А.Б. Курина , А.Е. Соловьева, И.А. Храпалова, А.М. АртемьеваБ иохимическ ий состав плодов томата различной окраски.pdf

08_Kurina.pdf
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Summary

Tomato (Lycopersicon esculentum Mill.) is an economically important and widely cultivated vegetable crop consumed both fresh and processed, with nutritional value related to content of carotenoids, polyphenols, sugars, organic acids, minerals, and vitamins. A study of 70 accessions of cultivated and wild tomato found variability in dry matter (3.72-8.88% and 9.62-11.33%), sugars (1.50-5.65% and 2.20-2.70%), ascorbic acid (12.40-35.56 mg/100g and 23.62-28.14 mg/100g), titratable acidity (0.14-0.46% and 0.33-0.48%), chlorophylls (0.14-5.11 mg/100g and 2.95-4.57 mg/100g), carotenoids (0.97-99.86 mg/100g and 1.03-10.06 mg/100g), and anthocyanins (3.00-588.86 mg/100g and 84.31-152.71 mg/100g) in fruits of cultivated and wild tomatoes. Correlations were found between dry matter and monosaccharides, sum of sugars and ascorbic acid, ascorbic acid and carotenoids, and chlorophyll a and b. Tomato accessions with high content of individual chemical substances and complex traits were identified for use in breeding for high content of dry matter, sugars, ascorbic acid, pigments, and anthocyanins.

Description

Tomato (Lycopersicon esculentum Mill.) is an economically important and widely cultivated vegetable crop consumed both fresh and processed, with nutritional...

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  • File Format: PDF
  • File Size: 842 KB
  • Pages: 14
  • Language: EN
  • Total Downloads: 142
  • Last Updated: 1 month ago

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