Lycopene tomato cultivar

The range (p,g/100 fresh weight) of lycopene and P-carotene in selected tomato cultivars can be 20-62000 and 35-2200 respectively, and of P-carotene and a-carotene in selected carrot cultivars 1100-64000 and 530-36000 respectively. Some of the carotenoids may be present as fatty acid esters (Breithaupt and Bamedi, 2001). More extensive listings can be found (O Neill et al, 2001 van den Berg et al, 2000 Hart and Scott 1995). 

Ade-Omowaye BIO, Rastogi NK, Angersbach A and Knorr D. 2002. Osmotic dehydration of bell peppers influence of high intensity electric field pulses and elevated temperature treatment. J Food Eng 54 35—43. Ajlouni S, Kremer S and Masih L. 2001. Lycopene contents in two different tomato cultivars. Food Aust... 

This approached has been used in the development of the processing tomato cultivar Caro beta (30-40 mg kg p-carotene) from a cross between S. lycopersicum and S. galapagoense [66]. Several indeterminate lines have also been developed with p-carotene contents ranging 60-80 mg kg [67]. One accession of S. lycopersicum (former var. cerasiforme) with orangish fiuits has also shown similar p-carotene contents to Caro beta but with standard lycopene contents [68] and shows an additive genetic control [69]. This accession constitutes an alternative and interesting source of variation yet to be exploited. 

Carotenes I, II and III (cf. Formulas 3.119-3.122) are intermediary or precursor compounds which, in biosynthesis after repeated dehydro-genizations, provide lycopene (IV see a textbook of biochemistry). Lycopene is the red color of the tomato (and also of wild rose hips). In yellow tomato cultivars, lycopene precursors are present together with 3-carotene (Table 3.56). 

To this purpose, thirty-one different tomato cultivars were analyzed by spectrophotometric, chromatographic and mass spectrometric methods. Firstly, the content of flavonols (rutin and a mtin-pentoside), flavanones (naringenin and its chalcone), cinnamic acid derivatives (chlorogenic acid, caffeic acid, ferulic acid and a chlorogenic acid analogue), carotenoids (lycopene, P-carotene and lutein) and total polyphenols were determined. 

Figure 5. Flavonols and flavanones in tomato cultivars with low and high lycopene content...

Lycopene is well known as the predominant carotene in tomatoes, accounting for 65 to 98% of the total colored carotenoid content, depending on the cultivar (Table 4.2.3). The levels of lycopene in fresh tomatoes for salad varied from 21 to 79 g/g 34,35 jjj tomatoes for processing and deep-red tomatoes, the level of lycopene can be as high as 623 More than 80% of the tomatoes produced are... 

Thompson KA, Marshall MR, Sims CA, Wei Cl, Sargent SA and Scott JW. 2000. Cultivar, maturity, and heat treatment on lycopene content in tomatoes. J Food Sci 65(5) 791-795. 

Cultivar, maturity and heat treatment on lycopene content in tomatoes , J Food Sci, 65, 791-795. 

The levels of lycopene and other beneficial phytochemicals in fresh tomato fruits may be affected by many agronomic factors, such as cultivars [58], cultxu-al practices... 

Unfortunately, the cultivars developed with orange fruits and high p-carotene content have not been commercially successful, as consumers seem to prefer red tomato varieties. Consequently, these nongreen wild relatives, specifically the former var. cerasiforme of S. lycopersicum, S. pimpinellifolium, and S. cheesmanii, have been used as sources of variability for high lycopene red-fruited cultivars. 

Other significant components. Carotenoid pigments vary by variety in tomato seed oil. Red varieties contain lycopene, P-carotene, and lutein while zeta-carotene, P-carotene and lutein are the major pigment of yellow cultivars. Protein comprised about 33% of the seed and crude fiber about 25%. 

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