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Certain Physiological and Biochemical Changes in Greenhouse‐Grown Tomatoes (Lycopersicon Esculentum Mill.)
Author(s) -
DALAL K. B.,
SALUNKHE D. K.,
OLSON L. E.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01889.x
Subject(s) - titratable acid , lycopersicon , ascorbic acid , greenhouse , chemistry , aroma , flavor , lycopene , food science , taste , horticulture , carotenoid , biology
SUMMARY Tomatoes of V. R. Moscow and Fireball varieties grown in a greenhouse varied markedly from previously reported data on field‐grown lots of the same varieties with regards to total titratable acidity, color development, free reducing sugars, pectins, volatile reducing substances (VRS), organic acids, and ascorbic acid. Concentrations of all the nonvolatile attributes except total titratable acidity (%) were low as compared with field‐ripened tomatoes. Lower concentrations of VRS, organic acids (mg/100 g), and sugars (%) considerably affected flavor, aroma, and taste in greenhouse tomatoes. Color (beta‐carotene and lycopene) development was defective. In general, tomatoes grown in the greenhouse were “flat” and tasteless.