No abstract

Black tomatoes have a unique color and higher lycopene content than typical red tomatoes. Here, black tomatoes were investigated how maturation stage and storage temperature affected carotenoid and chlorophyll accumulation. Immature fruits were firmer than mature fruits, but failed to develop their distinctive color and contained less lycopene when stored at 8 °C. Hunter a values of black tomatoes increased with storage temperature and duration; storage of immature fruits at high temperature favored lycopene accumulation. Chlorophyll levels of black tomatoes declined during storage, but differences between mature and immature tomatoes stored at 12 °C were minimal. β-Carotene levels of black tomatoes increased during early storage, but rapidly declined beginning 13 d post-harvest. The highest lycopene and chlorophyll levels were observed in mature black tomatoes stored at 12 °C for 13 d; these conditions also yielded the best quality fruit. Thus, the unique pigmentation properties of black tomatoes can be precisely controlled by standardizing storage conditions.

No abstract

No abstract

Nine selected S 3 papaya breeding lines were evaluated for their antioxidant properties and fruit quality. The 14 antioxidant properties and fruit quality traits measured in this study showed significant genotypic differences. KK80 showed the highest ascorbic acid content (114 ± 20 mg/100 ml), antioxidant activity (8.0 ± 1.3 µmol ascorbic acid equivalents/g fresh weight [FW]), and total phenolic compounds (72.2 ± 5.8 mg gallic acid equivalents/100 g FW). KD7 contained the highest amounts of total flavonoid (21.0 ± 5.8 mg catechin equivalents/100 g FW), lycopene (11.0 ± 1.7 mg/100 g FW), and β-carotene (10.0 ± 1.7 mg/100 g FW). The significant variation in antioxidant properties and fruit quality clearly shows the potential value of selected papaya breeding lines as new cultivars and parents in a breeding programme. Lycopene had a positive correlation with β-carotene (r = 0.62). Fruit size showed a negative correlation with total phenolic compounds (r = −0.64), antioxidant activity (r = −0.45), and ascorbic acid (r = −0.44). Flesh colour as hue angle was negatively correlated to lycopene (r = −0.67), suggesting that lycopene may be estimated indirectly by using the hue angle.