Effects of the growing methods and conditions on the lycopene content of tomato fruits

S. Brandt, A. Lugasi, É Barna, J. Hóvári, Z. Pék, L. Helyes

Research output: Article

29 Citations (Scopus)


Tomato is one of the most important sources of lycopene. The effect of water supply was investigated on lycopene content of Daniela F1 tomato harvested in greenhouse. The lycopene content of fruits supplied with 50% of optimal water intake was higher (86.5 mg kg-1 f.w.) than that of fruits supplied with 100% of optimal water intake (62.5 mg kg-1 f.w.). Significantly higher lycopene content was observed in tomato harvested in greenhouse (83.0 mg kg-1 f.w.) than in field (59.2 mg kg -1 f.w.), at every harvesting time. The highest concentration of lycopene was detected in cherry tomato (77.4 mg kg-1 f.w.) while Daniela F1 with 59.2 mg lycopene per kg and Delfine F1 with 69.6 mg lycopene per kg had significantly lower level (under field conditions).

Original languageEnglish
Pages (from-to)269-278
Number of pages10
JournalActa Alimentaria
Issue number3
Publication statusPublished - szept. 1 2003


ASJC Scopus subject areas

  • Food Science

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