Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

• Published in: Notulae botanicae Horti agrobotanici Cluj-Napoca Vol. 47; no. 3; p. 599
• Main Authors: OLUK, Aylin Celile, ATA, Atilla, ÜNLÜ, Mustafa, YAZICI, Ebru, KARAŞAHİN, Zafer, EROĞLU, Evren Çağlar, CANAN, İhsan
• Format: Journal Article
• Language: English
• Published: Cluj-Napoca Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2019
• Subjects: Allelochemicals; Antioxidants; Aroma; Ascorbic acid; Carotene; Carotenoids; Cultivars; Environmental conditions; Environmental effects; Genotypes; Hardness; Lycopene; Phenolic compounds; Phenols; Sensory evaluation; Sugar; Sweetness; Tomatoes; Vitamin C; Volatiles; β-Carotene
• ISSN: 0255-965X; 1842-4309
• DOI: 10.15835/nbha47311382

Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones.   *** In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. ***