Article3 Biotech2017
Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits.
Article in 3 Biotech, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 47 citations in OpenAlex.
- A Green μQuEChERS/HPLC-PDA Method for Phytochemical Profiling and Bioactivity Assessment of Tomato (Foods (Basel, Switzerland) · 2026Article
- Dynamic Characterization of Antioxidant-Related, Non-Volatile, and Volatile Metabolite Profiles of Cherry Tomato During Ripening.Antioxidants (Basel, Switzerland) · 2025Article
- Analysis of lycopene variation and genetic characteristics in wheat grain.BMC plant biology · 2025Article
- Characterization of plant growth promoting bacteria isolated from rhizosphere of tomato cultivated in Sikkim Himalaya and their potential use as biofertilizer.Scientific reports · 2025Article
- Exogenous MeJA modulates postharvest tomato aroma by suppressing JAs-ethylene signaling crosstalk.Frontiers in plant science · 2025Article
- Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation.Molecules (Basel, Switzerland) · 2024Article
- Understanding the prevalence, progression, and management of metabolic syndrome in Saudi Arabia.Saudi medical journal · 2023Review
- The carotenoid redshift: Physical basis and implications for visual signaling.Ecology and evolution · 2023Article
- Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid inFoods (Basel, Switzerland) · 2023Article
- Changes in Fatty Acid Content inPlants (Basel, Switzerland) · 2023Article
- Salt-tolerant alternative crops as sources of quality food to mitigate the negative impact of salinity on agricultural production.Frontiers in plant science · 2023Review
- Antioxidant Constituents and Activities of the Pulp with Skin of Korean Tomato Cultivars.Molecules (Basel, Switzerland) · 2022Article
- Investigation of Bioactive Components in New Resistant Hungarian Tomato Hybrids.Plants (Basel, Switzerland) · 2022Article
- Effects of Plant-Growth-Promoting Rhizobacteria (PGPR) and Cyanobacteria on Botanical Characteristics of Tomato (Plants (Basel, Switzerland) · 2022Article
- Systems Biology Applied to the Study of Papaya Fruit Ripening: The Influence of Ethylene on Pulp Softening.Cells · 2021Article
- Nutrition, Bioenergetics, and Metabolic Syndrome.Nutrients · 2020Review
- Traditional Tomato Varieties Improve Fruit Quality Without Affecting Fruit Yield Under Moderate Salt Stress.Frontiers in plant science · 2020Article
- Nitric oxide-dependent regulation of sweet pepper fruit ripening.Journal of experimental botany · 2019Article
- Comparative proteomic analysis provides novel insights into the regulation mechanism underlying papaya (Carica papaya L.) exocarp during fruit ripening process.BMC plant biology · 2019Article
- Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage.Chemistry Central journal · 2018Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The tomato fruits during different stages of ripening have been extensively characterized for nutritionally important bioactives; however, changes in fatty acid composition are not available. Thus, in the present study, changes in fatty acid, along with carotenoid and α-tocopherol, were studied during the six stages of ripening. Fruits were harvested at the green, breaker, turning, pink, light red, and red stages, which occurred at means of 30, 35, 40, 46, 50, and 55 days after anthesis (DAE), respectively. During the ripening process, profiles of all the metabolites altered significantly (p < 0.05). All-E-lycopene content increased from the breaker (0.21 μg/g FW) to the red stage (30.6 μg/g FW), while all-E-lutein was slightly increased during initial stages of ripening and then decreased significantly, with the highest (4.15 μg/g FW) in the fruits of the pink stage. Furthermore, the contents of α-tocopherol increased during ripening, and its increase was highest between light red to the red stages. In all the ripening stages, linoleic acid (C18:2n6c) was found in the highest quantity (42.3-49.2%), followed by oleic (C18:1n9c; 20.1-26.6%) and palmitic acids (C16:0; 16.6-17.7%). With fruit ripening, the ratio of polyunsaturated fatty acids and saturated fatty acids (PUFAs:SFAs) was increased significantly from 1.89 (green) to 2.19 (red). Interestingly, the oleic acid proportions correlated inversely with linoleic (r = -0.450) and α-linolenic acid (r = -0.904), during all the stages of ripening. The highest and lowest contents of oleic acid and linoleic acid (26.7 and 42.3%, respectively) were recorded in the fruits of stage 3 (turning). In conclusion, ripening in tomatoes is accompanied by significant increases in carotenoids and α-tocopherol, as well as by concomitant increases in PUFAs.
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