Colour of post-harvest ripened and vine ripened tomatoes (Lycopersicon esculentum Mill.) as related to total antioxidant capacity and chemical composition
Publikasjonsdetaljer
Tidsskrift : International Journal of Food Science & Technology , vol. 39 , p. 295–302–8 , 2004
Utgiver : John Wiley & Sons
Internasjonale standardnummer
:
Trykt
:
0950-5423
Elektronisk
:
1365-2621
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1111/j.1365-2621.20...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Greenhouse grown tomatoes, cvs ?Durinta?, ?Favorita? and ?Liberto?, were harvested green and vine ripe. Colour measurements and chemical analyses were performed on green, post-harvest red and vine-ripe fruits. Partial Least Square regression (PLS) was applied to predict the Ferric Reducing Ability ofPlasma (FRAP) by means of colour measurements (L*, a*, b*). The PLS showed that 78% of the variation in colour were able to predict 74% of the variation in FRAP value. Chemical variables and colour variables together were able to predict 88% of the variation in FRAP by means of PLS regression. Linear regression showed a high negative correlation between high values of L*, b* and FRAP, and a high positive correlation between titratable acidity, a*, hue,a*/b*, soluble solids, vitamin C, dry matter and FRAP values. Thus, colour measurements of intact tomatoes can be used as a non-destructive method to assess total antioxidant capacity of tomatoes.