Abstract:
Colour of tomato (Lycopersicon esculentum) is one of the most important quality
factor. That is mainly depend upon the quantity of carotenoid available in the fruit. Lycopene is the simple carotenoid found in tomato.
in tomatoes lycopene biosynthesis increase dramatically during the ripening process.Temperature is one of the most important factors for the biosynthesis of lycopene in tomato.There for the objective of this study was to identify the optimum ripening condition of lycopene and estimation of it.
Two common varieties Thilina and Mar globe were ripened in ambient conditions (23
- 35 0 C and 85-95% Rh) and cold room conditions (15 - 18 0 C and 85-95% Rh). Sets of preliminary quality were checked to identify the colour, pH, Moisture and TSS after ripening process was completed. Juice, puree and powder was prepared from well ripened fruits.
Statistically evaluated results said that cold room ripening has a trend of lycopene
development. Marglobe showed 10 to 12 % of lycopene development in cold room ripening and variety Thitina showed 4 to 6% of lycopene development than Ambient ripening condition. Quantitatively verity Marglobe has high amount of lycopene than Thilina.Reduction of lycopene in tomato powder and puree is depend on the amount of isomaration and auto oxidation.
Therefore maximum development of lycopene is only carried out at low temperature,
unless it converts to other forms of carotenes. Control the temperature at harvest and
storage is essential for maximum development lycopene
