Survey on Lycopene Content in Fresh
Tomatoes
Dr. Chieri Kubota, Plant
Sciences
Tomato has served as an
important crop in the US fresh vegetable market. Recently it has also been
considered as a nutrient rich food containing vitamins and effective
phytochemicals (antioxidants). Tomato is ranked in the top 10 foods that
are considered as 'healthy' by public perception (IFIC 2002). This
reflects the recent public interest in tomato as a principal dietary
source of lycopene, a red pigment in a group of
carotenoids.
Lycopene is a major carotenoid present in the human
diet. It is an effective antioxidant associated with reducing risk of
cancer and cardiovascular disease. Lycopene is contained in fruits such as
tomatoes, guava, watermelon and pink/red grapefruit, and it can not be
synthesized de novo in the human body and must be acquired from the diet.
Greenhouse technology made fresh tomato produce available throughout the
year. Tomato consumption contributes significantly to overall
lycopene in the U.S. diet.
The objective of the study was to determine
lycopene levels of fresh tomatoes available in local retail supermarket to
better understand the range of lycopene levels as affected by produce
source, type of tomato and producer. The fruits tested included
beefsteak, TOV (tomato on vine), cherry, roma, and grape types of red,
orange, yellow tomatoes. In addition to lycopene, %Brix was also
determined to evaluate the sweetness of the fruits.
Collaborators:
Brandon Jewell, PLS graduate, Cody Fasbinder, PLS graduate, Mark Kroggel,
CEAC, and Min Wu, PLS PhD student
Completed
2005 |
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