Comparison of quality characteristics of fresh and processing tomato

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dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.contributor.scopusid56253171700tr_TR
dc.date.accessioned2022-01-21T11:43:57Z
dc.date.available2022-01-21T11:43:57Z
dc.date.issued2012-04
dc.description.abstractIn this research, seven tomato (Lycopersicon esculentum Mill.) varieties were used to study the quality characteristics or different tomato products. 'CXD510' (fresh and canned) and 'CXD276' (paste) were found to be superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and beta-carotene contents were determined in 'Bos3155', 'CXD510' and 'CX8401' whereas 'Bos3155' was round to be superior with respect to total soluble solids in all samples. Inter variety variation in physicochemical parameters at ripe stage revealed that among red varieties, 'CXD510' (fresh and canned) and 'Bos3155' (paste) were best. In the light color varieties, 'CXD276' and 'CX8401' were promising.en_US
dc.description.sponsorshipCampbell Research and Development, Davis, CA, USAen_US
dc.identifier.citationAkbudak, B. (2012). "Comparison of quality characteristics of fresh and processing tomato". Journal of Food Agriculture & Environment, 10(2), Part 1, 133-136.en_US
dc.identifier.endpage136tr_TR
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue2, Part 1en_US
dc.identifier.scopus2-s2.0-84862222352tr_TR
dc.identifier.startpage133tr_TR
dc.identifier.urihttp://hdl.handle.net/11452/24220
dc.identifier.volume10tr_TR
dc.identifier.wos000304335900022
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWFL Publisheren_US
dc.relation.journalJournal of Food Agriculture & Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectCompositional contenten_US
dc.subjectLycopersicon esculentumen_US
dc.subjectQualityen_US
dc.subjectTomato productsen_US
dc.subjectAntioxidanten_US
dc.subjectEsculentumen_US
dc.subject.emtreeAscorbic aciden_US
dc.subject.emtreeBeta caroteneen_US
dc.subject.emtreeLycopeneen_US
dc.subject.emtreeAntioxidant activityen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeComparative studyen_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeFood processingen_US
dc.subject.emtreeFood qualityen_US
dc.subject.emtreeNonhumanen_US
dc.subject.emtreePhysical chemistryen_US
dc.subject.emtreeTomatoen_US
dc.subject.scopusLycopene; Tomato Juice; Carotenoidsen_US
dc.subject.wosFood science & technologyen_US
dc.titleComparison of quality characteristics of fresh and processing tomatoen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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