Biochemical Composition and Antioxidant Activity of Different Types of Tomatoes Affected by Ethylene Treatment

Yıl 2022, Cilt: 28 Sayı: 1, 8 - 15, 25.02.2022

Qasid Alı , Mehmet Seçkin Kurubaş , Mustafa Erkan

https://doi.org/10.15832/ankutbd.731776

Cited By: 2

Öz

The effect of ethylene on biochemical composition and antioxidant activity in beefsteak, heirloom and cluster type of tomatoes were determined. For that purpose, tomato fruit were harvested at breaker maturity stage and divided into two groups one of which was applied with 150 μL L−1 ethylene while another remained untreated. Ethylene treated and untreated control fruit were stored at 12 °C and 90+5% relative humidity for 35 days with subsamples removed every 7 days for quality analysis. After each removal time, fruit were kept at 20 °C for additional 3 days to determine shelf life performance. Ethylene treatment enhanced the breakdown of total chlorophyll and accumulation of lycopene and carotenoid contents. At the end of cold storage and shelf life period, the maximum antioxidant activity, carotenoid and flavonoid contents were recorded in ethylene treated heirloom type tomatoes. It can be concluded that ethylene treated heirloom type tomatoes exhibited maximal postharvest quality as compared to beefsteak and cluster type of tomato in term of biochemical composition and antioxidant activity after 35 days of cold storage and shelf life.

Anahtar Kelimeler

Ethylene, antioxidant, cold storage, shelf life, Tomato quality

Destekleyen Kurum

The financial support for this study was provided by Scientific Research Projects Coordination Unit of Akdeniz University.

Proje Numarası

Project No: FYL-2017-2200

Teşekkür

The authors thank Prof. Errol W. Hewett for critical review of the manuscript.

