标题：DYNAMIKA OBSAHU KAROTENOIDOV A LYKOPÉNU V PLODOCH RAJČIAKA JEDLÉHO (LYCOPERSICON ESCULENTUM MILL.) THE DYNAMIC OF CAROTENOIDS AND LYCOPENE CONTENT IN TOMATO FRUITS (LYCOPERSICON ESCULENTUM MILL.)
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：82-86
出版社：Association HACCP Consulting
摘要：The aim of our work was to evaluate the changes in carotenoid and lycopene content in 7 varieties of tomato fruits (Lycopersicon esculentum MILL.): Báb, Eskort, Premium, Rodik, Roti, .ampion and .iara. Changes in carotenoid and lycopene content were evaluated during storage at temperatures of 5°C and 21°C. Petroleum ether was used as extraction solvent and extracts of carotenoids and lycopene were analysed by UV-VIS spectrophotometry (Jenway) at wavelenght of 445 a 472 nm. Experiments showed that carotenoid and lycopene content increased during the storage of tomato fruits (varieties Báb, .ampion, .iara, Rodik and Roti) at storage temperature of 21°C. From the point of rising of carotenoid and lycopene content, at 5°C of storage temperature tomato fruits had less suitable conditions comparing to 21° C storage temperature. Content of carotenoids was decreasing in varieties Báb, .ampion, Rodik, Roti and Premium. The results showed that a variety and storage temperature have an influence on carotenoid and lycopene content in tomato fruits. Synthesis of carotenoids and lycopene pigments is improved at higher storage temperatures, when tomato fruits undergo the post harvest maturation.u
