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Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups

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Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups

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Figás Moreno, MDR.; Prohens Tomás, J.; Raigón Jiménez, MD.; Fita Fernández, AM.; García Martínez, MD.; Casanova Calancha, C.; Borrás, D.... (2015). Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups. Food Chemistry. 187:517-524. doi:10.1016/j.foodchem.2015.04.083

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/63472

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Title: Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups
Author: Figás Moreno, María del Rosario Prohens Tomás, Jaime Raigón Jiménez, Mª Dolores Fita Fernández, Ana María García Martínez, María Dolores Casanova Calancha, Cristina Borrás, Dionís Plazas Ávila, María de la O Andújar Pérez, Isabel Soler Aleixandre, Salvador
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana (COMAV)
Issued date:
Abstract:
[EN] Tomato (Solanum lycopersicum) local varieties are having an increasing demand. We characterized 69 local tomato accessions from eight cultivar groups for proximate composition traits, major sugars, acids and ...[+]
Subjects: Solanum lycopersicum , Chemical composition , Local varieties , Organoleptic quality , Functional quality , Cultivar groups , Selection
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2015.04.083
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2015.04.083
Project ID:
Universitat Politecnica de Valencia PAID-10-14
Thanks:
This work has been funded by Universitat Politecnica de Valencia. Isabel Andujar is grateful to Universitat Politecnica de Valencia for a post-doctoral contract (PAID-10-14).
Type: Artículo

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