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Анотація
Помідор – одна з найпоширеніших овочевих культур, плоди якої характеризуються високими органолептичними й смаковими властивостями, вмістом біологічно цінних, поживних речовин й використовуються для різних видів переробки. В останні роки, в зв’язку із зацікавленістю споживачів до здорового способу життя, зростає потреба у якісних та корисних продуктах харчування. До таких продуктів можна віднести в’ялені томати, в яких зберігається значна кількість вітамінів, мінеральних сполук, що мають потужні антиоксидантні властивості. В статті наведено результати дослідження якості свіжих плодів та в’яленої продукції помідора шести гібридів різних типів: два гібриди сливоподібні та чотири – типу чері (Lycopersicon esculentum Var. Cerasiforme). Встановлено, що при використанні для низькотемпературного сушіння (в’ялення) помідора гібридів типу чері можна отримати 13,0–14,1 % сухої продукції з вмістом цукрів 50,8-55,9 % та вітаміну С 28–30 мг/ 100 г, а сливоподібного типу – 12,0–12,2, 40,2–41,3 % та 37,8–40,2 мг/100 г відповідно. Для виробництва 1 кг в’яленої продукції необхідно затратити 8,1–8,3 кг свіжих плодів сливоподібних помідорів та 7,2–7,4 кг – типу чері. Виявлено, що зі збільшенням маси плодів помідора суттєво зменшується вміст у них сухої розчинної речовини (r= -0,89), цукро-кислотний коефіцієнт (r= -0,88), їх дегустаційна оцінка (r= -0,91) та вихід готової продукції (r= -0,82). Встановлено суттєвий обернений зв'язок між вмістом сухої розчинної речовини й вітаміну С (r= 0,84), а також вмістом сухої розчинної речовини й кількістю відходів під час підготовки сировини до сушіння (r= -0,89). Матеріали статті становлять практичну цінність для овочівників, селекціонерів, фахівців переробних підприємств під час вибору типу й гібриду помідора для в’ялення (сушіння).
Ключові слова:
гібрид, тип, плід, якість, біологічна цінність, переробка, сушіння
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Як цитувати
Zavadska, O., Iliuk, N., Gunko, S., Nasikovskyi, V., Ivanytska, A., Semenenko, C., & Mykhailyn, V. (2024). ОБГРУНТУВАННЯ ВИБОРУ ПОМІДОРА РІЗНИХ ТИПІВ ТА ГІБРИДІВ ДО СУШІННЯ. Food Science and Technology, 18(3). https://doi.org/10.15673/fst.v18i3.3038
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
1. Fernandez-Pan I, Ibañez FC, Virseda P, Arozarena I, & Beriain MJ. Stabilization and valorization of tomato byproduct: A case study for the bakery industry. Journal of Food Science. 2023; (88): 4483-4494. https://doi.org/10.1111/1750–3841.16777
2. Bobos I, Zavadska O. Tomato growing technologies for fresh consumption, storage and processing: monograph. K.: FOP Yamchynskyi O.-V. 2020. (in Ukrainian)
3. Gümüşay Ö, Borazan A, Ercal N, Demirkol O. Drying Effects on the Antioxidant Properties of Tomatoes and Ginger. Food Chem. 2015; (173): 156–162. https://doi.org/10.1016/j.foodchem.2014.09.162
4. Zavadska O, Iliuk N, Ivanytska A, Semenenko S, & Mykhailyn V. Suitability of potato tubers of different varieties for processing. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2024; 20(4): 20-30. https://doi.org/10.31548/dopovidi/3.2024.20. (in Ukrainian)
5. Sievidov VP, Sievidov IV. Productivity and quality indicators of indeterminant tomato hybrids. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2022; 2(96). http://dx.doi.org/10.31548/dopovidi2022.02.003 (in Ukrainian)
