Quality and nutritional composition in tomato fruit at different stages of maturity

Authors

  • A.K. Singh ICAR-RCER, Research Centre Ranchi, Jharkhand Author
  • R.S. Pan ICAR-RCER, Research Centre Ranchi, Jharkhand Author
  • P. Bhavana ICAR-RCER, Research Centre Ranchi, Jharkhand Author
  • A. Srivastava ICAR-RCER, Research Centre Ranchi, Jharkhand Author
  • T. Seth ICAR-RCER, Research Centre Ranchi, Jharkhand Author

DOI:

https://doi.org/10.61180/

Keywords:

Tomato, antioxidant activity, ascorbic acid, TSS, nutritional quality

Abstract

A total of six released tomato hybrids viz., Swarna Baibhav,
Swarna Sampada, Swarna Samridhi, Swarna Vijaya, Swarna
Deepti, Swarna Anmol and two open pollinated tomato
varieties viz., Swarna Lalima and Swarna Naveen of ICARRCER,
RC Ranchi were analyzed for their quality and
nutritional composition at different stages of maturity.
Swarna Samridhi recorded highest antioxidant activity
(26.17%) and highest TSS (7.6%) at fully ripe stage. Ascorbic
acid was highest at Swarna Naveen (21.75 mg/100 g) at fully
ripe stage. All genotype showed marked increase in
antioxidant activity and ascorbic acid content from green to
breaker stage. TSS was recorded highest at fully ripe stage
due to breakdown of starch and polysaccharides. Hence,
fully ripe tomato is best for consumption in terms of
nutritional quality.

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Published

2017-12-31

Issue

Vol. 44 No. 02 (2017): Vegetable Science

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Singh, A., Pan, R., Bhavana, P., Srivastava, A., & Seth, T. (2017). Quality and nutritional composition in tomato fruit at different stages of maturity. Vegetable Science, 44(02), 49-52. https://doi.org/10.61180/

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