ABSTRACT: Tomatoes constitute the main source of lycopene in the U.S. diet. Growing interest in the potential health-protective role of lycopene is bringing attention to the content of lycopene in tomatoes. A wide range of lycopene content (55–181 mg/kg) was observed in juice prepared from selected cultivars of tomatoes grown in nine California counties. A comparison of cultivars H 8892, H 9665 and Halley 3155 grown in Colusa, Fresno, San Joaquin and Yolo counties during three seasons concludes that mean lycopene concentrations were significantly greater (P < 0.01) in 2000 (106 mg/kg) than in 1999 (101 mg/kg) and 2001 (88 mg/kg). An evaluation of nine processing tomato cultivars harvested in one season on four separate dates indicated that lycopene concentration of tomatoes decreases with maturation on the plant. Lycopene concentration of tomatoes is dependent on the growing season, location, cultivar and maturity.
FULL TEXT..
FULL TEXT..
More important journals:
- JOURNAL: Agro-Industry and Smallholder Agriculture, Institutional Arrangement and Rural Poverty Reduction ind Mozambique
- Food Irradiation: Microbiological Safety and Disinfestation
- JOURNAL: Assesment of Environmental Management System for Agro Industries and Bottling Companies in Wami-Ruvu and Pangani Water Basins
- JOURNAL: Biohydrogen gas production from food processing and domestic wastewaters
- JOURNAL: Adoption of Industrial Best Practices
- JOURNAL: Calcification of Diced Tomatoes by Liquid Dipping versus Electrostatic Power Coating
- JOURNAL: California’s Food Processing Industry Energy Efficiency Initiative, Adoption of Industrial Best Practices
- JOURNAL: Can India be the Food Basket For the World?
- JOURNAL: Can We Predict Peeling Performance of Processing Tomatoes?
No comments:
Post a Comment