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KMID : 0665420040190060605
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Korean Journal of Food Culture
2004 Volume.19 No. 6 p.605 ~ p.610
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The Changes of Components by Maturity Stage of Tomato II
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Kim Dong-Seok
Kozukue Nobuyuki
Han Jae-Sook
Kim Mi-Hyang
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Abstract
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This was aim to study the changes of components by different parts and maturity of tomato. Tomato include the green pigment chlorophyll, the yellow pigment-carotene. the red pigment lycopene and the other component. These colors of tomatoes are reported to have important functional roles to promote health in human. The main objective of this study was to define changes in the content of the four tomato maturation that is ascorbic acid, chlorophyll, carotene, lycopene. A ascorbic acid contents of tomato fruits was the highest at 50th day. Chlorophyll contents of tomatoes fruits was the highest at 10th days after flowering. α-carotene contained low-quantity while all growth period. β-carotene contained the highest at 50th days after flowering, 1036.97μg. Lycopene contained the highest at 50th days after flowering, 5800μg.
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KEYWORD
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ascorbic acid, chlorophyll, carotene, lycopene
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