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Composition of tomatoes and tomato products in antioxidants (WG1) page 34
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Stage of
ripeness
Table 16. Carotenoids content of tomato fruit in open field
Dry matter
content (%)
(after Cabibel and Ferry, 1980)
β-carotene
(mg/kg f. m.)
β-carotene
(mg/kg d. m. (1) ) (2)
Lycopene
(mg/kg f. m.)
1 6.79 6.75 99.41 -
First 2 6.93 7.09 102.31 -
truss 3 7.01 10.99 156.78 -
Lycopene
(mg/kg d. m.) (2)
4 6.72 26.06 387.80 47.13 701.34
5 6.86 30.12 439.07 106.55 1553.2
1 8.34 9.69 116.19 -
Sixth 2 7.75 10.42 134 46 -
truss 3 8.08 15.07 186.51 -
(1) d. m. : dry matter
(2) added calculation
4 8.10 23.91 295.18 28.46 351.36
5 8.33 28.48 341.90 129.15 1550.42
López-Andréu et al.(1986) considered 7 stages of ripeness : I (mature green), II (green
yellow), III (yellow-orange), IV (orange-yellow), V (orange-red), VI (red), VII (deep red).
Lycopene increased from 0.14 mg/kg fresh matter, slightly until stage IV then by a sharp rise
up to 80.77mg/kg at VII. β-carotene increased from 1.05mg/kg (I) to 4.55mg/kg (III) then
decreased to 0.42mg/kg (VII). The changes in lycopene percentage are presented in Table 17.
Table 17. Relative content of lycopene during ripening (after López-Andréu et al, 1986)
Stage I II III IV V VI VII
Lycopene % total carotenoids 12 55 72 82 90 95 99.5