6. Zavadska O, Вobos I, Fedosiy I, Podpryatov H, & Olt J. Studying the storage and processing quality of the carrot taproots (Daucus carota) of various hybrids. Agronomy Research, 2020; 18(3): 2271-2284. doi.org/10.15159/ar.20.199
7. Sievidov VP, Sievidov IV. Influence of plant density on the growth and productivity of an indeterminate tomato hybrid. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2020; 5(87). https://doi.org/http://dx.doi.org/10.31548/dopovidi2020.05.005 (in Ukrainian)
8. John Shi & Marc Le Maguer. Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing, Critical Reviews. Food Science and Nutrition, 2020; (40:1): 1-42, https://doi.org/10.1080/10408690091189275
9. Nikita S. Bhatkar, Shivanand S. Shirkole, Arun S. Mujumdar & Bhaskar N. Thorat. Drying of tomatoes and tomato processing waste: a critical review of the quality aspects. Drying Technology. 2021; 39(11): 1720-1744. https://doi.org/10.1080/07373937.2021.1910832
10. Tan S, Ke Z, Chai D, Miao Y, Luo K, & Li W. Lycopene, polyphenols and antioxidant activities of three characteristic tomato cultivars subjected to two drying methods. Food Chemistry. 2021; (338): 128-062. https://doi.org/10.1016/j.foodchem.2020.128062
11. Owureku–Asare M, Amponsah JA, Saalia F, Alfaro L, Rodezno LA, Sathivel S. Effect of Pre–treatment on Physicochemical Quality Characteristics of Dried Tomato (Lycopersicon Esculentum). Afri. J. Food Sci. 2014; 8(5): 253-259. https://doi.org/10.5897/AJFS2014.1156
12. Mendelová A, Mendel Ľ, Fikselová M, Czako P. Effect of Drying Temperature on Lycopene Content of Processed Tomatoes. Potravinarstvo Slovak J. Food Sci. 2013; 7(1): 141-145. https://doi.org/10.5219/300
13. Kumar A, Kumar V, Gull A, Nayik GA. Tomato (Solanum Lycopersicon): Antioxidants in Vegetables and Nuts. Properties and Health Benefits 2020; (12):191-207. https://doi.org/10.1007/978–981–15–7470–2_10
14. Pohorielova VO. The seed productivity of the tomato variety Lehin depending on the sowing scheme and fertilization in the southern Ukrainian steppe. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2018; 6(76). http://dx.doi.org/10.31548/dopovidi2018.06.015 (in Ukrainian)
15. Kaur R, Kaur K, Ahluwalia P. Effect of Drying Temperatures and Storage on Chemical and Bioactive Attributes of Dried Tomato and Sweet Pepper. LWT–Food Sci. Technol. 2020; (117): 108604. https://doi.org/10.1016/j.lwt.2019.108604.
16. Khareba ОV, Tsiz OM, Khareba ОV. Environmental stability and plasticity of new indeterminate F1 tomato hybrids in the extended culture of Venlo glass greenhouses. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2019; 4(80). http://dx.doi.org/10.31548/dopovidi2019.04.005 (in Ukrainian)
17. Zavadska O, Gunko S, Bober A, Yаshсhuk N, & Bondareva L. Pumpkin fruit selection of different types and varieties for the production of functional food products. Plant and Soil Science. 2023;14(3):60-74. https://doi.org/10.31548/plant3.2023.60
18. Bhatkar NS, Shirkole SS, Mujumdar AS, Thorat BN. Drying of tomatoes and tomato processing waste: a critical review of the quality aspects. Drying Technology. 2021; 39(11): 1720-1744. https://doi.org/10.1080/07373937.2021.1910832
19. Violeta Nour, Tatiana D. Panaite, Mariana Ropota, Raluca Turcu, Ion Trandafir & Alexandru R. Corbu. Nutritional and bioactive compounds in dried tomato processing waste. CyTA – Journal of Food. 2018; 16 (1): 222-229. https://doi.org/10.1080/19476337.2017.1383514
20. Arslan D, & Özcan M. Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters. CyTA – Journal of Food. 2011; 9(3): 229–236. https://doi.org/10.1080/19476337.2010.522734.
