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Changes in antioxidant and phytochemical properties of tomato (lycopersicon esculentum Mill.) under ambient condition

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Title Changes in antioxidant and phytochemical properties of tomato (lycopersicon esculentum Mill.) under ambient condition
CHANGES IN ANTIOXIDANT AND PHYTOCHEMICAL PROPERTIES OF TOMATO
 
Creator Gyanendra Kumar Rai, Rajesh Kumar, A.K. Singh, P.K. Rai, Mathura Rai, A.K. Chaturvedi and A.B. Rai
 
Subject Antioxidant, phytochemical, tomato, storage condition
 
Description Not Available
Duration of storage increased TSS and pH of tomato juice, while ascorbic acid content decreased gradually during
storage. Carotenoids content increased approximately 3.5 times during storage in tomato because of advancement of
ripening stage. During ripening chlorophyll gradually degrades and the carotenoid synthesis is enhanced. Increased levels of lycopene in tomato during storage might also be due to ripening of tomato fruits. The spoilage in fruits gradually increased in all cultivars with the advancement of storage period. Spoilage of fruits started on 6th day of storage in all cultivars except Avinash-2. The average shelf life of tomato fruits ranged from 6-12 days among cultivars based on 40% spoilage. The lowest shelf life of 6 days was noted in H-86 and highest of 12 days in Avinash-2. It was concluded that the tomato harvested at breaker stage may be utilized for almost one week along with increased contents of carotenoids and lycopene compensated for the decreased levels of acidity and ascorbic acid contents.
Not Available
 
Date 2021-07-19T16:14:40Z
2021-07-19T16:14:40Z
2012-12-01
 
Type Research Paper
 
Identifier Not Available
0556-3321
http://krishi.icar.gov.in/jspui/handle/123456789/48911
 
Language English
 
Relation Not Available;
 
Publisher Not Available