Claim · model-written summary
Brown tomatoes had significantly higher K, P and Mg contents than other colors.
- Taxon
- cherry tomatoes
Solanum lycopersicum var. cerasiformee0 - Material
- Brown cherry tomatoese0
- Outcome
- K, P, Mge0
- Direction
- highere0
- Comparator
- other colored tomatoese0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Brown cherry tomatoes had significantly higher K, P, Mg, Cu and Fe contents than other colored tomatoes”
Title
Fruit Quality Analysis and Flavor Comprehensive Evaluation of Cherry Tomatoes of Different Colors
Youlin Chang; Xiaodan Zhang; Cheng Wang; et al. Foods 2024. doi:10.3390/foods13121898
Other claims from this paper (11)
- Observation Red tomatoes had the most lycopene.
- Observation Green tomatoes had the most soluble protein and vitamin C.
- Observation Potassium was the most abundant macro element.
- Observation Iron and zinc were the most abundant trace elements.
- Observation Brown tomatoes had significantly higher Cu and Fe contents than other colors.
- Observation Red tomatoes had significantly higher Zn than other cherry tomatoes.
- Observation Yellow tomatoes had the highest soluble sugar content, followed by red, brown, and green.
- Method / resource Twenty tomato amino acids were determined simultaneously by LC-MS.
- Observation Yellow tomatoes had the most essential, aromatic, and sweetness amino acids.
- Observation Red tomatoes had the most non-essential and sourness amino acids.
- Observation Flavor ranked yellow, red, brown, then green tomatoes.