Tomato fruit quality as affected by ripening on- and off-vine

Proceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.In order to extend postharvest life and marketable period, tomato fruits are mainly harvested at the mature green stage and they ripen off vine. However, most of the consumers are convinced that on vine ripened tomatoes are of superior quality. The objective of this study was to investigate the quality of tomato fruit (cv. ‘Belladona’) in relation to their ripening on vine and off vine. During the 10 days of ripening period, color parameters (Lightness, Hue angle and Chroma) were recorded daily. At the end of this period firmness, soluble solids content (ºBrix), pH, titratable acidity, dry matter, nitrates, lycopene, total carotenoids, ascorbic acid, total soluble phenols and DPPH radical scavenging activity were determined. Tomatoes ripened off vine had significantly lower L* and Hue values from the 5th day of ripening and thereafter, indicating more red color than tomatoes ripened on vine. However, there were not significant differences in firmness among fruits of both ripening conditions. Also, the results showed that ripening conditions did not affect soluble solids content, pH, dry matter, SSC/acidity ratio, ascorbic acid, total soluble phenols as well as DPPH radical scavenging activity. On the contrary, tomatoes ripened on vine had significantly higher nitrates and titratable acidity and lower lycopene and total carotenoids than tomatoes ripened off vine

Improvement of sea fennel (Crithmum maritimum L.) nutritional value through iodine biofortification in a hydroponic floating system

Sea fennel is an herbaceous aromatic and edible halophyte, naturally occurring in coastal areas of the Mediterranean basin. Besides its scientific interest as a salt-tolerant species it exhibits considerable nutritional value and economical potential. As sea fennel is distributed in maritime areas, where natural iodine is available in high concentrations, the aim of this study was to evaluate whether sea fennel has the potential to accumulate elevated iodine concentrations under cultivation. A biofortification experiment in a hydroponic system applying two forms of iodine, KI and KIO3 in different concentrations was set up and monitored using sophisticated targeted elementary and metabolite analysis. The biofortification potential and possible effects on nutritional value were investigated. This study revealed that both iodine forms increased the iodine content of sea fennel tissues. Nutritional and health promoting components, biomass production but also antioxidant potential were stable or even improved under the iodine treatment