The effect of the lenght of storage on the amount of lycopene in the fruits of tomato (Lycopersicon esculentum L.)
We focused on tomatoes for industrial processing due to its economical importance for its lycopene content. The objective of our research is to find the variation of lycopene content in tomato fruits depending upon the length of after harvest storage and thermic treatment, which is inevitable when b...
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Mendel University Press
2008-01-01
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Online Access: | https://acta.mendelu.cz/56/2/0245/ |
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doaj-05c0eb68acc047de83b35dafc31eb1c02020-11-24T22:11:37ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102008-01-0156224525010.11118/actaun200856020245The effect of the lenght of storage on the amount of lycopene in the fruits of tomato (Lycopersicon esculentum L.)Anton Uher0Department of Vegetable production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture; Tr. A. Hlinku 2, 949 76 Nitra, Slovak RepublicWe focused on tomatoes for industrial processing due to its economical importance for its lycopene content. The objective of our research is to find the variation of lycopene content in tomato fruits depending upon the length of after harvest storage and thermic treatment, which is inevitable when being industrialy processed. From the point of view of nutritional qualities the most relevant contentual substance of tomatos are carotenoids, included lycopene.At average for tree following experimental years we learnt significant differences regarding the content of lycopene and the length of storage of tomato fruits. Immediately after the harvest and proccesing tomato fruits contained, at average for tree years, 103.24 mg of lycopene. After 14 days the content of lycopene declined to 46.76 mg . kg−1 of fresh mass. After 30 days the average value dropped to 29.26 mg . kg−1. This fact comfirms that boiling respectively thermic treatment increases the content of lycopene in tomato fruits, particulary in our experiment to the value 83.33 mg . kg−1. At varieties Ladislav, Peto 86, Prémium, Salus the content of lycopene has even risen in comparison with its content up to 48 hours after the harvest. Tomato (Lycopersicon esculentum L.) belongs to the most signifficant vegetable varieties either for its exploitation in processing industry as well as for its nutritional value with extraordinary beneficial effect for human organism.Although the content of lycopene is genetically stable attribute, its content in our experiment ranged from 45.39 mg . kg−1 (Prémium variety) to 77.98 mg . kg−1 (Zámčan variety), which are significant differences.https://acta.mendelu.cz/56/2/0245/tomato (<i>Lycopersicon esculentum</i> L.)lycopeneantioxidantthermic treatmentstorage length |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Anton Uher |
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Anton Uher The effect of the lenght of storage on the amount of lycopene in the fruits of tomato (Lycopersicon esculentum L.) Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis tomato (<i>Lycopersicon esculentum</i> L.) lycopene antioxidant thermic treatment storage length |
author_facet |
Anton Uher |
author_sort |
Anton Uher |
title |
The effect of the lenght of storage on the amount of lycopene in the fruits of tomato (Lycopersicon esculentum L.) |
title_short |
The effect of the lenght of storage on the amount of lycopene in the fruits of tomato (Lycopersicon esculentum L.) |
title_full |
The effect of the lenght of storage on the amount of lycopene in the fruits of tomato (Lycopersicon esculentum L.) |
title_fullStr |
The effect of the lenght of storage on the amount of lycopene in the fruits of tomato (Lycopersicon esculentum L.) |
title_full_unstemmed |
The effect of the lenght of storage on the amount of lycopene in the fruits of tomato (Lycopersicon esculentum L.) |
title_sort |
effect of the lenght of storage on the amount of lycopene in the fruits of tomato (lycopersicon esculentum l.) |
publisher |
Mendel University Press |
series |
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
issn |
1211-8516 2464-8310 |
publishDate |
2008-01-01 |
description |
We focused on tomatoes for industrial processing due to its economical importance for its lycopene content. The objective of our research is to find the variation of lycopene content in tomato fruits depending upon the length of after harvest storage and thermic treatment, which is inevitable when being industrialy processed. From the point of view of nutritional qualities the most relevant contentual substance of tomatos are carotenoids, included lycopene.At average for tree following experimental years we learnt significant differences regarding the content of lycopene and the length of storage of tomato fruits. Immediately after the harvest and proccesing tomato fruits contained, at average for tree years, 103.24 mg of lycopene. After 14 days the content of lycopene declined to 46.76 mg . kg−1 of fresh mass. After 30 days the average value dropped to 29.26 mg . kg−1. This fact comfirms that boiling respectively thermic treatment increases the content of lycopene in tomato fruits, particulary in our experiment to the value 83.33 mg . kg−1. At varieties Ladislav, Peto 86, Prémium, Salus the content of lycopene has even risen in comparison with its content up to 48 hours after the harvest. Tomato (Lycopersicon esculentum L.) belongs to the most signifficant vegetable varieties either for its exploitation in processing industry as well as for its nutritional value with extraordinary beneficial effect for human organism.Although the content of lycopene is genetically stable attribute, its content in our experiment ranged from 45.39 mg . kg−1 (Prémium variety) to 77.98 mg . kg−1 (Zámčan variety), which are significant differences. |
topic |
tomato (<i>Lycopersicon esculentum</i> L.) lycopene antioxidant thermic treatment storage length |
url |
https://acta.mendelu.cz/56/2/0245/ |
work_keys_str_mv |
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