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Composition of tomatoes and tomato products in antioxidants (WG1) page 54
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(3.7-5.7 µg/cm²). Coumaric acids, present only in the ‘cutin-bound’ phenolics, increased from
2 to 24 µg/cm² during fruit development.
Senter et al.(1988) have shown that for the whole tomato fruit the quantities of total
phenols tended to increase from green stage to midripe stage, then to decrease to the green
stage level at the ripe stage.
Buta and Spaulding (1997) have related changes in phenolics in the pulp and pericarp
of tomato fruit cv. Ailsa Craig and Pik-Red according to the stage of development. The
highest quantities of chlorogenic acid were found in the pulp and pericarp at the earliest stage
of fruit development, and they declined during fruit ripening. It was the same for rutin found
only in the pericarp. The p-coumaric acid was always low. High levels of p-coumaric acid
glucoside were detected in the pulp continuously during fruit maturation and ripening.
Giovanelli et al.(1999) evaluated the variation in the total phenolics content at seven
stages during vine and post-harvest ripening on two genotypes (Normal Red and Crimson) of
the tomato cv. Moneymaker grown in a greenhouse. Total phenolic content was higher in
post-harvest-ripened samples (about 100 to 200 mg/kg fresh matter, with a mean moisture
content of 92.5% in all conditions) than in vine-ripened fruit (about 70 to 110 mg/kg fresh
matter). There were no significant differences in phenolics in the two genotypes.
6.4.3.4. Influence of the season
In fresh market tomatoes, Hertog et al.(1992) found only quercetin in noticeable
quantity. Fruit quercetin content was 4.6, 11.0, 8.2 and 4.9 mg/kg of fresh edible part of fruit
in April 1991, August 1991, December 1991 and April 1992 respectively. Kaempferol content
was always