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

  • A.K. Singh ICAR-RCER, Research Centre Ranchi, Jharkhand
  • R.S. Pan ICAR-RCER, Research Centre Ranchi, Jharkhand
  • P. Bhavana ICAR-RCER, Research Centre Ranchi, Jharkhand
  • A. Srivastava ICAR-RCER, Research Centre Ranchi, Jharkhand
  • T. Seth ICAR-RCER, Research Centre Ranchi, Jharkhand
DOI: https://doi.org/10.61180/vegsci.2018.v44.i2.09
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.
Published
2017-12-20
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/vegsci.2018.v44.i2.09
Issue
Vol 44 No 02 (2017): Vegetable Science
Section
Research Article

Copyright (c) 2017 Vegetable Science

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