changes in color, vitamin c, carotenoids and tocopherols during ripening and senescence of tomato fruit

Purpose: changes in color, vitamin c, b-carotene, lycopene, a- and d-tocopherol were followed during ripening and senescence of mature-green tomatoes (lycopersicon esculentum mill cv. rhapsody) maintained at 22 °c and 85% rh for up to 5 weeks.  research method: tomatoes were harvested at the mature-green stage and valuated for color and the content of selected bioactive compounds (β-carotene, lycopene, α- and δ- tocopherols and vitamin c) during simulated retail market conditions (22 °c and 85% rh for 5 weeks). findings: the tested tomato cultivar had a long postharvest life under the tested conditions, as the fruit maintained in edible conditions during the whole storage period. vitamin c, lycopene, a- and d-tocopherol presented their highest values after about 14 to 18 days after harvest, and b-carotene maintained a maximum content (0.84 mg/100 g) 8 days after harvest. the maximum content of vitamin c, lycopene, a- and d-tocopherol were 0.036, 30, 0.27 and 0.0045 mg 100 g-1 of fresh tissue, respectively. our results indicate that ’rhapsody’ tomatoes harvested at the mature-green stage have shown important levels of vitamin e (tocopherols), c, and carotenoids (lycopene and b-carotene) after 14 to 17 days from harvest. research limitations: there were no limitations. originality/value: this study evaluated the changes in the content of bioactive compounds in long shelf life tomatoes, of great importance for human health, for up to 5 weeks to determine the ideal moment for their consumption.