番茄果实成熟过程中番茄红素含量的变化

Changes of Tomato Lycopene Contents in Its Growing Process

以成熟果为红色、粉色、黄色、绿色4个番茄品种为试材,采用分光光度计法对果实绿熟期、白熟期、转色期、成熟期、完熟期的果肉、果汁、胎座3个部位的番茄红素含量进行测定,通过标准曲线公式计算出番茄红素含量。研究表明:在番茄果实成熟过程中,番茄红素含量逐渐增高,在成熟后期达到最高,红果品种中番茄红素含量最高,绿果品种中最低;胎座中番茄红素合成最早。

This research uses red, pink, yellow and green tomatoes as experimental materials, and adopts spectrophotometer to determine lycopene contents at different tomato maturing periods, and from 3 different parts and calculates tomato lycopene contents by standard curve formula. The result shows that lycopene contents increase gradually along with tomato maturing and reach the tiptop at the late maturing stage. The lycopene contents of tomato variety with red fruit is the highest, that of variety with green fruit is the lowest. The earliest lycopene synthesis is placenta.