Vol. 32 No. 3 (2018): Special issue on Postharvest
Articles

Yield, quality and antioxidants of peeled tomato as affected by genotype and industrial processing in southern Italy

F. De Sio
Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Via Fasustino Tanara, 31 - 43100 Parma
M. Rapacciuolo
Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Via Fasustino Tanara, 31 - 43100 Parma
A. De Giorgi
Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Via Fasustino Tanara, 31 - 43100 Parma
A. Trifirò
Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Via Fasustino Tanara, 31 - 43100 Parma
B. Giuliano
Associazione Nazionale Industriali delle Conserve Alimentari Vegetali (ANICAV), Viale della Costituzione Isola F/3, 80141 Napoli
L. Vitobello
Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Via Fasustino Tanara, 31 - 43100 Parma
A. Cuciniello
Dipartimento di Agraria, Università di Napoli Federico II, Via Università, 100, 80055 Portici, Napoli
Gianluca Caruso
Naples University Federico II

Published 2018-09-07

Keywords

  • long-type fruit hybrids,
  • lycopene,
  • polyphenols,
  • pre-processing and post-processing production,
  • sensorial features

How to Cite

De Sio, F., Rapacciuolo, M., De Giorgi, A., Trifirò, A., Giuliano, B., Vitobello, L., Cuciniello, A., & Caruso, G. (2018). Yield, quality and antioxidants of peeled tomato as affected by genotype and industrial processing in southern Italy. Advances in Horticultural Science, 32(3), 379–387. https://doi.org/10.13128/ahs-23129

Abstract

Research was carried out on processing tomato in San Severo (Tavoliere delle Puglie, Foggia, Italy) in order to compare four long-type fruit hybrids oriented to peeled produce (Abbundo, Umex, Superpeel, Taylor), using a randomized complete block design with three replicates. The hybrid Superpeel reached the highest marketable yield due to the highest fruit number and mean weight; along the peeling chain, Umex and Taylor showed the highest processing efficiency. Titratable acidity and sodium were highest in Taylor fruits, whereas the highest fiber content was detected in Abbundo fruits. Compared to pre-processing fruits, peeled tomatoes showed increased values of total and soluble solids as well as reducing sugars, but decreased sugar ratio and colour. The highest concentrations of antioxidants in processed fruits were recorded in Umex for lycopene and in Superpeel for β-carotene. Compared to pre-processing fruits, in peeled tomatoes lycopene and β-carotene concentrations remained stable and polyphenols increased referring to fresh weight. The hybrids examined did not show univocal trends in terms of sensorial features.

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