Studies On The Accumulation Characteristics Of Carotenoids, Pectin And Sugar In Processing Tomato During Fruit Development

In this paper, in order to understand the accumulation characteristics of carotenoids, pectin and sugar during fruit development of processing tomato, the constituents and content changes of carotenoids, pectin and sugar of processing tomato fruits in three different varieties, different fruit ripe stages and different parts of fruit-setting were studied. The main results were as follows:1. Between the green ripe stage and red ripe stage of processing tomato fruits, the constituents of carotenoid in fruit of three ptocessing tomato varieties inclued ycopene, lutein and beta-carotene. During fruits development, the increasing trends of lycopene, lutein and beta-carotene contents were observed with the change of fruit color from green to red. The main constituent was lycopene and its content reached 97.7%～98 % of the total carotenoid. Among the three varieties, the lycopene content of'ligeer 87-5'and'tunhe 8#'were higher than that of'Q020'. The good relationship between lycopene content and fruit color indicated that lycopene content play an important role in fruit color. During fruits development, the pink ripe stage to red ripe stage were key lycopene accumulation stages for'ligeer 87-5'and'tunhe 8#'and the color change stage to pink stage was key lycopene accumulation stages for'Q020'. Otherwise, different parts of fruit-setting play an important role on lycopene accumulation in processing tomato fruit. The lycopene content of fruit located upside and external of plant were higher in all three varieties. No good relationship between lycopene content and grounding, upstanding variety were found.2. The pectin substances in fruit of three processing tomato varieties consisting of WSP,OSP and ASP. During fruits development, the increasing trend of WSP contents, the decreasing trends of ASP contents in processing tomato fruits were observed. And the OSP content reached peaks at pink ripe stage, then fall until the final stage. The main constituents in fruits were OSP and ASP at green ripe stage and were WSP and OSP at red ripe stage. Among three different varieties, the TP content was the highest for'Q020'and was the lowest for'ligeer 87-5'. The contents of WSP,OSP and ASP in fruit of'Q020'variety was higher than that of'ligeer 87-5'and'tunhe 8#'during fruit development. No significantly influence of different parts of fruit-setting on ASP contents were found among three varieties, but the significant effects of different parts of fruit-setting on WSP contents for'ligeer 87-5','tunhe 8#'and on OSP content for'Q020'were observed.3. The sugar in fruit of three processing tomato varieties consisting of glucose, fructose and sucrose. During fruits development, the main constituents were glucose and fructose and theirs contents reached peaks at red ripe stage. The change trends of glucose, fructose and sucrose contents were significantly different among three varieties during fruit development. At red ripe stage, the total sugar content of fruit in 'ligeer 87-5'was the highest, non-significant differences in total sugar content between'tunhe 8#'and'Q020'were found. Among different parts of fruit-setting, the total sugar content was the highest in the third parts of fruit-setting and that was the lowest in the second parts of fruit-setting. For the same parts of fruit-setting, the fructose content was highest and sucrose was the lowest.