21. Bhat NA, Wani IA, Hamdani AM. Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. Heliyon. 2020; 6 (1), art. no. e03042. https://doi.org/10.1016/j.heliyon.2019.e03042
22. Amoah I, Taarji N, Johnson P.–NT, Barrett J, Cairncross C, & Rush E. Plant–based food by–products: Prospects for valorisation in functional bread development. Sustainability, 2020; 12 (18), 7785. https://doi.org/10.3390/su12187785
23. Santos D, Lopes da Silva JA, Pintado M. Fruit and vegetable by–products' flours as ingredients: A review on production process, health benefits and technological functionalities. LWT. 2022; (154): art. no. 112707. https://doi.org/10.1016/j.lwt.2021.112707
24. Carlson B, Knorr D, & Watkins T. Influence of tomato seed addition on the quality of wheat flour breads. Journal of Food Science. 1981; 46(4): 1029-1031. https://doi.org/10.1111/j.1365–2621.1981.tb02985.x
25. Kaboré K, Konaté K, Bazié D, Dakuyo R, Sanou A, Sama H, et al. Effects of growing zones on nutritional and bioactive compounds of by–products of two tomato cultivars. Journal of Agriculture and Food Research. 2022; (10): art. no. 100414. https://doi.org/10.1016/j.jafr.2022.100414
26. Paramonova T, Kuts O, Naidonova O, Mykhailyn V, & Krutko R. Scientific and methodological aspects of optimization of agrochemical and microbiological indicators of typical chernozem of alternative technologies for growing tomatoes. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2022; 5(99). http://dx.doi.org/10.31548/dopovidi2022.05.005 (in Ukrainian)
27. Nour V, Panaite T, Ropota M, Turcu R, Trandafir I, Corbu AR. Nutritional and Bioactive Compounds in Dried Tomato Processing Waste. CyTA – Journal of Food. 2018; (16): 222-229. https://doi.org/10.1080/19476337.2017.1383514
28. Saqib Farooq Sajad A, Rather Amir Gull, Shaiq Ahmad Ganai FA, Masoodi Sajad Mohd Wani. Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period. International Journal of Food Properties. 2020;23(1). https://doi.org/10.1080/10942912.2020.175871
29. Gaware TJ, Sutar N, & Thorat BN. Drying of Tomato Using Different Methods: Comparison of Dehydration and Rehydration Kinetics. Drying Technology. 2010;28(5):651-658. https://doi.org/10.1080/07373931003788759
30. Mwende R, Owino W, Imathiu S. Effects of Pretreatment during Drying on the Antioxidant Properties and Color of Selected Tomato Varieties. Food Sci. Nutr. 2018; (6):503-511 https://doi.org/10.1002/fsn3.581
31. Abdou Bouba Armand, Joel Scher, Aboubakar, Goudoum Augustin, Ponka Roger, Didier Montet, & Mbofung Carl Moses. Effect of three drying methods on the physicochemical composition of three varieties of onion (Alliumcepa L). Journal of Food Science and Nutrition. 2018;01(02):17-24. https://doi.org/10.35841/food–science.1.2.17–24.
32. Sakare P, Prasad N, Thombare N, Singh R, Sharma SC. Infrared Drying of Food Materials: Recent Advances. Food Eng. Rev. 2020;(12):381-398. https://doi.org/10.1007/s12393–020–09237–w
33. Kocabiyik H, Yilmaz N, Tuncel N, Sumer S, Buyukcan M. Foods Quality Properties, Mass Transfer Characteristics and Energy Consumption during Shortwave Infrared Radiation Drying of Tomato. Qual. Assur. Saf. Crops Foods. 2016;(8):447-456. https://doi.org/10.3920/QAS2014.0550
34. Kipcak A, Doymaz İ. Microwave and Infrared Drying Kinetics and Energy Consumption of Cherry Tomatoes. Chem. Ind. Chem. Eng. 2020;26(2):203-212. https://doi.org/10.2298/CICEQ190916039K
35. Kuts OV. Efficiency of microbial preparations in technology of tomato growing. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2017;6(70). http://dx.doi.org/10.31548/dopovidi2017.06.006
36. Skaletska, LF, Podpriatov GI. Scientific research methods for storing and processing plant crops. Kiev: CP Komprint. 2014; 416 p. (in Ukrainian)
37. Zavadska O, Bobos І, Fedosiy I, Podpriatov H, Komar O, Mazur B, & Olt J. Suitability of various onion (Аllium cepa) varieties for drying and long–term storage. Agronomy Research. 2021;19(3):1675-1690. https://doi.org/10.15159/AR.21.117
2. Bobos I, Zavadska O. Tomato growing technologies for fresh consumption, storage and processing: monograph. K.: FOP Yamchynskyi O.-V. 2020. (in Ukrainian)
