Comparison Of Biochemical And Physiological Properties Of Nigerian Tomato Fruits Ripened Under Different Conditions
The growth in chronic diseases such as obesity, diabetes, various types of cancers and cardiovascular diseases is an argument in favour of promoting fruit and vegetable consumption in Africa, with the main obstacle being the purchasing power. The objective of this study was to investigate the respec...
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| Veröffentlicht in: | African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2010-02, Vol.9 (9) |
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| container_title | African journal of food, agriculture, nutrition, and development : AJFAND |
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| creator | Abdul-Hammed, M Bello, IA Olajire, AA |
| description | The growth in chronic diseases such as obesity, diabetes, various types
of cancers and cardiovascular diseases is an argument in favour of
promoting fruit and vegetable consumption in Africa, with the main
obstacle being the purchasing power. The objective of this study was to
investigate the respective impacts of ripening stages and techniques of
ripening on tomato fruit quality in order to recommend which of the
conditions of ripening is better for optimum benefit of the tomatoes.
The physiological and biochemical changes in tomato fruits of two
varieties (Ibadan-Local and Roma cultivars) ripened using two different
techniques (field and ambient temperature ripening) were monitored; the
differences in the mean values between the ripening methods are
discussed at appropriate significance levels. The mean differences in
percent total solids for tomato fruits between the two conditions of
ripening are significant (P |
| format | Article |
| fullrecord | <record><control><sourceid>bioline</sourceid><recordid>TN_cdi_bioline_primary_cria_bioline_nd_nd09109</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>cria_bioline_nd_nd09109</sourcerecordid><originalsourceid>FETCH-bioline_primary_cria_bioline_nd_nd091093</originalsourceid><addsrcrecordid>eNqVjc1qwlAQhe_Cgrb1HeYFlIiJ6FKj0pUVSdfhmjvRkWQmzNwufPvG0j6AcODAx_kZuNFssUwn2TxbDt2r2S1J0ixbpCNnubSdVzJh-KxhQ1JdsaXKN7DmAMfr3UgaufySo0qHGgntkT3QBZU8QyGtjwJ7_aZocKIOGQN8cUCFLdU1KnKEXDhQJGF7dy-1bwzHf_7mpvtdkX9Mzv0VMZadUuv1Xlb9fPkPOfRKVrNkNX-68AOpr1Xa</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Comparison Of Biochemical And Physiological Properties Of Nigerian Tomato Fruits Ripened Under Different Conditions</title><source>DOAJ Directory of Open Access Journals</source><source>Bioline International</source><source>EZB-FREE-00999 freely available EZB journals</source><source>Alma/SFX Local Collection</source><creator>Abdul-Hammed, M ; Bello, IA ; Olajire, AA</creator><creatorcontrib>Abdul-Hammed, M ; Bello, IA ; Olajire, AA</creatorcontrib><description><![CDATA[The growth in chronic diseases such as obesity, diabetes, various types
of cancers and cardiovascular diseases is an argument in favour of
promoting fruit and vegetable consumption in Africa, with the main
obstacle being the purchasing power. The objective of this study was to
investigate the respective impacts of ripening stages and techniques of
ripening on tomato fruit quality in order to recommend which of the
conditions of ripening is better for optimum benefit of the tomatoes.
