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Composition of tomatoes and tomato products in antioxidants (WG1) page 37
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50% at 21°C and of 11 to 22% at 32°C and increased high-beta fruit lycopene content up to
300 and 500 mg/kg dry matter at 21°C/6 and 12 days respectively.
Baqar and Lee (1978) immersed fruit of the cultivar Rouge de Marmande at the
mature green stage in 5000 mg/l CPTA solution. It increased carotene synthesis at 20°C
except for β-carotene (Table 18). At 30°C CPTA appeared to be a direct antagonist of the
high temperature effect of lowering the total carotene content of the fruit, except for β-
carotene. It could partially remove the block imposed by a temperature of 30°C on lycopene
synthesis in red tomato fruit.
Table 18. Effect of CPTA exposure on carotene contents in tomato
(after Baqar and Lee, 1978)
Carotene content (mg/kg fresh matter)
Carotene Control CPTA
20°C 30°C 20°C 30°C
Phytoene 18.4 5.6 35.8 8.6
Phytofluene 10.5 0.5 18.6 1.0
β-Carotene 7.5 6.6 4.3 4.1
ξ-Carotene 1.0 0.1 2.1 0.2
γ-Carotene 0.5 0.1 0.7 0.1
Neurosporene 0.4 0.1 0.8 0.1
Lycopene 40.5 1.1 88.2 11.5
Total 78.9 14.1 150.5 25.7
CPTA was tested by Fosket and Radin (1983) for its ability to bring about
carotenogenesis in suspension cultures of tomato cells (Lycopersicon esculentum cv. EP-7).
Untreated dark-grown cultured tomato cells (from callus tissues) contain low levels of
carotenoids. The addition of CPTA to the culture medium brought about a 60-fold increase in
their total carotenoids (from 0.26 to 16.8 mg/kg fresh matter) during a 14-day culture period
(lycopene content increased from 0.21 to 15.8 mg/kg fresh matter).