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

한국식품과학회지 2021년 53권 1호 p.63 ~ 71
정민지, 신영재,
소속 상세정보
정민지 ( Joung Min-Ji ) - Dankook University Department of Food Engineering
신영재 ( Shin Young-Jae ) - Dankook University Department of Food Engineering

Abstract


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).

키워드

cherry tomato; ripening stage; lycopene; polyphenols; antioxidant

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