Abstract
To investigate the changes in lycopene concentration of fresh-cut tomato during storage, tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C. To assess the effect of cutting, intact fruit were stored in an additional experiment at 5°C. Cutting did not change the accumulation of lycopene in fruit stored at 5°C, compared to intact fruit. The lycopene concentration of the tomato slices stored at different temperatures showed net increases of lycopene concentration for all maturity stages tested at temperatures of 8°C and higher. At lower temperatures no increases or small decreases were observed. The lycopene concentration was considered to be the net result of production and degradation of lycopene. Kinetic models for different pathways were tested. The reaction rate constant for lycopene formation at 8°C was estimated at 2.16 ± 0.24 ¿ 10-2 µg/mg.day. The estimated activation energy for the lycopene formation (92.4 ± 7.3 kJ/mol) indicates that this process is highly dependent on temperature. The degradation rate constant was estimated at 2.99 ± 0.61 ¿ 10-2 (1/day) and, over the temperature range studied, the degradation rate was not dependent on temperature.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
Cutting did not change lycopene accumulation in tomato fruit stored at 5°C compared with intact fruit
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- Cuttinge1
- Outcome
- accumulation of lycopenee1
- Direction
- did not changee1
- Comparator
- intact fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C”
e1“Cutting did not change the accumulation of lycopene in fruit stored at 5°C, compared to intact fruit”
Claim · model-written summary
Storage at 8°C and higher gave net increases in lycopene concentration of tomato slices for all maturity stages
- Taxon
- tomatoSolanum lycopersicume0
- Organ / stage
- tomato slicese1
- Treatment
- temperatures of 8°C and highere1
- Outcome
- lycopene concentratione1
- Direction
- net increasese1
- Qualifier
- for all maturity stages testede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C”
e1“The lycopene concentration of the tomato slices stored at different temperatures showed net increases of lycopene concentration for all maturity stages tested at temperatures of 8°C and higher”
Claim · model-written summary
At lower temperatures lycopene concentration of tomato slices showed no increases or small decreases
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- lower temperaturese2
- Outcome
- lycopene concentratione1
- Direction
- no increases or small decreasese2
- Comparator
- temperatures of 8°C and highere1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C”
e1“The lycopene concentration of the tomato slices stored at different temperatures showed net increases of lycopene concentration for all maturity stages tested at temperatures of 8°C and higher”
e2“At lower temperatures no increases or small decreases were observed”
Claim · model-written summary
Reaction rate constant for lycopene formation at 8°C was 2.16 ± 0.24
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- reaction rate constant for lycopene formatione1
- Value
- 2.16 ± 0.24e1
- Qualifier
- at 8°Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C”
e1“The reaction rate constant for lycopene formation at 8°C was estimated at 2.16 ± 0.24”
Claim · model-written summary
Activation energy for lycopene formation was 92.4 ± 7.3 kJ/mol, indicating high temperature dependence
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- activation energy for the lycopene formatione1
- Value
- 92.4 ± 7.3 kJ/mole1
- Qualifier
- highly dependent on temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C”
e1“The estimated activation energy for the lycopene formation (92.4 ± 7.3 kJ/mol) indicates that this process is highly dependent on temperature”
Claim · model-written summary
Degradation rate constant of lycopene was 2.99 ± 0.61
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- degradation rate constante1
- Value
- 2.99 ± 0.61e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C”
e1“The degradation rate constant was estimated at 2.99 ± 0.61”
Claim · model-written summary
Lycopene degradation rate in tomato was not dependent on temperature over the range studied
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- temperature range studiede1
- Outcome
- degradation ratee1
- Direction
- not dependent on temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C”
e1“over the temperature range studied, the degradation rate was not dependent on temperature”
The same questions in other papers
pruning · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
1 paper in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.