Black Tomato Research Articles

The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes.

The tomato is a horticultural crop that appears in various colors as it ripens. Differences in the proteome expression abundance of a tomato depend on its genotype and ripening stage. Thus, this study aimed to confirm the differences in changes in the proteome according to four ripening stages (green, breaker, turning, and mature) of three tomato genotypes, i.e., yellow, black, and red tomatoes, using a gel-based proteomic technique. The number of protein spots shown as two-dimensional electrophoresis (2-DE) gels differed according to tomato genotype and ripening stage. A total of 286 variant proteins were determined using matrix-assisted laser desorption-time of flight (MALDI-TOF) mass spectrometry (MS) analysis, confirming 233 identified protein functions. In three tomato genotypes in each ripening stage, grouping according to the Munich Information Center for Protein Sequences (MIPS) functional categories confirmed the variant proteins involved in the following: energy processes (21%); metabolism (20%); protein fate (15%); protein synthesis (10%); a protein with a binding function or cofactor requirement (8%); cell rescue, defense, and virulence (8%); cellular transport, transport facilitation, and transport routes (6%); the biogenesis of cellular components (5%); cell cycle and DNA processing (2%); others (5%). Among the identified protein spots in the function category, two proteins related to metabolism, four related to energy, four related to protein synthesis, and two related to interaction with the cellular environment showed significantly different changes according to the fruit color by the ripening stage. This study reveals the physiological changes in different types of tomatoes according to their ripening stage and provides information on the proteome for further improvement.

Effect of regulated deficit irrigation on commercial quality parameters, carotenoids, phenolics and sugars of the black cherry tomato (Solanum lycopersicum L.) ʽSunchocolaʼ

In this preliminary study, the effect of regulated deficit irrigation (RDI) on the commercial quality (size, weight, soluble solids, firmness and colour), content of carotenoids, phenolics and sugars of black tomato (Solanum lycopersicum L.) ʽSunchocolaʼ was studied. Two water irrigation treatments were applied: regulated deficit irrigation (RDI) and control with 82,7 and 398 mm of water supplied, respectively. Tomato of the first cluster harvested at three stages of maturity were studied. The size and weight of the tomato did not present significant differences regarding the RDI and maturity. In both groups the concentration of carotenoids and phenolics increased with the degree of maturity (on average 57 % and 8 % respectively). On the other hand, in most cases, the content of carotenoids, phenolics and sugars showed significant differences between irrigation treatments (p < 0.1). In conclusion, with the application of the RDI, it was possible to maintain the size and weight and increase the carotenoid levels of the fruits.

Determination of flavor-potentiating compounds in different Italian tomato varieties.

Umami taste, known as appetizing sensation, is mainly imparted by monosodium glutamate (MSG, the first identified umami factor) in synergistic combination with some 5' ribonucleotides such as inosine 5'-monophosphate, IMP, guanosine 5'-monophosphate, GMP, and adenosine 5'-monophoshate, AMP. The level of free glutamic acid in tomatoes is higher than in other vegetables or fruits and increases with ripening and industrial processing. In addition, due to the presence of bioactive metabolites, tomatoes and tomato-based products are among the most consumed healthy food items. The levels of the major umami compounds of tomato, that is, glutamate and 5'-ribonucleotides (GMP and AMP) were assessed in different parts (skin, outer flesh, and inner pulp) of known tomato varieties from southern Italy: San Marzano Originale, San Marzano 245, Black Tomato, Corbarino Corbara, Corbarino Nocera, and Superpomodoro (tomato hybrid). Such varieties were also investigated for their antioxidant properties through DMPD, DPPH, and ABTS assays, with San Marzano Originale showing the highest antioxidant power both in lipophilic and methanolic fractions. The concentration of umami compounds in tomato differs with the part of the fruit analyzed and is greatly dependent on the variety, being Corbarino Nocera the cultivar richest in glutamate and Superpomodoro in ribonucleotides. As for nutritional aspect, results confirm the great nutraceutical feature of San Marzano tomato, the most known variety used in industrial processes. PRACTICAL APPLICATIONS: This study was planned to develop a method to quantify the major umami compounds that strongly influence the organoleptic properties of many different tomato varieties. It is known that the sensory quality of fruits and vegetables is an important factor in consumer's choice. The analytical methods described here enabled the evaluation of the glutamate and 5'-ribonucleotides contents in six selected varieties of tomato from Campania region, and can be easily used to determine the sensory profile of commercial varieties, for example, those perceived as not very tasteful by consumers.

