Lycopene estimates in terms of chromaticity value in tomato (Solanum lycopersicum)

Abstract

Lycopene content as well as colour are the most important factors in the visual and nutraceutical quality of tomatoes (Solanum lycopersicum L.) and these factors are affected by temperature and light in different condition. In the present study color development in terms of chromaticity value (L, a, b and a/b) and lycopene accumulation in tomato fruits cv. Naveen known for virus resistant with prolific bearing, was assessed independently at different maturity stages, viz. breaking, turning, pinkish, red and red ripe, grown in greenhouse and compared with the fruits grown in open condition. The data on light and temperature were recorded periodically throughout the experimental period. The lycopene content (0.779±0.008 mg/FW) and chromacity value (a/b 0.908) were maximum in red ripe tomato fruits harvested from greenhouse as compared to open condition (0.099±0.006 mg/FW and 0.612 , respectively) . The direct relationships between chromaticity value and lycopene concentration at different stages was obtained. Thus the assessment of chromaticity value can be used as a nondestructive method to envisage the lycopene content in tomato fruits.

Keywords

• Color index
• Chromaticity value
• Green house
• Lycopene
• Tomato