Lycopene Content Among Organically Produced Tomatoes

Abstract

There is little information on how organic production methods affect phytonutrient content of tomato (Lycopersicon esculentum Mill.). This project was undertaken to determine how much lycopene was produced in tomatoes grown organically, and if tomatoes picked at the breaker stage could obtain full lycopene content. ‘Classica?, a Roma type of tomato, was highest in lycopene (106 mg·kg⁻¹) and the other cultivars had 50–60 mg·kg⁻¹ lycopene in soft red fruit. About 50% of the total lycopene found in soft red tomatoes was present in pink tomatoes and 70% in light red fruit. Fruit picked at unripe stages (breaker through light red) gained as much or more lycopene as those picked firm or soft red. Tomatoes grown organically contained substantial amounts of lycopene when ripened to firm red or soft red stages.

Key Words:

• Carotenoids
• nutritive quality
• phytochemicals
• sustainable agriculture