| Title: | Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO 'Pomodorino Del Piennolo' Tomato and the Ciliegino Variety |
| Author(s): | Manzo N; Pizzolongo F; Meca G; Aiello A; Marchetti N; Romano R; |
| Address: | "Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Via Universita 100, 80055 Portici (NA), Italy. nadia.manzo@unina.it. Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Via Universita 100, 80055 Portici (NA), Italy. fabiana.pizzolongo@unina.it. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Spain. giuseppe.meca@uv.es. Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Via Universita 100, 80055 Portici (NA), Italy. alessand.aiello@gmail.com. Department of Chemistry and Pharmaceutical Sciences, University of Ferrara, 44121 Ferrara, Italy. mrcncl@unife.it. Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Via Universita 100, 80055 Portici (NA), Italy. rafroman@unina.it" |
| DOI: | 10.3390/molecules23112871 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "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; deterioration occurred in PdP after 6 months and in CIL tomatoes after 1 month. The results demonstrated variation in the chemical profiles of both varieties with storage length. Particularly, the PdP variety appears richer in antioxidants compounds (i.e., chlorogenic acids and lycopene) and organic acids (i.e., glutamic and malic acids) than does CIL. Additionally, both varieties display different profiles of volatile bioactive compounds and they are differently influenced by the storage time. The results indicate a typical chemical composition of this long-storage tomato closely linked to the geographic origin area" |
| Keywords: | Antioxidants/*chemistry Fruit/chemistry Solanum lycopersicum/*chemistry Volatile Organic Compounds/chemistry Pomodorino del Piennolo del Vesuvio antioxidants fractions chemical composition cherry tomato organic acids storage volatile organic compounds; |
| Notes: | "MedlineManzo, Nadia Pizzolongo, Fabiana Meca, Giuseppe Aiello, Alessandra Marchetti, Nicola Romano, Raffaele eng Switzerland 2018/11/08 Molecules. 2018 Nov 3; 23(11):2871. doi: 10.3390/molecules23112871" |
