Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes

Abstract

Abstract:The influence of variety and the level of maturity on the content and composition of carotenoids in tomatoes were monitored in a field experiment in the year 2007. A total of 11 varieties were submitted to this experiment -Albertovské žluté, Bejbino F1, Cristina F1, Bonset F1, Dominato F1, Monika F1, Orkado F1, Start S F1, Stupické polní rané, Tornádo F1 and Rougella F1. A significant difference in the ability of tomatoes to synthesise carotenoids in relation to variety was found. At the mature phase of fruits an average content of carotenoids was determined as 665 μg/g dry mass. The varieties with high content of carotenoids were Bonset F1, Start S F1 and Cristina F1. On the contrary, the varieties with low ability in carotenoids production are Albertovské žluté, Bejbino F1 and Tornádo F1. The main carotenoids determined at the red-fruit tomatoes were lycopene, β-carotene and lutein. In the yellow-fruited variety -Albertovské žluté, only β-carotene and lutein was found.

Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer’ varieties in Northeastern Portugal homegardens

“…Tomato antioxidants include carotenoids such as β-carotene, a precursor of vitamin A, and mainly lycopene, which is largely responsible for the red color of the fruit, vitamins such as ascorbic acid and tocopherols, and phenolic compounds such as flavonoids and hydroxycinnamic acid derivatives (Borguini and Torres, 2009;Clinton, 1998;Kotkov et al, 2009;Kotkov et al, 2011;Moco et al, 2006;Vallverdú-Queralt et al, 2011).…”

Variación estacional del contenido de licopeno en tomate (Solanum lycopersicum L.) en condiciones de salinidad y exceso de boro en el valle de Lluta, norte de Chile

“…En su menor o mayor síntesis estarían involucrados principalmente el factor varietal (Kotiková et al, 2009) y ambiental (radiación solar y temperatura) (Toor et al, 2006). Según Luna-Guevara y Delgado-Alvarado (2014) los precursores del licopeno serían inhibidos por Figura 1.…”

Variation in Antioxidant Activity and Polyphenol Content in Tomato Stems and Leaves

“…Tomato plant has high antioxidant capacity which can be attributed to the high levels of carotenoids, phenols, vitamins C and E (Kotkov et al 2009). Antioxidants act to both reduce the content of toxic components in foods and to supply the human body with exogenous antioxidant (Block and Langseth 1994).…”