Quality and nutritional composition in tomato fruit at different stages of maturity
DOI:
https://doi.org/10.61180/Keywords:
Tomato, antioxidant activity, ascorbic acid, TSS, nutritional qualityAbstract
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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