Improvement the firmness of thermal treated black cherry tomatoes (Solanum lycopersicum cv. OG) by low-temperature blanching in calcium chloride solution

The objective of this study was to investigate the effects of low-temperature blanching in calcium chloride (CaCl2) solution before high-temperature processing (90oC for 1 min) on physicochemical properties related to the texture (total calcium content, pectin methylesterase (PME) activity, and firmness) of black cherry tomatoes (Solanum lycopersicum cv. OG) and to determine the optimum conditions to provide the fruits with the highest firmness. Response Surface Methodology (RSM) was applied to design the experiment with three factors of blanching temperature (52 to 68oC), blanching time (12 to 28 mins) and CaCl2 solution concentration (1.2 to 2.8% w/v). A sample without lowtemperature treatment was taken as a control. It was found that the blanching of tomatoes at low-temperatures resulted in higher total calcium content and PME activity in tissue after the treatment, and therefore improved the firmness of fruits after high-temperature processing. The highest firmness of treated tomatoes (566.21 g force) was estimated at blanching temperature of 62.05oC for 23.09 mins in 2.08% CaCl2 solution compared to the control which was blanched at high temperature (218 g force). Under these optimized conditions, the experimental responses (total calcium content, PME activity, and firmness) showed a close agreement with the predicted values.

Effect of grafting and harvest stage on the quality of black cherry tomatoes (Solanum lycopersicum cv. OG) cultivated in Vietnam

Black cherry tomato is an important source of nutraceutical compounds; however, the quality of fruits depends on the cultivation technique and maturity stage at harvest. In this study, the physical and chemical properties of non-grafted and grafted tomatoes (Solanum lycopersicum cv. OG) were evaluated at different stages of maturity to observe the effect of grafting on quality of fruits and select the appropriate harvest stage to achieve the highest content of bioactive compounds, especially anthocyanin. The obtained results found that harvesting non-grafted tomatoes on the 30th day after fruit formation would be suitable for storage with the highest anthocyanin level of 4.27 mg CE/100 g and the content of other bioactive compounds (lycopene 24.60 μg/g, vitamin C 42.79 mg/100 g and total phenolic 40.61 mg GAE/100 g). Meanwhile, the optimal harvest stage of grafted tomatoes was shortened, on the 28th day (anthocyanin 4.31 mg CE/100 g, lycopene 38.79 μg/g, vitamin C 55.69 mg/100 g, and total phenolic 38.69 mg GAE/100 g). The grafting technique should be applied for supporting the plant to grow faster as shown by the earlier stage of harvest and the harvested fruit possessed higher content of bioactive compounds.

Effect of Magnesium on Growth, Fruit Yield and Some Biochemical Indices of Hydroponic Black Tomato

Effect of Magnesium on Growth, Fruit Yield and Some Biochemical Indices of Hydroponic Black Tomato

Bioactives Profile of Purple and Black Tomato: Potential Applications in the Pharmaceutical Field Purple and Black Tomato

The purple and black tomato are sources of different antioxidants such as carotenoids and flavonoids that seem to have dose-dependent antioxidant, anti-inflammatory, anti-proliferative and hypnotic effects. The aim of this review is to discuss their advantageous role in health promotion and prophylaxis against chronic conditions induced by inflammation and oxidative stress. Data research was conducted on five major databases using specific keywords to extract relevant articles. The anti-proliferative effect was seen in a deep purple tomato in two human cancer cell lines: human colorectal adenocarcinoma cell line and HeLa cell line. Potential anticancer properties were attributed to radical scavenging activity, enzyme detoxification, reduced cell proliferation, angiogenesis and invasiveness. Ingestion of purple and black tomato seeds was proven to increase circulating melatonin levels and improve hypnosis. Purple and black tomato anthocyanin treatment was also significantly associated with increased sperm motility and spermatogenic cell density. The high content of bioactives in purple and black tomato may find application in prevention of cancer and cardiovascular diseases as well as management of sleep and fertility disorders.

