21.12.2012 Views

Production Practices and Quality Assessment of Food Crops. Vol. 1

Production Practices and Quality Assessment of Food Crops. Vol. 1

Production Practices and Quality Assessment of Food Crops. Vol. 1

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

46 <strong>Vol</strong>ker Böhm<br />

Islam, M. S., T. Matsui <strong>and</strong> Y. Yoshida (1996). Effect <strong>of</strong> carbon dioxide enrichment on physico-chemical<br />

<strong>and</strong> enzymatic changes in tomato fruits at various stages <strong>of</strong> maturity. Scientia Horticulturae 65:<br />

137–149.<br />

Koskitalo, L. N. <strong>and</strong> D. P. Ormrod (1972). Effects <strong>of</strong> sub-optimal ripening temperatures on the color<br />

quality <strong>and</strong> pigment composition <strong>of</strong> tomato fruit. Journal <strong>of</strong> <strong>Food</strong> Science 37: 56–59.<br />

Kushi, L. H., E. B. Lenart <strong>and</strong> W. C. Willett (1995). Health implications <strong>of</strong> Mediterranean diets in<br />

light <strong>of</strong> contemporary knowledge. 1. Plant foods <strong>and</strong> dairy products. American Journal <strong>of</strong> Clinical<br />

Nutrition 61: 1407S–1415S.<br />

La Vecchia, C. (1998). Mediterranean epidemiological evidence on tomatoes <strong>and</strong> the prevention <strong>of</strong><br />

digestive-tract cancers. Proceedings <strong>of</strong> the Society for Experimental Biology <strong>and</strong> Medicine 218:<br />

125–128.<br />

Lippert, F. (1993). Amounts <strong>of</strong> organic constituents in tomato cultivated in open <strong>and</strong> closed hydroponic<br />

systems. Acta Horticulturae 339: 113–123.<br />

Lisiewska, Z. <strong>and</strong> W. Kmiecik (2000). Effect <strong>of</strong> storage period <strong>and</strong> temperature on the chemical composition<br />

<strong>and</strong> organoleptic quality <strong>of</strong> frozen tomato cubes. <strong>Food</strong> Chemistry 70: 167–173.<br />

Nestle, M. (1995). Mediterranean diets: historical <strong>and</strong> research overview. American Journal <strong>of</strong> Clinical<br />

Nutrition 61: 1313S–1320S.<br />

Nguyen, M., D. Francis <strong>and</strong> S. Schwartz (2001). Thermal isomerisation susceptibility <strong>of</strong> carotenoids<br />

in different tomato varieties. Journal <strong>of</strong> the Science <strong>of</strong> <strong>Food</strong> <strong>and</strong> Agriculture 81: 910–917.<br />

Pearce, G., P. A. March<strong>and</strong>, J. Griswold, N. G. Lewis <strong>and</strong> C. A. Ryan (1998). Accumulation <strong>of</strong> feruloyltyramine<br />

<strong>and</strong> p-coumaroyltyramine in tomato leaves in response to wounding. Phytochemistry<br />

47: 659–664.<br />

Scalfi, L., V. Fogliano, A. Pentangelo, G. Graziani, I. Giordano <strong>and</strong> A. Ritieni (2000). Antioxidant<br />

activity <strong>and</strong> general fruit characteristics in different ecotypes <strong>of</strong> Corbarini small tomatoes. Journal<br />

<strong>of</strong> Agricultural <strong>and</strong> <strong>Food</strong> Chemistry 48: 1363–1366.<br />

Schicketanz, A., A. Müller, B. Machelett, H. Bergmann, V. Böhm <strong>and</strong> R. Bitsch, R. (1999). Einfluss<br />

schwermetallkontaminierter Böden auf Carotinoidgehalt, Phenolgehalt sowie antioxidative Activität<br />

in Lycopersicon esculentum L. In R. Schubert, G. Flachowsky, R. Bitsch <strong>and</strong> G. Jahreis (eds.),<br />

Vitamine und Zusatzst<strong>of</strong>fe in der Ernährung von Mensch und Tier, 7. Symposium 22./23.09.1999,<br />

Gebr. Frank KG, Gera, pp. 425–428.<br />

Schnitzler, W. H., B. Eichin <strong>and</strong> A. Hanke (1994). Einfluß von Anbausubstraten und Reifestadien auf<br />

einige geschmacksgebende Inhaltsst<strong>of</strong>fe bei Tomaten. Gartenbauwissenschaft 59: 214–220.<br />

Sharma, S. K. <strong>and</strong> M. Le Maguer (1996). Kinetics <strong>of</strong> lycopene degradation in tomato pulp solids<br />

under different processing <strong>and</strong> storage conditions. <strong>Food</strong> Research International 29: 309–315.<br />

Sharma, S. K. <strong>and</strong> M. Le Maguer (1996). Lycopene in tomatoes <strong>and</strong> tomato pulp fractions. Italian<br />

Journal <strong>of</strong> <strong>Food</strong> Science 8: 107–113.<br />

Steward, A. J., S. Bozonnet, W. Mullen, G. I. Jenkins, M. E. J. Lean <strong>and</strong> A. Crozier (2000). Occurrence<br />

<strong>of</strong> flavonols in tomatoes <strong>and</strong> tomato-based products. Journal <strong>of</strong> Agricultural <strong>and</strong> <strong>Food</strong> Chemistry<br />

48: 2663–2669.<br />

Takeoka, G. R., L. Dao, S. Flessa, D. M. Gillespie, W. T. Jewell, B. Huebner, D. Bertow <strong>and</strong> S. E.<br />

Ebeler (2001). Processing effects on lycopene content <strong>and</strong> antioxidant activity <strong>of</strong> tomatoes. Journal<br />

<strong>of</strong> Agricultural <strong>and</strong> <strong>Food</strong> Chemistry 49: 3713–3717.<br />

Thompson, K. A., M. R. Marshall, C. A. Sims, C. I. Wei, S. A. Sargent <strong>and</strong> J. W. Scott (2000).<br />

Cultivar, maturity, <strong>and</strong> heat treatment on lycopene content in tomatoes. Journal <strong>of</strong> <strong>Food</strong> Science<br />

65: 791–795.<br />

Thorne, S. N. <strong>and</strong> B. J. O. Efiuvwevwere (1988). Changes in organic acids in chilled tomato fruit<br />

(Lycopersicon esculentum mill). Journal <strong>of</strong> the Science <strong>of</strong> <strong>Food</strong> <strong>and</strong> Agriculture 44: 309–319.<br />

Tomes, M. L. (1963). Temperature inhibition <strong>of</strong> carotene synthesis in tomato. The Botanical Gazette<br />

124: 180–185.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!