Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022418" target="_blank" >RIV/60461373:22330/09:00022418 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions

Original language description

The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and alpha-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

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Issue of the periodical within the volume

27

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

2

Pages from-to

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UT code for WoS article

000269005600043

EID of the result in the Scopus database

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