Potassium nutrition increases the lycopene content of tomato fruit

2007 ◽  
Vol 82 (6) ◽  
pp. 941-945 ◽  
Author(s):  
F. Serio ◽  
J. J. Leo ◽  
A. Parente ◽  
P. Santamaria
Keyword(s):  
Tomato Fruit ◽  
Potassium Nutrition ◽  
Lycopene Content

scholarly journals The effect of the blue light on the pericarp cell growth and lycopene content of cherry tomato (Solanum lycopersicum var. cerasiforme) fruit

2020 ◽  
Vol 4 (4) ◽  
pp. First
Author(s):  
Dien Thi Kieu Pham ◽  
Kiet Thuong Do ◽  
Sanh Du Nguyen
Keyword(s):  
Blue Light ◽  
Tomato Fruit ◽  
Fruit Size ◽  
Total Content ◽  
Fruit Growth ◽  
Cell Diameter ◽  
Cherry Tomato ◽  
Blue Filter ◽  
Lycopene Content

The cherry tomato fruit size depends on the growth of the pericarp which is parenchymal cells. The blue light stimulates the expansion of cotyledon cells, hypocotyl cells and leaf cells. In this study, the cherry tomato fruit was used as a material to investigate the effects of the blue light on the pericarp cells growth in fruit growth stage and lycopene accumulation in fruit growth and ripening stage. After 7 days of the blue light (440, 450 or 460 nm) treatment, pericarp cells growth and physiological, biochemical changes of the pericarp cells of 7-day-old fruit pericarp piece in vitro were analyzed. The lycopene content and some organic compound contents of 42-day-old postharvest fruits treated by the blue light similarly in 7 days and 7, 21-day-old fruit wrapped with blue filter (440-510 nm filtered) in 7 days were measured. The results showed that the 450 nm wavelength blue light the increased pericarp thickness of 7-day-old fruits through the increasement of the pericarp cell diameter. The 460 nm wavelength blue light the increased lycopene content of 42-day-old postharvest fruits. The blue filter treatment increased the sugar total content of 7- day-old fruits and increased the lycopene content of 21-day-old fruits.

scholarly journals Fruit of Autumn Olive: A Rich Source of Lycopene

HortScience ◽  
2001 ◽  
Vol 36 (6) ◽  
pp. 1136-1137 ◽  
Author(s):  
Ingrid M. Fordham ◽  
Beverly A. Clevidence ◽  
Eugene R. Wiley ◽  
Richard H. Zimmerman
Keyword(s):  
Tomato Fruit ◽  
Fresh Fruit ◽  
Elaeagnus Umbellata ◽  
Autumn Olive ◽  
Edible Fruit ◽  
Naturalized Plants ◽  
Yellow Pigmentation ◽  
Lycopene Content ◽  
Fresh Tomato ◽  
Β Carotene

Autumn olive (Elaeagnus umbellata Thunb.) has edible fruit with brilliant red or yellow pigmentation. An analysis of the pigment in fruit of five cultivars and six naturalized plants showed that the berries contain lycopene, α-cryptoxanthin, β-cryptoxanthin, β-carotene, lutein, phytoene, and phytofluene. The lycopene content per 100 g ranged from 15 to 54 mg in fresh fruit from the naturalized plants and from 17 to 48 mg in the four cultivars with red-pigmented fruit. A cultivar with yellow fruit had only 0.47 mg/100 g fresh fruit. In contrast, fresh tomato fruit, the major dietary source of lycopene, has a lycopene content per 100 g of ≈3 mg. This newly identified source of lycopene may provide an alternative to tomato as a dietary source of lycopene and related carotenoids.

scholarly journals Tomato Fruit Quality and Content Depend on Stage of Maturity

HortScience ◽  
2006 ◽  
Vol 41 (6) ◽  
pp. 1400-1401 ◽  
Author(s):  
Lajos Helyes ◽  
Zoltán Pék ◽  
Andrea Lugasi
Keyword(s):  
Fruit Quality ◽  
Acid Content ◽  
Tomato Fruit ◽  
Soluble Solids ◽  
Polyphenol Content ◽  
B Values ◽  
Cielab System ◽  
Lycopene Content ◽  
Green Stage ◽  
Carbohydrate Contents

Soluble solids (Brixo), carbohydrate, organic acid, lycopene, polyphenols and HMF content of indeterminate round type tomato Lemance F1 fruits were measured in six ripeness stages from mature green to deep red stage. Color of fruits was determined by CIELab system. The L*, a*, b* values were received directly and used to calculate from which the a*/b* ratio was calculated. The Brixo, carbohydrate, lycopene and HMF content were the highest in the deep red stage. Carbohydrate contents constitute nearly 50% of the Brixo. The mature green stage had the lowest acid content but in subsequent stages it was fundamentally unchanged. Polyphenol content changed little during fruit ripening. Lycopene content changed significantly during maturation and accumulated mainly in the deep red stage. Analyses showed that a*/b* was closely correlated with lycopene and can be used to characterize stages of maturity in fresh tomatoes.

scholarly journals Lycopene concentration in tomato fruit is increased by enhanced potassium nutrition

2006 ◽  
Vol 20 (5) ◽  
Author(s):  
Shanshan Li ◽  
Yang Xu ◽  
Wendy S. White ◽  
Steven Rodermel ◽  
Henry Taber
Keyword(s):  
Tomato Fruit ◽  
Potassium Nutrition

scholarly journals Evaluating Performance of Cherry and Slicer Tomato Cultivars in Greenhouse and Open Field Conditions: Yield and Fruit Quality

