บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of high temperatures on the change of carotenoid contents in tomato fruit after harvest.

Hamauzu, Y.; Miyamoto, Y.; Chachin, K.;

Journal of the Japanese Society for Horticultural Science Year: 1994 Vol: 63 Issue: 3 Pages: 675-684 Ref: 13 ref.

1994

บทคัดย่อ

Effect of high temperatures on the change of carotenoid contents in tomato fruit after harvest.

ABSTRACT :

 

The colour of mature green tomato fruits changed from green to red during storage at 20 deg C, but changed to a mixed colour or a speckled pattern of red, orange and yellow at 30 deg , and turned yellow at 35 deg . The epidermis was more sensitive to high temperature than the flesh; the accumulation of phytoene and lycopene was significantly inhibited in surface tissues; high temperature prevented the accumulation of phytoene more than that of lycopene. The content of beta -carotene increased in both the epidermis and the flesh (more so in the epidermis) during storage at 30 deg , but decreased with extended storage (after about 15 days). Ascorbic acid and alpha -tocopherol contents decreased, especially in the epidermis, during storage at 30 or 35 deg . It was concluded that high temperatures influence changes of carotene contents in the surface tissues more than they do the fleshy pericarp of harvested tomato fruits.