How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance?

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 4, 2008, Pages 1241-1250

  Gautier, Hélène ^a   Diakou Verdin, Vicky ^a   Bénard, Camille ^b   Reich, Maryse ^c   Buret, Michel ^c   Bourgaud, Frédéric ^b   Poëssel, Jean Luc ^d   Caris Veyrat, Catherine ^c   Génard, Michel ^a  

^a Domaine Saint Paul   (France)

^b UNIVERSITÉ DE LORRAINE   (France)

^c UNIVERSITY OF AVIGNON   (France)

^d Researches Center of Avignon   (France)

Author keywords

Ascorbate; Carotene; Fruit temperature; Irradiance; Phenolics; Solanum lycopersicum; Sugars; Tomato

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CARBOHYDRATE; CAROTENOID; CHLOROGENIC ACID; RUTOSIDE;

ARTICLE; CHEMISTRY; FOOD IRRADIATION; NUTRITIONAL VALUE; PHYSIOLOGY; SEASON; TEMPERATURE; TIME; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; CAFFEIC ACIDS; CARBOHYDRATES; CAROTENOIDS; CHLOROGENIC ACID; FOOD IRRADIATION; LYCOPERSICON ESCULENTUM; NUTRITIVE VALUE; RUTIN; SEASONS; TEMPERATURE; TIME FACTORS;

LYCOPERSICON ESCULENTUM; SOLANUM;

EID: 40549098961     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072196t     Document Type: Article

References (45)