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Titolo:
VARIABILITY IN DIFFERENT PHYSICAL AND BIOCHEMICAL CHARACTERISTICS OF 6 TOMATO GENOTYPES ACCORDING TO STAGES OF RIPENESS
Autore:
ISLAM MS;
Indirizzi:
BARI,HORT RES CTR GAZIPUR 1701 BANGLADESH KAGAWA UNIV,FAC AGR,DEPT AGROIND SCI,MIKI CHO,IKENOBE 2393 KAGAWA 76107 JAPAN
Titolo Testata:
Bangladesh journal of botany
fascicolo: 2, volume: 26, anno: 1997,
pagine: 137 - 147
SICI:
0253-5416(1997)26:2<137:VIDPAB>2.0.ZU;2-8
Fonte:
ISI
Lingua:
ENG
Soggetto:
CARBON-DIOXIDE ENRICHMENT; QUALITY; FRUIT; CULTIVARS; MATURITY; FLAVOR;
Keywords:
VARIABILITY; BIOCHEMICAL CHARACTERISTICS; TOMATO GENOTYPES; RIPENING STAGE;
Tipo documento:
Article
Natura:
Periodico
Citazioni:
29
Recensione:
Indirizzi per estratti:
Citazione:
M.S. Islam, "VARIABILITY IN DIFFERENT PHYSICAL AND BIOCHEMICAL CHARACTERISTICS OF 6 TOMATO GENOTYPES ACCORDING TO STAGES OF RIPENESS", Bangladesh journal of botany, 26(2), 1997, pp. 137-147

Abstract

A wide range of firmness, surface colour, percentage of locular tissue, vitamin C, citric acid, malic acid, oxalic acid, fructose, glucose,sucrose and acid invertase activity (soluble and cell wall-bound fraction) was found in various cultivars of tomato. The fruit firmness andexternal chroma (C and hue angle (arctan b*/a*) changed significantly as the fruit passed through various stages of maturity. In all the genotypes studied, reducing sugar content increased with advancing maturity with concomitant increase in soluble acid invertase activity. Sucrose was found highest in mature green stage and remained low throughout the ripening. Citric acid was the primary organic acids followed bymalic and oxalic acid. Organic acids and vitamin C increased with thematurity of fruit and their peak were found at pink stage, but declined slightly al the red stage. The sugar/organic acid ratios was almostequal at the mature, green and pink stage, but then increased at final stage of ripening. This increase was primarily attributed to a substantial increase of monosaccharide along with a decrease in organic acids. These patterns of physical and biochemical changes during maturation of fruit was nearly identical in all genotypes studied. Of the six genotypes tested, Momotaro and TM0126 showed better performance to themost of the parameters studied, as compared to cv. Manik. Furthermore, cherry tomatoes had higher organic acids, higher soluble sugars, andhigher percentage of locular tissue than that of the large-fruited types.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 24/11/20 alle ore 11:04:06