The variation in the antioxidant content (lycopene, b-carotene, ascorbic acid and total phenolics) was evaluated on two tomato genotypes during vine and post-harvest ripening. Tomatoes were sampled and analysed at seven ripening stages according to the colour value. The data indicate that ripening conditions affected both the antioxidant accumulation kinetics and the ®nal content, which was higher in post-harvest-ripened fruits. In particular, lycopene mainly accumulated in the very last period of ripening and its content was not linearly related to colour changes. Antioxidant accumulation and other ripening indexes were not signi®cantly different in the two tomato genotypes.

Variation in antioxidant components of tomato during vine and post-harvest ripening / G. Giovanelli, V. Lavelli, C. Peri, S. Nobili. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 79:12(1999), pp. 1583-1588.

Variation in antioxidant components of tomato during vine and post-harvest ripening

G. Giovanelli;V. Lavelli;C. Peri;
1999

Abstract

The variation in the antioxidant content (lycopene, b-carotene, ascorbic acid and total phenolics) was evaluated on two tomato genotypes during vine and post-harvest ripening. Tomatoes were sampled and analysed at seven ripening stages according to the colour value. The data indicate that ripening conditions affected both the antioxidant accumulation kinetics and the ®nal content, which was higher in post-harvest-ripened fruits. In particular, lycopene mainly accumulated in the very last period of ripening and its content was not linearly related to colour changes. Antioxidant accumulation and other ripening indexes were not signi®cantly different in the two tomato genotypes.
tomato ; ripening ; carotenoids ; ascorbic acid ; total phenolics
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/176040
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