Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups

Food Chemistry

Volumn 187, Issue , 2015, Pages 517-524

  Figàs, Maria R ^a   Prohens, Jaime ^a   Raigón, María D ^a   Fita, Ana ^a   García Martínez, María D ^a   Casanova, Cristina ^a   Borràs, Dionís ^a   Plazas, Mariola ^a   Andújar, Isabel ^a   Soler, Salvador ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Chemical composition; Cultivar groups; Functional quality; Local varieties; Organoleptic quality; Selection; Solanum lycopersicum

Indexed keywords

AGENTS; ANTIOXIDANTS; ASCORBIC ACID; FRUITS; PLANTS (BOTANY);

CHEMICAL COMPOSITIONS; CULTIVAR GROUPS; LOCAL VARIETIES; ORGANOLEPTIC QUALITY; SELECTION; SOLANUM LYCOPERSICUM;

PRINCIPAL COMPONENT ANALYSIS;

ACID; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CARBOHYDRATE; LYCOPENE; PHENOL DERIVATIVE; CAROTENOID;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CHERRY; CULTIVAR; GENETIC TRAIT; NONHUMAN; ORGANOLEPTIC PROPERTY; PRINCIPAL COMPONENT ANALYSIS; SOLID; TASTE; TOMATO; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; FRUIT; GROWTH, DEVELOPMENT AND AGING; PHENOTYPE; QUALITY CONTROL; SENSATION;

LYCOPERSICON ESCULENTUM;

ANTIOXIDANTS; ASCORBIC ACID; BETA CAROTENE; CARBOHYDRATES; CAROTENOIDS; FRUIT; LYCOPERSICON ESCULENTUM; PHENOLS; PHENOTYPE; QUALITY CONTROL; SENSATION; TASTE;

EID: 84929457534     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.083     Document Type: Article

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