Study on Dynamic Change of Carotenoids Contents in Red Tomato Fruit during Its Ripening Course
CHENG Sun-liang et al (College of Horticulture,Shenyang Agricultural University,Shenyang,Liaoning 110161)
[Objective] The purpose of the study was to investigate the dynamic change conditions of carotenoids in the ripening course of tomato fruit and enrich the basic theory about the physiological and biochemical changes in the fruit ripening course.[Method] With red tomato as test material,the dynamic changes of lycopene,β-carotene and xanthin contents during the fruit ripening course were determined by HPLC internal standard method.[Result] The lycopene could not be detected in green ripe stage,started to appear in whitening stage and then was formed and accumulated in a great deal along with the ripening course;the β-carotene produced a little in green ripe fruit,the content decreased in whitening stage,recovered and increased in color-changed stage.Their contents achieved the highest value in red ripening stage Ⅱ.The change laws of xanthin and β-carotene was the same.The β-carotene content was less than one fifth of lycopene content and the xanthin content was about one fiftieth of lycopene content.[Conclusion] In the ripening course of tomato fruit,the lycopene content was increased gradually,the β-carotene and xanthin contents were decreased firstly and then increased,and the three carotenoids content achieved the highest value when the fruit ripened completely.
【CateGory Index】： S641.2