Determination of physicochemical characteristics in different products of tomato varieties

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dc.contributor.authorBolkan, Hasan
dc.contributor.authorCohen, Nancy L.
dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.contributor.scopusid56253171700tr_TR
dc.date.accessioned2022-01-19T06:36:47Z
dc.date.available2022-01-19T06:36:47Z
dc.date.issued2009
dc.description.abstractThe objective of this work was to study the newly developed and existing tomato (Lycopersicon esculentum Mill.) varieties for physicochemical changes in the fruits in the ripe period. Varieties 'CXD179' and 'CX8401' in fresh and canned, and 'CXD203' and 'CXD276' in paste were found superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and beta-carotene contents were determined in 'CXD203', 'CXD276', and 'CX8401'. Color values showed a change from a greenness value of 'a' to redness values, whereas 'b' decreased. In general, parameter values were higher in canned samples. Studies showed that the lycopene content best correlated with 'a' values in the ripening. Inter-variety variation in physicochemical parameters at the ripe stage revealed that 'CXD179' and 'CXD203' in all products among red varieties were the best varieties. Among light color varieties 'CXD276' and 'CX8401' in view of red color, and 'CX8400' and 'CX8402' in view of green color were better.en_US
dc.identifier.citationAkbudak, B. vd. (2009). "Determination of physicochemical characteristics in different products of tomato varieties". International Journal of Food Sciences and Nutrition, 60, Supplement 1, 126-138.en_US
dc.identifier.endpage138tr_TR
dc.identifier.issn0963-7486
dc.identifier.issueSupplement 1en_US
dc.identifier.pubmed19418326tr_TR
dc.identifier.scopus2-s2.0-68949166303tr_TR
dc.identifier.startpage126tr_TR
dc.identifier.urihttps://doi.org/10.1080/09637480802446621
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/09637480802446621
dc.identifier.urihttp://hdl.handle.net/11452/24155
dc.identifier.volume60tr_TR
dc.identifier.wos000272941500011
dc.indexed.pubmedPubmeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.collaborationYurt dışıtr_TR
dc.relation.journalInternational Journal of Food Sciences and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCanned tomatoen_US
dc.subjectCompositional changesen_US
dc.subjectFresh tomatoen_US
dc.subjectPaste tomatoen_US
dc.subjectQualityen_US
dc.subjectSoluble solids contenten_US
dc.subjectAntioxidant activityen_US
dc.subjectLycopene contenten_US
dc.subjectHuman healthen_US
dc.subjectEsculentumen_US
dc.subjectQualityen_US
dc.subjectFruitsen_US
dc.subjectCarotenoidsen_US
dc.subjectComponentsen_US
dc.subjectGenotypeen_US
dc.subjectFood science & technologyen_US
dc.subjectNutrition & dieteticsen_US
dc.subjectLycopersicon esculentumen_US
dc.subject.emtreeAlpha tocopherolen_US
dc.subject.emtreeAntioxidanten_US
dc.subject.emtreeAscorbic aciden_US
dc.subject.emtreeBeta caroteneen_US
dc.subject.emtreeFlavanoiden_US
dc.subject.emtreeLycopeneen_US
dc.subject.emtreePhenolen_US
dc.subject.emtreeAcidityen_US
dc.subject.emtreeAntioxidant activityen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeCanned fooden_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeCultivaren_US
dc.subject.emtreeDevelopmental stageen_US
dc.subject.emtreeFood coloren_US
dc.subject.emtreeFood processingen_US
dc.subject.emtreeFruit ripeningen_US
dc.subject.emtreeMaturityen_US
dc.subject.emtreeNonhumanen_US
dc.subject.emtreeNutrient contenten_US
dc.subject.emtreeNutritional valueen_US
dc.subject.emtreepHen_US
dc.subject.emtreePhytochemistryen_US
dc.subject.emtreePlant growthen_US
dc.subject.emtreeSolubilityen_US
dc.subject.emtreeTomatoen_US
dc.subject.meshAntioxidantsen_US
dc.subject.meshAscorbic aciden_US
dc.subject.meshBeta caroteneen_US
dc.subject.meshCarotenoidsen_US
dc.subject.meshColoren_US
dc.subject.meshFood storageen_US
dc.subject.meshFruiten_US
dc.subject.meshLycopersicon esculentumen_US
dc.subject.meshSpecies specificityen_US
dc.subject.scopusLycopene; Tomato Juice; Carotenoidsen_US
dc.subject.wosFood science & technologyen_US
dc.subject.wosNutrition & dieteticsen_US
dc.titleDetermination of physicochemical characteristics in different products of tomato varietiesen_US
dc.typeArticle
dc.wos.quartileQ2 (Food science & technology)en_US
dc.wos.quartileQ3 (Nutrition & dietetics)en_US

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