Comparison of Biochemical Parameters and Volatile Compounds of Some Hybrid Tomato Varieties

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dc.contributor.authorKara, Meryem
dc.contributor.authorSahin, Huseyin
dc.contributor.authorDinc, Saliha
dc.contributor.authorYildiz, Oktay
dc.contributor.authorCan, Zehra
dc.contributor.authorEr, Fatih
dc.date.accessioned2020-03-26T19:34:26Z
dc.date.available2020-03-26T19:34:26Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEvaluating morphological and quality parameters such as shape, colour, size and yield are all common practices when assessing the quality of fruit and vegetables. In recent times, however, consumer interest in foods with high levels of bioactive components, high mineral content and acceptable flavor has increased considerably. In order to make a contribution to the production of fruit and vegetables with excellent morphological properties and high levels of bioactive compounds, two different hybrid tomato varieties (Ege F1 and Alida F1) cultivated in Turkey were compared in terms of their biochemical parameters (phenolic compounds, ascorbic acid, ss-carotene, lycopene, minerals) and volatiles. While the Alida F1 was rated the highest for lycopene and mineral values, the Ege F1 was outstanding in terms of phenolic compounds and volatiles. Ascorbic acid content of both cultivars ranged from 7.13 to 11.94 mg 100 g(-1) fw. The quantity in the Ege hybrid was remarkable. Chlorogenic acid, caffeic acid, p-coumaric acid, rutin and trans ferulic acid were the main phenolic compounds in both cultivars. Potassium (K) (4.09%) was the most predominant mineral in both hybrid tomatoes. Hexenal had the highest concentration value among tested volatiles followed by 2-hexenal, (6-methyl)-trans-5-Hepten-2-one. Comparison of biochemical parameters and volatiles of both varieties will give breeders an opportunity to choose the desired traits of tomatoes to cultivate for both taste and nutritional value.en_US
dc.identifier.endpage385en_US
dc.identifier.issn2148-9297en_US
dc.identifier.issue4en_US
dc.identifier.startpage377en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34897
dc.identifier.volume23en_US
dc.identifier.wosWOS:000418281100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherANKARA UNIV, FAC AGRen_US
dc.relation.ispartofJOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISIen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectLycopersicon esculentum Mill.en_US
dc.subjectPhenolic compoundsen_US
dc.subjectLycopeneen_US
dc.titleComparison of Biochemical Parameters and Volatile Compounds of Some Hybrid Tomato Varietiesen_US
dc.typeArticleen_US

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