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Authors
Advisor(s)
Abstract(s)
In order to extend postharvest life and marketable period, tomato fruits are mainly harvested at the mature
green stage and they ripen off vine. However, most of the consumers are convinced that on vine ripened
tomatoes are of superior quality. The objective of this study was to investigate the quality of tomato fruit
(cv. ‘Belladona’) in relation to their ripening on vine and off vine. During the 10 days of ripening period,
color parameters (Lightness, Hue angle and Chroma) were recorded daily. At the end of this period firmness,
soluble solids content (ºBrix), pH, titratable acidity, dry matter, nitrates, lycopene, total carotenoids, ascorbic
acid, total soluble phenols and DPPH radical scavenging activity were determined. Tomatoes ripened off
vine had significantly lower L* and Hue values from the 5th day of ripening and thereafter, indicating more
red color than tomatoes ripened on vine. However, there were not significant differences in firmness
among fruits of both ripening conditions. Also, the results showed that ripening conditions did not affect
soluble solids content, pH, dry matter, SSC/acidity ratio, ascorbic acid, total soluble phenols as well as DPPH
radical scavenging activity. On the contrary, tomatoes ripened on vine had significantly higher nitrates and titratable acidity and lower lycopene and total carotenoids than tomatoes ripened off vine.
Description
Proceedings of the International Conference “Environmentally friendly and safe
technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro,
Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.
Keywords
Antioxidants Maturity Postharvest ripening Tomato