3. Gümüşay Ö, Borazan A, Ercal N, Demirkol O. Drying Effects on the Antioxidant Properties of Tomatoes and Ginger. Food Chem. 2015; (173): 156–162. https://doi.org/10.1016/j.foodchem.2014.09.162
4. Zavadska O, Iliuk N, Ivanytska A, Semenenko S, & Mykhailyn V. Suitability of potato tubers of different varieties for processing. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2024; 20(4): 20-30. https://doi.org/10.31548/dopovidi/3.2024.20. (in Ukrainian)
5. Sievidov VP, Sievidov IV. Productivity and quality indicators of indeterminant tomato hybrids. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2022; 2(96). http://dx.doi.org/10.31548/dopovidi2022.02.003 (in Ukrainian)
6. Zavadska O, Вobos I, Fedosiy I, Podpryatov H, & Olt J. Studying the storage and processing quality of the carrot taproots (Daucus carota) of various hybrids. Agronomy Research, 2020; 18(3): 2271-2284. doi.org/10.15159/ar.20.199
7. Sievidov VP, Sievidov IV. Influence of plant density on the growth and productivity of an indeterminate tomato hybrid. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2020; 5(87). https://doi.org/http://dx.doi.org/10.31548/dopovidi2020.05.005 (in Ukrainian)
8. John Shi & Marc Le Maguer. Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing, Critical Reviews. Food Science and Nutrition, 2020; (40:1): 1-42, https://doi.org/10.1080/10408690091189275
9. Nikita S. Bhatkar, Shivanand S. Shirkole, Arun S. Mujumdar & Bhaskar N. Thorat. Drying of tomatoes and tomato processing waste: a critical review of the quality aspects. Drying Technology. 2021; 39(11): 1720-1744. https://doi.org/10.1080/07373937.2021.1910832
10. Tan S, Ke Z, Chai D, Miao Y, Luo K, & Li W. Lycopene, polyphenols and antioxidant activities of three characteristic tomato cultivars subjected to two drying methods. Food Chemistry. 2021; (338): 128-062. https://doi.org/10.1016/j.foodchem.2020.128062
11. Owureku–Asare M, Amponsah JA, Saalia F, Alfaro L, Rodezno LA, Sathivel S. Effect of Pre–treatment on Physicochemical Quality Characteristics of Dried Tomato (Lycopersicon Esculentum). Afri. J. Food Sci. 2014; 8(5): 253-259. https://doi.org/10.5897/AJFS2014.1156
12. Mendelová A, Mendel Ľ, Fikselová M, Czako P. Effect of Drying Temperature on Lycopene Content of Processed Tomatoes. Potravinarstvo Slovak J. Food Sci. 2013; 7(1): 141-145. https://doi.org/10.5219/300
13. Kumar A, Kumar V, Gull A, Nayik GA. Tomato (Solanum Lycopersicon): Antioxidants in Vegetables and Nuts. Properties and Health Benefits 2020; (12):191-207. https://doi.org/10.1007/978–981–15–7470–2_10
14. Pohorielova VO. The seed productivity of the tomato variety Lehin depending on the sowing scheme and fertilization in the southern Ukrainian steppe. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2018; 6(76). http://dx.doi.org/10.31548/dopovidi2018.06.015 (in Ukrainian)
15. Kaur R, Kaur K, Ahluwalia P. Effect of Drying Temperatures and Storage on Chemical and Bioactive Attributes of Dried Tomato and Sweet Pepper. LWT–Food Sci. Technol. 2020; (117): 108604. https://doi.org/10.1016/j.lwt.2019.108604.
16. Khareba ОV, Tsiz OM, Khareba ОV. Environmental stability and plasticity of new indeterminate F1 tomato hybrids in the extended culture of Venlo glass greenhouses. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2019; 4(80). http://dx.doi.org/10.31548/dopovidi2019.04.005 (in Ukrainian)
17. Zavadska O, Gunko S, Bober A, Yаshсhuk N, & Bondareva L. Pumpkin fruit selection of different types and varieties for the production of functional food products. Plant and Soil Science. 2023;14(3):60-74. https://doi.org/10.31548/plant3.2023.60
18. Bhatkar NS, Shirkole SS, Mujumdar AS, Thorat BN. Drying of tomatoes and tomato processing waste: a critical review of the quality aspects. Drying Technology. 2021; 39(11): 1720-1744. https://doi.org/10.1080/07373937.2021.1910832
19. Violeta Nour, Tatiana D. Panaite, Mariana Ropota, Raluca Turcu, Ion Trandafir & Alexandru R. Corbu. Nutritional and bioactive compounds in dried tomato processing waste. CyTA – Journal of Food. 2018; 16 (1): 222-229. https://doi.org/10.1080/19476337.2017.1383514
20. Arslan D, & Özcan M. Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters. CyTA – Journal of Food. 2011; 9(3): 229–236. https://doi.org/10.1080/19476337.2010.522734.
