Lycopene and chlorophyll contents of tomato varieties grown under local conditions

Abstract

The tomato plant is one of the most important edible crops in the world. Today the tomato is also sought for its health benefits. The carotenoids lycopene is associated with the tomato plant. The aim of this study was to determine the relationship between lycopene and chlorophyll content in tomato fruit during the stage of development up to maturation. As from week 4, samples of tomatoes from three varieties, namely Breda, Sera and Piccolo, were collected and analysed for moisture content, chlorophyll and lycopene contents. Moisture content was determined by subjecting weighed samples to oven drying, until all water was driven off the sample. The chlorophyll and lycopene contents were determined by UV spectrophotometry after extraction with acetone. From the results obtained it was observed that the three varieties performed differently for the two parameters studied, and the chlorophyll and lycopene contents did not show a consistent increase or decrease with time. However, the chlorophyll and lycopene contents exhibited a certain degree of proportionality amongst themselves. It was also observed that environmental parameters such as lack of calcium, influenced the content of chlorophyll and lycopene to the extent that tomatoes affected by this deficiency exhibited lycopene values three to five times less than for the healthy tomato fruit. Besides, the processing of the tomato fruit leads to superior lycopene and chlorophyll content. In fact, the lycopene content in the tomato paste was three to five times more than the fresh tomato fruit. These results suggest further investigation into varietal differences, with environmental parameters considered in the equation.