Tomatoes varieties

Nguyen, M., Erancis, D., and Schwartz, S., Thermal isomerisation susceptibility of carotenoids in different tomato varieties, J. Sci. Food Agric., 81, 910, 2001. 

Four forms of pectinesterase were found in different tomato varieties (Marion, Homestead, and Pixie)83 by separation on columns of DEAE-Sephadex A-50, using elution with 150 mM sodium chloride at pH 6.0. By gel filtration on columns of Sephadex G-100, the molecular weights of the individual forms were found to be 22,000-27,000, and 35,000. 

Cayberg, C. D. Evaluation of Tomato Varieties for Resistance to Ozone. Connecticut Agricultural Experiment Station Circular 246, 1972. 11 pp. 

Re, R., Bramley, P.M., and Rice-Evans, C., Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety. Free Radical Res., 36, 803, 2002. 

Laratta et al.(15) studied five tomato varieties and all varieties showed the same thermal performance the thermal pectin methyl esterase resis-... 

Vander Merwe, H.B., and G.G. Knock. 1968. In-can shelf life of tomato paste as affected by tomato variety and maturity. J. Food Technol. 3 249-262. 

New varieties are being developed to withstand better mechanical harvesting. Burge et al. (43) reported that the ascorbic acid content of tomato varieties developed for this purpose contain as much ascorbic acid as do conventional varieties. 

NGUYEN M, FRANCIS D and SCHWARTZ s (2001), Thermal isomerisation snsceptibihty of carotenoids in different tomato varieties , J Sci Food Agric, 81, 910-917. 

Likewise, LX)X occurs constitutively in tomato fruit and leaves (49,58,60,111-113). Both Type I and II LOX s are present in the tomato fruit which produce both lipid hydroperoxides (of linoleic and linolenic acids) and carbonyls (e.g., malondialdehyde)(49,58). The tomato variety "Castlemart" shows low levels of constitutive LOX type I activity, but much higher levels have been found in wild species of Lvcooersicon. particularly in L. hirsutum f. glabratum (99 unpubl. data). It has been suggested... 

Langlois, D. Etievant, P. Pierron,P. Jorrot, A. (1996) Sensory and instrumental characterisation of commercial tomato varieties. Zeitschrift fur Lebensmitteluntersuchung und -fbrschung A, Vol.203, pp.534-540... 

Choi, S.H., Kim, H.R., Kim, H.J., Lee, I.S., Kozukue, N., Levin, C.E., and Friedman, N. 2011. Free amino acid and phenolic contents and antioxidative and cancer cell-inhibiting activities of extracts of 11 greenhouse-grown tomato varieties and 13 tomato-based foods. J. Agric. Food Chem. 59 12801-12814. 

Sanchez-Rodriguez, E., Moreno, D.A., Ferreres, F., Rnbio-Wilhelmi, M.M., and Ruiz, J.M. 2011. Differential responses of hve cherry tomato varieties to water stress Changes on phenolic metabolites and related enzymes. Phytochemistry 72 723-729. 

Unfortunately, the cultivars developed with orange fruits and high p-carotene content have not been commercially successful, as consumers seem to prefer red tomato varieties. Consequently, these nongreen wild relatives, specifically the former var. cerasiforme of S. lycopersicum, S. pimpinellifolium, and S. cheesmanii, have been used as sources of variability for high lycopene red-fruited cultivars. 

The enzyme has a rather lew optimum at pH = 4.5 as represented by Figure 7, vM.ch is iirportant for the processing of this tomato variety. 

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