| Abstract: | The variation in the antioxidant content (lycopene, β-carotene, ascorbic acid and total phenolics) was evaluated on two tomato genotypes during vine and post-harvest ripening. Tomatoes were sampled and analysed at seven ripening stages according to the colour value. The data indicate that ripening conditions affected both the antioxidant accumulation kinetics and the final content, which was higher in post-harvest-ripened fruits. In particular, lycopene mainly accumulated in the very last period of ripening and its content was not linearly related to colour changes. Antioxidant accumulation and other ripening indexes were not significantly different in the two tomato genotypes. © 1999 Society of Chemical Industry |
