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Improved Functional and Nutritional Properties of Tomato Fruit During Cold Storage by Mekhled M. Alenazi; Muhammad Shafiq; Abdullah A. Alsadon; Ibrahim M. Alhelal; Abdullah M. Alhamdan; Talaat H.I. Solieman; Abdullah A. Ibrahim; Mohammd R. Shady; Wadei A. Al-Selwey is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Improved Functional and Nutritional Properties of Tomato Fruit During Cold Storage about?
The use of synthetic antioxidants has been associated with serious concerns for human and environmental health. During ripening stages, tomato fruit is exposed to different abiotic stresses which not only influence its nutritional, mechanical, and functional properties at harvest, but also affect the quality and shelf life of the fruit during storage. This study investigated the pattern of changes in dietary antioxidants during various ripening stages of tomato fruit (cv. Red Rose) and their impact on storage behavior of the fruit during cold storage. Tomato fruits were harvested at mature green, breaker, turning, pink, light-red and red stages of maturity. Then, they were analysed for flesh firmness, soluble solids content, titratable acidity, total sugars, pH, dry matter content, lipophilic (lycopene, β-carotene, and total carotenoids), and hydrophilic (ascorbic acid, phenolic and flavonoids) antioxidants. Additional fruits were harvested at each maturity stage and divided into three equal lots, then were subjected to low-temperature (10 ± 1 °C) storage with 80 ± 5% RH, for 7, 14, and 21 days. Flesh firmness, and the levels of dietary antioxidants were analysed following the subs
Who reads Improved Functional and Nutritional Properties of Tomato Fruit During Cold Storage?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Mekhled M. Alenazi; Muhammad Shafiq; Abdullah A. Alsadon; Ibrahim M. Alhelal; Abdullah M. Alhamdan; Talaat H.I. Solieman; Abdullah A. Ibrahim; Mohammd R. Shady; Wadei A. Al-Selwey
- Published
- 2020
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)