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Polska Bibliografia Naukowa

Issue 16 (3) 2017 pp. 119-128

Radoš Pavlović1, Jelena Mladenović1, Nenad Pavlović2, Milan Zdravković2, Dragana Jošić3, Jasmina Zdravković2

1 University of Kragujevac, Agricurtural faculty, Čačak, Serbia
2
Institute for Vegetable Crops, Smederevska Palanka, Serbia
3
Institute of Soil Science, Belgrade, Serbia

Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines

Abstract:

The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, β-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60°C) and making of tomato juice (by pasteurization – cooking at 100°C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line.

pub/16_3_119.pdf Full text available in Adobe Acrobat format:
http://www.hortorumcultus.actapol.net/volume16/issue3/16_3_119.pdf
Keywords: vitamin C, β-carotene, lycopene, phenols, flavonoids, drying, pasteurization, genotype selection

DOI: 10.24326/asphc.2017.3.12

For citation:

MLA Pavlović, Radoš, et al. "Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines." Acta Sci.Pol. Hortorum Cultus 16.3 (2017): 16. DOI: 10.24326/asphc.2017.3.12
APA Pavlović, R., Mladenović, J., Pavlović, N., Zdravković, M., Jošić, D., & Zdravković, J. (2017). Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines. Acta Sci.Pol. Hortorum Cultus 16 (3), 16. DOI: 10.24326/asphc.2017.3.12
ISO 690 PAVLOVIć, Radoš, et al. Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines. Acta Sci.Pol. Hortorum Cultus, 2017, 16.3: 16. DOI: 10.24326/asphc.2017.3.12
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