Suggestions for consumers about suitability of differently coloured tomatoes in nutrition
2019
Duma, M., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Alsina, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Dubova, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Augspole, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Erdberga, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences
Tomatoes (Solanum lycopersicum L.) are known as very popular vegetable due to high nutritional value and are among the most commonly used vegetables in the world. Tomato varieties differ not only in fruit size, but also in colour. The aim of the present study was to evaluate how the colour of tomatoes influences the nutritional value. Chemical composition (vitamin C, lycopene, β-carotene, soluble solids, and total acidity) and taste index were determined in 27 tomato cultivars grown in plastic film greenhouse without additional lighting. Red, pink, brown, orange and yellow tomato fruits were studied. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the colour of fruit. The content of lycopene changed as follows: pinkredbrownorangeyellow, but content of β-carotene: orangepinkbrownredyellow. The highest content of total acids (855.7±234.2 mg 100 gE-1) as well as vitamin C (18.43±4.74 mg 100 gE-1) was observed in orange tomatoes, but regarding taste index differently coloured tomatoes can be arranged as follows: brownorangepinkredyellow. The smaller and bigger size tomatoes are recommended for consumers as tastier comparing with medium size tomatoes.
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