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

被引：5

作者：

Pavlovic, Rados ^{[1
]}

Mladenovic, Jelena ^{[1
]}

Pavlovic, Nenad ^{[2
]}

Zdravkovic, Milan ^{[2
]}

Josic, Dragana ^{[3
]}

Zdravkovic, Jasmina ^{[2
]}

机构：

[1] Univ Kragujevac, Agr Fac, Cara Dusana 34, Cacak 32000, Serbia

[2] Inst Vegetable Crops, Karadjordjeva 71, Smederevska Palanka 11420, Serbia

[3] Inst Soil Sci, Teodora Drajzera 7, Belgrade 11000, Serbia

来源：

ACTA SCIENTIARUM POLONORUM-HORTORUM CULTUS | 2017年 / 16卷 / 03期

关键词：

vitamin C; beta-carotene; lycopene; phenols; flavonoids; drying; pasteurization; genotype selection; VITAMIN-C; PHENOLIC-COMPOUNDS; LYCOPENE CONTENT; CAROTENOIDS; STABILITY; CULTIVAR; FRUITS; FRESH; ACIDS;

D O I：

10.24326/asphc.2017.3.12

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, beta-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60 degrees C) and making of tomato juice (by pasteurization - cooking at 100 degrees 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.

引用

页码：119 / 128

页数：10

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