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Abstract
Tomato is one of the most common vegetable crops, the fruits of which are characterized by high organoleptic and taste properties, the content of biologically valuable nutrients and are used for various types of processing. In recent years, in connection with the interest of consumers in a healthy lifestyle, the need for high-quality and useful food products is growing. Such products include sun-dried tomatoes, which contain a significant amount of vitamins and mineral compounds that have powerful antioxidant properties. The article presents the results of research into the quality of fresh fruits and dried tomato products of six hybrids of different types: two hybrids are plum-like and four are cherry-type (Lycopersicon esculentum Var. Cerasiforme). It has been established that when using cherry tomato hybrids for low-temperature drying (withering), it is possible to obtain 13.0–14.1 % of dry products with a sugar content of 50.8–55.9 % and vitamin C 28–30 mg/100 g, and the plum type – 12.0–12.2, 40.2–41.3 % and 37.8–40.2 mg/100 g, respectively. To produce 1 kg of dried products, 8.1–8.3 kg of fresh plum tomatoes and 7.2–7.4 kg of cherry tomatoes are required. It was found that with an increase in the mass of tomato fruits, the content of dry soluble matter (r= -0.89), the sugar-acid ratio (r= -0.88), their tasting evaluation (r= -0.91) and yield of finished products (r= -0.82). A significant inverse relationship was established between the content of dry soluble matter and vitamin C (r= 0.84), as well as the content of dry soluble matter and the amount of waste during the preparation of raw materials for drying (r= -0.89). The materials of the article are of practical value for vegetable growers, breeders, specialists of processing enterprises when choosing a type and hybrid of a tomato for withering (drying).
Keywords: tomato, hybrid, type, fruit, quality, biologi
Keywords:
tomato, hybrid, type, fruit, quality, biological value, processing, drying
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How to Cite
Zavadska, O., Iliuk, N., Gunko, S., Nasikovskyi, V., Ivanytska, A., Semenenko, C., & Mykhailyn, V. (2024). JUSTIFICATION OF SELECTION DIFFERENT TYPES AND HYBRIDS OF TOMATOES FOR DRYING. Food Science and Technology, 18(3). https://doi.org/10.15673/fst.v18i3.3038
Issue
Section
Технологія і безпека продуктів харчування
References
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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
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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.
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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