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

Auteur(s) :
Blomhoff R., Holte K., Wold AB., Rosenfeld HJ., Baugerold H., Haffner K.
Date :
Avr, 2004
Source(s) :
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. #39:3 p295-302
Adresse :
Reprints: WOLD AB,AGR UNIV NORWAY,DEPT PLANT & ENVIRONM SCI;POB 5022;N-1432 AS, NORWAY. anne-berit.wold@ipm.nlh.no

Sommaire de l'article

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.

Source : Pubmed
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