Evaluation of growth and development of some varieties of tomato (Lycopersicon esculentum Mill) under nethouse conditions in Chau Doc

This study was carried out under nethouse conditions in Chau Doc city with 6 types of black tomatoes to select the potential ones suitable for the local ecological conditions. The objective of this research was to evaluate growth parameters, fruit quality, and adaptability characteristics of black tomato varieties under nethouse conditions in Chau Doc city. The results showed that some promising cultivars had an early harvest ranging from 90 days to 103 days such as Indigo Rose, Viagra Socola, black Russian, Cherry Chocolate, Black Baron and Savior. All cultivars had a plant structure well adapted to the local nethouse conditions in Chau Doc city. Variety Cherry Chocolate gained the highest fruit setting with 203. Viagra Socola, black Russian, Cherry Chocolate gained higher at over 4.0 tons/1,000 m2. The lowest yield of the Black Baron was obtained at 2.83 tons/1,000 m2. The Savior was obtained at 7.05 tons/1,000 m2 with a relatively good fruit quality. Briefly, the promising cultivars are Viagra Socola, Cherry Chocolate, black Russian and further research is needed to evaluate their real field production.

Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace

The polysaccharides in black tomato pomace (BTP) were extracted by water, cyclohexane-trans-1,2-diamine tetraacetic acid, Na2CO3 and KOH to obtain hemicellulose fraction (HF) and pectic fractions including water-soluble pectin (WEP), chelator-extractable pectin (CEP), sodium carbonate extractable pectin (NEP). Structural characterization indicated that WEP, CEP and NEP were high-methylated (68.02%, 61.58% and 59.70%, respectively). Percentage content of the major domain, linear homogalacturonan (HG), in WEP, CEP and NEP were 70.44%, 84.07% and 60.08%, respectively, while the percentage content of branched rhamnogalacturonan (RG-I) were 10.97%, 5.32% and 29.08%, respectively. The results were also confirmed by atomic force microscope (AFM) images. DSC results showed that the Tm of CEP and NEP was higher than WEP. Evaluation of emulsifying property suggested that the pectic fractions could stabilize emulsion containing 50% oil phase at a concentration as high as 1.5% (w/v) and pH 4.0–8.0. Pectin's ability to lower surface tension and increase viscosity, along with the repulsion in pectin molecules, facilitated emulsion formation. Protein residue (WEP) and structure difference (CEP and NEP) might be responsible to the distinction of emulsifying capacity.

Dietary supplement of tomato can accelerate urinary aMT6s level and improve sleep quality in obese postmenopausal women

The aim of this study was to investigate the effect of the ingestion of tomato before bed on obese postmenopausal women's urinary 6-sulphatoxymelatonin (aMT6s) level and sleep quality. We quantified melatonin concentrations in beefsteak tomato, black tomato, and two commercial tomato juices and found that beefsteak tomato contained the highest level of melatonin. In this 8-week open-label, randomized controlled dietary intervention trial, 36 subjects completed the entire trial. The tomato group ate 250g of beefsteak tomatoes 2h before sleep for 8 weeks. Blood and urine samples were collected at the baseline and in the 8th week and were analyzed. The Pittsburgh Sleep Quality Index (PSQI) in the tomato group significantly decreased with time (p for trend=0.0297). After 8 weeks of the beefsteak intervention, all components of the PSQI in tomato group had significantly improved, and their aMT6s level was 10-fold significantly higher than that of the control group. Therefore, supplementation with beefsteak tomato before sleep can increase circulating melatonin and improve sleep quality in obese postmenopausal women.

Pectin from Black Tomato Pomace: Characterization, Interaction with Gallotannin, and Emulsifying Stability Properties

Hydrochloric acid and ammonium oxalate are used to refine pectin from black tomato pomace. The characterization of pectin‐yield, galacturonic acid (GalA) content, degree of methoxylation, neutral sugar composition and molecular weight, interaction with gallotannin as well as emulsion stability are investigated. Hydrochloric acid‐extracted pectin (HEP) and chelating agent‐extracted pectin (ChEP) satisfy the commercial pectin requirements (GalA% &gt; 65%) and are smooth pectin with high homogalacturonan segments (70.6 and 65.4%, respectively). As the structure results suggest, HEP has fewer and shorter branches compared with ChEP. As titration results suggest, gallotannin is bound by pectin and forms insoluble gallotannin–pectin complexes, the maximum combination gallotannin to pectin mass ratios are 0.28 and 0.47 for HEP and ChEP, respectively. Yet as distribution of volume‐weighted diameter, micrographs and values of surface‐weighted diameter suggest, the emulsions stabilized by HEP show better stability than ChEP. The study shows that ChEP is a better additive in beverages containing gallotannin, while HEP has better emulsifying stability.