The physiological and biochemical changes in tomato fruits of two
varieties (Ibadan-Local and Roma cultivars) ripened using two different
techniques (field and ambient temperature ripening) were monitored; the
differences in the mean values between the ripening methods are
discussed at appropriate significance levels. The mean differences in
percent total solids for tomato fruits between the two conditions of
ripening are significant (P<0.05 at the breaker stage of
Ibadan-local cultivar and P<0.01 for other stages in the two
varieties). The differences are much higher at the pink to fully-red
stages in tomatoes ripened under the ambient temperature. Except at
light-red stage of Ibadan-local cultivar and breaker stage of Roma
cultivar, the mean differences in pH values between the ripening
methods are significant (P<0.05 at the breaker stage of Ibadan-local
cultivar and at the light-red stage of Roma cultivar and P<0.01 for
other stages in the two varieties).Mean differencesin percent
titratable acidity (as citric acid) of the fruits under the two methods
of ripening are also significant (P<0.05 at the breaker stage of
Roma cultivar and P<0.01 for other stages in the two varieties) with
exceptions at fully-red stage of the two varieties. However, high
significant differences (P<0.01) exist between the mean values of
reducing sugar, lycopene (but P<0.05 at breaker stage of Roma
cultivars) and beta-carotene contents of the tomato fruits under the
two conditions of ripening, with higher values obtained mostly in the
field ripening method.About 69.2 g and 58.3 g of tomato fruits, ripened
on the parent plants (field ripening), at light-red stage of
Ibadan-local and Roma-type respectively, are recommended daily in
accordance with average daily recommendation of 25.2 mg of lycopene per
day in Canadian diet and from the study from Harvard School of
Medicine. Equivalent quantities could only be reached by consuming
higher quantities of tomatoes ripened at ambient temperature.]]></description><identifier>ISSN: 1684-5358</identifier><language>eng</language><publisher>Rural Outreach Program</publisher><subject>Ripening, tomato, cancer, beta-carotene, lycopene</subject><ispartof>African journal of food, agriculture, nutrition, and development : AJFAND, 2010-02, Vol.9 (9)</ispartof><rights>Copyright 2010 African Journal of Food Agriculture, Nutrition and Development.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,79426</link.rule.ids></links><search><creatorcontrib>Abdul-Hammed, M</creatorcontrib><creatorcontrib>Bello, IA</creatorcontrib><creatorcontrib>Olajire, AA</creatorcontrib><title>Comparison Of Biochemical And Physiological Properties Of Nigerian Tomato Fruits Ripened Under Different Conditions</title><title>African journal of food, agriculture, nutrition, and development : AJFAND</title><description><![CDATA[The growth in chronic diseases such as obesity, diabetes, various types
of cancers and cardiovascular diseases is an argument in favour of
promoting fruit and vegetable consumption in Africa, with the main
obstacle being the purchasing power. The objective of this study was to
investigate the respective impacts of ripening stages and techniques of
ripening on tomato fruit quality in order to recommend which of the
conditions of ripening is better for optimum benefit of the tomatoes.
The physiological and biochemical changes in tomato fruits of two
varieties (Ibadan-Local and Roma cultivars) ripened using two different
techniques (field and ambient temperature ripening) were monitored; the
differences in the mean values between the ripening methods are
discussed at appropriate significance levels. The mean differences in
percent total solids for tomato fruits between the two conditions of
ripening are significant (P<0.05 at the breaker stage of
Ibadan-local cultivar and P<0.01 for other stages in the two
varieties). The differences are much higher at the pink to fully-red
stages in tomatoes ripened under the ambient temperature. Except at
light-red stage of Ibadan-local cultivar and breaker stage of Roma
cultivar, the mean differences in pH values between the ripening
methods are significant (P<0.05 at the breaker stage of Ibadan-local
cultivar and at the light-red stage of Roma cultivar and P<0.01 for
other stages in the two varieties).Mean differencesin percent
titratable acidity (as citric acid) of the fruits under the two methods
of ripening are also significant (P<0.05 at the breaker stage of
Roma cultivar and P<0.01 for other stages in the two varieties) with
exceptions at fully-red stage of the two varieties. However, high
significant differences (P<0.01) exist between the mean values of
reducing sugar, lycopene (but P<0.05 at breaker stage of Roma
cultivars) and beta-carotene contents of the tomato fruits under the
two conditions of ripening, with higher values obtained mostly in the
field ripening method.About 69.2 g and 58.3 g of tomato fruits, ripened
on the parent plants (field ripening), at light-red stage of
Ibadan-local and Roma-type respectively, are recommended daily in
accordance with average daily recommendation of 25.2 mg of lycopene per
day in Canadian diet and from the study from Harvard School of
