Hort. Sci. (Prague), 2019, 46(3):132-137 | DOI: 10.17221/222/2017-HORTSCI

The evolution of some nutritional parameters of the tomato fruit during the harvesting stagesOriginal Paper

Rodica Soare1, Maria Dinu*,2, Alexandru-Ioan Apahidean3, Marin Soare1
1 Department of Agricultural and Forestry Technologies, Faculty of Agronomy, University of Craiova, Romania
2 Department of Horticulture and Food Science, Faculty of Horticulture, University of Craiova, Romania
3 Department of Forestry, Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania

The main purpose of this study was to highlight the nutraceutical value of the tomato fruit for five hybrids recently introduced in culture, during the harvesting phases: mature green, half ripen and full ripen: 'Antalya', 'Cemil', 'Lorely', 'Tiger' and 'Sacher'. They differentiate because of their size and fruit colour. The parameters to be followed for each harvest phase were: the chlorophyll a and b content, the total carotenes, the soluble substance, vitamin C, the titratable acidity, and also a maturity index was established. The results obtained showed significant differences between the hybrids, but also during the maturation phases. It singularised Tiger F1 with a total carotene contentof 7.1 (green) to 12.5 (half ripen) and 18.6 mg/100g f.w. (in full ripen) and Sacher F1 with vitamin C from 6.2 (green) to 17.2 (half ripen) and 20.7 mg/100g f.w. (in full ripen). This variability can be attributed to these harvesting phases, but also to the genetic factors, such as cultivar type, fruit size and colour.

Keywords: mature green; half ripen; full ripen; vitamin C; carotene

Published: September 30, 2019  Show citation

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Soare R, Dinu M, Apahidean A, Soare M. The evolution of some nutritional parameters of the tomato fruit during the harvesting stages. Hort. Sci. (Prague). 2019;46(3):132-137. doi: 10.17221/222/2017-HORTSCI.
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