NO - Besoin d'assistance

Composition of tomatoes and tomato products in antioxidants (WG1) page 32
__________________________________________________________________________________________
Fruits of green Homestead variety were harvested and ripened at 22°C and carotenoids
were analysed at 6 stages of maturity (Meredith and Purcell, 1966). Lycopene content
increased from breaker stage ro red stage (Table 14).
Table 14. Lycopene concentrations in tomato during ripening
(after Meredith and Purcell, 1966)
Stage of maturity Lycopene content (mg/kg fresh matter)
Mature green -
Breakers 0.41
Turning 0.44
Pink 9.01
Light red 22.3
Red 82.8
Trudel and Ozbun (1970) grew tomato plants (var. Fireball) in sand culture in a
growth chamber (16-h light period at 24°C and 8-h dark period at 18°C, 65% relative
humidity), and observed that fruit total carotenoids increased constantly during ripening from
0.1 to 70 mg/kg fresh matter.
Tomato plants (c.v. Early Red Chief) grown in the greenhouse in soil containers were
placed in a controlled environment at 17.8/25.6°C night/day temperature from the breaker
point and fruit were harvested at 7, 14 and 21 days (Koskitalo and Ormrod, 1972); the
concentrations of various carotenes were measured and are reported in Table 15.