Premium
Structural changes, chemical composition and antioxidant activity of cherry tomato fruits (cv. Micro‐Tom) stored under optimal and chilling conditions
Author(s) -
Gómez Perla,
Ferrer M Ángeles,
FernándezTrujillo J Pablo,
Calderón Antonio,
Artés Francisco,
EgeaCortines Marcos,
Weiss Julia
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3622
Subject(s) - lycopene , cultivar , ripening , ascorbic acid , cherry tomato , sucrose , chemistry , lycopersicon , horticulture , fructose , carotenoid , antioxidant , malic acid , botany , food science , citric acid , biology , biochemistry
BACKGROUND: Cherry tomato fruits cv. Micro‐Tom, a model plant for tomato genetics, were analysed in order to determine the main structural and chemical changes under optimal and chilling storage conditions. The comparison of Micro‐Tom to standard tomato cultivars will give an insight into suitability of this dwarf cultivar as a model for studying the influence of low‐temperature conditions on tomato fruits. RESULTS: During chilling, fruit tissue was progressively destroyed due to the collapse of the deep layers of the pericarp. Chilling lowered the typical tomato kinetics of ripening in sugars (glucose, fructose, sucrose), organic acids (tartaric, malic, citric, ascorbic and succinic) and the antioxidants phenol and lycopene, while carotenoid synthesis seemed to be blocked. Glutathione level was elevated and the activity of ROS scavenging enzymes was altered. Essentially, Micro‐Tom fruits showed a quality evolution that was similar to that described for standard tomato cultivars. CONCLUSION: The cherry tomato cultivar Micro‐Tom could be used as a model for studying the influence of low temperature on biochemical and structural changes taking place during chilling injury conditions. Copyright © 2009 Society of Chemical Industry