Nutritional quality of orange tomatoes for fresh consumption and processing products

Autores
Peralta, Iris Edith; Peppi, D.; Sance, Maria Mirta; Asis, Ramón; Asprelli, Pablo Diego; Galmarini, Claudio Romulo
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In Argentina, commercial tomatoes for fresh consumption as well for processed products traditionally have red fruits. Although other fruit colors (yellow, purple) are present in the ?cherry? types, orange tomatoes for direct consumption or for the industry are not used. Our aim was to contribute to the diversification of the tomato market by generating cultivars of different colors and non-traditional fruit characteristics. Field comparative trials during several cycles at the Institute of Horticulture (FCA-UNCuyo, Mendoza) allowed the selection of two cultivars with good agronomic performance, productivity and fruit quality: cultivar 1, with determinate growth, three to five fruits per cluster, pear-shaped fruit with mammillate tip, orange, jointless; and cultivar 2, with indeterminate growth, three to five fruits per cluster, oval-shaped fruit, deep orange, jointless or with non-functional pedicel articulation. Fruits of the two varieties have good internal and external color, adequate pericarp thickness, homogeneous maturation, and fruits adapted to manual and mechanical concentrated harvest. Mature fresh fruits were characterized by physical and chemical traits including total polyphenols, lycopene and β-carotene content, and antioxidant activity, showing an interesting nutritional composition and different antioxidant properties. Using mature fruits, a marmalade was produced at the Pilot Processing Industry (FCA-UNCuyo, Mendoza), and its nutritional composition as well as its phytochemical contribution (polyphenols, lycopene and β-carotene) and antioxidant activity were determined. Finally, a consumer panel considered the aspect, color and odor of the marmalade attractive and expressed great acceptability of the new product. The marmalade had great acceptance and constitutes an interesting product with excellent nutritional value that could also provide part of the required antioxidant compounds in human diets. At present, the orange marmalade is commercialized locally by the Agronomy Faculty with significant acceptance by consumers. Orange tomato varieties have excellent nutritional properties and sensorial characteristics for direct consumption and for industrial processed products.
Fil: Peralta, Iris Edith. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Investigaciones de las Zonas Áridas. Provincia de Mendoza. Instituto Argentino de Investigaciones de las Zonas Áridas. Universidad Nacional de Cuyo. Instituto Argentino de Investigaciones de las Zonas Áridas; Argentina
Fil: Peppi, D.. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Sance, Maria Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina
Fil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
Fil: Asprelli, Pablo Diego. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Materia
Orange Tomatoes
Antioxidants
Processing Products
Sensorial Qualities
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/46743
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Nutritional quality of orange tomatoes for fresh consumption and processing productsPeralta, Iris EdithPeppi, D.Sance, Maria MirtaAsis, RamónAsprelli, Pablo DiegoGalmarini, Claudio RomuloOrange TomatoesAntioxidantsProcessing ProductsSensorial Qualitieshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In Argentina, commercial tomatoes for fresh consumption as well for processed products traditionally have red fruits. Although other fruit colors (yellow, purple) are present in the ?cherry? types, orange tomatoes for direct consumption or for the industry are not used. Our aim was to contribute to the diversification of the tomato market by generating cultivars of different colors and non-traditional fruit characteristics. Field comparative trials during several cycles at the Institute of Horticulture (FCA-UNCuyo, Mendoza) allowed the selection of two cultivars with good agronomic performance, productivity and fruit quality: cultivar 1, with determinate growth, three to five fruits per cluster, pear-shaped fruit with mammillate tip, orange, jointless; and cultivar 2, with indeterminate growth, three to five fruits per cluster, oval-shaped fruit, deep orange, jointless or with non-functional pedicel articulation. Fruits of the two varieties have good internal and external color, adequate pericarp thickness, homogeneous maturation, and fruits adapted to manual and mechanical concentrated harvest. Mature fresh fruits were characterized by physical and chemical traits including total polyphenols, lycopene and β-carotene content, and antioxidant activity, showing an interesting nutritional composition and different antioxidant properties. Using mature fruits, a marmalade was produced at the Pilot Processing Industry (FCA-UNCuyo, Mendoza), and its nutritional composition as well as its phytochemical contribution (polyphenols, lycopene and β-carotene) and antioxidant activity were determined. Finally, a consumer panel considered the aspect, color and odor of the marmalade attractive and expressed great acceptability of the new product. The marmalade had great acceptance and constitutes an interesting product with excellent nutritional value that could also provide part of the required antioxidant compounds in human diets. At present, the orange marmalade is commercialized locally by the Agronomy Faculty with significant acceptance by consumers. Orange tomato varieties have excellent nutritional properties and sensorial characteristics for direct consumption and for industrial processed products.Fil: Peralta, Iris Edith. