Antioxidant activity in tomato (Lycopersicon esculentum Mill.) and broccoli (Brassica oleracea var. italica L.) cultivars - effects of maturity and storage conditions.

摘要

The tomato is one of the most important vegetables worldwide because of its high consumption, year round availability and large content of health related components. Broccoli was shown to be rich in antioxidants. Greenhouse-grown tomato cultivars Durinta, Favorita (cherry tomato) and Liberto were harvested green and vine ripe. Colour measurements (L*, a*, b*) and chemical analyses were performed on green, postharvest red and vine ripe tomatoes. Fruits were analysed for antioxidant activity, soluble solids, titratable acidity, dry matter and L-ascorbic acid contents. Green unripe tomatoes contained considerably less antioxidants than ripe fruits. Postharvest and vine-ripened fruits had higher values of titratable acidity, dry matter, soluble solids, antioxidant activity and L-ascorbic acid content. There were no significant differences in the antioxidant activity between postharvest ripened and vine ripened tomatoes. Favorita tomatoes had higher antioxidant activity, L-ascorbic acid, dry matter and soluble solid contents and titratable acidity than the other cultivars. Field-grown broccoli cultivars Lord, Maraton and Montop were stored at 1.0 and 5.0 degrees C in either controlled atmosphere (2% O< sub>2/6% CO< sub>2 and 0.5-1% O< sub>2/10% CO< sub>2) or air for 4 weeks. The heads were analysed for total antioxidant activity, L-ascorbic acid and dry matter at the time of harvest and after storage. There was a considerable overlap between the different temperatures and storage atmospheres. The antioxidant activity and L-ascorbic acid content increased during storage.