The evolution of some nutritional parameters of the tomato fruit during the harvesting stages
AOAC (1990): Official Method of Analysis of the Association of Official Analytical Chemists. No. 934.06, AOAC, Arlington.
Bhandari S.R., Lee J.G. (2016): Ripening-dependent changes in antioxidants. Color attributes and antioxidant activity of seven tomato (Solanum lycopersicum L.) cultivars. Journal Analytical Methods Chemistry. PMC 5498618. doi: 10.1155/2016/5498618.
https://doi.org/10.1155/2016/5498618
Dere S., T. Gunes and Sivaci R. (1998): Spectrophotometric determination of chlorophyll A, B and total carotenoid contents of some algae species using different solvents. Turkish Journal Botany, 22: 13–17.
Dinu M., Hoza G., Becherescu A.D. (2017): Antioxidant capacity and mineral content of some tomatoes cultivars grown in Oltenia (Romania). SGEM Conference Proceedings, Book 1: 93–100. doi: 10.5593/sgem2017/51/S20.013.
Dinu M., Soare R., Gruia M. (2016): Bioactive compounds and antioxidant activity in commercial cultivars of tomato (Lycopersicum esculentum L.). SGEM2016 Conference Pro-
ceedings, Book 5: 149–156.
Duma M., Alsin I., Dubova L., Erdberga I. (2015): Chemical composition of tomatoes depending on the stage of ripening. Cheminė Technologija, 1: 24–28.
https://doi.org/10.5755/j01.ct.66.1.12053
Ilahy R., Hdider C., Lenucci M.S., Tlili I., Dalessandro G. (2011): Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars. Journal of Food Composition and Analysis, 24: 588–595.
https://doi.org/10.1016/j.jfca.2010.11.003
Kader A.A., Rolle R.S. (2004): The role of post-harvest management in assuring the quality and safety horticultural crop”. Food and Agriculture Organization. Agricultural Services Bulletin 152: 52.
Kotíková Z., Lachman J., Hejtmánková A., Hejtmánková K. (2011): Determination of antioxidant activity and antioxidant contentin tomato varieties and evaluation of mutual interactions between antioxidants.” LWT—Food Science and Technology, 44: 1703–1711.
https://doi.org/10.1016/j.lwt.2011.03.015
Leonardi C., Ambrosino P., Esposito F., Fogliano V. (2000): Antioxidative activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. Journal of Agricultural and Food Chemistry, 48: 4723–4727.
https://doi.org/10.1021/jf000225t
Luna-Guevara M. L., Jiménez-González O., Luna-Guevara J.J., Hernández-Carranza P., Ochoa-Velasco C.E. (2014): Quality parameters and bioactive compounds of red tomatoes (Solanum lycopersicum L.) cv. Roma VF at different postharvest conditions. Journal of Food Research, 3: 8–11.
https://doi.org/10.5539/jfr.v3n5p8
Moneruzzaman K.M. Hossain A.B.M.S., Sain W., Saifuddin N. (2008). Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. American Journal of Biochemistry and Biotechnology, 4: 329–335.
https://doi.org/10.3844/ajbbsp.2008.329.335
Navez B., Letard M., Graselly D., Jost J. (1999): Les critéres de qualité de la tomate Infos Ctifl, 155: 41–47.
Nielsen S. (2003): Food analysis. 3rd Ed. New York: Kluwer Academic: 557.
Oliveira A.B., Moura C.F.H., Gomes-Filho E., Marco C.A., Urban L, Miranda M.R.A. (2013): The Impact of organic farming on quality of tomatoes is associated to increased oxidative stress during fruit development. PLoS ONE8: e56354. doi: 10.1371/journal.pone.0056354.
https://doi.org/10.1371/journal.pone.0056354
Okiror P., Lejju J.B., Bahati J., Rugunda G.K., Sebuuwufu I.C. (2017): Maturity indices for tomato (Solanum lycopersicum L.), cv. Ghalia 281 in Central Uganda. African Journal of Agricultural Research, 12: 1196–1203.
Patanè C., Cosentino SL. (2010): Effects of soil water deficit on yield and quality of processing tomato under a Mediterranean climate. Agricultural Water Management, 97: 131–138.
https://doi.org/10.1016/j.agwat.2009.08.021
Pinela J., Barros L., Carvalho A.M., Ferreira I.C.F.R. (2012): Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer’ varieties in North-Eastern Portugal home gardens. Food and Chemical Toxicology, 50: 829–834.
Radzevičius A., Viškelis P., Karklelienė R., Viškelis J., Bobinas Č., Dambrauskienė E. and Sakalauskienė S. (2012): Tomato ripeness influence on fruit quality. International Journal of Agricultural and Biosystems Engineering, 6: 146–149.
Ray R.C., El Sheikha A.F., Panda S.H., Montet D. (2011): Antioxidant properties and other functional attributes of tomato: An overview. International Journal of Food and Fermentation Technology, 1: 139–148.
Sima R., Maniutiu D., Apahidean A.S., Apahidean M., Lazar L., Muresan C. (2009): The influence of fertilization on greenhouse tomatoes cultivated in peat bags system. Bulletin UASVM Horticulture, 66: 455–460.
Tigist M., Workneh T.S., Woldetsadik K. (2013): Effects of variety on the quality of tomato stored under ambient conditions. Journal of Food Science and Technology, 50: 477–486.
https://doi.org/10.1007/s13197-011-0378-0
Weingerl V., Unuk T. (2015): Chemical and fruit skin colour markers for simple quality control of tomato fruits Croatian Journal of Food Science and Technology, 7: 76–85.
https://doi.org/10.17508/CJFST.2015.7.2.03
AOAC (1990): Official Method of Analysis of the Association of Official Analytical Chemists. No. 934.06, AOAC, Arlington.
