Abstract
The contents of chalconaringenin, chlorogenic acid, rutin, ascorbic acid, lycopene, and beta-carotene were analyzed during postharvest and vine ripening of cherry tomatoes (Lycopersicon esculentumMill.) (cv. Jennita) produced in a greenhouse. A remarkable decrease in the content of chalconaringenin took place during postharvest ripening. The tomatoes were found to contain 15.26 mg 100 g(-1) fresh weight (FW) at harvest but held only 0.41 mg after 3 weeks at 20 degrees C in darkness. Chalconaringenin did not convert into naringenin. The content of chlorogenic acid fell from 0.51 to 0.06 mg 100 g(-1) FW at the same conditions. The content of rutin and that of total phenolics remained stable during postharvest ripening. The amounts of lycopene as well as beta-carotene and ascorbic acid increased during postharvest ripening. No significant change in the amount of methanol soluble antioxidants or total soluble solids was found during postharvest ripening of the tomato fruits. During vine ripening, the total amount of phenolics and that of soluble solids (% Brix) increased. The content of phenolics correlated well with the content of methanol soluble antioxidants (p < 0.001). The amount of ascorbic acid increased from 9.7 mg in green-yellow tomatoes to 17.1 mg 100 g(-1) FW in red tomatoes. The amount of chalconaringenin decreased to 8.16 mg 100 g(-1) FW, whereas no significant change was observed for chlorogenic acid or rutin. Possible causes for the decrease in chalconaringenin are discussed.
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Claims 11
Claim · model-written summary
Chalconaringenin content of cherry tomatoes decreased strongly during postharvest ripening, from 15.26 mg at harvest to 0.41 mg after 3 weeks at 20 degrees C in darkness.
- Taxon
- cherry tomatoes
Solanum lycopersicum var. cerasiformee0 - Treatment
- postharvest ripeninge1
- Outcome
- content of chalconaringenine1
- Direction
- decreasee1
- Value
- 0.41 mge2
- Qualifier
- 3 weeks at 20 degrees C in darknesse2
- Comparator
- at harveste2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e1“A remarkable decrease in the content of chalconaringenin took place during postharvest ripening”
e2“The tomatoes were found to contain 15.26 mg 100 g(-1) fresh weight (FW) at harvest but held only 0.41 mg after 3 weeks at 20 degrees C in darkness”
Claim · model-written summary
Chlorogenic acid content of cherry tomatoes fell from 0.51 to 0.06 mg 100 g(-1) FW under 3 weeks at 20 degrees C in darkness.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Treatment
- 3 weeks at 20 degrees C in darknesse2
- Outcome
- content of chlorogenic acide3
- Direction
- felle3
- Value
- 0.51 to 0.06 mg 100 g(-1) FWe3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e2“The tomatoes were found to contain 15.26 mg 100 g(-1) fresh weight (FW) at harvest but held only 0.41 mg after 3 weeks at 20 degrees C in darkness”
e3“The content of chlorogenic acid fell from 0.51 to 0.06 mg 100 g(-1) FW at the same conditions”
Claim · model-written summary
Lycopene, beta-carotene and ascorbic acid increased during postharvest ripening of cherry tomatoes.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Treatment
- postharvest ripeninge4
- Outcome
- amounts of lycopene as well as beta-carotene and ascorbic acide4
- Direction
- increasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e4“The amounts of lycopene as well as beta-carotene and ascorbic acid increased during postharvest ripening”
Claim · model-written summary
Rutin and total phenolics content of cherry tomatoes remained stable during postharvest ripening.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Treatment
- postharvest ripeninge5
- Outcome
- content of rutin and that of total phenolicse5
- Direction
- remained stablee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e5“The content of rutin and that of total phenolics remained stable during postharvest ripening”
Claim · model-written summary
Methanol soluble antioxidants and total soluble solids of cherry tomatoes showed no significant change during postharvest ripening.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Treatment
- postharvest ripeninge6
- Outcome
- methanol soluble antioxidants or total soluble solidse6
- Direction
- No significant changee6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e6“No significant change in the amount of methanol soluble antioxidants or total soluble solids was found during postharvest ripening of the tomato fruits”
Claim · model-written summary
Total phenolics and soluble solids of cherry tomatoes increased during vine ripening.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Treatment
- vine ripeninge7
- Outcome
- total amount of phenolics and that of soluble solidse7
- Direction
- increasede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e7“During vine ripening, the total amount of phenolics and that of soluble solids (% Brix) increased”
Claim · model-written summary
Phenolics content of cherry tomatoes correlated well with methanol soluble antioxidants content (p < 0.001).
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Compound
- phenolicse1
- Outcome
- content of methanol soluble antioxidantse1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e1“The content of phenolics correlated well with the content of methanol soluble antioxidants (p < 0.001)”
Claim · model-written summary
Ascorbic acid of tomatoes increased from green-yellow to red ripening stage (9.7 mg to 17.1 mg 100 g(-1) FW).
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Outcome
- amount of ascorbic acide1
- Direction
- increasede1
- Value
- 17.1 mg 100 g(-1) FWe1
- Comparator
- green-yellow tomatoese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e1“The amount of ascorbic acid increased from 9.7 mg in green-yellow tomatoes to 17.1 mg 100 g(-1) FW in red tomatoes”
Claim · model-written summary
Chalconaringenin content of cherry tomatoes decreased to 8.16 mg 100 g(-1) FW during vine ripening.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Treatment
- vine ripeninge7
- Outcome
- amount of chalconaringenine2
- Direction
- decreasede2
- Value
- 8.16 mg 100 g(-1) FWe2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e7“During vine ripening, the total amount of phenolics and that of soluble solids (% Brix) increased”
e2“The amount of chalconaringenin decreased to 8.16 mg 100 g(-1) FW”
Claim · model-written summary
Chlorogenic acid and rutin of cherry tomatoes showed no significant change during vine ripening.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Treatment
- vine ripeninge7
- Outcome
- chlorogenic acid or rutine3
- Direction
- no significant changee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e7“During vine ripening, the total amount of phenolics and that of soluble solids (% Brix) increased”
e3“no significant change was observed for chlorogenic acid or rutin”
Claim · model-written summary
Chalconaringenin did not convert into naringenin in cherry tomatoes.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Compound
- Chalconaringenine1
- Outcome
- convert into naringenine1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“analyzed during postharvest and vine ripening of cherry tomatoes”
e1“Chalconaringenin did not convert into naringenin”
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