Carotenoid content, antioxidant capacity and volatile compounds of the aroma during tomato ripening

During ripening, tomato fruit accumulates high levels of carotenoids. These compounds, besides their function as pigments, nutrients and antioxidants, are precursors of some important volatile compounds for the development of the characteristic aroma of these fruits. In the present work, the antioxi...

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Bibliographic Details
Published in:Phyton (Buenos Aires) 2014-01, Vol.83, p.185
Main Authors: López-Vidal, O, Escalona-Buendía, H, Pelayo-Zaldívar, C, Cruz-Salazar, J, Villa-Hernández, Jm, Rivera-Cabrera, F, Villegas-Torres, O, Alia-Tejacal, I, Pérez-Flores, L J, Díaz De León-Sánchez, F
Format: Article
Language:eng ; fre ; ger ; ita ; por ; spa
Subjects:
Accumulation
Acetone
Antioxidants
Aroma
Aroma compounds
Carotene
Carotenoids
Cultivars
Damascenone
Fruits
Ionone
Lycopene
Nutrients
Pigments
Precursors
Ripening
Tomatoes
Volatile compounds
β-Carotene
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Summary:During ripening, tomato fruit accumulates high levels of carotenoids. These compounds, besides their function as pigments, nutrients and antioxidants, are precursors of some important volatile compounds for the development of the characteristic aroma of these fruits. In the present work, the antioxidant capacity, lycopene and β-carotene levels, and the production of aromatic substances derived from the carotenoid biosynthetic pathway were analyzed in the tomato cultivar 7705 at different ripening stages. Results showed a significant (p
ISSN:0031-9457
1851-5657