Abstract
Tomato fruits have large amount of water content. The remaining contains carbohydrates, organic acids, vitamins, pigments, phenolic compounds and various mineral matters. During fruit growth and maturation dramatic changes in chemical composition of the fruit occur. Some of the important changes are degradation of starch, production in glucose and fructose, loss of chlorophyll, synthesis of pigments such as carotene and lycopene, increase in ratio of citric acid to malic acid, production of flavour and aroma compounds, breakdown of the toxic alkaloid tomatine and increase in glutamic acid. As a result of these ripening processes changes in colour in flavour and texture of fruit take place.
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
