[논문]Physicochemical quality, antioxidant compounds, and activity of 'Beta Tiny' and 'TY Nonari' cherry tomatoes during storage

Joung, Minji; Shin, Youngjae

doi:10.9721/kjfst.2021.53.1.63

Physicochemical quality, antioxidant compounds, and activity of 'Beta Tiny' and 'TY Nonari' cherry tomatoes during storage 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.1, 2021년, pp.63 - 71

Joung, Minji (Department of Food Engineering, Dankook University) , Shin, Youngjae (Department of Food Engineering, Dankook University)

Abstract ▼ AI-Helper

In this study, a comparative analysis was carried out between the 'Beta Tiny' and 'TY Nonari' cherry tomato cultivars harvested at the pink and red stages. Samples of the red stage were stored at room temperature for 9 days, during which physicochemical qualities, antioxidant compounds, and activities were measured. As cherry tomato ripening and storage progressed, firmness was reduced, whereas the lycopene content increased. Total phenolic content and antioxidant activity showed no significant changes as ripening and storage progressed; however, total flavonoid content of 'Beta Tiny' showed a significant increase (p<0.05). The main polyphenols in the two cultivars were identified as chlorogenic acid, rutin, and (-)-epigallocatechin gallate, among which chlorogenic acid showed a significant decrease (p<0.05) as ripening and storage progressed. A strong correlation was found between total phenolic and flavonoid content (R=0.744), and ABTS radical scavenging activity (R=0.975). Additionally, a negative correlation was shown by lycopene and chlorogenic acid (R= -0.934).

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표/그림 (7)

표 Table 1. Hunter L*, a*, b* color of 'Beta Tiny' and 'TY Nonari' cherry tomatoes
그림 Fig. 1. Changes in firmness of 'Beta Tiny' and ‘TY Nonari' cherry tomatoes during the storage. Different letters indicate significant differences by Duncan's multiple range test (p<0.05).
표 Table 2. Soluble solid content (SSC), pH, titratable acidity (TA), and SSC/TA ratio of 'Beta Tiny' and 'TY Nonari' cherry tomatoes
그림 Fig. 2. Changes in lycopene contents of 'Beta Tiny' and 'TY Nonari' cherry tomatoes during maturity and storage. Different letters indicate significant differences by Duncan's multiple range test (p<0.05).
표 Table 3. Total flavonoids, total phenolics, and total antioxidant activity of 'Beta Tiny' and 'TY Nonari' cherry tomatoes
그림 Fig. 3. Polyphenol contents of 'Beta Tiny' and 'TY Nonari' cherry tomatoes. Vertical bars represent standard deviation and the different letters above the bar indicate significant differences based on Duncan's multiple range test (p<0.05).
표 Table 4. Pearson correlation among physical qualities, antioxidant compounds and activities of 'Beta Tiny' and 'TY Nonari' cherry tomatoes

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제안 방법

Cherry tomatoes in the stage were stored at room temperature for 9 days for subsequent analyses. Harvested cherry tomatoes were analyzed with respect to physicochemical quality, including the color on the day of harvest, soluble solid content (SSC), pH, titratable acidity (TA), firmness, and the lycopene content. Cherry tomatoes were snap-frozen using liquid nitrogen at −196 C, then stored in a −20 C freezer for subsequent analyses of antioxidant compounds and activities.
In this study, the physicochemical quality, antioxidant compounds and activities of cherry tomatoes were comparatively analyzed according to the cultivar, the ripening stage, and the storage day. The two examined cultivars both showed an increase in a* value and lycopene content with the increase in ripening stage and storage day, while the firmness was reduced.
However, few studies have analyzed the changes in physicochemical quality and antioxidant composition of tomatoes during storage at room temperature after purchase. This study has thus compared the physicochemical quality, antioxidant compounds and activities of two cherry tomato cultivars of Chungcheong province, based on the ripening stage upon harvest and storage days.
To test the antioxidant activity of the cherry tomato extract based on DPPH radical scavenging activity, the method described in Brand-Williams et al. (1995) was modified and used in this study. A 50μL of the diluted sample solution and 2, 950μL of 0.

데이터처리

Changes in firmness of ‘Beta Tiny’ and ‘TY Nonari’ cherry tomatoes during the storage. Different letters indicate significant differences by Duncan’s multiple range test (p<0.05).
Chicago, IL, USA) was used to perform the analysis of variance (ANOVA). Duncan’s multiple range test was used to test the significance of differences among the samples (p<0.05). To analyze the correlations among the mean values of each variable, Pearson’s correlation coefficient was used.
For the statistical analysis of each experimental result, the SPSS 20 program (SPSS Inc. Chicago, IL, USA) was used to perform the analysis of variance (ANOVA). Duncan’s multiple range test was used to test the significance of differences among the samples (p<0.
05). To analyze the correlations among the mean values of each variable, Pearson’s correlation coefficient was used. The data were expressed as the mean±standard deviation from triplicate determination.
Polyphenol contents of ‘Beta Tiny’ and ‘TY Nonari’ cherry tomatoes. Vertical bars represent standard deviation and the different letters above the bar indicate significant differences based on Duncan’s multiple range test (p<0.05).

이론/모형

Total flavonoid content of the cherry tomato extract was measured using the colorimetric assay method (Shin, 2012). Briefly, 1 mL of the extract, 4mL of deionized water, and 0.
Total phenolic content of the cherry tomato extract was measured using the Folin-Ciocalteu colorimetric assay method (Aryal et al., 2019; Yang et al., 2019). A total of 0.

성능/효과

For both cultivars, SSC was the lowest with significance in the pink stage, and the highest SSC was found for ‘Beta Tiny’ in the red stage (8.20±0.09 Brix) and for ‘TY Nonari’ on storage day 3 (8.91±0.03 Brix). The pH of cherry tomatoes is influenced by the key organic acids, citric acid and malic acid (Adedeji et al.
05) in a* value as the ripening and storage progressed. In addition, both cultivars showed a significant increase in a* value as the ripening progressed from the pink stage to the red stage, while a significant decrease was found for L* and b* values of ‘Beta Tiny’ and b* value of ‘TY Nonari’. Bhandari and Lee (2016) measured the color of various cherry tomato cultivars in relation to ripening stage, and reported that a* value was significantly higher but L* and b* values were significantly lower in the red stage than the pink one.
(2012). In this study, as the ripening progressed from the pink to the red stage, the lycopene content showed an approximately 3-fold (‘Beta Tiny’) or 7-fold (‘TY Nonari’) increase, and from the red stage to storage day 9, the lycopene content increased to 67.28% in ‘Beta Tiny’ and 32.83% in ‘TY Nonari’. The lycopene contents of ‘Beta Tiny’ and ‘TY Nonari’ on storage day 9 were 9.
storage day 9. Results indicated that the genotype of cherry tomatoes as well as ripening stage and storage day had a crucial impact on the antioxidant composition. According to Bovy et al.
day. The two examined cultivars both showed an increase in a* value and lycopene content with the increase in ripening stage and storage day, while the firmness was reduced. The total flavonoid content of the ‘Beta Tiny’ cultivar showed a significant increase as ripening and storage progressed, and the highest content with significance was found in cherry tomatoes on storage day 9.
755). Total flavonoid content in cherry tomatoes showed a strong correlation with the total phenolic content (R=0.744) and the contents of lycopene (R=0.585) and rutin (R=0.495), as well as DPPH and ABTS radical scavenging activities (R=0.699 and R=0.710, respectively). Total phenolic content also showed a markedly high correlation with the content of rutin (R=0.

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