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Título: Quality of italian tomato fruit from organic and conventional production systems and stored at two temperatures
Autor(es): Botrel, N.
Resende, F.V.
Leite, B.S.F.
Nassur, R.C.M.R.
Vilas Boas, E.V.B.
Assunto: Lycopersicon esculentum
Postharvest
Organic system of production
Publicador: International Society for Horticultural Science
Data de publicação: 9-Fev-2015
Referência: BOTREL, N. et al. Quality of italian tomato fruit from organic and conventional production systems and stored at two temperatures. Acta Horticulturae, The Hague, v. 934, p. 1183-1188, 2012.
Abstract: The quality attributes of Italian tomato fruit produced in organic and conven-tional systems, and packed and stored at room temperature (24±2.0°C and 32±2% RH) or cool conditions (12±1°C and 73±1% RH) for 20 days were determined. Color, firmness, titratable acidity, total soluble solids, vitamin C, lycopene, β carotene, total phenolics and total antioxidant activity were evaluated. Concentrations of lycopene, β carotene, vitamin C, acidity, phenolics and antioxidant activity were influenced by the cropping system, and time and temperature of storage. Fruit produced organically had higher concentrations of vitamin C throughout storage as well as higher soluble solids at 0, 10 and 20 days, and higher antioxidant activity at 0, 5 and 10 days than conventional fruit regardless of storage temperature. Fruit from the conventional cropping system had higher acidity than organically produced fruit at 5 and 15 days of room and cool storage. At 10, 15 and 20 days, there were no differences in lycopene concentrations of tomatoes between cropping systems.
URI: http://www.actahort.org/books/934/934_159.htm
http://repositorio.ufla.br/jspui/handle/1/5031
Idioma: en
Aparece nas coleções: DCA - Artigos publicados em periódicos

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