Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5495
Título: a* values to follow lycopene concentration during ripening and storage of tomato (cv. Caruso)
Autor: Schauwers, Axelle
Rocha, Ada M.C.N.
Morais, Alcina M.M.B.
Palavras-chave: Tomato
Lycopersicon esculentum Mill
lycopene
colour
ripening
Storage
Data: Jul-2006
Citação: "Journal of Applied Horticulture." ISSN 0972-1045. 8:2 105-108, (2006) 105-108
Resumo: The ripening of tomato fruit is a highly regulated process during which colour, flavour, aroma and texture change in a coordinated manner. This research work aims to correlate the colour changes measured objectively with the lycopene concentration in tomatoes during ripening at room temperature (21 and 26°C). These results were compared with colour and lycopene content of pink and light red tomatoes stored at 14°C, temperature used to prevent ripening and therefore extend the shelf life of the fruits. The duration of heat treatment at 100ºC was previously optimized in order to release the maximum lycopene from chromoplasts during extraction. An a* value of 20 for the peel corresponds to an increase of lycopene content of Caruso tomato from 9 to 43 mg/100 g TSS, at room temperature. The shelf life of pink and light red tomatoes can be extended to two weeks at 14ºC without loss of lycopene content, presenting the same content as green tomatoes ripened at room temperature for one week.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5495
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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