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Composition of tomatoes and tomato products in antioxidants (WG1) page 22
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temperature regimes respectively. Twenty-one days later, the fruit carotenoids contents were
decreased for lower regimes, except for β-carotene (Table 6).
Table 6. Effect of night/day temperature on carotenoid pattern in tomato (mg/kg fresh
Temperature
(°C)
matter) (after Koskitalo and Ormrod, 1972)
Phytoene Phytofluene β-Carotene Lycopene
17.8/25.6 19.2 8.2 2.2 64.8
7.2/18.3 19.1 7.2 3.4 51.5
4.4/15.6 16.0 6.0 3.6 31.9
2.8/13.9 13.2 4.6 3.7 24.2
Baqar and Lee (1978) showed that 30°C temperature drastically reduced carotene
synthesis in cultivar Rouge de Marmande, except for β-carotene (Table 7) and Grierson and
Kader (1986) confirmed that the synthesis of lycopene, but not β-carotene, was inhibited by
temperatures within the range 30-35°C.
Table 7. Temperature effect on carotene synthesis (after Baqar and Lee, 1978)
Carotene Carotene content (mg/kg fresh matter)
20°C 30°C
Phytoene 18.4 5.6
Phytofluene 10.5 0.5
β-Carotene 7.5 6.6
ξ-Carotene 1.0 0.1
γ-Carotene 0.5 0.1
Neurosporene 0.4 0.1
Lycopene 40.5 1.1
Total 78.9 14.1