Effect of different post-harvest storage conditions and heat treatment on tomatine content in commercial varieties of green tomatoes

TitleEffect of different post-harvest storage conditions and heat treatment on tomatine content in commercial varieties of green tomatoes
Publication TypeArticolo su Rivista peer-reviewed
Year of Publication2021
AuthorsPardini, A., Consumi M., Leone G, Bonechi C., Tamasi G., Sangiorgio Paola, Verardi Alessandra, Rossi C., and Magnani A.
JournalJournal of Food Composition and Analysis
Volume96
Pagination103735
Date PublishedJan-03-2021
Type of ArticleResearch
ISSN08891575
KeywordsGreen tomatoSolanum lycopersicum L.TomatinePost-harvest storageThermal treatmentClimacteric fruitsIndustrial processing conditionsStorage temperature
Abstract

Green tomatoes are rich in tomatine (a natural mixture of α-tomatine and dehydrotomatine, in the 10:1 ratio), which has been shown to have many beneficial effects on human health. The content of tomatine depends on several factors including tomato variety, agricultural processing and post-harvest storage conditions. In the present study, the quantification of α-tomatine and dehydrotomatine contents was performed by reverse phase liquid chromatography, coupled with electrospray ionization tandem mass spectrometry (RP-HPLC-ESI-QqQ-MS/MS), in three commercial varieties (Camone, Merinda, Nerina), post-harvest ripened fruits, which were stored at different temperatures (22 ± 2, 10 ± 1 and -20 ± 1 °C). Data showed that the tomatine concentration decreased as the maturity stage increased. On the other hand, there was an increase observed for long storing periods, after mold occurrence, and a few days at -20 ± 1 °C storage temperature. The content of the two glycoalkaloids in green Camone fruits that underwent heat treatment simulating industrial processing conditions (boiling procedure at 100 °C) showed that thermal treatment did not modify the total tomatine content. © 2020 Elsevier Inc.

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URLhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85097462962&doi=10.1016%2fj.jfca.2020.103735&partnerID=40&md5=6ebfeec3947e44dda5e048e721c2de6b
DOI10.1016/j.jfca.2020.103735
Short TitleJournal of Food Composition and Analysis