Changes of Lycopene, Beta-carotene, Glucose, GA3 and ABA Contents in Different Parts of Tomato

Abstract

Aims: This research studied the dynamic changes of main pigments, glucose, GA 3 (Gibberellic acid) and ABA (Abscisic acid) contents in different parts of tomato fruit during the ripening stage, and provided references for the further research for the coloring mechanism of tomato fruits. Study Design: When the second cluster of tomato fruits reached green mature stage, fruits were labeled and sampled. The fruits from each ripening stage were sampled and dissected to individual parts for measuring the contents of lycopene, beta-carotene, glucose, GA 3 and ABA. Place and Duration of Study: Horticultural College, between February 2014 and March 2015. Methodology: The contents of lycopene, beta-carotene, glucose, GA 3 and ABA were determined by HPLC (High Performance Liquid Chromatography). Results: The contents of lycopene and glucose increased during the ripening of tomato fruits, and the contents of β-carotene increased after slightly decreased. At the red Ⅱstage, the maximum