Kaynakça

• Alexander L & Grierson D (2002). Ethylene biosynthesis and action in tomato: a model for climacteric fruit ripening. Journal of Experimental Botany 53(377): 2039-2055 Barz W & Hoesel W (1979). Metabolism and degradation of phenolic compounds in plants. Biochemistry of Plant Phenolics In: Swain T., Harbone J.B., Van Sumere C.F. (Eds.) Biochemistry of Plant Phenolics. Recent Advances in Phytochemistry, Springer, Boston, pp. 339-369
• Benvenuti S, Pellati F, Melegari M & Bertelli D (2004). Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubs, Ribes and Aronia. Food Chemistry and Toxicology 69(3): 164-169
• Bhowmik D, Sampath Kumar K P, Paswan S & Srivastava S (2012). Tomato-A natural medicine and its health benefits. Journal of Pharmacognosy and Phytochemistry 1(1): 33-43
• Bosch M, Berger S, Schaller A & Stintzi A (2014). Jasmonate-dependent induction of polyphenol oxidase activity in tomato foliage is important for defense against Spodoptera exigua but not against Manduca sexta. BMC Plant Biology 14: 257
• Cemeroglu B (2010). Food Analysis, 2nd edn. Publications of the Food Technology Society, Ankara (Original book in Turkish)
• Cruz A B, Bianchetti R E, Alves F R R, Purgato E, Peres L E P, Rossi M & Freschi L (2018). Light, ethylene and auxin signaling interaction regulates, carotenoid biosynthesis during tomato fruit ripening. Frontiers in Plant Science 9: 1370
• Day B P F (2001). Modified atmosphere packaging of fresh fruits and vegetables – an overview. Acta Horticulturae 553 :585–590
• Dhall R K & Singh P (2013). Effect of ethephon and ethylene gas on ripening and quality of tomato (Solanum Lycopersicum L.) during cold storage. Journal of Nutrition and Food Sciences 3 (6): 1-7
• Dominguez I, Lafuente M T, Hernandez-Munoz P & Gavara R (2016). Influence of modified atmosphere and ethylene levels on quality attributes of fresh tomatoes (Lycopersicon esculentum Mill.). Food Chemistry 209: 211-219
• Fish W W, Perkins-Veazie P & Collins J K (2002). A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. Journal of Food Composition and Analysis 15(3): 309-317
• Frusciante L, Carli P, Ercolano M R, Pernice R, Di Matteo A, Fogliano V & Pellegrini N (2007). Antioxidant nutritional quality of tomato. Molecular Nutrition Food Research 51(5): 609-617
• George B, Kaur C, Khurdiya DS & Kapoor HC (2004). Antioxidants in tomato (Lycopersicon esculentum) as a function of genotype. Food Chemistry 84: 45-51
• Howard L R, Talcott S T, Brenes C H & Villalon B (2000). Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum Species) as influenced by maturity. Journal of Agriculture and Food Chemistry 48(5): 1713-1720
• Jimenez A, Creissen G, Kular B, Firmin J, Robinson S, Verhoeyen M & Mullineaux P (2002). Changes in oxidative processes and components of the antioxidant system during fruit ripening. Planta 214: 751-758
• Karadeniz F, Burdurlu H S, Koca N & Soyer Y (2005). Antioxidant activity of selected fruit and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry 29(4): 297-303
• Ke S-W, Chen G-H, Chen C-T, Tzen J T C & Yang C-Y (2018). Ethylene signaling modulates contents of catechin and ability of antioxidant in Camelia sinensis. Botanical Studies 59: 11
• Khairi A N, Falah M A F, Suyatohadi A, Takahashi N & Nishina H (2015). Effect of storage temperatures on color of tomato fruit (Solanum lycopersicum Mill.) cultivated under moderate water stress treatment. Agriculture and Agrícultural Science Procedia 3: 178-183
• Lewis D R, Ramirez M V, Miller N D, Vallabhaneni P, Ray W K, Helm R F, Winkel B S J & Muday G K (2011). Auxin and ethylene induce flavonol accumulation through distinct transcriptional networks. Plant physiology 156(1): 144-164
• Lichtenthaler H K & Wellburn A R (1983). Determination of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochemical Society Transactions 11 (5): 591-592
• Mcglasson W B (1970). The ethylene factor. In: AC Hulme (Ed), The biochemistry of fruits and their products, Academic Press, London, pp. 475-519
• Nguyen M L & Schwartz S J (1999). Chemical and biological properties. Food Technology 53(2): 38-45
• Prasanna V, Prabha T N & Tharanathan R N (2007). Fruit ripening phenomena-An overview. Critical Reviews in Food Science and Nutrition 47(1): 1-19
• Radzevicius A, Sakaluskiene S, Dagys M, Simniskis R, Karkleliene R & Bobinas C (2013). The effect of strong microwave electric field radiation on: (1) vegetable seed germination and seedling growth rate. Zemdirbyte-Agriculture 100(2): 179-184
• Rao A V, Waseem Z & Agarwal S (1998). Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Research International 31(10): 737-741
• Riadh I, Wasim S M, Imen T, Gabriela P, Salvatore L M & Hdider C (2016). Functional quality and colour attributes of two high-lycopene tomato breeding lines grown under greenhouse conditions. Turkish Journal of Agriculture- Food Science and Technology 4(5): 365-373
• Spanos G A & Wrolstad R E (1990). Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry 38(7): 1565-1571
• Tadesse T N, Ibrahim A M & Abtew W G (2015). Degradation and formation of fruit color in tomato (Solanum lycopersicum L.) in response to storage temperature. American Journal of Food Technology 10(4): 147-157
• Tilahun S, Park D S, Taye A M & Jeong C S (2017). Effects of storage duration on physicochemical properties of tomato (Lycopersicon esculentum Mill.). Horticultural Science and Technology 35 (1): 88-97
• Tonucci L H, Holden J M, Beecher G R, Khachik F, Davis C S & Mulokozi G (1995). Carotenoid content of thermally processed tomato-based food products. Journal of Agricultural and Food Chemistry 43: 579-586
• Tudor-Radu M, Vîjan L E, Tudor-Radu C M, Tita I, Sima R & Mitrea R (2016). Assessment of ascorbic acid, polyphenols, flavonoids, anthocyanins and carotenoids content in tomato fruit. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44(2): 477-483
• Tucker G A (1993). Introduction. In: G Seymour, J Taylor & G Tucker (Eds), Biochemistry of fruit ripening, Chapman & Hall, London, pp. 1-51
• Viskelis P, Jankauskiene J & Bobinaite R (2007). Influence of ripeness on tomato fruit quality. Sodininkyste ir Darzininkyste 26(4): 278-288
• Witham FH, Blaydes DF & Devlin RM (1971). Experiments in plant physiology. Van Nostrand Reinhold, New York Watada A E (1986). Effects of ethylene on the quality of fruit and vegetables. Food Technology 40(5): 82-85