【摘要】 番茄红素和其它类胡萝卜素是番茄果实中的主要色素,其含量对果实颜色的变化有显著的影响。采用C18-HPLC-PDA方法,对番茄果实在采后成熟过程中番茄红素等类胡萝卜素的积累进行了监测。结果表明:在室温、避光、通风条件下,采后的番茄果实中总类胡萝卜素(TCA)的含量在“白果”阶段后迅速增加。其中,番茄红素在TCA中的比例也随之增长。更多还原

【Abstract】 Lycopene and other carotenoids are the major pigments of tomato fruit. Their amounts have a significant influence on variation in the color of fruit. In this study,with C18-HPLC-PDA method,the accumulation of lycopene and other carotenoids from tomato fruit during ripening was monitored. Data from result suggested that after’white fruit’phase,the total carotenoid amount(TCA)of harvested fruit increased rapidly under the conditions of room temperature,darkness and air. Additionally,the ratio of lycopene in TCA grew up simultaneously.更多还原