Antioxidant Profile, Amino Acids Composition, and Physicochemical Characteristics of Cherry Tomatoes Are Associated with Their Color

Abstract

This study was conducted to characterize different colored lines of cherry tomatoes and derive information regarding their metabolite accumulation. Different colored cherry tomato cultivars, namely ‘Jocheong’, ‘BN Satnolang’, ‘Gold Chance’, ‘Black Q’, and ‘Snacktom’, were assessed for their firmness, taste characteristics, and nutritional metabolites at the commercial ripening stage. The cultivars demonstrated firmness to withstand impacts during harvesting and postharvest operations. The significant variations in the Brix to acid ratio (BAR) and the contents of phenylalanine, glutamic acid, and aspartic acid highlight the distinct taste characteristics among the cultivars, and the nutritional metabolites are associated with the color of the cultivars. The cultivar choices would be the black-colored ‘Black Q’ for chlorophylls, β-carotene, total flavonoids, and anthocyanins; the red-colored ‘Snacktom’ for lycopene; the orange-colored ‘Gold Chance’ for total phenolics; and the green-colored ‘Jocheong’ for chlorophylls, vitamin C, GABA, glutamic acid, essential amino acids, and total free amino acids. The antioxidant capacity varied among the cultivars, with ‘Gold Chance’ consistently exhibiting the highest activity across the four assays, followed by ‘Snacktom’. This study emphasizes the importance of screening cultivars to support breeding programs for improving the nutritional content and encourages the inclusion of a diverse mix of different colored cherry tomatoes in packaging to obtain the cumulative or synergistic effects of secondary metabolites.

Keywords

• anthocyanins
• cherry tomatoes
• GABA
• β-carotene
• lycopene
• phenolics