Estimation of Tomato Fruit Lycopene Content after Storage at Different Storage Temperatures and Durations

抄録

Lycopene content in tomato fruit after storage was estimated using the multiple regression analysis at different storage temperatures and durations in this study. Tomatoes were grown hydroponically in greenhouse. Tomato fruit samples after harvesting were stored at 10, 15, 20, 25, and 30℃ in cool incubator for 7 d. The tomato fruit color on the surface and lycopene content of the whole tomato fruit were measured for each temperature before storage (0 d) and after storage (2, 4, and 7 d). Tomato fruit color was measured with chroma meter and a^*/b^* was calculated. Lycopene content after storage was estimated using the multiple regression analysis with the variables of the tomato fruit color before storage, storage temperatures and durations. Our results showed that the color of tomato fruits stored above 10℃ was increased after storage. With storage condition above 20℃, lycopene content of tomato fruit was increased after storage. Tomato fruit color change after storage was estimated with variables of tomato fruit color before storage, storage temperatures and durations by multiple regression (R＝0.76). Our results suggested that estimation model for lycopene content using the multiple regression analysis might be contributed for providing valuable tomato fruits included the high lycopene to customers.