• Türkçe
    • English
  • English 
    • Türkçe
    • English
  • Login
View Item 
  •   RTEÜ
  • Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed
  • WoS İndeksli Yayınlar Koleksiyonu
  • View Item
  •   RTEÜ
  • Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed
  • WoS İndeksli Yayınlar Koleksiyonu
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Variation in secondary metabolites in a unique set of tomato accessions collected in Turkey

Thumbnail

View/Open

Full Text / Tam Metin (2.386Mb)

Access

info:eu-repo/semantics/closedAccess

Date

2020

Author

Bakır, Sena
Çapanoğlu, Esra
Hall, Robert D.
de Vos, Ric C. H.

Metadata

Show full item record

Citation

Bakır, S., Çapanoğlu, E., Hall, R.D. & de Vos, R.C.H. (2020). Variation in secondary metabolites in a unique set of tomato accessions collected in Turkey. Food Chemistry, 317, 126406. https://doi.org/10.1016/j.foodchem.2020.126406

Abstract

In this study, 50 tomato landraces grown in Turkey were investigated in terms of their secondary metabolite profiles. Each accession was planted in 2016 and 2017 in 3 replicates in an open field. in this study, color, pH and brix of the fruit samples were measured and an unbiased LCMS-based metabolomics approach was applied. Based on Principal Components Analysis (PCA) and Hierarchical Cluster Analysis (HCA) of the relative abundance levels of > 250 metabolites, it could be concluded that fruit size was the most influential to the biochemical composition, rather than the geographical origin of accessions. Results indicated substantial biodiversity in various metabolites generally regarded as key to fruit quality aspects, including sugars; phenolic compounds like phenylpropanoids and flavonoids; alkaloids and glycosides of flavour-related volatile compounds. the phytochemical data provides insight into which Turkish accessions might be most promising as starting materials for the tomato processing and breeding industries.

Source

Food Chemistry

Volume

317

URI

https://doi.org/10.1016/j.foodchem.2020.126406
https://hdl.handle.net/11436/1094

Collections

  • Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu [34]
  • PubMed İndeksli Yayınlar Koleksiyonu [2443]
  • Scopus İndeksli Yayınlar Koleksiyonu [6032]
  • WoS İndeksli Yayınlar Koleksiyonu [5260]



DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
Theme by 
@mire NV
 

 




| Instruction | Guide | Contact |

DSpace@RTEÜ

by OpenAIRE
Advanced Search

sherpa/romeo

Browse

All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsTypeLanguageDepartmentCategoryPublisherAccess TypeInstitution AuthorThis CollectionBy Issue DateAuthorsTitlesSubjectsTypeLanguageDepartmentCategoryPublisherAccess TypeInstitution Author

My Account

LoginRegister

Statistics

View Google Analytics Statistics

DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
Theme by 
@mire NV
 

 


|| Guide|| Instruction || Library || Recep Tayyip Erdoğan University || OAI-PMH ||

Recep Tayyip Erdoğan University, Rize, Turkey
If you find any errors in content, please contact:

Creative Commons License
Recep Tayyip Erdoğan University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License..

DSpace@RTEÜ:


DSpace 6.2

tarafından İdeal DSpace hizmetleri çerçevesinde özelleştirilerek kurulmuştur.