Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

Abstract

BACKGROUND Accumulation and stability of tomato lycopene markedly depends on the cultivar, plant growing and storage conditions. To estimate lycopene in open‐field cultivated processing and fresh market tomatoes, we used a calibrated spectral reflectance portable sensor. RESULTS Lycopene accumulation in fruits attached to the plant, starting from the Green ripening stage, followed a sigmoidal function. It was faster and reached higher levels in processing (cv. Calista) than fresh market (cv. Volna) tomatoes (90 and 62 mg kg−1 fresh weight, respectively). During storage at 12, 20 and 25 °C, Red tomatoes retained about 90% of harvest lycopene for three weeks. Pink tomatoes increased lycopene during the first week of storage, but never reached the lycopene values of Red tomatoes ripened on the vine. Storability at 12 °C retaining the highest quality in red tomatoes was limited to 14 and 7 days for Calista and Volna cultivars, respectively. CONCLUSION Significant differences in lycopene accumulation and stability between processing and fresh market tomatoes were established by examining with time the very same fruits by a non‐destructive optical tool. It can be useful in agronomical and post‐harvest physiological studies and can be of interest for producers oriented to the niche nutraceutical market. © 2018 Society of Chemical Industry

The effect of layers of high tunnel covering and soil mulching on tomato fruit quality

“…This molecule can exist as several structural isomers, although all‐trans‐lycopene is the main form (95%) 38 . Tomatoes harvested at fully ripe stage were reported to contain the highest level of carotenoids (mainly lycopene) and have the highest antioxidant activity 37,39 . The lycopene contents from our research were 10–150 mg kg −1 in 2021 and 39–170 mg kg −1 in 2022, which are in the range reported in literature 13,39‐41 .…”

“…47 The higher intensity of light during tomato ripening was reported to increase the vitamin C levels of fruit. 47,48 Double-layer HT reduces solar radiation more than single-layer HT because of the extra plastic covering, 37,46,49 which could be the reason for the lower vitamin C content in double-layer HT. Moreover, the ripening stage influences the vitamin C content of the tomatoes.…”

“…The major pigment responsible for the red color of tomatoes is lycopene, which is about 70–90% of total carotenoids 37 . This molecule can exist as several structural isomers, although all‐trans‐lycopene is the main form (95%) 38 .…”

Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples

“…Sikorska-Zimny et al, 2019 [66] proposed that, although tomatoes harvested at the full-ripe stage maintained 90% of their lycopene content for three weeks of storage, a compromise between firmness and storability may be found by harvesting at an earlier stage in order to balance the organoleptic and nutraceutical quality of the fruit. This means, at least for fresh-market tomatoes, that they can be harvested un-ripe in order to obtain storability without compromising neither on sensory or nutraceutical qualities, as long as proper storage conditions are obtained.…”

“…The initial level of lycopene was about 6.5 mg/100g fresh weight (FW). Rearranged from data previously published in Sikorska-Zimny et al, 2019 [66], with permission.…”