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RESEARCH PRODUCT

Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO "Pomodorino Del Piennolo" Tomato and the Ciliegino Variety

Alessandra AielloFabiana PizzolongoNadia ManzoGiuseppe MecaNicola MarchettiRaffaele Romano

subject

Pharmaceutical Scienceantioxidants fractionsLycopersiconAntioxidantsArticleAnalytical ChemistryNOlcsh:QD241-441storagechemistry.chemical_compound0404 agricultural biotechnologyPomodorino del Piennolo del Vesuvio; antioxidants fractions; chemical composition; cherry tomato; organic acids; storage; volatile organic compoundsCherry tomatolcsh:Organic chemistrySolanum lycopersicumvolatile organic compoundsDrug Discoveryorganic acidschemical compositionPhysical and Theoretical ChemistryChemical compositionPomodorino del Piennolo del VesuviobiologyChemistryOrganic Chemistryfood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLycopeneHorticultureChemistry (miscellaneous)Geographic originFruitMolecular Medicinecherry tomato

description

The Vesuvian Piennolo cherry tomato (Lycopersicon esculentum Miller) (PdP) is an old and typical variety grown in the Campania region (Italy). PdP is referred to as a long-storage tomato due to its thick and coriaceous skin that allows long post-harvest storage and it has been granted Protected Designation of Origin (PDO) status since 2009. In this study, the chemical composition, focusing in particular on organic acids, antioxidant molecules and volatile compounds, were investigated in PdP and compared to another typical variety in Campania, the Ciliegino tomato (CIL). Chemical characterization was evaluated for both the CIL and PdP varieties during storage in the same environmental conditions until deterioration of 50% of the fruits

yearjournalcountryeditionlanguage
2018-11-03
10.3390/molecules23112871http://hdl.handle.net/11392/2397069