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Investigaciones de las Zonas Áridas. Provincia de Mendoza. Instituto Argentino de Investigaciones de las Zonas Áridas. Universidad Nacional de Cuyo. Instituto Argentino de Investigaciones de las Zonas Áridas; ArgentinaFil: Peppi, D.. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Sance, Maria Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; ArgentinaFil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; ArgentinaFil: Asprelli, Pablo Diego. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaInternational Society for Horticultural Science2017-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/46743Peralta, Iris Edith; Peppi, D.; Sance, Maria Mirta; Asis, Ramón; Asprelli, Pablo Diego; et al.; Nutritional quality of orange tomatoes for fresh consumption and processing products; International Society for Horticultural Science; Acta Horticulturae; 5-20170567-7572CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17660/ActaHortic.2017.1159.30info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:38Zoai:ri.conicet.gov.ar:11336/46743instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:38.621CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional quality of orange tomatoes for fresh consumption and processing products
title Nutritional quality of orange tomatoes for fresh consumption and processing products
spellingShingle Nutritional quality of orange tomatoes for fresh consumption and processing products
Peralta, Iris Edith
Orange Tomatoes
Antioxidants
Processing Products
Sensorial Qualities
title_short Nutritional quality of orange tomatoes for fresh consumption and processing products
title_full Nutritional quality of orange tomatoes for fresh consumption and processing products
title_fullStr Nutritional quality of orange tomatoes for fresh consumption and processing products
title_full_unstemmed Nutritional quality of orange tomatoes for fresh consumption and processing products
title_sort Nutritional quality of orange tomatoes for fresh consumption and processing products
dc.creator.none.fl_str_mv Peralta, Iris Edith
Peppi, D.
Sance, Maria Mirta
Asis, Ramón
Asprelli, Pablo Diego
Galmarini, Claudio Romulo
author Peralta, Iris Edith
author_facet Peralta, Iris Edith
Peppi, D.
Sance, Maria Mirta
Asis, Ramón
Asprelli, Pablo Diego
Galmarini, Claudio Romulo
author_role author
author2 Peppi, D.
Sance, Maria Mirta
Asis, Ramón
Asprelli, Pablo Diego
Galmarini, Claudio Romulo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Orange Tomatoes
Antioxidants
Processing Products
Sensorial Qualities
topic Orange Tomatoes
Antioxidants
Processing Products
Sensorial Qualities
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In Argentina, commercial tomatoes for fresh consumption as well for processed products traditionally have red fruits. Although other fruit colors (yellow, purple) are present in the ?cherry? types, orange tomatoes for direct consumption or for the industry are not used. Our aim was to contribute to the diversification of the tomato market by generating cultivars of different colors and non-traditional fruit characteristics. Field comparative trials during several cycles at the Institute of Horticulture (FCA-UNCuyo, Mendoza) allowed the selection of two cultivars with good agronomic performance, productivity and fruit quality: cultivar 1, with determinate growth, three to five fruits per cluster, pear-shaped fruit with mammillate tip, orange, jointless; and cultivar 2, with indeterminate growth, three to five fruits per cluster, oval-shaped fruit, deep orange, jointless or with non-functional pedicel articulation. Fruits of the two varieties have good internal and external color, adequate pericarp thickness, homogeneous maturation, and fruits adapted to manual and mechanical concentrated harvest. Mature fresh fruits were characterized by physical and chemical traits including total polyphenols, lycopene and β-carotene content, and antioxidant activity, showing an interesting nutritional composition and different antioxidant properties. Using mature fruits, a marmalade was produced at the Pilot Processing Industry (FCA-UNCuyo, Mendoza), and its nutritional composition as well as its phytochemical contribution (polyphenols, lycopene and β-carotene) and antioxidant activity were determined. Finally, a consumer panel considered the aspect, color and odor of the marmalade attractive and expressed great acceptability of the new product. The marmalade had great acceptance and constitutes an interesting product with excellent nutritional value that could also provide part of the required antioxidant compounds in human diets. At present, the orange marmalade is commercialized locally by the Agronomy Faculty with significant acceptance by consumers. Orange tomato varieties have excellent nutritional properties and sensorial characteristics for direct consumption and for industrial processed products.
