Blossom Colour and Carotenoid Content of Crimson Tomatoes

Abstract

A direct link was found to exist between the total carotenoid content of ripe crimson tomatoes and the blossom colour. Plants with darker flower corollas produced fruit with a markedly higher total carotenoid content with values of 76, 111 and 125μ/g/g of fresh weight respectively for yellow, orange and brown flowered types. As is typical for crimson lines, the β-carotene content was depressed, ranging from 1.6 to 2.2 μg/g and resulting in higher total carotenoid to β-carotene (TC/C) ratios. The darker blossoms in crimson gene lines are therefore a useful aid for the selection of tomato lines with a potential for more intense fruit flesh pigmentation and hence, a better raw material for processed products.