Effects of harvest time on the quality attributes of processed and non-processed tomato varieties

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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.accessioned2022-04-01T06:22:23Z
dc.date.available2022-04-01T06:22:23Z
dc.date.issued2010-02
dc.description.abstractThis study examines physicochemical changes in newly developed and existing tomato varieties at different levels of maturity. Serum viscosity is an important factor in the selection of tomato varieties for processing. Most of the attributes indicative of quality for fresh and paste tomatoes occurred at a less mature stage and declined with maturity. The canned varieties 'H9888,' 'H8892' and 'H9780' had a greater ascorbic acid content and antioxidant capacity. The highest lycopene contents were found in the varieties 'H9888,' 'CXD254,' 'CXD222' and 'H9780'. Total soluble solids levels increased with maturity. The highest acidity values occurred in canned 'Shasta', 'CXD254' and 'H9780' varieties. Mid-and late-season varieties harvested at an early stage produced thicker pastes with greater serum viscosity and acidity than tomatoes harvested at other points in the ripening process. The best results were obtained from canned samples of 'H9888,' 'CXD254' and 'H9780.'en_US
dc.description.sponsorshipCampbell Research and Development Laboratory, Davis, CA, USAtr_TR
dc.identifier.citationAkbudak, B. (2010). "Effects of harvest time on the quality attributes of processed and non-processed tomato varieties". International Journal of Food Science and Technology, 45(2), 334-343.en_US
dc.identifier.endpage343tr_TR
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue2tr_TR
dc.identifier.scopus2-s2.0-78649517446tr_TR
dc.identifier.startpage334tr_TR
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2009.02140.x
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2009.02140.x
dc.identifier.urihttp://hdl.handle.net/11452/25497
dc.identifier.volume45tr_TR
dc.identifier.wos000273945100019
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBostwick consistencyen_US
dc.subjectFruit maturityen_US
dc.subjectPhysico-chemical changesen_US
dc.subjectProcessingen_US
dc.subjectSerum viscosityen_US
dc.subjectTomatoen_US
dc.subjectRheological propertiesen_US
dc.subjectAntioxidant activityen_US
dc.subjectLycopene contenten_US
dc.subjectSoluble solidsen_US
dc.subjectComponentsen_US
dc.subjectProductsen_US
dc.subjectMaturityen_US
dc.subjectFruitsen_US
dc.subjectPasteen_US
dc.subjectVineen_US
dc.subjectFood science & technologyen_US
dc.subjectLycopersicon esculentumen_US
dc.subjectBody fluidsen_US
dc.subjectHarvestingen_US
dc.subjectKetonesen_US
dc.subjectOrganic acidsen_US
dc.subjectViscosityen_US
dc.subjectSerum viscosityen_US
dc.subject.scopusLycopene; Tomato Juice; Carotenoidsen_US
dc.subject.wosFood science & technologyen_US
dc.titleEffects of harvest time on the quality attributes of processed and non-processed tomato varietiesen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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