Title
ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES
Autor
Radoš Pavlović, Jelena Mladenović, Nenad Pavlović, Milan Zdravković, Dragana Jošić, Jasmina Zdravković
Keywords
Słowa kluczowe: vitamin C, β-carotene, lycopene, phenols, flavonoids, drying, pasteurization, genotype selection
Abstract
Streszczenie. The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, β-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60°C) and making of tomato juice (by pasteurization – cooking at 100°C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line.
Pages
119-128
Cite
Pavlović, R., Mladenović, J., Pavlović, N., Zdravković, M., Jošić, D., Zdravković, J. (2017). ANTIOXIDANT NUTRITIONAL QUALITY AND THE EFFECT OF THERMAL TREATMENTS ON SELECTED PROCESSING TOMATO LINES. Acta Sci. Pol. Hortorum Cultus, 16(3), 119-128.
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