Abstract
The growth in chronic diseases such as obesity, diabetes, various types of cancers and cardiovascular diseases is an argument in favour of promoting fruit and vegetable consumption in Africa, with the main obstacle being the purchasing power. The objective of this study was to investigate the respective impacts of ripening stages and techniques of ripening on tomato fruit quality in order to recommend which of the conditions of ripening is better for optimum benefit of the tomatoes. The physiological and biochemical changes in tomato fruits of two varieties (Ibadan-Local and Roma cultivars) ripened using two different techniques (field and ambient temperature ripening) were monitored; the differences in the mean values between the ripening methods are discussed at appropriate significance levels. The mean differences in percent total solids for tomato fruits between the two conditions of ripening are significant (P Key words: Ripening, tomato, cancer, beta-carotene, lycopene
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
