Cultivar, maturity, and heat treatment on lycopene content in tomatoes

Citation
Ka. Thompson et al., Cultivar, maturity, and heat treatment on lycopene content in tomatoes, J FOOD SCI, 65(5), 2000, pp. 791-795
Citations number
12
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
65
Issue
5
Year of publication
2000
Pages
791 - 795
Database
ISI
SICI code
0022-1147(200007/08)65:5<791:CMAHTO>2.0.ZU;2-O
Abstract
Using high performance liquid chromatography, tomato cultivars which contai n the Crimson gene (og) were usually found to have higher lycopene content (5086 to 5786 mu g/100 g fresh weight) than those cultivars lacking the gen e (2622 to 4318 mu g/100 g fresh weight). A comparison of the color reading s taken from tomatoes at the equatorial region with those of the homogenate prepared from the same region showed that the hue of tomato homogenate was a better indicator of lycopene content than tomato surface hue. The tomato es' lycopene content was not affected by ethylene treatment or cooking for 4, 8, and 16 min at 100 degrees C.