Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits.

ABSTRACT: The tomato fruits during different stages of ripening have been extensively characterized for nutritionally important bioactives; however, changes in fatty acid composition are not available. Thus, in the present study, changes in fatty acid, along with carotenoid and α-tocopherol, were studied during the six stages of ripening. Fruits were harvested at the green, breaker, turning, pink, light red, and red stages, which occurred at means of 30, 35, 40, 46, 50, and 55 days after anthesis (DAE), respectively. During the ripening process, profiles of all the metabolites altered significantly (p < 0.05). All-E-lycopene content increased from the breaker (0.21 μg/g FW) to the red stage (30.6 μg/g FW), while all-E-lutein was slightly increased during initial stages of ripening and then decreased

SUBMITTER: Saini RK 

PROVIDER: S-EPMC5428086 | biostudies-literature | 2017 May

REPOSITORIES: biostudies-literature