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Composition of tomatoes and tomato products in antioxidants (WG1) page 31
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Table 13. Effect of combined nitrogen, phosphoruss and potassium on tomato lycopene
Fertilizer
treatments (kg/ha)
Fruit
moisture
levels (after Bagal et al, 1989)
Soluble
Solids
Lycopene Lycopene
N P2O5 K2O (%) SS (°Brix) (mg/kg fresh matter) (mg/kg SS) (1)
0 0 0 94.8 4.2 2.0 47.6
100 50 0 94.9 5.4 2.6 48.1
200 100 0 94.8 5.3 2.5 47.2
400 200 0 94.6 4.8 2.1 43.7
100 0 50 94.4 5.6 3.0 53.6
200 0 100 94.1 5.9 3.3 55.9
400 0 200 94.8 6.1 3.4 55.7
100 50 50 94.6 5.6 3.6 64.3
200 100 50 94.7 6.0 3.9 65.0
400 200 200 94.7 5.7 3.7 64.9
(1) added calculation
In conclusion, the available results are either rare (nitrogen, phosphorus) or not always
reliable (calcium, combined fertilizers) or usuable (cultivar) or, when they are well
established, they hardly correspond to current cultural practices.
6.1.5. Ripening stage
Laval-Martin et al.(1972) have reported that during cherry tomato growth and
maturation, the metabolism of carotenoids and of chlorophylls is first preferentially situated in
the center of the fruit and then in the external areas. The increase in foliar-type pigments is
followed by a stagnation or even a reduction (chlorophylls, neoxanthin) while lycophyll and
lycoxanthin continue to increase and new pigments appear which are characteristics of the
tomato fruit (phytofluene and mainly lycopene). Several studies present pigment changes in
tomato fruit during ripening.