Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups

被引：78

作者：

Figas, Maria R. ^{[1
]}

Prohens, Jaime ^{[1
]}

Raigon, Maria D. ^{[2
]}

Fita, Ana ^{[1
]}

Garcia-Martinez, Maria D. ^{[2
]}

Casanova, Cristina ^{[1
]}

Borras, Dionis ^{[1
]}

Plazas, Mariola ^{[1
]}

Andujar, Isabel ^{[1
]}

Soler, Salvador ^{[1
]}

机构：

[1] Univ Politecn Valencia, Inst Conservacio & Millora Agrodiversitat Valenci, E-46022 Valencia, Spain

[2] Univ Politecn Valencia, Dept Quim, E-46022 Valencia, Spain

来源：

FOOD CHEMISTRY | 2015年 / 187卷

关键词：

Solanum lycopersicum; Chemical composition; Local varieties; Organoleptic quality; Functional quality; Cultivar groups; Selection; SOLANUM-LYCOPERSICON L; TRADITIONAL VARIETIES; ANTIOXIDANT ACTIVITY; GENETIC EROSION; FRUIT-QUALITY; FRESH TOMATO; DIVERSITY; PREFERENCES; COLLECTION; SAMPLE;

D O I：

10.1016/j.foodchem.2015.04.083

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Tomato (Solanum lycopersicum) local varieties are having an increasing demand. We characterized 69 local tomato accessions from eight cultivar groups for proximate composition traits, major sugars, acids and antioxidants. A large diversity was found, with differences among accessions of almost tenfold for lycopene. Significant differences were found among cultivar group means for most traits. The Cherry and Penjar groups generally presented higher dry matter, soluble solids content, titratable acidity, taste index, beta-carotene, ascorbic acid, total phenolics, and antioxidant activity that the other groups. Wide ranges of variation were found within each cultivar group. Positive correlations were found between proximate traits related to taste and antioxidants. The multivariate principal components analysis confirms the distinct profile of the Cherry and Penjar groups and the large variation within groups. The results will be useful for the differentiation, enhancement and selection of local tomato varieties with improved organoleptic properties and functional quality. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：517 / 524

页数：8

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