Home > XV International Symposium on Processing Tomato > Assessment of premium quality factors (nutritional, functional and taste) for five Italian tomato cultivars and relative diced tomatoes products

Articles

Assessment of premium quality factors (nutritional, functional and taste) for five Italian tomato cultivars and relative diced tomatoes products

Article number

1233_34

Pages

247 – 254

Language

English

Abstract

Publication

XV International Symposium on Processing Tomato

Authors

L. Sandei, E. Cocconi, C. Stingone, R. Vitelli, M. Bandini, A. Sannino, S. Savini, A. Zanotti, C. Zoni

Keywords

Italian diced tomatoes, high quality, nutritional, functional and taste characteristics markers

Full text

https://doi.org/10.17660/ActaHortic.2019.1233.34

Groups involved

Online Articles (35)

1. The use of a hormone-based foliar biostimulant in processing tomatoes

P.A. Smith | C.A. Argerich

2. The use of foliar applications of abscisic acid (ABA) to reduce blossom end rot (BER) in processing tomatoes

P.A. Smith | C.A. Argerich

3. The effect of rootstock on yield and quality in processing tomatoes

C.A. Argerich | P.A. Smith

4. Decision support system for late blight in tomato and potato

A.B. Colturato | L.F.C. Chavier

5. Circulation of drained solution in tomato hydroponic culture and its influence on crop growth and solution composition

6. An evaluation of BOOSTER-Mag^TM on processing tomato farming productivity

7. Comparison of a water supply model with six seasons of cherry type processing tomato

8. Heat stress detection in tomato under different irrigation treatments

S. Takács | Z. Pék | T. Bíró | L. Helyes

9. The simultaneous effect of water stress and biofertilizer on physiology and quality of processing tomato

L. Helyes | L.A. Tuan | J. Bakr | Z. Pék

10. Effect of mycorrhizal and bacterial products on the traits related to photosynthesis and fruit quality of tomato under water deficiency conditions

E. Nemeskéri | K. Horváth | P. Pék | L. Helyes

11. Organically grown high-lycopene tomatoes: a novel adventure within functional quality

12. Use of sensors and spatial variability to fertilization management in processing tomato

C. Campillo | J. Carrasco | S. Millán | L. Martinez | M.H. Prieto

13. Evaluation of grafting for processing tomato production in California’s Central Valley

G. Miyao | B. Aegerter | J. Chase

14. Tomato fruit quality and processing ability are impacted by irrigation regime as well as genotype and maturity stage

A. Vilas Boas | D. Page | R. Giovinazzo | N. Bertin | A.-L. Fanciullino

15. Use of satellite images to differentiate productivity zones in commercial processing tomato farms

C. Campillo | J. Carrasco | J.L. Gordillo | A. Cordoba | J.I. Macua

16. Management of Fusarium oxysporum race 3 in processing tomatoes with chemical and biofungicides and cultivar resistance

C.S. Stoddard | T.A. Turini

17. Climatic characterization of the main processing tomato producing areas of Spain

A. García-Martín | M.A. Rozas | L.L. Paniagua | E. Ordiales | J.L. Llerena-Ruiz

18. The use of by-products from table olive preparation process as fertilizers in the processing tomato crop

19. Effects of innovative biofertilizers on yield of processing tomato cultivated in organic cropping systems in northern Italy

20. California Tomato Research Institute is committed to playing the long game: fifty years and counting of asking and answering questions in the field

Z.P. Bagley

21. Identification and pathogenicity of Pythium species associated with poor growth of tomato plants in the Australian processing tomato industry

22. Highlights of sixty years of processing tomato research in California

D.M. Barrett | R. Neenan

23. Selecting tomato for their ability to react and conserve their quality during the process

24. Quality improvement of the tomato-based products using infrared tool along the production chain

S. Bureau | A. Vilas-Boas | R. Giovinazzo | D. Page

25. Treatment and energy recovery of tomato industry waste by biomethanation

26. Elaboration of ceramic material with sludge from the wastewater treatment plant of the tomato processing industry

R. Sánchez | R. de la Torre | R. Rodríguez | M. Gómez-Cardoso | J.L. Llerena-Ruiz

27. Consumer preferences for local origin: is closer better? The case of fresh tomatoes and ketchup in Germany

S.G.H. Meyerding | N. Trajer

28. Tomato products and cardiovascular disease prevention

M. Cámara | V. Fernández-Ruiz | R.M. Cámara | L. Domínguez | M.C. Sánchez-Mata

29. Food neophobia: Spanish case study related to new formulations based on traditional ‘gazpacho’

L. Domínguez | V. Fernández-Ruiz | M.C. Sánchez-Mata | M. Cámara

30. Consumer’s preferences towards six new Spanish commercial tomato juices

V. Fernández-Ruiz | L. Domínguez | M.C. Sánchez-Mata | M. Cámara

31. Reduction of salt in tomato products through the use of seawater

32. Evolution of canned natural tomato consumption in Spanish households 2005-2016

A. Montaño | A. Martín-de-Prado | J.L. Llerena-Ruiz

33. Development of a fermented green tomato base for dressings and sauces with high nutritional value

34. Assessment of premium quality factors (nutritional, functional and taste) for five Italian tomato cultivars and relative diced tomatoes products

35. Processing tomato by-products re-use, secondary raw material for tomato product with new functionality