000087534 001__ 87534
000087534 005__ 20200716101425.0
000087534 0247_ $$2doi$$a10.1016/j.foodchem.2018.07.131
000087534 0248_ $$2sideral$$a106917
000087534 037__ $$aART-2019-106917
000087534 041__ $$aeng
000087534 100__ $$0(orcid)0000-0001-8822-7303$$aAsensio Casas, Esther$$uUniversidad de Zaragoza
000087534 245__ $$aSpanish traditional tomato. Effects of genotype, location and agronomic conditions on the nutritional quality and evaluation of consumer preferences
000087534 260__ $$c2019
000087534 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087534 5203_ $$aTraditional tomatoes are highly valued for their organoleptic quality and cultural links with a territory. At present, strong competition has put these crops at risk, and it is necessary to differentiate the local cultivars and improve their nutritional value.
This work focused on the nutritional study of four selected lines of a local tomato grown in two locations and in two agronomic conditions to nutritionally characterize the tomatoes and to study the effect of location and cultivation on nutritional parameters.
Data on nutritional characterization revealed significant effects of location and treatment in most compounds. Tomatoes grown in traditional areas showed a significantly higher concentration of some phenolic acids and beta-carotene. Lycopene contents were not location dependent. The open field test showed significant differences in all the components. Regarding the best nutritional genotypes, all the components were dependent on lines, and significant differences were confirmed between them.
000087534 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A01$$9info:eu-repo/grantAgreement/ES/DGA/A16$$9info:eu-repo/grantAgreement/ES/DGA/T10
000087534 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000087534 590__ $$a6.306$$b2019
000087534 592__ $$a1.775$$b2019
000087534 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2019$$dQ1$$eT1
000087534 593__ $$aAnalytical Chemistry$$c2019$$dQ1
000087534 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1
000087534 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1
000087534 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 139 = 0.043$$c2019$$dQ1$$eT1
000087534 593__ $$aFood Science$$c2019$$dQ1
000087534 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000087534 700__ $$aSanvicente Benedico, Izarbe
000087534 700__ $$0(orcid)0000-0002-3150-5496$$aMallor Giménez, Cristina$$uUniversidad de Zaragoza
000087534 700__ $$0(orcid)0000-0002-1886-9586$$aMenal Puey, Susana$$uUniversidad de Zaragoza
000087534 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000087534 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000087534 7102_ $$11002$$2412$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Fisiología Vegetal
000087534 773__ $$g270 (2019), 452-458$$pFood chem.$$tFood Chemistry$$x0308-8146
000087534 8564_ $$s798627$$uhttps://zaguan.unizar.es/record/87534/files/texto_completo.pdf$$yPostprint
000087534 8564_ $$s97138$$uhttps://zaguan.unizar.es/record/87534/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000087534 909CO $$ooai:zaguan.unizar.es:87534$$particulos$$pdriver
000087534 951__ $$a2020-07-16-08:44:33
000087534 980__ $$aARTICLE