Dependence of the content of lycopene in fruits of market tomatoes on the length of storage and postharvest thermic treatment | Obsah lykoprénu v plodoch konzumných rajčiakov v závislosti od dĺžky skladovania a tepelnej úpravy po zbere
2008
Uher, A., Slovenská poľnohospodárska univ. v Nitre (Slovak Republic). Fakulta záhradníctva a krajinného inžinierstva, Katedra zeleninárstva | Podhajský, B. | Balogh, Z. | Hanáčková, E.
Market tomato (Lycopersicon lycoperiscum) belongs to the most important vegetables. The amount of recommended consumption is 11 kilograms of fresh tomatoes per year per person. Tomato is an important sort of vegetables because of its usage in processing industry. The content of nutritional value of tomato fruits has extraordinary beneficial health effect on human organism. The main pigment in tomatoes is lycopene which creates 90% of all present carotenoids. Carotenoids react with free radicals and together with L-ascorbate and vitamin E they act as antioxidants. They have strong antibiotic, antiscletoric, and diuretic effects. Using mathematical-statistical evaluation of achieved outcomes there were identified highly evidential differences of lycopene content, which depended on the examined varieties, the length of storage, and the postharvest thermic treatment. The content of lycopene is genetically stable attribute. Dependently on the tomato variety, the content of lycopene ranged from 33.73 mg/kg (variety Devin) to 80.90 mg/kg (variety Ivo). These differences are considered significant. During the three experimental years (at average), there were significant differences of the content of lycopene, dependently on the length of postharvest storage and processing of tomato fruits. Immediately after processing the fruits contained at average 86.04 mg/kg of lycopene. Fourteen days after the harvest the content of lycopene declined to 45.48 mg/kg of fresh mass. Thirty days later the average value dropped to 27.16 mg/kg. Our research also confirms that boiling, or thermic treatment increases the content of lycopene in tomato fruits. In our experiment it rose to the value 98.67 mg/kg. At the variety Ivo the content of lycopne rose to 173.03 mg/kg.
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