Antioxidant, polyphenol and sensory analysis of cherry tomato varieties and landraces

A tétel rövid nézete
dc.contributor.authorDivéky-Ertsey, A.
dc.contributor.authorCsambalik, L.
dc.contributor.authorKókai, Z.
dc.contributor.authorStefanovits-Bányai, É.
dc.contributor.authorPap, Z.
dc.contributor.authorKrisztiánné Kis, M.
dc.contributor.authorSipos, L.
dc.date.accessioned2021-06-28T10:02:05Z
dc.date.available2021-06-28T10:02:05Z
dc.date.issued2012-04-25
dc.description.abstractAmong vegetables produced both for raw consumption and processing, tomato is one of the most important one in Europe, by production area and by yield as well. In the past years several study dealt with the investigation of the inner content of tomato, with special regards to antioxidant content. In this paper cherry tomato varieties and landraces from conventional and organic production were compared. Besides basic investigations sensory analysis were designed and Antioxidant Capacity (AOC) and Total Phenol Content (TPC) were measured. The aim of the research was to compare varieties and to study the effect of variety and production methods on antioxidant capacity and sensory profiles.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 18 No. 1 (2012) , 75-80.
dc.identifier.doihttps://doi.org/10.31421/IJHS/18/1/997
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue1
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314706en
dc.identifier.volume18
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/997
dc.rights.accessOpen Access
dc.rights.ownerInternational Journal of Horticultural Science
dc.subjectcherry tomatoen
dc.subjectvariety trialsen
dc.subjectantioxidant capacityen
dc.subjectsensory profilesen
dc.titleAntioxidant, polyphenol and sensory analysis of cherry tomato varieties and landracesen
dc.typefolyóiratcikkhu
dc.typearticleen
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