Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits
Authors
Keywords
<em class=EmphasisTypeItalic >Lycopersicon esculentum</em>, Lycopene, β-carotene, Linoleic acid, α-Linolenic acid
Journal
3 Biotech
Volume 7, Issue 1, Pages -
Publisher
Springer Nature
Online
2017-04-25
DOI
10.1007/s13205-017-0666-0
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Changes in carotenoid and chlorophyll content of black tomatoes ( Lycopersicone sculentum L.) during storage at various temperatures
- (2018) Me-Hea Park et al. SAUDI JOURNAL OF BIOLOGICAL SCIENCES
- Tocopherols and tocotrienols in plants and their products: A review on methods of extraction, chromatographic separation, and detection
- (2016) Ramesh Kumar Saini et al. FOOD RESEARCH INTERNATIONAL
- Biosynthesis of fatty acids-derived volatiles in ‘Hass’ avocado is modulated by ethylene and storage conditions during ripening
- (2016) Miguel García-Rojas et al. SCIENTIA HORTICULTURAE
- Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicumL.) Cultivars
- (2016) Shiva Ram Bhandari et al. Journal of Analytical Methods in Chemistry
- In vitro propagation, carotenoid, fatty acid and tocopherol content of Ajuga multiflora Bunge
- (2016) Iyyakkannu Sivanesan et al. 3 Biotech
- In vitro propagation, carotenoid, fatty acid and tocopherol content of Ajuga multiflora Bunge
- (2016) Iyyakkannu Sivanesan et al. 3 Biotech
- Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance
- (2015) Liyan Su et al. BMC PLANT BIOLOGY
- Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism, Absorption, Nutrition, and Allied Health Claims—A Comprehensive Review
- (2015) Rashida Perveen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities
- (2015) Ramesh Kumar Saini et al. FOOD RESEARCH INTERNATIONAL
- From Producer to Consumer: Greenhouse Tomato Quality As Affected by Variety, Maturity Stage at Harvest, Transport Conditions, and Supermarket Storage
- (2015) Michèl J. Verheul et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Fruits from ripening impaired, chlorophyll degraded and jasmonate insensitive tomato mutants have altered tocopherol content and composition
- (2015) Juliana Almeida et al. PHYTOCHEMISTRY
- Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties
- (2014) Suk Hyun Choi et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- GC-FID/MS Analysis of Fatty Acids in Indian Cultivars of Moringa oleifera: Potential Sources of PUFA
- (2014) R. K. Saini et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables
- (2013) Rebeca Cruz et al. FOOD CHEMISTRY
- Transcriptional regulation of tocopherol biosynthesis in tomato
- (2012) Leandro Quadrana et al. PLANT MOLECULAR BIOLOGY
- Cell wall glycosidase activities and protein content variations during fruit development and ripening in three texture contrasted tomato cultivars
- (2012) Emadeldin H.E. Konozy et al. SAUDI JOURNAL OF BIOLOGICAL SCIENCES
- Rapid in vitro regeneration method for Moringa oleifera and performance evaluation of field grown nutritionally enriched tissue cultured plants
- (2012) R. K. Saini et al. 3 Biotech
- Genetics and Control of Tomato Fruit Ripening and Quality Attributes
- (2011) Harry J. Klee et al. Annual Review of Genetics
- Activation of ethylene-responsive p-hydroxyphenylpyruvate dioxygenase leads to increased tocopherol levels during ripening in mango
- (2011) R. K. Singh et al. JOURNAL OF EXPERIMENTAL BOTANY
- Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado
- (2010) Jose A. Villa-Rodríguez et al. FOOD RESEARCH INTERNATIONAL
- Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening
- (2009) María Jesús Periago et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties
- (2009) J.L. Guil-Guerrero et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation
- (2008) Wissem Aidi Wannes et al. FOOD CHEMISTRY
- Changes in fatty acid composition of coriander (Coriandrum sativum L.) fruit during maturation
- (2008) Kamel Msaada et al. INDUSTRIAL CROPS AND PRODUCTS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More