The biochemical characteristics of pink tomato fruits (<i>Solanum lycopersicum</i> L.): mature and after storage
A. V. Molchanova | I. Yu. Kondratyeva
Relevance. Tomato pink-fruit cultivars and hybrids are of interest for fresh consumption. The biochemical parameters are influenced by the varietal factor and by the growing conditions. It is known that mature tomatoes record low storability. The softening of the fruit is caused by ethylene produced in the ripening fruit. Then pectinase enzymes are synthesized in the fruit tissues, under the action of which the cell walls of the fruit soften. Breeders are creating tomato cultivars whose fruits could be stored for a long time without losing their tasty. The aim of the investigation was to study the biochemical parameters of pink-colored tomato fruits under different ripening conditions. Materials and methods. The plants were grown on the experimental fields of the Laboratory for Breeding and Seed Production of Solanaceae crops. In the Analytical Department, the biochemical composition of pink tomato fruits was studied during harvesting from the field and after laying for storage in the milky ripeness phase according to the following indicators: dry matter, ascorbic acid, total content of water-soluble antioxidants, titratable acidity, monosaccharides, polyphenols and carotenoids. Results. The breeding accession F4 (Lotos x Z6) showed maximum dry matter and monosaccharide content both after storage and in mature fruits. The same sample as F5 (Lotos x Z6) showed the highest ascorbic acid content after storage. Other parameters before and after storage in these samples were comparable. Whereas, breeding accession F6 (Z6 x Lotos) stood out in terms of maximum content of sum of antioxidants in alcoholic extract and content of water-soluble antioxidants after storage.
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