Postharvest behavior and lycopene content of tomatoes at different harvest times

Denise Candido Gonçalves,Gilmarcos De Carvalho Correa,Cristiane Maria Ascari Morgado,Fernanda Campos De Oliveira Aguiar,Luis Carlos Cunha Junior,Edson Pablo Silva,Abadia Dos Reis Nascimento

doi:10.4025/actascitechnol.v42i1.48403

Denise Candido Gonçalves, Gilmarcos De Carvalho Correa + Show 5 more

Open Access

https://doi.org/10.4025/actascitechnol.v42i1.48403

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Abstract

The objective of this study was to evaluate the physical, chemical and bioactive behavior of the tomatoes of the commercialized tomato at the Central of Supply of Goiás at different times of the year and stored for 15 days in ambient conditions and propose the construction of a model to estimate the content of lycopene from the coloring of the fruits. Seven monthly collections of tomatoes were carried out between February and August. The fruits were evaluated for color, firmness, fresh weight loss, titratable acidity, pH, soluble solids, lycopene, total extractable polyphenols, and antioxidant activity. The variation of brightness and firmness were inversely proportional to the storage time. The linear regression model generated from the correlation between the red color and the lycopene content can be used to estimate the lycopene value of the fruits. Future work may be carried out for developing non-destructive models of determination of lycopene for industrial tomato.

Highlights

Tomato (Solanum lycopersicum L.) is one of the main vegetables consumed in the world
The food can be presented to the consumer, both in natura form or its derivatives can be considered as an important source of nutrients with antioxidant properties for the diet
This study investigated the physical, chemical, and bioactive properties of tomatoes marketed for seven months and stored for 15 days under ambient conditions [24 ± 1oC and 80 ± 5% relative humidity (RH)]

Summary

Introduction

The fruit is a source of compounds with bioactive properties, such as vitamin C and A, polyphenols and carotenoids, especially lycopene (60%), lutein (10%) and β-carotene (6%) (Meléndez-Martínez, Fraser, & Bramley, 2010; Kotíková, Lachman, Hejtmánková, & Hejtmánková, 2011). This can be used as a raw material for processing or for in natura consumption in salads and homemade sauces, such as table tomatoes (Hernandez et al, 2014; Iglesias et al, 2015). This can be related to the reduction of the risk of development of diseases, such as cardiovascular disorders, diabetes, obesity and cancer (Palomo, Fuentes, Padró, & Badimon, 2012; Santos, Mattos, & Moretti, 2016)

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