EFFECT OF VARIETY AND GRAFTING ON LYCOPENE CONTENT OF TOMATO (LYCOPERSICON LYCOPERSICUM L. KARSTEN) FRUIT

被引：38

作者：

Helyes, L. ^{[1
]}

Lugasi, A. ^{[2
]}

Pogonyi, A. ^{[1
]}

Pek, Z. ^{[1
]}

机构：

[1] Szent Istvan Univ, Dept Hort Technol, H-2103 Godollo, Hungary

[2] Natl Inst Food Safety & Nutr, H-1097 Budapest, Hungary

来源：

ACTA ALIMENTARIA | 2009年 / 38卷 / 01期

关键词：

biotic factors; variety; grafted plant; lycopene; tomato; ANTIOXIDANT ACTIVITY; CULTIVATION;

D O I：

10.1556/AAlim.2008.0013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lycopene, found primarily in tomatoes, is a member of the carotenoid family and has potent antioxidant capability. The aims of the present study were: 1) to investigate the effect of grafting on lycopene content of tomatoes and 2) to evaluate the effects of different varieties on lycopene content (open-field with supporting-system, open-field with processing varieties) under the same ecological conditions. The effect of grafting on lycopene content was analysed in the case of two varieties, between the years 2001 and 2003. Lycopene content of tomato fruits decreased significantly by grafting. Ten commercial varieties of tomato produced in Hungary were examined for their lycopene content. Lycopene content of tomato turned out to be extremely diverse, and variable (63.0-155.0 mg/kg fresh weight). It was found that the variety of tomato is one of the most important determinants of lycopene content.

引用

页码：27 / 34

页数：8

共 23 条

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