<abstract xmlns="http://www.w3.org/1999/xhtml">

Tomato is known as a vegetable with several health benefits due to its high level of bioactive compounds, especially lycopene, phenolics, and vitamin C. The effect of tomato variety and stage of maturity on the bioactive compounds concentration was studied. Ten tomato varieties were grown and collected from a greenhouse at two different stages of ripening. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the stage of ripening and variety. The highest concentration of vitamin C was determined for variety Sakura F1 at maturity stage, and the lowest for variety Sunstreem F1 for unripe fruits. The concentration of phenols and flavonoids increased during tomato ripening and the highest rate was observed for variety Naget F1 (from 7.86 mg·100g−1 to 14.34 mg·100 g−1 (phenols) and flavonoids from 6.09 mg·100 g−1 to 10.03 mg·100 g−1. The concentration of lycopene in the unripe stage was low (mostly about 1 mg·100 g−1) and the most quantitative changes and the highest concentration of lycopene in full maturity stage was determined for variety SV0946TS (27.11 mg·100 g−1) and variety NectarF1 (16.81 mg·100 g−1).
</abstract>

Tomato is known as a vegetable with several health benefits due to its high level of bioactive compounds, especially lycopene, phenolics, and vitamin C. The effect of tomato variety and stage of maturity on the bioactive compounds concentration was studied. Ten tomato varieties were grown and collected from a greenhouse at two different stages of ripening. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the stage of ripening and variety. The highest concentration of vitamin C was determined for variety Sakura F1 at maturity stage, and the lowest for variety Sunstreem F1 for unripe fruits. The concentration of phenols and flavonoids increased during tomato ripening and the highest rate was observed for variety Naget F1 (from 7.86 mg·100g−1 to 14.34 mg·100 g−1 (phenols) and flavonoids from 6.09 mg·100 g−1 to 10.03 mg·100 g−1. The concentration of lycopene in the unripe stage was low (mostly about 1 mg·100 g−1) and the most quantitative changes and the highest concentration of lycopene in full maturity stage was determined for variety SV0946TS (27.11 mg·100 g−1) and variety NectarF1 (16.81 mg·100 g−1).

Bioactive Compounds in Tomatoes at Different Stages of Maturity

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Bioactive Compounds in Tomatoes at Different Stages of Maturity"}

Tomato is known as a vegetable with several health benefits due to its high level of bioactive compounds, especially lycopene, phenolics, and vitamin C. The...

Bioactive Compounds in Tomatoes at Different Stages of Maturity

Publicado en línea: 08 may 2018

Páginas: 85 - 90

Recibido: 03 oct 2016

Aceptado: 15 nov 2017

DOI: https://doi.org/10.2478/prolas-2018-0014

Palabras clave
L, phytonutrients, ripening

© 2018 Māra Dūma et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Bioactive Compounds in Tomatoes at Different Stages of Maturity

Publicado en línea: 08 may 2018

Páginas: 85 - 90

Recibido: 03 oct 2016

Aceptado: 15 nov 2017

DOI: https://doi.org/10.2478/prolas-2018-0014

Palabras claveL, phytonutrients, ripening

© 2018 Māra Dūma et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Palabras clave
L, phytonutrients, ripening