Details

Autor(en) / Beteiligte

• Pavlović, Radoš
• Mladenović, Jelena
• Pavlović, Nenad
• Zdravković, Milan
• Jošić, Dragana
• Zdravković, Jasmina

Titel

ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES

Ist Teil von

• Acta scientiarum Polonorum. Hortorum cultus (Ogrodnictwo), 2017-01, Vol.16 (3), p.119-128

Ort / Verlag

University of Life Sciences in Lublin - Publishing House

Erscheinungsjahr

2017

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, β-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60°C) and making of tomato juice (by pasteurization – cooking at 100°C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line.