Vol. 10, Issue 10 (2021)

Author(s):
Swathi S, Arul L, Sudhakar D, Kokila Devi E, Varanavasiappan S, Saraswathi T and Kumar KK

Abstract:
Tomato (Solanum lycopersicum) is one of the “protective foods” known for its special nutritive value and consumed all over the world as fresh and processed food. It is highly perishable commodity with limited shelf life. Storage duration and marketability highly depends on the fruit shelf life. To avoid post-harvest loss and to increase shelf life through genetic engineering, the current study focusses on the initial biochemical changes that occur during ripening and comparison of tomato accessions with green shoulder accessions (CBE SL.150). Tomato accessions CBE SL121, CBE SL130, CBE SL150 were studied for changes in lycopene, β-carotene, total phenolics and ascorbic acid contents through different ripening stages. Anti-oxidant assay (DPPH & ABTS) was also carried out at five ripening stages of tomato accessions. The result showed significant difference in biochemical changes among ripening stages as well as among the accessions. The result revealed that lycopene and β carotene increased through ripening stages i.e., immature to red ripe (1.416 to 3.569 mg/100g and 0.31 to 2.05 mg/100g). Total phenols increased with advancement of ripening stages and found to be cultivar dependent. Ascorbic acid was lowest at immature stage (18.30 mg/100 ml sample) while it expressed an increasing trend on ripening. Anti-oxidant assay showed similar results with low IC50 at red ripe which signifies greater antioxidant activity for both DPPH and ABTS. The results of this study provides us an insight on biochemical changes during different ripening stages and the influence of genetic makeup of tomato accessions.