Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes

ABSTRACT Using high performance liquid chromatography, tomato cultivars which contain the Crimson gene (og) were usually found to have higher lycopene content (5086 to 5786 μg/100 g fresh weight) than those cultivars lacking the gene (2622 to 4318 μg/100 g fresh weight). A comparison of the color re...

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Bibliographic Details
Published in:Journal of food science 2000-08, Vol.65 (5), p.791-795
Main Authors: Thompson, K.A., Marshall, M.R., Sims, C.A., Wei, C.I., Sargent, S.A., Scott, J.W.
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Biological and medical sciences
Chromatography
cooking
Crimson gene
Food industries
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Genes
Genetics and breeding of economic plants
lycopene
maturity stage
tomato
Tomatoes
Varietal selection. Specialized plant breeding, plant breeding aims
Yield, quality, earliness, varia
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Summary:ABSTRACT Using high performance liquid chromatography, tomato cultivars which contain the Crimson gene (og) were usually found to have higher lycopene content (5086 to 5786 μg/100 g fresh weight) than those cultivars lacking the gene (2622 to 4318 μg/100 g fresh weight). A comparison of the color readings 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 tomatoes' lycopene content was not affected by ethylene treatment or cooking for 4, 8, and 16 min at 100 °C.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2000.tb13588.x