Analysis of the main secondary metabolites produced in tomato (Lycopersicon esculentum,Mill.) epicarp tissue during fruit ripening using fluorescence techniques |
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| Institution: | 1. ENEA, Divisione Fisica Applicata, Centro Ricerche Frascati, Via Enrico Fermi 45, 00044 Frascati, Roma, Italy;2. Consorzio Agrital Ricerche, Viale dell’Industria 24, 00057 Maccarese, Roma, Italy;3. Department of Agrobiology and Agrochemistry, Tuscia University, Via S.C. de Lellis s.n.c., 01100 Viterbo, Italy;1. Centre for Optical and Electromagnetic Research, Zhejiang Provincial Key Laboratory for Sensing Technologies, State Key Laboratory Modern Optical Instrumentation, JORCEP [Joint Research Center of Photonics of the Royal Institute of Technology, Lund University and Zhejiang University], Zhejiang University, Hangzhou 310058, PR China;2. Philips (China) Investment Co., Ltd, NO. 10, Shanghai 200233, PR China;1. Graduate Program in Food Engineering, Paraná Federal University, 81531-980 Curitiba, Brazil;2. UMR408 Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon, Site Agroparc, CS 40509, F-84000 Avignon, France;3. Université d’Avignon et des Pays de Vaucluse, UMR408 Sécurité et Qualité des Produits d’Origine Végétale, CS 40509, F-84000 Avignon, France;1. Embrapa Agricultural Instrumentation, P.O. Box 741, 13561-206 São Carlos, SP, Brazil;2. University of Toulon, Department of Chemistry, BP20132, 83957 La Garde Cedex, France;3. Fund for Citrus Protection – Fundecitrus, Cientific Department, P.O. Box 391, Araraquara 14807-040, SP, Brazil;1. College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210031, China;2. United States Department of Agriculture Agricultural Research Service (USDA/ARS), Michigan State University, East Lansing, MI 48824, USA;3. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA;1. Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA;2. Department of Plant Sciences, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA |
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| Abstract: | Tomato (Lycopersicon esculentum L.) fruit are an important source of antioxidant (mainly pigment) compounds, as well as lycopene, β-carotene, ascorbic acid and polyphenols. Differentiation of the final product in the market requires an accurate evaluation of these value-adding compounds. Because of this, we have undertaken a comparison of the spectral characterisation of the tomato fruit surface pigments from the immature to over-ripe stage, using spectroscopy techniques based on visible fluorescence emission upon excitation in the same or ultraviolet spectral regions. The aim was to verify the spectral band for optimal conditions for fruit harvesting using non-destructive techniques. The pattern of pigment composition changed markedly during ripening and showed progressive disappearance of chlorophyll with a concomitant increase in carotenoids until the fully ripe stage. The main fluorescence spectral features belonging to anthocyanins, flavonoids, carotenoids and chlorophyll a after excitation of skin tomato pigments at different laser wavelengths was identified. In comparing, the fluorescence spectral ratios at the excitation wavelength λexc = 266 nm, significant differences were obtained for the spectral ratios of chlorophyll/flavonoids and carotenoids/chlorophyll. Positive correlation coefficients were found for the carotenoids/flavonoids (0.780) ratios and negative ones for the carotenoids/chlorophyll ratios (?0.513).Analysis of fluorescence resulted in determination of the most useful laser radiation for remote non-invasive measurements with laser-induced fluoresence (LIF): for the ripening stage, λexc = 266 nm was the optimal laser wavelength, since the induced fluorescence spectra obtained appeared to differ with the physiological stage of the fruit. |
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