Articles
EFFECT OF TITAVIT TREATMENT ON THE DYNAMICS OF TOMATO FRUIT RIPENESS
Article number
220_60
Pages
433 – 438
Language
Abstract
The effect of Titavit treatment on the quality and quantity characteristics of tomato fruit as well as on the dynamics of its ripening has been estimated.
The biological ripeness of tomatoes was characterized by the determination of easily mobilizable carbohydrates and chlorophyll degradation.
The products of carotenoid biosynthesis indicated both biological and technological ripeness, whereas no similar conclusion could by drawn by the changes in organic acid content and composition of the fruit.
Titavit treatment had considerable effects on the biological ripeness and storability of tomato fruits.
It caused 15–20% yield increase, and 17–39% increase in vitamin C, 8–12% in total organic acid, 15–25% in the sugar content of tomato fruit.
Although the treated fruits contained lower amount of carotenoids their beta-carotene content was higher /about 20% than that of the control ones.
The decrease in the content of red pigments at the final stage of ripeness of treated fruit was accompanied by highly significant increase in the activity of Lipoxygenase enzyme which coincided also with the decrease in the Lipid content of those fruits.
The biological ripeness of tomatoes was characterized by the determination of easily mobilizable carbohydrates and chlorophyll degradation.
The products of carotenoid biosynthesis indicated both biological and technological ripeness, whereas no similar conclusion could by drawn by the changes in organic acid content and composition of the fruit.
Titavit treatment had considerable effects on the biological ripeness and storability of tomato fruits.
It caused 15–20% yield increase, and 17–39% increase in vitamin C, 8–12% in total organic acid, 15–25% in the sugar content of tomato fruit.
Although the treated fruits contained lower amount of carotenoids their beta-carotene content was higher /about 20% than that of the control ones.
The decrease in the content of red pigments at the final stage of ripeness of treated fruit was accompanied by highly significant increase in the activity of Lipoxygenase enzyme which coincided also with the decrease in the Lipid content of those fruits.
Authors
P.A. Biacs, H.G. Daood, B. Czinkotai, F. Hajdu, N. Kiss-Kutz
Keywords
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