Quality of italian tomato fruit from organic and conventional production systems and stored at two temperatures

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBotrel, N.-
Autor(es): dc.creatorResende, F.V.-
Autor(es): dc.creatorLeite, B.S.F.-
Autor(es): dc.creatorNassur, R.C.M.R.-
Autor(es): dc.creatorVilas Boas, E.V.B.-
Data de aceite: dc.date.accessioned2026-02-09T12:30:30Z-
Data de disponibilização: dc.date.available2026-02-09T12:30:30Z-
Data de envio: dc.date.issued2015-02-09-
Data de envio: dc.date.issued2015-02-09-
Data de envio: dc.date.issued2015-02-09-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/5031-
Fonte completa do material: dc.identifierhttp://www.actahort.org/books/934/934_159.htm-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1162684-
Descrição: dc.descriptionThe quality attributes of Italian tomato fruit produced in organic and conven-tional systems, and packed and stored at room temperature (24±2.0°C and 32±2% RH) or cool conditions (12±1°C and 73±1% RH) for 20 days were determined. Color, firmness, titratable acidity, total soluble solids, vitamin C, lycopene, β carotene, total phenolics and total antioxidant activity were evaluated. Concentrations of lycopene, β carotene, vitamin C, acidity, phenolics and antioxidant activity were influenced by the cropping system, and time and temperature of storage. Fruit produced organically had higher concentrations of vitamin C throughout storage as well as higher soluble solids at 0, 10 and 20 days, and higher antioxidant activity at 0, 5 and 10 days than conventional fruit regardless of storage temperature. Fruit from the conventional cropping system had higher acidity than organically produced fruit at 5 and 15 days of room and cool storage. At 10, 15 and 20 days, there were no differences in lycopene concentrations of tomatoes between cropping systems.-
Idioma: dc.languageen-
Publicador: dc.publisherInternational Society for Horticultural Science-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceActa Horticulturae-
Palavras-chave: dc.subjectLycopersicon esculentum-
Palavras-chave: dc.subjectPostharvest-
Palavras-chave: dc.subjectOrganic system of production-
Título: dc.titleQuality of italian tomato fruit from organic and conventional production systems and stored at two temperatures-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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