Bhandari S.R., Lee J.G. (2016): Ripening-dependent changes in antioxidants. Color attributes and antioxidant activity of seven tomato (Solanum lycopersicum L.) cultivars. Journal Analytical Methods Chemistry. PMC 5498618. doi: 10.1155/2016/5498618.
https://doi.org/10.1155/2016/5498618
Dere S., T. Gunes and Sivaci R. (1998): Spectrophotometric determination of chlorophyll A, B and total carotenoid contents of some algae species using different solvents. Turkish Journal Botany, 22: 13–17.
Dinu M., Hoza G., Becherescu A.D. (2017): Antioxidant capacity and mineral content of some tomatoes cultivars grown in Oltenia (Romania). SGEM Conference Proceedings, Book 1: 93–100. doi: 10.5593/sgem2017/51/S20.013.
Dinu M., Soare R., Gruia M. (2016): Bioactive compounds and antioxidant activity in commercial cultivars of tomato (Lycopersicum esculentum L.). SGEM2016 Conference Pro-
ceedings, Book 5: 149–156.
Duma M., Alsin I., Dubova L., Erdberga I. (2015): Chemical composition of tomatoes depending on the stage of ripening. Cheminė Technologija, 1: 24–28.
https://doi.org/10.5755/j01.ct.66.1.12053
Ilahy R., Hdider C., Lenucci M.S., Tlili I., Dalessandro G. (2011): Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars. Journal of Food Composition and Analysis, 24: 588–595.
https://doi.org/10.1016/j.jfca.2010.11.003
Kader A.A., Rolle R.S. (2004): The role of post-harvest management in assuring the quality and safety horticultural crop”. Food and Agriculture Organization Agricultural Services Bulletin, Vol. 152. FAO, Rome.
Kotíková Z., Lachman J., Hejtmánková A., Hejtmánková K. (2011): Determination of antioxidant activity and antioxidant contentin tomato varieties and evaluation of mutual interactions between antioxidants.” LWT—Food Science and Technology, 44: 1703–1711.
https://doi.org/10.1016/j.lwt.2011.03.015
Leonardi C., Ambrosino P., Esposito F., Fogliano V. (2000): Antioxidative activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. Journal of Agricultural and Food Chemistry, 48: 4723–4727.
https://doi.org/10.1021/jf000225t
Luna-Guevara M. L., Jiménez-González O., Luna-Guevara J.J., Hernández-Carranza P., Ochoa-Velasco C.E. (2014): Quality parameters and bioactive compounds of red tomatoes (Solanum lycopersicum L.) cv. Roma VF at different postharvest conditions. Journal of Food Research, 3: 8–11.
https://doi.org/10.5539/jfr.v3n5p8
Moneruzzaman K.M. Hossain A.B.M.S., Sain W., Saifuddin N. (2008). Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. American Journal of Biochemistry and Biotechnology, 4: 329–335.
https://doi.org/10.3844/ajbbsp.2008.329.335
Navez B., Letard M., Graselly D., Jost J. (1999): Les critéres de qualité de la tomate Infos Ctifl, 155: 41–47.
Nielsen S. (2003): Food analysis. 3rd Ed. New York: Kluwer Academic: 557.
Oliveira A.B., Moura C.F.H., Gomes-Filho E., Marco C.A., Urban L, Miranda M.R.A. (2013): The Impact of organic farming on quality of tomatoes is associated to increased oxidative stress during fruit development. PLoS ONE8: e56354. doi: 10.1371/journal.pone.0056354.
https://doi.org/10.1371/journal.pone.0056354
Okiror P., Lejju J.B., Bahati J., Rugunda G.K., Sebuuwufu I.C. (2017): Maturity indices for tomato (Solanum lycopersicum L.), cv. Ghalia 281 in Central Uganda. African Journal of Agricultural Research, 12: 1196–1203.
Patanè C., Cosentino SL. (2010): Effects of soil water deficit on yield and quality of processing tomato under a Mediterranean climate. Agricultural Water Management, 97: 131–138.
https://doi.org/10.1016/j.agwat.2009.08.021
Pinela J., Barros L., Carvalho A.M., Ferreira I.C.F.R. (2012): Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer’ varieties in North-Eastern Portugal home gardens. Food and Chemical Toxicology, 50: 829–834.
Radzevičius A., Viškelis P., Karklelienė R., Viškelis J., Bobinas Č., Dambrauskienė E. and Sakalauskienė S. (2012): Tomato ripeness influence on fruit quality. International Journal of Agricultural and Biosystems Engineering, 6: 146–149.
Ray R.C., El Sheikha A.F., Panda S.H., Montet D. (2011): Antioxidant properties and other functional attributes of tomato: An overview. International Journal of Food and Fermentation Technology, 1: 139–148.
Sima R., Maniutiu D., Apahidean A.S., Apahidean M., Lazar L., Muresan C. (2009): The influence of fertilization on greenhouse tomatoes cultivated in peat bags system. Bulletin UASVM Horticulture, 66: 455–460.
Tigist M., Workneh T.S., Woldetsadik K. (2013): Effects of variety on the quality of tomato stored under ambient conditions. Journal of Food Science and Technology, 50: 477–486.
https://doi.org/10.1007/s13197-011-0378-0
Weingerl V., Unuk T. (2015): Chemical and fruit skin colour markers for simple quality control of tomato fruits Croatian Journal of Food Science and Technology, 7: 76–85.
https://doi.org/10.17508/CJFST.2015.7.2.03