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Molecules 2018, 23(11), 2871; https://doi.org/10.3390/molecules23112871

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

1
Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy
2
Department of Chemistry and Pharmaceutical Sciences, University of Ferrara, 44121 Ferrara, Italy
3
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Spain
Co-first authors.
*
Author to whom correspondence should be addressed.
Received: 20 September 2018 / Revised: 30 October 2018 / Accepted: 31 October 2018 / Published: 3 November 2018
(This article belongs to the Section Analytical Chemistry)
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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. View Full-Text
Keywords: Pomodorino del Piennolo del Vesuvio; cherry tomato; storage; chemical composition; antioxidants fractions; organic acids; volatile organic compounds Pomodorino del Piennolo del Vesuvio; cherry tomato; storage; chemical composition; antioxidants fractions; organic acids; volatile organic compounds
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Manzo, N.; Pizzolongo, F.; Meca, G.; Aiello, A.; Marchetti, N.; Romano, R. Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety. Molecules 2018, 23, 2871.

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