Vol 18 No 1 (2012)
Cikkek

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

Published April 25, 2012
A. Divéky-Ertsey
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Ecological and Sustainable Production Systems, H-1118 Budapest, Villányi út 29–43. Hungary
L. Csambalik
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Ecological and Sustainable Production Systems, H-1118 Budapest, Villányi út 29–43. Hungary
Z. Kókai
Corvinus University of Budapest, Faculty of Food Science, Sensory Laboratory, H-1118 Budapest, Villányi út 29–43. Hungary
É. Stefanovits-Bányai
Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, H-1118 Budapest, Villányi út 29–43. Hungary
Z. Pap
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Vegetable and Mushroom Growing, H-1118 Budapest, Villányi út 29–43. Hungary
M. Krisztiánné Kis
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Vegetable and Mushroom Growing, H-1118 Budapest, Villányi út 29–43. Hungary
L. Sipos
Corvinus University of Budapest, Faculty of Food Science, Sensory Laboratory, H-1118 Budapest, Villányi út 29–43. Hungary
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DOI: https://doi.org/10.31421/IJHS/18/1/997
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APA

Divéky-Ertsey, A., Csambalik, L., Kókai, Z., Stefanovits-Bányai, É., Pap, Z., Krisztiánné Kis, M., & Sipos, L. (2012). Antioxidant, polyphenol and sensory analysis of cherry tomato varieties and landraces. International Journal of Horticultural Science, 18(1), 75-80. https://doi.org/10.31421/IJHS/18/1/997

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Abstract

Among 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.

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