21. Bhat NA, Wani IA, Hamdani AM. Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. Heliyon. 2020; 6 (1), art. no. e03042. https://doi.org/10.1016/j.heliyon.2019.e03042
22. Amoah I, Taarji N, Johnson P.–NT, Barrett J, Cairncross C, & Rush E. Plant–based food by–products: Prospects for valorisation in functional bread development. Sustainability, 2020; 12 (18), 7785. https://doi.org/10.3390/su12187785
23. Santos D, Lopes da Silva JA, Pintado M. Fruit and vegetable by–products' flours as ingredients: A review on production process, health benefits and technological functionalities. LWT. 2022; (154): art. no. 112707. https://doi.org/10.1016/j.lwt.2021.112707
24. Carlson B, Knorr D, & Watkins T. Influence of tomato seed addition on the quality of wheat flour breads. Journal of Food Science. 1981; 46(4): 1029-1031. https://doi.org/10.1111/j.1365–2621.1981.tb02985.x
25. Kaboré K, Konaté K, Bazié D, Dakuyo R, Sanou A, Sama H, et al. Effects of growing zones on nutritional and bioactive compounds of by–products of two tomato cultivars. Journal of Agriculture and Food Research. 2022; (10): art. no. 100414. https://doi.org/10.1016/j.jafr.2022.100414
26. Paramonova T, Kuts O, Naidonova O, Mykhailyn V, & Krutko R. Scientific and methodological aspects of optimization of agrochemical and microbiological indicators of typical chernozem of alternative technologies for growing tomatoes. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2022; 5(99). http://dx.doi.org/10.31548/dopovidi2022.05.005 (in Ukrainian)
27. Nour V, Panaite T, Ropota M, Turcu R, Trandafir I, Corbu AR. Nutritional and Bioactive Compounds in Dried Tomato Processing Waste. CyTA – Journal of Food. 2018; (16): 222-229. https://doi.org/10.1080/19476337.2017.1383514
28. Saqib Farooq Sajad A, Rather Amir Gull, Shaiq Ahmad Ganai FA, Masoodi Sajad Mohd Wani. Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period. International Journal of Food Properties. 2020;23(1). https://doi.org/10.1080/10942912.2020.175871
29. Gaware TJ, Sutar N, & Thorat BN. Drying of Tomato Using Different Methods: Comparison of Dehydration and Rehydration Kinetics. Drying Technology. 2010;28(5):651-658. https://doi.org/10.1080/07373931003788759
30. Mwende R, Owino W, Imathiu S. Effects of Pretreatment during Drying on the Antioxidant Properties and Color of Selected Tomato Varieties. Food Sci. Nutr. 2018; (6):503-511 https://doi.org/10.1002/fsn3.581
31. Abdou Bouba Armand, Joel Scher, Aboubakar, Goudoum Augustin, Ponka Roger, Didier Montet, & Mbofung Carl Moses. Effect of three drying methods on the physicochemical composition of three varieties of onion (Alliumcepa L). Journal of Food Science and Nutrition. 2018;01(02):17-24. https://doi.org/10.35841/food–science.1.2.17–24.
32. Sakare P, Prasad N, Thombare N, Singh R, Sharma SC. Infrared Drying of Food Materials: Recent Advances. Food Eng. Rev. 2020;(12):381-398. https://doi.org/10.1007/s12393–020–09237–w
33. Kocabiyik H, Yilmaz N, Tuncel N, Sumer S, Buyukcan M. Foods Quality Properties, Mass Transfer Characteristics and Energy Consumption during Shortwave Infrared Radiation Drying of Tomato. Qual. Assur. Saf. Crops Foods. 2016;(8):447-456. https://doi.org/10.3920/QAS2014.0550
34. Kipcak A, Doymaz İ. Microwave and Infrared Drying Kinetics and Energy Consumption of Cherry Tomatoes. Chem. Ind. Chem. Eng. 2020;26(2):203-212. https://doi.org/10.2298/CICEQ190916039K
35. Kuts OV. Efficiency of microbial preparations in technology of tomato growing. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine. 2017;6(70). http://dx.doi.org/10.31548/dopovidi2017.06.006
36. Skaletska, LF, Podpriatov GI. Scientific research methods for storing and processing plant crops. Kiev: CP Komprint. 2014; 416 p. (in Ukrainian)
37. Zavadska O, Bobos І, Fedosiy I, Podpriatov H, Komar O, Mazur B, & Olt J. Suitability of various onion (Аllium cepa) varieties for drying and long–term storage. Agronomy Research. 2021;19(3):1675-1690. https://doi.org/10.15159/AR.21.117