HortScience ◽  
2021 ◽  
pp. 1-8
Author(s):  
Hardeep Singh ◽  
Bruce Dunn ◽  
Niels Maness ◽  
Lynn Brandenberger ◽  
Lynda Carrier ◽  
...  
Keyword(s):  
Open Field ◽  
Block Design ◽  
Tomato Fruit ◽  
Fruit Size ◽  
Field Conditions ◽  
Cherry Tomato ◽  
Production Type ◽  
Lycopene Content ◽  
Tomato Cultivars ◽  
Field Production

Tomato (Solanum lycopersicum L.) is one of the most extensively cultivated horticultural crops in the world. Factors such as yield, size, taste, and lycopene content are important criteria that may impact the selection of tomato cultivars for different production systems. The aim of the current study was to evaluate different slicer and cherry tomato cultivars for production under greenhouse and open field conditions. Three cultivars of slicer (BHN 964, Trust, and Geronimo) and cherry (BHN 268, Favorita, and Sakura) tomatoes were tested using randomized complete block design in 2019 and 2020. Results showed that the performance of tested cultivars differed under greenhouse verses open field conditions. Among cherry tomato cultivars in 2020, BHN 268 and Sakura produced significantly greater yield under open field conditions, while under greenhouse conditions yield of BHN 268 was the lowest. Similarly, cherry tomato fruit size from ‘BHN 268’ and ‘Sakura’ was also significantly greater than ‘Favorita’ under field conditions, whereas under greenhouse conditions, the fruit size of ‘Sakura’ was significantly greater than both ‘BHN 268’ and ‘Favorita’. Among slicer tomato cultivars, BHN 964 produced significantly greater yield and had a greater average fruit size than the other two cultivars under greenhouse conditions in 2020 while, Geronimo produced significantly similar or larger yield and had a similar average fruit size compared with BHN 964 under open field conditions. Tomatoes produced under open field conditions were rated significantly greater for taste compared with those produced under greenhouse conditions. Lycopene content in both slicer and cherry tomato cultivars was influenced by the interaction of production type, cultivars, and harvest time. Therefore, it can be concluded that BHN 964 and Geronimo were the highest in lycopene among slicer tomato cultivars for greenhouse and open field production, respectively. Among cherry tomato cultivars, BHN 268 was the highest in lycopene for open field production and Sakura for greenhouse production. Additionally, open field–produced tomatoes taste better than greenhouse-produced tomatoes, but lycopene content may be constrained for mid- and late-season fruits due to high temperature conditions under open field conditions.

Effect of natural light on surface temperature and lycopene content of vine ripened tomato fruit

2007 ◽  
Vol 87 (4) ◽  
pp. 927-929 ◽  
Author(s):  
L. Helyes ◽  
A. Lugasi ◽  
Z. Pék
Keyword(s):  
Solar Radiation ◽  
Surface Temperature ◽  
Nutritional Quality ◽  
Light Exposure ◽  
Tomato Fruit ◽  
Strong Negative Correlation ◽  
Tomato Fruits ◽  
Key Words Tomato ◽  
Lycopene Content

Indeterminate round type tomato (Lycopersicon esculentum Mill.) grown on a supporting trellace system in the field was used to determine the correlation between light exposure and the surface temperature and lycopene content of tomato fruit. The positive correlation between solar radiation and surface temperature was stronger (R2 = 0.87) on non-shaded (NS) than on shaded (SF) (R2 >= 0.79) tomato fruits. There was strong negative correlation (R2 = 0.95) between surface temperature and lycopene content of tomato fruits. Increasing solar radiation and temperature explained the lower content of lycopene content and therefore the loss of nutritional quality of the non-shaded tomato fruits. Key words: Tomato, fruit surface temperature, lycopene

scholarly journals EFFECT OF WAX APPLICATION ON THE QUALITY, LYCOPENE CONTENT AND CHILLING INJURY OF TOMATO FRUIT

2009 ◽  
Vol 32 (6) ◽  
pp. 735-746 ◽  
Author(s):  
SILVIA MEJÍA-TORRES ◽  
MISAEL VEGA-GARCÍA ◽  
JAVIER VALVERDE-JUÁREZ ◽  
JOSÉ LÓPEZ-VALENZUELA ◽  
JOSÉ CARO-CORRALES
Keyword(s):  
Tomato Fruit ◽  
Chilling Injury ◽  
Lycopene Content

scholarly journals Estimation of Tomato Fruit Lycopene Content after Storage at Different Storage Temperatures and Durations

2018 ◽  
Vol 56 (4) ◽  
pp. 157-160 ◽  
Author(s):  
Noriko TAKAHASHI ◽  
Nagisa YOKOYAMA ◽  
Kotaro TAKAYAMA ◽  
Hiroshige NISHINA
Keyword(s):  
Tomato Fruit ◽  
Lycopene Content ◽  
Storage Temperatures

scholarly journals Metabolic engineering of beta-carotene and lycopene content in tomato fruit

2000 ◽  
Vol 24 (3) ◽  
pp. 413-420 ◽  
Author(s):  
Carlo Rosati ◽  
Riccardo Aquilani ◽  
Sridhar Dharmapuri ◽  
Patrizia Pallara ◽  
Carla Marusic ◽  
...  
Keyword(s):  
Metabolic Engineering ◽  
Tomato Fruit ◽  
Beta Carotene ◽  
Lycopene Content
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