What is it about?
Tomato cultivars of different colors and shapes (CVS) grown in the Eastern Mediterranean region (Turkey) were evaluated sensory as well as antioxidant capacity, total phenolic content, color, sugar, volatile substances, ascorbic acid and carotenoid (β-carotene and lycopene) contents.
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Why is it important?
The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity.
Perspectives
We observed significant differences in carotenoids and ascorbic acid contents, antioxidant activity, glucose and fructose values, volatile compounds and sensory scores among the evaluated tomato cultivars. A consistent relationship was found between color and taste, especially in red cultivars, but according to the results of sensory analysis, brown cultivars were just as appreciated as red cultivars.
Dr Aylin Celile Oluk
Eastern Mediterranean Agricultural Research Institute
Read the Original
This page is a summary of: Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars, Notulae Botanicae Horti Agrobotanici Cluj-Napoca, April 2019, AcademicPres (EAP) Publishing House,
DOI: 10.15835/nbha47311382.
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