Colour of post-harvest ripened and vine ripened tomatoes (Lycopersicon esculentum Mill.) as related to total antioxidant capacity and chemical composition |
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Authors: | Anne-Berit Wold Hans J Rosenfeld Kari Holte Halvard Baugerød Rune Blomhoff & Karin Haffner |
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Affiliation: | Department of Plant and Environmental Sciences, Agricultural University of Norway, PO Box 5022, N-1432 Ås, Norway; MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway; Institute for Nutrition Research, University of Oslo, PO Box 1046, Blindern, N-0316 Oslo, Norway |
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Abstract: | Greenhouse grown tomatoes (cvs ‘Durinta’, ‘Favorita’ and ‘Liberto’) were harvested green and vine ripe. Colour measurements and chemical analyses were performed on green, post‐harvest red and vine‐ripe fruits. Partial least square (PLS) regression was applied to predict the ferric reducing ability of plasma (FRAP) by means of colour measurements (L*, a* and b*). The PLS showed that 78% of the variation in colour were able to predict 74% of the variation in FRAP value. Chemical variables and colour variables together were able to predict 88% of the variation in FRAP by means of PLS regression. Linear regression showed a high negative correlation between high values of L*, b* and FRAP, and a high positive correlation between titratable acidity, a*, hue, a*/b*, soluble solids, vitamin C, dry matter and FRAP values. Thus, colour measurements of intact tomatoes can be used as a non‐destructive method to assess total antioxidant capacity of tomatoes. |
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Keywords: | Cultivars ferric reducing ability of plasma greenhouse grown quality ripening degree vitamin C |
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