Colour of post-harvest ripened and vine ripened tomatoes (Lycopersicon esculentum Mill.) as related to total antioxidant capacity and chemical composition

  • Wold A
  • Rosenfeld H
  • Holte K
 et al. 
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Abstract

Greenhouse grown tomatoes (cvs 'Durinta', 'Favorita' and 'Liberto') were harvested green and vine ripe. Colour measurements and chemical analyses were performed on green, post-harvest red and vine-ripe fruits. Partial least square (PLS) regression was applied to predict the ferric reducing ability of plasma (FRAP) by means of colour measurements (L*, a* and b*). The PLS showed that 78% of the variation in colour were able to predict 74% of the variation in FRAP value. Chemical variables and colour variables together were able to predict 88% of the variation in FRAP by means of PLS regression. Linear regression showed a high negative correlation between high values of L*, b* and FRAP, and a high positive correlation between titratable acidity, a*, hue, a*/b*, soluble solids, vitamin C, dry matter and FRAP values. Thus, colour measurements of intact tomatoes can be used as a non-destructive method to assess total antioxidant capacity of tomatoes.

Author-supplied keywords

  • Cultivars
  • Ferric reducing ability of plasma
  • Greenhouse grown
  • Quality
  • Ripening degree
  • Vitamin C

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Authors

  • Anne Berit Wold

  • Hans J. Rosenfeld

  • Kari Holte

  • Halvard Baugerød

  • Rune Blomhoff

  • Karin Haffner

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