Medicine. Equivalent quantities could only be reached by consuming
higher quantities of tomatoes ripened at ambient temperature.]]></description><subject>Ripening, tomato, cancer, beta-carotene, lycopene</subject><issn>1684-5358</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>RBI</sourceid><recordid>eNqVjc1qwlAQhe_Cgrb1HeYFlIiJ6FKj0pUVSdfhmjvRkWQmzNwufPvG0j6AcODAx_kZuNFssUwn2TxbDt2r2S1J0ixbpCNnubSdVzJh-KxhQ1JdsaXKN7DmAMfr3UgaufySo0qHGgntkT3QBZU8QyGtjwJ7_aZocKIOGQN8cUCFLdU1KnKEXDhQJGF7dy-1bwzHf_7mpvtdkX9Mzv0VMZadUuv1Xlb9fPkPOfRKVrNkNX-68AOpr1Xa</recordid><startdate>20100201</startdate><enddate>20100201</enddate><creator>Abdul-Hammed, M</creator><creator>Bello, IA</creator><creator>Olajire, AA</creator><general>Rural Outreach Program</general><scope>RBI</scope></search><sort><creationdate>20100201</creationdate><title>Comparison Of Biochemical And Physiological Properties Of Nigerian Tomato Fruits Ripened Under Different Conditions</title><author>Abdul-Hammed, M ; Bello, IA ; Olajire, AA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-bioline_primary_cria_bioline_nd_nd091093</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Ripening, tomato, cancer, beta-carotene, lycopene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abdul-Hammed, M</creatorcontrib><creatorcontrib>Bello, IA</creatorcontrib><creatorcontrib>Olajire, AA</creatorcontrib><collection>Bioline International</collection><jtitle>African journal of food, agriculture, nutrition, and development : AJFAND</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abdul-Hammed, M</au><au>Bello, IA</au><au>Olajire, AA</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison Of Biochemical And Physiological Properties Of Nigerian Tomato Fruits Ripened Under Different Conditions</atitle><jtitle>African journal of food, agriculture, nutrition, and development : AJFAND</jtitle><date>2010-02-01</date><risdate>2010</risdate><volume>9</volume><issue>9</issue><issn>1684-5358</issn><abstract><![CDATA[The growth in chronic diseases such as obesity, diabetes, various types
of cancers and cardiovascular diseases is an argument in favour of
promoting fruit and vegetable consumption in Africa, with the main
obstacle being the purchasing power. The objective of this study was to
investigate the respective impacts of ripening stages and techniques of
ripening on tomato fruit quality in order to recommend which of the
conditions of ripening is better for optimum benefit of the tomatoes.
The physiological and biochemical changes in tomato fruits of two
varieties (Ibadan-Local and Roma cultivars) ripened using two different
techniques (field and ambient temperature ripening) were monitored; the
differences in the mean values between the ripening methods are
discussed at appropriate significance levels. The mean differences in
percent total solids for tomato fruits between the two conditions of
ripening are significant (P<0.05 at the breaker stage of
Ibadan-local cultivar and P<0.01 for other stages in the two
varieties). The differences are much higher at the pink to fully-red
stages in tomatoes ripened under the ambient temperature. Except at
light-red stage of Ibadan-local cultivar and breaker stage of Roma
cultivar, the mean differences in pH values between the ripening
methods are significant (P<0.05 at the breaker stage of Ibadan-local
cultivar and at the light-red stage of Roma cultivar and P<0.01 for
other stages in the two varieties).Mean differencesin percent
titratable acidity (as citric acid) of the fruits under the two methods
of ripening are also significant (P<0.05 at the breaker stage of
Roma cultivar and P<0.01 for other stages in the two varieties) with
exceptions at fully-red stage of the two varieties. However, high
significant differences (P<0.01) exist between the mean values of
reducing sugar, lycopene (but P<0.05 at breaker stage of Roma
cultivars) and beta-carotene contents of the tomato fruits under the
two conditions of ripening, with higher values obtained mostly in the
field ripening method.About 69.2 g and 58.3 g of tomato fruits, ripened
on the parent plants (field ripening), at light-red stage of
Ibadan-local and Roma-type respectively, are recommended daily in
accordance with average daily recommendation of 25.2 mg of lycopene per
day in Canadian diet and from the study from Harvard School of
Medicine. Equivalent quantities could only be reached by consuming
higher quantities of tomatoes ripened at ambient temperature.]]></abstract><pub>Rural Outreach Program</pub></addata></record> |
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| identifier | ISSN: 1684-5358 |
| ispartof | African journal of food, agriculture, nutrition, and development : AJFAND, 2010-02, Vol.9 (9) |
| issn | 1684-5358 |
| language | eng |
| recordid | cdi_bioline_primary_cria_bioline_nd_nd09109 |
| source | DOAJ Directory of Open Access Journals; Bioline International; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Ripening, tomato, cancer, beta-carotene, lycopene |
| title | Comparison Of Biochemical And Physiological Properties Of Nigerian Tomato Fruits Ripened Under Different Conditions |
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