Sugar-and-acid profile of Penjar tomatoes and its evolution during storage

The alcobaca mutation in the Penjar tomato (Solanum lycopersicum L.) variety alters the ripening process and confers a long shelf life (more than four months). Storage of Penjar tomatoes leads to a distinctive sensory profile valued by local consumers, who prefer aged tomatoes to fresh ones. To stud...

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Detalhes bibliográficos
Autores: Casals Missio, Joan|||0000-0002-2708-158X, Casañas Artigas, Francesc|||0000-0003-1474-3094, Marti Renau, Raul, Cebolla Cornejo, Jaime
Tipo de documento: artigo
Data de publicação:2015
País:España
Recursos:Universitat Politècnica de Catalunya (UPC)
Repositório:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglês
OAI Identifier:oai:upcommons.upc.edu:2117/86095
Acesso em linha:https://hdl.handle.net/2117/86095
https://dx.doi.org/10.1590/0103-9016-2014-0311
Access Level:Acceso aberto
Palavra-chave:Tomatoes--Research
tomato landrace
alcobaca
ripening mutant
postharvest
quality
LYCOPERSICON-ESCULENTUM MILL
ORGANIC-ACIDS
UMAMI TASTE
FRUIT
FLAVOR
MUTANT
ENVIRONMENT
VARIETIES
ALCOBACA
QUALITY
Tomàquets -- Postcollita
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Producció vegetal
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repository_id_str
spelling Sugar-and-acid profile of Penjar tomatoes and its evolution during storageCasals Missio, Joan|||0000-0002-2708-158XCasañas Artigas, Francesc|||0000-0003-1474-3094Marti Renau, RaulCebolla Cornejo, JaimeTomatoes--Researchtomato landracealcobacaripening mutantpostharvestqualityLYCOPERSICON-ESCULENTUM MILLORGANIC-ACIDSUMAMI TASTEFRUITFLAVORMUTANTENVIRONMENTVARIETIESALCOBACAQUALITYTomàquets -- PostcollitaÀrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Producció vegetalThe alcobaca mutation in the Penjar tomato (Solanum lycopersicum L.) variety alters the ripening process and confers a long shelf life (more than four months). Storage of Penjar tomatoes leads to a distinctive sensory profile valued by local consumers, who prefer aged tomatoes to fresh ones. To study chemical changes occurring during storage, we characterized the complete sugar-and-acid profile of 25 accessions at harvest and at 2 and 4 months after harvest. We found considerable variability in the sugar-and-acid profile within the Penjar variety, especially for fructose and glucose. Some accessions presented exceptionally high values for sugars, making them especially interesting for breeding programs. During postharvest, the concentration of glucose, fructose, and citric acid decreased, whereas the concentration of malic and glutamic acids increased. Data from this study offer novel insights into postharvest changes in tomato quality parameters and help elucidate the reasons for the appreciation of this variety by consumers.20152015-07-0120162016-04-22journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/86095https://dx.doi.org/10.1590/0103-9016-2014-0311reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/860952026-05-27T15:37:01Z
dc.title.none.fl_str_mv Sugar-and-acid profile of Penjar tomatoes and its evolution during storage
title Sugar-and-acid profile of Penjar tomatoes and its evolution during storage
spellingShingle Sugar-and-acid profile of Penjar tomatoes and its evolution during storage
Casals Missio, Joan|||0000-0002-2708-158X
Tomatoes--Research
tomato landrace
alcobaca
ripening mutant
postharvest
quality
LYCOPERSICON-ESCULENTUM MILL
ORGANIC-ACIDS
UMAMI TASTE
FRUIT
FLAVOR
MUTANT
ENVIRONMENT
VARIETIES
ALCOBACA
QUALITY
Tomàquets -- Postcollita
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Producció vegetal
title_short Sugar-and-acid profile of Penjar tomatoes and its evolution during storage
title_full Sugar-and-acid profile of Penjar tomatoes and its evolution during storage
title_fullStr Sugar-and-acid profile of Penjar tomatoes and its evolution during storage
title_full_unstemmed Sugar-and-acid profile of Penjar tomatoes and its evolution during storage
title_sort Sugar-and-acid profile of Penjar tomatoes and its evolution during storage
dc.creator.none.fl_str_mv Casals Missio, Joan|||0000-0002-2708-158X
Casañas Artigas, Francesc|||0000-0003-1474-3094
Marti Renau, Raul
Cebolla Cornejo, Jaime
author Casals Missio, Joan|||0000-0002-2708-158X
author_facet Casals Missio, Joan|||0000-0002-2708-158X
Casañas Artigas, Francesc|||0000-0003-1474-3094
Marti Renau, Raul
Cebolla Cornejo, Jaime
author_role author
author2 Casañas Artigas, Francesc|||0000-0003-1474-3094
Marti Renau, Raul
Cebolla Cornejo, Jaime
author2_role author
author
author
dc.subject.none.fl_str_mv Tomatoes--Research
tomato landrace
alcobaca
ripening mutant
postharvest
quality
LYCOPERSICON-ESCULENTUM MILL
ORGANIC-ACIDS
UMAMI TASTE
FRUIT
FLAVOR
MUTANT
ENVIRONMENT
VARIETIES
ALCOBACA
QUALITY
Tomàquets -- Postcollita
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Producció vegetal
topic Tomatoes--Research
tomato landrace
alcobaca
ripening mutant
postharvest
quality
LYCOPERSICON-ESCULENTUM MILL
ORGANIC-ACIDS
UMAMI TASTE
FRUIT
FLAVOR
MUTANT
ENVIRONMENT
VARIETIES
ALCOBACA
QUALITY
Tomàquets -- Postcollita
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Producció vegetal
description The alcobaca mutation in the Penjar tomato (Solanum lycopersicum L.) variety alters the ripening process and confers a long shelf life (more than four months). Storage of Penjar tomatoes leads to a distinctive sensory profile valued by local consumers, who prefer aged tomatoes to fresh ones. To study chemical changes occurring during storage, we characterized the complete sugar-and-acid profile of 25 accessions at harvest and at 2 and 4 months after harvest. We found considerable variability in the sugar-and-acid profile within the Penjar variety, especially for fructose and glucose. Some accessions presented exceptionally high values for sugars, making them especially interesting for breeding programs. During postharvest, the concentration of glucose, fructose, and citric acid decreased, whereas the concentration of malic and glutamic acids increased. Data from this study offer novel insights into postharvest changes in tomato quality parameters and help elucidate the reasons for the appreciation of this variety by consumers.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-07-01
2016
2016-04-22
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/86095
https://dx.doi.org/10.1590/0103-9016-2014-0311
url https://hdl.handle.net/2117/86095
https://dx.doi.org/10.1590/0103-9016-2014-0311
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2

http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2

http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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