Changes in organoleptic and physiochemical properties of tomatoes during their ripening
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F07%3A20445" target="_blank" >RIV/60460709:41210/07:20445 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/07:20548
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Changes in organoleptic and physiochemical properties of tomatoes during their ripening
Original language description
The chemical and organoleptic changes in two tomato cultivars were monitored during five days of their ripening in the field from their technological maturity to their consumption maturity. The sensory quality of tomatoes was assessed using category point scale and sensory profile was evaluated using graphical unstructured scale. Physiochemical changes were monitored by refractive index, nitrogen content, titratable acidity, carotenoids, dry matter and sugar content. All examined parameters changed during the observed period - mainly texture, taste, sugar content, refractive index and titratable acidity. There were also differences between tested cultivars. Correlation coefficients between organoleptic and chemical data were not significant.
Czech name
Changes in organoleptic and physiochemical properties of tomatoes during their ripening
Czech description
The chemical and organoleptic changes in two tomato cultivars were monitored during five days of their ripening in the field from their technological maturity to their consumption maturity. The sensory quality of tomatoes was assessed using category point scale and sensory profile was evaluated using graphical unstructured scale. Physiochemical changes were monitored by refractive index, nitrogen content, titratable acidity, carotenoids, dry matter and sugar content. All examined parameters changed during the observed period - mainly texture, taste, sugar content, refractive index and titratable acidity. There were also differences between tested cultivars. Correlation coefficients between organoleptic and chemical data were not significant.
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Quality of Horticultural Production
ISBN
978-80-7375-060-2
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
0-0
Publisher name
MZLU v Brně
Place of publication
Lednice
Event location
Lednice
Event date
May 30, 2007
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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