Chemical composition of tomato (Lycopersicon esculentum) from Tenerife,the Canary Islands |
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Authors: | M. Herná ndez Suá rez,E.M. Rodrí guez Rodrí guezC. Dí az Romero |
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Affiliation: | Department of Analytical Chemistry, Food Science and Nutrition, University of La Laguna, Avda. Astrofísico Francisco Sánchez s/n, 38201 La Laguna, Santa Cruz de Tenerife, Spain |
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Abstract: | Chemical composition (moisture, ash, total fibre, protein, glucose and fructose), the taste index and maturity were determined in five tomato cultivars (Dorothy, Boludo, Thomas, Dominique, Dunkan) which were cultivated using intensive, organic and hydroponic methods in Tenerife. The chemical composition was similar to most of the data found in the literature. There were many significant differences in the mean values between the analysed parameters according to the cultivar, cultivation method, region of cultivation and sampling period. Glucose and fructose concentrations were strongly and positively correlated, suggesting the common origin of both sugars. The moisture correlated inversely with the rest of the analysed parameters. Applying a stepwise discriminant analysis (DA), low percentages of correct classifications were obtained according to the cultivar and cultivation methods. The correct classification of the tomato samples improved when the DA was applied to differentiate the tomatoes according to the sampling period. |
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Keywords: | Tomato Cultivar Fructose Glucose Protein Total fibre Taste index HPLC |
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