ovoshchiОвощи РоссииVegetable crops of Russia2072-91462618-7132Федеральный научный центр овощеводства10.18619/2072-9146-2022-6-72-78ovoshchi-2074Research ArticleСАДОВОДСТВО, ОВОЩЕВОДСТВО, ВИНОГРАДАРСТВО И ЛЕКАРСТВЕННЫЕ КУЛЬТУРЫHORTICULTURE, VEGETABLE PRODUCTION, VITICULTURE AND MEDICINAL CROPSВлияние дозаривания на биохимические показатели плодов томата (Solanum lycopersicum L.) оранжевой окраскиEffect of ripening on biochemical characteristics of tangerine tomatoes (Solanum lycopersicum L.)https://orcid.org/0000-0003-0548-1491КондратьеваИ. Ю.KondratyevaI. Yu.

Ирина Юрьевна Кондратьева – кандидат с.-х. наук, ведущий научный сотрудник лаборатории селекции и семеноводства паслёновых культур

143072, Московская область, Одинцовский район, п. ВНИИССОК, ул. Селекционная, д.14

Irina Yu. Kondratyeva – Cand. Sci. (Agriculture), leading researcher of Laboratory of breeding and seed production of Solanaceae crops

14, Selectsionnaya str., VNIISSOK, Odintsovo district, Moscow region, 143072

https://orcid.org/0000-0002-7795-7463МолчановаА. В.MolchanovaA. V.

Анна Владимировна Молчанова – кандидат с.-х. наук, ст.н.с. Лабораторно-аналитического отдела

143072, Московская область, Одинцовский район, п. ВНИИССОК, ул. Селекционная, д.14

Anna V. Molchanova – Cand. Sci. (Agriculture), senior researcher of Analytical department

14, Selectsionnaya str., VNIISSOK, Odintsovo district, Moscow region, 143072

vovka_ks@rambler.ruФедеральное государственное бюджетное научное учреждение "Федеральный научный центр овощеводства" (ФГБНУ ФНЦО)РоссияFederal State Budgetary Scientific Institution “Federal Scientific Vegetable Center”Russian Federation202209122022067277Copyright © Кондратьева И.Ю., Молчанова А.В., 20222022Кондратьева И.Ю., Молчанова А.В.Kondratyeva I.Y., Molchanova A.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vegetables.su/jour/article/view/2074Актуальность

Актуальность. При создании сортов и гибридов томата уделяется большое внимание не только коммерческой составляющей (урожайности, внешнему виду и равномерному созреванию), но и вкусовым качествам продукции, относящиеся к органолептическим показателям. Все больше востребованы салатные сорта томата с жёлтыми, оранжевыми и розовыми плодами. Как правило, такие плоды долго не хранятся, в связи с чем необходимо увеличить их лёжкость и транспортабельность. Плоды данной группы томата имеют высокую антиоксидантную активность, которая обусловлена не только значительным содержанием водорастворимых антиоксидантов (например, аскорбиновой кислоты), но и каротиноидами. Сохранность плодов во многом зависит от содержания сухого вещества.

Цель исследования – изучение биохимических показателей оранжевоокрашенных плодов томата при разных условиях дозаривания.

Материалы и методы

Материалы и методы. Растения выращивали в поликарбонатных теплицах лаборатории селекции и семеноводства паслёновых культур ФГБНУ ФНЦО. В лабораторно-аналитическом отделе был изучен биохимический состав плодов томата при уборке с поля и после закладки на хранение в фазе молочной спелости по следующим показателям: сухое вещество, аскорбиновая кислота, суммарное содержания водорастворимых антиоксидантов, титруемая кислотность, моносахаров, полифенолы и каротиноиды.

Результаты

Результаты. Процент сухого вещества в оранжевоокрашенных плодах томата не изменяется при хранении, даже несколько повышается. Содержание сухого вещества в плодах из открытого грунта несколько выше, чем в плодах из теплицы. Содержание аскорбиновой кислоты в плодах с желто-оранжевой окраской плодов после закладки на дозаривание уменьшается в 1,2-1,4 раза, а сахаров в 1,4 раза. Однако в зрелых плодах, сразу после сбора, содержание данных соединений несколько выше, чем в плодах после дозаривания. Отмечена тенденция по снижению суммарного содержания водорастворимых антиоксидантов при дозаривании (в 1,1-1,7 раза). 

Relevance

Relevance. When creating tomato varieties and hybrids, much attention is paid not only to the commercial component (yield, appearance and uniform ripening), but also to the taste qualities of the products. Salad tomato varieties with yellow, tangerine, and pink fruits are increasingly in demand. As a rule, these fruits do not store for a long time, so it is necessary to increase their storability and transportability. Fruits of this group of tomatoes have high antioxidant activity, which is due not only to the significant content of water-soluble antioxidants (such as ascorbic acid), but also carotenoids. The preservation of fruit largely depends on the dry matter content.

The aim of investigation is to study biochemical parameters of tangerine tomatoes fruits under different ripening conditions.

Materials and methods

Materials and methods. Plants were grown in the greenhouse of Federal Scientific Vegetable Center. Biochemical characteristics of tomato fruits were studied during harvesting and after laying for storage in the milky ripeness phase according to the following indicators: dry matter, ascorbic acid, total content of water-soluble antioxidants, titratable acidity, monosaccharides, polyphenols and carotenoids.

Results

Results. The percentage of dry matter in tangerine tomato fruits does not change during storage, even increases slightly. The dry matter content of fruits from the open field is slightly higher than that of fruits from the greenhouse. The content of sugars and ascorbic acid in fruits with tangerine fruits after laying for ripening decreases slightly. However, the content of these compounds is higher in mature fruits immediately after picking than in fruits after ripening. The total content of antioxidants during ripening decreases, though not significantly (in 1.1-1.7 times). 

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The authors declare that there are no conflicts of interest present.