Selected physical parameters and chemical compounds of different types of tomatoes

Justyna Ewa Bojarska, Beata Piłat, Katarzyna Małgorzata Majewska, Daria Anna Sobiechowska and Agnieszka Narwojsz
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Justyna Ewa Bojarska: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland
Beata Piłat: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland
Katarzyna Małgorzata Majewska: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland
Daria Anna Sobiechowska: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland
Agnieszka Narwojsz: Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland

Czech Journal of Food Sciences, 2020, vol. 38, issue 1, 28-35

Abstract: The aim of this experiment was to compare selected types and varieties of tomatoes ('Beef-red', 'Beef-orange', 'Olmeca', 'Malinowy', 'Cherry-red', 'Cherry-mini malina', 'Cherry-orange', 'Papryczkowy') by examining their chemical composition and identifying the selected physical properties. The research material consisted of tomato fruit purchased on the regional market (Warmia and Mazury voivodeship, Poland) from one producer. An analysis of colour and texture measurement was performed. Moreover, the total dry matter content, total extract, total acidity, pH value, pectin content, total carotenoids and phenolic compounds, as well as DPPH scavenging activity were determined. The analyses showed that the investigated tomatoes were varied in terms of physical properties and chemical composition. Small-fruited tomatoes were characterized by lower hardness and firmness compared to medium and large tomatoes. Besides they contained significantly more total polyphenols and carotenoids (except for 'Cherry-mini malina'), therefore they have been recognized as an attractive source of health-promoting ingredients for the consumer.

Keywords: tomatoes; types and varieties; chemical compounds; physical parameters (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:232-2019-cjfs

DOI: 10.17221/232/2019-CJFS

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