Research on the variations in the volatile compound and vitamin content in space foods after storage on the TG-1 spacecraft

ABSTRACTMaintaining the nutrients and flavor acceptability of space food is critical for long-term manned space flights. Five different space food items from one batch, including braised beef with potatoes, stewed duck with sauce, black tomato powder, tea seed oil and fish oil were launched on the TG-1 spacecraft, and then brought back to Earth by the SZ-9 and SZ-10 manned spaceships respectively. The same food items and materials as those sent into space were stored in an environmentally controlled chamber on Earth as controls. Variations in certain volatile compounds in both braised beef with potatoes and stewed duck with sauce were observed after space flight, but no notable differences were observed in the vitamin contents in black tomato powder, tea seed oil, or fish oil. More attention should be focused on volatile compounds variations, and measures should be taken to maintain food acceptability during storage in space.

Changes in carotenoid and chlorophyll content of black tomatoes (Lycopersicone sculentum L.) during storage at various temperatures.

Black tomatoes have a unique color and higher lycopene content than typical red tomatoes. Here, black tomatoes were investigated how maturation stage and storage temperature affected carotenoid and chlorophyll accumulation. Immature fruits were firmer than mature fruits, but failed to develop their distinctive color and contained less lycopene when stored at 8 °C. Hunter a* values of black tomatoes increased with storage temperature and duration; storage of immature fruits at high temperature favored lycopene accumulation. Chlorophyll levels of black tomatoes declined during storage, but differences between mature and immature tomatoes stored at 12 °C were minimal. β-Carotene levels of black tomatoes increased during early storage, but rapidly declined beginning 13 d post-harvest. The highest lycopene and chlorophyll levels were observed in mature black tomatoes stored at 12 °C for 13 d; these conditions also yielded the best quality fruit. Thus, the unique pigmentation properties of black tomatoes can be precisely controlled by standardizing storage conditions.

