Effect of maturity stage on content, color and quality of tomato (Lycopersicon lycopersicum (L.) Karsten) fruit
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University of Debrecen
Absztrakt
Leírás
Soluble solids (Brix°), carbohydrate, organic acid, lycopene, polyphenols and HMF content of indeterminate round type tomato Lemance F1 fruits were measured in six ripeness stages from mature green to deep red stage. Color of fruits was determined by CIELab system. The L*, a*, b* values were received directly and used to calculate from which the a*/b* and the chroma were calculated. The Brix', carbohydrate, lycopene and HMF content were the highest in the 6111 stake (deep red). Carbohydrate contents constitute nearly 50% of the Brix°. The mature green stage had the lowest acid content but in subsequent stages it was fundamentally unchanged. Polyphenol content changed little during fruit ripening. Lycopene content changed significantly during maturation and accumulated mainly in the deep red stage. Analyses showed that a*/b* was closely correlated with lycopene and can be used to characterize stages of maturity in fresh tomatoes.
Kulcsszavak
Brix, Lycopene, polyphenols, HMF, color, chroma, maturity stages