterial concentrates after the control one. Within the three-year experiments the nitrate content in the mature fruits of the tomato variety “Lia” excessed the MPC value (150 mg/kg for the open ground), which seems to be a varietal characteristics.

scholarly journals Vitamin C and Total Sugar Content Characterization on 31 Accessions of Banana Collection of Banana Germplasm Plants of Yogyakarta

2017 ◽  
Vol 6 (2) ◽  
pp. 53
Author(s):  
Siti Dewi Indrasari ◽  
Kristamtini Kristamtini ◽  
Endang Wisnu Wiranti
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Sugar Content ◽  
High Standard ◽  
Morphological Characterization ◽  
Total Sugar ◽  
Agricultural Technology ◽  
Total Sugar Content ◽  
Important Character

<p>Banana is one of the tropical fruits that people like because it tastes good and contains good nutritional value that beneficial for health.  The content of vitamin C and total sugar are an important character to complete the morphological characterization of banana accession that can be utilized by breeders in choosing accession as parent. The study aimed to determine the content of vitamin C and total sugar on 31 accessions of banana collection of Banana Germplasm Plants of Yogyakarta. The research was conducted at Banana Germplasm Plantation and Laboratory of Agricultural Technology Production of Gadjah Mada University, Yogyakarta from January to December 2016. The results indicated that 31 banana accessions showed their susceptibility to vitamin C content 60.42 <span style="text-decoration: underline;">+</span> 39.22 mg / 100 g and total sugar 22.06 <span style="text-decoration: underline;">+</span> 16.01%. High standard deviation values indicate the large diversity of banana accessions that were characterized, indicating that the accessions of each characterized banana were separate accessions of one another.</p>

scholarly journals Valuation of α-Fe2O3@C20H38O11 NC Nano-cellulose Surface Coating on Ascorbic Acid Content of Solanum Lycopersicum Under Storage Conditions

2021 ◽  
Author(s):  
Geetika Guleria ◽  
Dhananjay K. Sharma ◽  
Shweta Thakur ◽  
Poonam Kumari ◽  
Mamta Shandilya ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Ascorbic Acid ◽  
Klebsiella Pneumoniae ◽  
Vitamin C ◽  
Room Temperature ◽  
Tomato Fruit ◽  
Coating Material ◽  
Tomato Fruits ◽  
Nano Coating ◽  
Nano Cellulose

Abstract Competence of synthesized α-Fe2O3@C20H38O11 NC nano-cellulose antimicrobial coating material and its real-time application to extend storage life of Tomato (Solanum lycopersicum) variety Solan Lalima (India) was studied. Fe2O3 NPs (nanoparticles) were synthesized using a hydrothermal method, and α-Fe2O3@C20H38O11 NC nanocomposite was developed and characterized using XRay Diffractions (XRD) and Scanning Electron Microscopy (SEM) techniques. α-Fe2O3@C20H38O11 NC nanocomposite, and CE (cellulose) were analysed for their antimicrobial activity against Klebsiella pneumoniae and Staphylococcus aureus bacteria. NC exhibit 11mm, 13mm zone of inhibition against Klebsiella pneumoniae and Staphylococcus aureus respectively. Tomato fruit samples coated with (5%) UC1A, UC2A, and (3%) UC1B, UC2B two different concentrations of α-Fe2O3@C20H38O11 NC nanocomposite and uncoated sample UC1, UC2 stored at room temperature (25±2 ºC) and refrigerator temperature (4 oC) respectively for ascorbic acid (vitamin C) analysis on days 0, 4, 8, 12 and 16. Our study revealed that a 3% concentration of α-Fe2O3@C20H38O11 NC nanocomposite material quite potent in maintaining quality aspects of the tomato fruit by no decline of vitamin C under refrigerator conditions up to 16th day. FTIR analysis of all samples was done to determine the functional groups present in tomato samples after storage. AAS (Atomic Absorption Spectrometer) was used to analyse the content of Fe, and Zn elements in tomato samples. This work revealed that the 3% α-Fe2O3@C20H38O11 NC nano-cellulose antimicrobial nano-coating had maintained the quality of the coated tomato fruits and retards microbial growth during storage time and helpful in increasing the shelf life of tomato under cold storage as well as at room temperature. Coating material had not any significant effect on micronutrients element concentrations in both temperature studies. Synthesised α-Fe2O3@C20H38O11 NC antimicrobial nano-coating material can be used effectively for long storage of tomato fruits and safe for dietary intake of human.

