Darrigues Audrey, Schwartz Steven J, Francis David M
Department of Horticulture and Crop Science, OARDC, The Ohio State University, 1680 Madison Avenue, Wooster, OH 44691, USA.
J Agric Food Chem. 2008 Jan 23;56(2):483-7. doi: 10.1021/jf071896v. Epub 2007 Dec 20.
Color defines one aspect of quality for tomato and tomato products. Carotenoid pigments are responsible for the red and orange colors of tomato fruit, and thus color is also of dietary interest. The aims of this study were (1) to determine the relative importance of field sampling and analytical replication when measuring lycopene and beta-carotene in tomato fruit and (2) to determine the effect of yellow shoulder disorder (YSD) on the content of lycopene and beta-carotene in tomato juice and tissue. Our results show that increasing biological replications is an efficient strategy for reducing the experimental error associated with measurements of lycopene and beta-carotene. Analytical replications did not contribute significantly to observed variation, and therefore experimental efficiency will be gained by reducing analytical replications while increasing field replication. We found that YSD significantly reduces lycopene in affected tissue and in juice made from affected fruit. In contrast, beta-carotene concentrations were only reduced in affected tissue but were not significantly reduced in juice. With increasing interest in biofortified crops, modulating the carotenoid profile in tomato by minimizing YSD symptoms represents a strategy for improving tomato fruit quality that is currently supported by grower contract structure and processor grades.
颜色是番茄及番茄制品品质的一个方面。类胡萝卜素色素赋予番茄果实红色和橙色，因此颜色也具有饮食方面的意义。本研究的目的是：（1）确定在测量番茄果实中的番茄红素和β-胡萝卜素时田间采样和分析重复的相对重要性；（2）确定黄肩病（YSD）对番茄汁和组织中番茄红素和β-胡萝卜素含量的影响。我们的结果表明，增加生物学重复是减少与番茄红素和β-胡萝卜素测量相关的实验误差的有效策略。分析重复对观察到的变异没有显著贡献，因此通过减少分析重复同时增加田间重复可提高实验效率。我们发现，黄肩病会显著降低受影响组织以及由受影响果实制成的果汁中的番茄红素。相比之下，β-胡萝卜素浓度仅在受影响组织中降低，但在果汁中没有显著降低。随着人们对生物强化作物的兴趣增加，通过最小化黄肩病症状来调节番茄中的类胡萝卜素组成是一种改善番茄果实品质的策略，目前得到种植者合同结构和加工商等级的支持。
