→ 한국식품과학회지2021 ; 53(1): 63-71
Physicochemical quality, antioxidant compounds, and activity of ‘Beta Tiny’ and ‘TY Nonari’ cherry tomatoes during storage
Minji Joung1 and Youngjae Shin1,*
1Department of Food Engineering, Dankook University
In this study, a comparative analysis was carried out between the ‘Beta Tiny’ and ‘TY Nonari’ cherry tomato cultivars harvested at the pink and red stages. Samples of the red stage were stored at room temperature for 9 days, during which physicochemical qualities, antioxidant compounds, and activities were measured. As cherry tomato ripening and storage progressed, firmness was reduced, whereas the lycopene content increased. Total phenolic content and antioxidant activity showed no significant changes as ripening and storage progressed; however, total flavonoid content of ‘Beta Tiny’ showed a significant increase (p<0.05). The main polyphenols in the two cultivars were identified as chlorogenic acid, rutin, and (-)-epigallocatechin gallate, among which chlorogenic acid showed a significant decrease (p<0.05) as ripening and storage progressed. A strong correlation was found between total phenolic and flavonoid content (R=0.744), and ABTS radical scavenging activity (R=0.975). Additionally, a negative correlation was shown by lycopene and chlorogenic acid (R= −0.934).
cherry tomato, ripening stage, lycopene, polyphenols, antioxidant
한국식품과학회지 2021 Feb; 53(1): 63 - 71