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

scholarly journals Retention of Nutritional Quality of Solar Dried Carrot (Daucus carota L.) During Storage

1970 ◽  
Vol 45 (4) ◽  
pp. 359-362
Author(s):  
MM Rahman ◽  
G Kibria ◽  
QR Karim ◽  
SA Khanom ◽  
L Islam ◽  
...  
Keyword(s):  
Vitamin C ◽  
Daucus Carota ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
The Body ◽  
Physical Parameters ◽  
Rehydration Ratio ◽  
Carotene Content ◽  
Total Sugar Content

Carrot (Daucus carota L.) is a root crop. It belongs to the umbelliferae family. Carrot contains the highest amount of carotene among all the fruits and vegetables which the body converts to vitamin-A. Carrot was dried in a solar drier and packed in polyethylene bags, heat sealed and kept in tin container at ambient temperature for 8 (eight) months. Moisture, reducing sugar, total sugar, starch, protein, fat, vitamin-C, ß-carotene content, energy value and reconstitution time of the product were analysed during its storage period at the interval of 2 months. The initial nutrient of fresh carrot and solar dried carrot for the above parameters were analysed. During the storage period protein, starch and total sugar content decreased slightly, vitamin-C decreased remarkably, â-carotene content decreased very slowly and moisture content increased gradually. Sensory properties such as appearance, colour, flavour, texture, taste and physical parameters such as over-all shrinkage ratio, drying ratio, rehydration ratio of the product were also assessed. By assessing all the parameters it is revealed that the product is acceptable for 6 (Six) months. Key words: Carrot; Solar drying; Storage behaviour; Physical parameters; Nutrients DOI: 10.3329/bjsir.v45i4.7381 Bangladesh J. Sci. Ind. Res. 45(4), 359-362, 2010

scholarly journals Fluctuations in sugar content are not determinant in explaining variations in vitamin C in tomato fruit

2010 ◽  
Vol 48 (9) ◽  
pp. 751-757 ◽  
Author(s):  
Capucine Massot ◽  
Michel Génard ◽  
Rebecca Stevens ◽  
Hélène Gautier
Keyword(s):  
Vitamin C ◽  
Tomato Fruit ◽  
Sugar Content

Chemical Analysis of the Sour Pickled Cabbages Collected from Northeast of China

2012 ◽  
Vol 524-527 ◽  
pp. 2265-2268 ◽  
Author(s):  
Jun Rui Wu ◽  
Miao Cai ◽  
Miao Zhang ◽  
Shu Du ◽  
Ri Na Wu ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sugar Content ◽  
Chloride Content ◽  
Total Sugar ◽  
Raw Material ◽  
Nitrate Content ◽  
Flavor Quality ◽  
Titration Method ◽  
Total Sugar Content ◽  
Fresh Vegetables

Sour pickled cabbage is a traditional Chinese food, which was made with fresh vegetables such as cabbage. Because of its naturally fermentation, a lot of lactic acid bacteria are riched in it. However, the traditional naturally fermented sour pickled cabbage were home-made in China, because of the difference of raw material, processing, formula and other factors, the flavor, nutrition and safety of them varied significantly, in order to investigate the influencing factors affected the flavor, quality and security of the naturally fermented sour pickled cabbage, and discuss the relationship between chemical composition and the flavor, quality and security, the acidity, total sugar, nitrite, protein and sodium chloride levels of 5 naturally fermented sour pickled vegetables by means of acid-base titration method, the direct titration, the hydrochloric acid naphthalene ethylenediamine kieldahl method, the indirect precipitation titration method respectively. The results were showed as follow, the acidity were between 0.283% and 0.891%, the total sugar content were between 3.96% to 4.37%, the nitrate content were 0.167 g/kg to 0.267 g/kg, the protein content were between 0.0169% and 0.0218%, the sodium chloride content were between 0.412% and 0.447% respectively.

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