Assessing lycopene content in california processing tomatoes

Auteur(s) :
Barrett DM., Benito-garcia E.
Date :
Fév, 2006
Source(s) :
JOURNAL OF FOOD PROCESSING AND PRESERVATION. #30 :1 p56-70
Adresse :
Addresses: Barrett DM (reprint author), Univ Calif Davis, Dept Food Sci & Technol, 1 Shields Ave, Davis, CA 95616 USA Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA E-mail Addresses: dmbarrett@ucdavis.edu

Sommaire de l'article

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.

Source : Pubmed
Retour