Fil: Peralta, Iris Edith. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Investigaciones de las Zonas Áridas. Provincia de Mendoza. Instituto Argentino de Investigaciones de las Zonas Áridas. Universidad Nacional de Cuyo. Instituto Argentino de Investigaciones de las Zonas Áridas; Argentina
Fil: Peppi, D.. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Sance, Maria Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina
Fil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
Fil: Asprelli, Pablo Diego. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
description In Argentina, commercial tomatoes for fresh consumption as well for processed products traditionally have red fruits. Although other fruit colors (yellow, purple) are present in the ?cherry? types, orange tomatoes for direct consumption or for the industry are not used. Our aim was to contribute to the diversification of the tomato market by generating cultivars of different colors and non-traditional fruit characteristics. Field comparative trials during several cycles at the Institute of Horticulture (FCA-UNCuyo, Mendoza) allowed the selection of two cultivars with good agronomic performance, productivity and fruit quality: cultivar 1, with determinate growth, three to five fruits per cluster, pear-shaped fruit with mammillate tip, orange, jointless; and cultivar 2, with indeterminate growth, three to five fruits per cluster, oval-shaped fruit, deep orange, jointless or with non-functional pedicel articulation. Fruits of the two varieties have good internal and external color, adequate pericarp thickness, homogeneous maturation, and fruits adapted to manual and mechanical concentrated harvest. Mature fresh fruits were characterized by physical and chemical traits including total polyphenols, lycopene and β-carotene content, and antioxidant activity, showing an interesting nutritional composition and different antioxidant properties. Using mature fruits, a marmalade was produced at the Pilot Processing Industry (FCA-UNCuyo, Mendoza), and its nutritional composition as well as its phytochemical contribution (polyphenols, lycopene and β-carotene) and antioxidant activity were determined. Finally, a consumer panel considered the aspect, color and odor of the marmalade attractive and expressed great acceptability of the new product. The marmalade had great acceptance and constitutes an interesting product with excellent nutritional value that could also provide part of the required antioxidant compounds in human diets. At present, the orange marmalade is commercialized locally by the Agronomy Faculty with significant acceptance by consumers. Orange tomato varieties have excellent nutritional properties and sensorial characteristics for direct consumption and for industrial processed products.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/46743
Peralta, Iris Edith; Peppi, D.; Sance, Maria Mirta; Asis, Ramón; Asprelli, Pablo Diego; et al.; Nutritional quality of orange tomatoes for fresh consumption and processing products; International Society for Horticultural Science; Acta Horticulturae; 5-2017
0567-7572
CONICET Digital
CONICET
url http://hdl.handle.net/11336/46743
identifier_str_mv Peralta, Iris Edith; Peppi, D.; Sance, Maria Mirta; Asis, Ramón; Asprelli, Pablo Diego; et al.; Nutritional quality of orange tomatoes for fresh consumption and processing products; International Society for Horticultural Science; Acta Horticulturae; 5-2017
0567-7572
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17660/ActaHortic.2017.1159.30
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv International Society for Horticultural Science
publisher.none.fl_str_mv International Society for Horticultural Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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