흑토마토 분말을 첨가한 냉동 쿠키의 품질 및 항산화 특성

본 연구에서는 기능성 쿠키 제조 및 쿠키의 품질 향상을 위한 목적으로 동결건조한 흑토마토 분말을 첨가하여 냉동쿠키를 제조하고, 분말 첨가 비율(1~7%)에 따른 쿠키의 품질특성, 항산화 활성 및 관능 특성을 분석하였다. 반죽의 밀도는 1%, 3% 첨가군은 대조군에 비하여 낮게 나타났으나, 3~7% 첨가군 사이에는 유의적인 차이를 보이지 않았다. 반죽의 pH는 7% 첨가군에서 5.16으로 가장 낮았다. 퍼짐성은 흑토마토 분말 첨가량에 따라 유의적으로 증가하였으며, 굽기 손실은 5% 첨가군까지는 증가하는 경향을 보였으나, 5% 첨가군과 7% 첨가군 사이에는 유의적인 차이를 보이지 않았다. 색도 측정에서 L(명도) 값은 점차 감소하였고, a(적색도) 값은 흑토마토 분말 첨가군이 대조군보다 더 높았으나 흑토마토 분말을 5% 이상 첨가하였을 때는 유의적인 차이를 보이지 않았다. b(황색도) 값은 5% 첨가군까지 대조군(26.34)에 비해 감소하는 경향을 보였다. <TEX>${\Delta}E$</TEX>(총색차값)도 5% 첨가군과 7% 첨가군에서는 유의적인 차이를 보이지 않았다. 경도는 대조군이 <TEX>$107.77g/cm^2$</TEX>로 가장 낮았으며, 7% 첨가군이 <TEX>$170.50g/cm^2$</TEX>로 가장 높았다. 흑토마토 분말 첨가량이 증가함에 따라 총 폴리페놀 함량이 유의적으로 증가하였고, DPPH <TEX>$IC_{50}$</TEX>은 감소하여 쿠키의 항산화력이 높아지는 것으로 나타났다. 관능 검사에서 소비자 기호도 항목 중 색과 조직감 항목에서 흑토마토 분말 첨가군이 대조군보다 더 높은 점수를 받았다. 특성 강도는 모든 항목에서 대조군 및 첨가군 간에 유의적인 차이를 보이지 않았다. 전반적인 기호도는 3%, 5% 첨가군이 4.93으로 대조군의 3.99보다 높은 점수를 받았다. 이상의 결과를 종합하면, 흑토마토 분말을 첨가하였을 때 쿠키의 퍼짐성이 증가하고, 총 폴리페놀 함량과 DPPH 라디칼 소거능이 증가하였으며, 관능평가에서도 색, 조직감 등에서 대조군에 비해 좋은 평가를 받았다. 흑토마토 분말은 쿠키의 품질 특성 및 항산화 활성에 긍정적인 효과를 주어, 기능성 쿠키 제조 및 쿠키의 품질 향상을 위한 흑토마토 분말의 이용 가능성을 확인하였다. 그러나 흑토마토 분말을 5% 이상 첨가하였을 때 밀도, 굽기 손실, 색상, 특성 강도 등에서 유의적인 차이를 보이지 않았으며, 관능검사에서도 소비자들이 전반적으로 5% 첨가군을 가장 선호할 것으로 예상되어 흑토마토 분말의 첨가량을 적절히 조절해야 할 필요성이 발견되었다. 쿠키를 제조할 시 밀가루의 5%를 대체하는 것이 가장 바람직할 것으로 예상된다. Black tomato (Lycopersicum esculentum) is known to have more <TEX>${\beta}-carotene$</TEX>, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from <TEX>$107.77g/cm^2$</TEX> in control to <TEX>$170.50g/cm^2$</TEX> in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

Determination of Shelf-life of Black Mini Tomato Based on Maturity and Storage Temperature

흑색 방울토마토 '헤이-G'의 저장력을 구명하기 위해 숙도별(짙은 녹색단계의 미숙, 검붉은 단계의 적숙)로 수확하여 저장온도별(8, 12, <TEX>$20^{\circ}C$</TEX>)로 3주간 저장하면서 품질과 라이코펜 함량을 조사하였다. 흑색 방울토마토의 중량감소율은 미숙과와 적숙과에 따른 유의적인 차이는 없었고, 저장 온도가 높을수록 높게 나타났다. 경도는 미숙과를 <TEX>$20^{\circ}C$</TEX>에서 5일 이후, <TEX>$12^{\circ}C$</TEX>에서 8일 이후, <TEX>$8^{\circ}C$</TEX>에서 19일 이후에 적숙과의 초기치(8.1 N) 이하로 낮아졌다. 적숙과의 가용성고형물 함량은 저장초기 증가한 후 부패가 일어나기 전까지 각각의 저장온도에서 미숙과보다 높았다. 적정산도는 적숙과의 경우 저장기간과 저장온도에 따라 낮아지는 경향을 보인 반면에 미숙과의 경우는 후숙이 진행되어도 적정산도가 거의 변화하지 않아 풍미에 영향을 미칠 것으로 보인다. Hunter a값은 저장온도가 높을수록 특히 미숙과의 경우 급격히 변화하였으나, <TEX>$8^{\circ}C$</TEX>에 저장한 미숙과는 착색불량 및 장해로 인해 후숙되지 못했다. 완숙토마토와 달리 흑색 방울토마토의 Hunter b 값은 저장 12일까지 미숙과와 적숙과 간의 유의적인 차이는 없었다. 라이코펜의 함량은 저장온도가 높을수록 높게 나타나며 저온에서 저장한 경우 라이코펜 합성이 저해되었다. 이상의 결과로부터 흑색 방울토마토의 저장기간을 적숙과로 설정할 경우 미숙과의 저장온도는 <TEX>$12^{\circ}C$</TEX>에서 15일, <TEX>$20^{\circ}C$</TEX>에서 12일간 저장할 수 있을 것으로 보인다. 흑색 방울 토마토를 적숙과로 수확할 경우 라이코펜 함량과 외관 품질을 고려하여 <TEX>$12^{\circ}C$</TEX> 내외가 적절하며, <TEX>$20^{\circ}C$</TEX> 저장은 약 5일 이내로 판단된다. Black mini tomato 'Hei-G' fruits were harvested at different stages of maturity (immature-mature green and mature-black red) and stored at different temperatures (8, 12, and <TEX>$20^{\circ}C$</TEX>) to investigate the quality and lycopene content during storage. Weight loss increased dramatically at higher temperature for both harvesting stages without significant differences. Firmness of immature fruits decreased below the initial level of mature fruit (8.1N) after 5, 8, and 19 days storage, when they were stored at 20, 12, and <TEX>$8^{\circ}C$</TEX>, respectively. Soluble solid contents of mature fruit increased at initial storage, and were higher as compared to immature fruits before deterioration at each storage temperature. Decrease in titratable acid of mature fruits depended on storage time and temperature. However, titratable acid of immature fruits showed little change during storage, and so it did not affect flavor. Hunter a value changed greatly in immature fruit stored at high temperature. Unlike ripe tomatoes, there was no significant difference in black tomato Hunter b values of immature and mature fruit at initial and 12 days storage. However, immature fruits stored at <TEX>$8^{\circ}C$</TEX> did not reach full maturity and color development and ripening. High storage temperature increased lycopene production while low storage temperature blocked lycopene development. Shelf life of the immature fruits, which was evaluated by elapsed days to conventional mature stage, was 12 and 15 days when they were stored at 20 and <TEX>$12^{\circ}C$</TEX>, respectively. The optimum storage temperature to maintain the quality and lycopene content of mature fruits was <TEX>$12^{\circ}C$</TEX>. Moreover, the shelf life of mature fruits stored at <TEX>$20^{\circ}C$</TEX> could reach up to 5 days.

