Cultivar, maturity, and heat treatment on lycopene content in tomatoes

Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 791-795

  Thompson, K A ^a   Marshall, M R ^a   Sims, C A ^a   Wei, C I ^c   Sargent, S A ^b   Scott, J W ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

^c AUBURN UNIVERSITY   (United States)

Author keywords

Cooking; Crimson gene; Lycopene; Maturity stage; Tomato

Indexed keywords

EID: 0033823405     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb13588.x     Document Type: Article

References (12)

1. Antioxidant vitamins affect food animal immunity and health
2. The singlet oxygen and carotenoid interaction
3. Synthetic carotenoids, novel polyene polyketones and new capsorubin isomers as efficient quenchers of singlet molecular oxygen
4. Carotenoid biosynthesis during tomato fruit development
5. Chromatographic purification of natural lycopene
6. Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK
7. Ripening of mature-green tomato fruit slices
8. Rapid extraction of lycopene and β-carotene from reconstituted tomato paste and pink grapefruit homogenates
9. Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans
10. Characterization of crimson tomato fruit color