Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum).

Publié en ligne: 20 juil. 2019

Pages: 48 - 55

Reçu: 24 févr. 2019

Accepté: 22 mai 2019

DOI: https://doi.org/10.2478/ast-2019-0006

Mots clés

Tomato ripening, Postharvest, Lycopene, Beta-carotene, Antioxidant, Nutrition

© 2019 Asiata Omotayo Ibrahim et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.