온도증가에 따른 흑색토마토 '헤이' 품종 과실의 모양 및 열과 발생률의 변화

흑색토마토 '헤이' 품종을 고측고 토마토 전용하우스에서 장기재배 시 우수한 토마토 생산을 위해 온도증가에 따른 과실 모양의 변화, 과일의 무게, 열과 발생률을 조사하였다. 제1화방부터 제9화방까지 과고에 비해 과폭이 큰 형태였고, 제10화방부터 제15화방까지는 과폭에 비해 과고가 길어져 과실의 모양이 변하였다. 과형지수도 제1화방부터 제9화방까지 100% 이하였으나 제10화방부터 제15화방까지 100% 이상이었다. 화방별 평균과중은 초기과실 <TEX>$150{\pm}2.9g$</TEX>에 비해 하우스내 온도가 높아질수록 <TEX>$40{\pm}6.2g$</TEX>으로 가벼워져 소형과 생산이 높아졌다. 열과발생률 또한 초기재배에 비해 많아져 마지막 조사시 100% 열과가 발생하였다. 이와 같은 결과로 여름철 장기 재배 시 고측고 토마토 전용하우스 내 온도는 상승하여 과실의 모양이 변하고 과중이 감소하며 열과 발생률이 증가하는 등 흑색토마토 '헤이'의 과실에 영향을 주는 것으로 나타났다. 'Hei' (Lycopersicon Esculentum Mill.) Black Tomato examined changes in fruit shape, fruit weight and cracking percentage with increasing temperature in high-rise tomato greenhouse during long-term cultivation in summer season. Fruit diameter is greater than fruit length from the first cluster to the ninth cluster. However, fruit length is longer than fruit diameter from the tenth cluster to the fifteenth cluster. Fruit shape index (L/D) is below 100% from the first cluster to the ninth cluster and above 100% from the tenth cluster to the fifteenth cluster. Fruit weight was decreased during temperature increasing in greenhouse. However, fruit cracking percentage was increased to temperature increasing during cultivation period. Thus, fruit shape, fruit weight and fruit cracking of 'Hei' black tomato were influenced by increasing of temperature in greenhouse during long-term cultivation.

Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

The objective was to compare 10 types of table olives, 11 types of tomatoes and tomato products and 18 types of legumes from conventional or organic farming for selected nutritional properties. All products were tested for their total antioxidant capacity (TAC) (Ferric Reducing Antioxidant Power (FRAP) assay) and total phenolic content (Folin-Ciocalteau method). Tomatoes and legumes were further tested for iron and zinc dialyzability after in vitro digestion. Ascorbic acid content of tomatoes was also measured. The study resulted that the nutritional properties of olives, tomatoes and legumes tested were different among the various cultivars but, in most cases, not between products from organic or conventional farming. Natural black olives, cherry and santorini tomatoes and lentils exhibited superior nutritional properties.

Breeding of Black Tomato ‘Hei-G’ Suitable for Protected Cultivation

Abstract: ‘Hei-G’ is a new tomato cultivar originating from the cross of two inbred lines, the maternal plant TKUI-3 separated from ‘Kame’ in 2007, and the paternal plant AL-1 developed by pedigree breeding. The new cultivar was registered as ‘Hei-G’named ‘JTB026 (Jeonnam-2)’ based on characteristics and yield trials carried out in the spring of 3 years, from 2010 to 2012. ‘Hei-G’ is an indeterminate type with strong plant vigor. The fruit is round and the ripening fruit is blackish red. The average fruit weight of ‘Hei-G’ is about 43.4 g, and its marketable yield is 4,944 kg ･10 a -1 . The lycopene content of ‘Hei-G’ (11.8 mg ･100 g -1 ) is higher than that of other tomatoes (e.g., cv. Rapido, 3.1 mg). In addition, ‘Hei-G’ is suitable for environment-friendly pro tected cultivation because of its resistance to powdery mildew.Additional key words: environment-friendly cultivation, inbred line, lycopene content, resistance to powdery mildew *Corresponding author: ghshin@korea.kr※ Received 14 April 2014; Revised 5 August 2014; Accepted 15 August 2014. 본 연구는 농촌진흥청 지역특화기술개발사업의 지원에 의해 수행되었음 .

Antioxidant and cytotoxic activities investigation of tomato seed extracts

Biological activities of different varieties of tomato seed extracts were evaluated to verify the potential antioxidant and/or antiproliferative activity of the bioactive metabolites present in them. Findings demonstrated that among all the varieties investigated (San Marzano Rosso, San Marzano Giallo, Corbarino, Black Tomato and San Marzano/Black Tomato hybrid) San Marzano Rosso seed extract exhibited the highest free radical-scavenging activity with 68% of 2,2-Diphenyl-1-picrylhydrazyl radical inhibition, and the best cytotoxic activity evaluated by using the brine shrimp test (LD50: 23,198 ppm) and 3-(4,5-dimethylthiazol-2-yl)-2,5-phenyl-2H-tetrazolium bromide assay on A375 cell line (IC50: 137.7 μg/mL).

Evaluation of Antioxidant Properties, Total Phenolic Content, and Biological Activities of New Tomato Hybrids of Industrial Interest

The objective of the present work was to establish the antioxidative ability linked to lipophilic, hydrophilic, and polyphenolic fractions of new tomato hybrids of industrial interest, grown in an outdoor field, named "Medugno", situated in the Agro-Nocerino Sarnese area (Province of Salerno, Campania Region, Italy). Antioxidant activities of lipophilic, hydrophilic, and polyphenolic extracts of tomato hybrids determined by the 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), N,N-dimethyl-p-phenylenediamine dihydrochloride, and 2,2-diphenyl-1-picrylhydrazyl methods, respectively, showed the best results in hybrids obtained between the pure San Marzano and Black Tomato lines. Antioxidant activity tests, performed also on the San Marzano × Black Tomato hybrid (pulped tomatoes), indicated that the industrial transformation process of this new tomato hybrid did not cause a significant loss of antioxidant activity. The in vitro production of nitrite by lipopolysaccharide-stimulated macrophages J774A.1 performed on lipophilic extracts showed that only two hybrids (San Marzano × Black Tomato and Marmande × Black Tomato) inhibited, in a concentration-related manner, nitric oxide release. Results suggested that genotypic factors could determine the nutritional quality of tomato because of the content of biologically active compounds and their biosynthesis. Moreover, the new tomato hybrid achieved could have a potential for the agri-food industry because of its nutritional quality and because it lends itself in processes of industrial transformation.