Agriculture Reference
In-Depth Information
Tomato Fruit Quality from Organic and Conventional Production
http://dx.doi.org/10.5772/58239
[33] Martínez-Valverde, I., Periago, M.J., Provan, G. & Chesson, A. (2002). Phenolic com‐
pounds, lycopene and antioxidant activity in commercial varieties of tomato (
Lyco‐
persicum esculentum
). Journal of Science Food and Agriculture, Vol.82, pp.323-330.
[34] Toor, R. K., Savage, G. P. & Heeb, A. (2006). Influence of different types of fertilisers
on the major antioxidant components of tomatoes.
Journal of Food Composition and
Analysis,
Vol.19, pp. 20-27.
[35] Premuzic, Z., Bargiela, M., Garcia, A., Rondina, A. & Lorio, A. (1999). Calcium, iron,
potassium, phosphorus, and vitamin C content of organic and hidroponic tomatoes.
Hortscience
, Vol.33, pp.255-257.
[36] Lundegardh, B. & Martensson, A. (2003). Organically produced plant foods - evi‐
dence of health benefits.
Acta Agriculturae Scandanavica Section B: Soil & Plant Science
,
Vol.53, No.1, pp.3-15.
[37] Borguini, R. G. & Torres, E. A. F. S. (2006). Organic food: nutritional quality and food
safety.
Seguranca Alimentare Nutricional,
Vol.13, pp. 64-75.
[38] Kapoulas, N., Ilić, Z. & Đurovka, M. (2011). Tomato quality parameters from organic
greenhouse production 46
th
Croation and 6
th
Internatoional Symposium on Agricul‐
ture. Opatija, Croatia,
Symposium Proceedings,
pp.541-544.
[39] Serrano, M., Zapata, P. J., Guillén, F., Martínez-Romero, D, Castillo, S. & Valero, D.
(2008). Post-harvest ripening of tomato. In: Tomatoes and tomato products: nutrition‐
al, medicinal and therapeutic properties. Science Publishers. (Editors-Preedy and
Watson), pp.67-84, USA
[40] Helyes, L. & Pék, Z. (2006). Tomato fruit quality and content depend on stage of ma‐
turity.
HortSciece, Vol.
41, No.6, pp.1400-1401.
[41] Lenucci, M.S., Cadinu, D., Taurino, M., Piro, G. & Dalessandro, G. (2006). Antioxi‐
dant composition in cherry and high-pigment tomato cultivars.
Journal of the Agricul‐
ture and Food Chemistry,
Vol.54, pp. 2606-2613.
[42] Sass-Kiss, A., Kiss, J., Milotay, P., Kerek, M. M.& Toth-Markus, M. (2005). Differences
in anthocyanin and carotenoid content of fruits and vegetables.
Food Research Interna‐
tional
, Vol.38, pp.1023-1029.
[43] Brandt, S., Pék, Z., Barna, É., Lugasi, A. & Helyes, L. (2006). Lycopene content and
colour of ripening tomatoes as affected by environmental conditions.
Journal of the
Science Food and Agriculture, Vol.
86, pp.568-572.
[44] Sharma, S.K. & Le Maguer, M. (1996). Lycopene in tomatoes and tomato pulp frac‐
tions.
Italian Journal of Food Science. Vol.
2, pp.107-113.
[45] Toor, R. K. & Savage, G. P. (2005). Antioxidant activity in different fractions of toma‐
toes.
Food Research International.
Vol.38, pp.487-494.