Characterization of surface auxin residue in greenhouse tomatoes (Lycopersicon esculentum)

GÖKMEN V., Acar J.

JOURNAL OF FOOD QUALITY, vol.24, no.4, pp.351-358, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 24 Issue: 4
  • Publication Date: 2001
  • Doi Number: 10.1111/j.1745-4557.2001.tb00614.x
  • Journal Name: JOURNAL OF FOOD QUALITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.351-358
  • Hacettepe University Affiliated: Yes

Abstract

Greenhouse tomato samples (n = 20) was analyzed before and after peel removal in order to determine surface auxin residue. Mean 4-CPA residue levels of greenhouse tomatoes with and without peels were 0.383 +/-0.123 mg kg(-1) and 0.241 +/-0.085 mg kg(-1), respectively. This difference (36 +/- 13%) was statistically significant. ne frequency distribution curve of tomatoes with peel had a peak point at 4-CPA reside interval of 0.4-<0.5 mg kg(-1) tomato, and shifted back to 4-CPA residue interval of 0.2-<0.3 mg kg(-1) for tomatoes without peel. Percentage of samples having 4-CPA level lower than the critical concentration of 0.5 mg kg(-1) was 80% before peel removal, but increased to 100% upon being peeled. ne mean 4-CPA residue of peels was roughly estimated to be 3.449 mg kg(-1) peel based on peeled versus nonpeeled fruit residue.