Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Changes of Components by Maturity Stage of Tomato II

토마토의 생육과정에 따른 성분 변화 II - Ascorbic acid, Chlorophyll, Carotene, Lycopene 분석을 중심으로 -

  • Published : 2004.12.31
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Abstract

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. ${\alpha}$-carotene contained low-quantity while all growth period. ${\beta}$-carotene contained the highest at 50th days after flowering, $1036.97{\mu}g$. Lycopene contained the highest at 50th days after flowering, $5800{\mu}g$.

Keywords

References

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