ISHS Acta Horticulturae 724: IX International Symposium on the Processing Tomato
LYCOPENE CONTENT IN COMMERCIAL TOMATO CULTIVARS FOR PASTE IN NAVARRA |
| Authors: | R. Arméndariz, J.I. Macua, I. Lahoz, J. Garnica, J.M. Bozal |
| Keywords: | ripeness, colour, industrial quality, yield |
| Abstract:
The characteristic red colour of tomato is due to a combination of carotenoid pigments, of which the most abundant is lycopene. At present, it is known that lycopene is an excellent antioxidant which prevents vascular diseases and reduces cancer risk. Different works prove that the lycopene content in tomatoes depends fundamentally on genetic (vegetal material) and environmental factors (mineral nutrient supply, soil conditions, crop seasons, etc.), and on degree of ripeness. Cultivars with high lycopene content are favoured, since this characteristic is generally correlated with colour, carotenoids and dry matter. Previously varietal differences in lycopene content were not considered as important as yield. The aim of this study was to analyse the influence of vegetal material (different cultivars of tomato for extract, cubes, slices, etc.) on different quality parameters, with particular focus on colour and lycopene content. To do this a number of high lycopene content cultivars were compared with common cultivars cultivated in the region. The selected cultivars had higher fruit lycopene levels (20-30 mg/100 g) than the controls (10-13 mg/100 g). In addition, the yield potential of these cultivars was lower than that of those currently grown in the region (30% less), however, lycopene production per hectare was higher. The cultivars were similar in respect to the other characteristics measured. | |
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