FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 296-300.doi: 10.7506/spkx1002-6630-201010065

• Packaging & Storage • Previous Articles     Next Articles

Prediction Model, Based on L* Value, of Lycopene Content of Mature Green Tomato

PEI Jiao-yan1,2，YANG Zhen-feng2，XU Feng1,2，ZHENG Yong-hua1,*   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
    2. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
  • Received:2009-08-10 Revised:2009-12-31 Online:2010-05-15 Published:2010-12-29
  • Contact: ZHENG Yong-hua E-mail:yangzf@zwu.edu.cn

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Abstract:

A kinetic model was developed to predict the lycopene content as a function of the luminosity (L) of mature green tomatoes stored at different temperatures. The L value and lycopene content of mature green tomatoes stored at 283.15, 288.15, 296.15 K or 298.15 K were determined. The kinetic models of L value and lycopene content with respect to length of storage and storage temperature were developed based on exponential function and Gomportz function, respectively. The high regression coefficients (R2 ＞ 0.95) indicated the acceptability of the exponential function and Gomportz function for predicting the changes of L value and lycopene content in tomato fruits. Activation energies (Ea) and multiple correlation coefficients for L value and lycopene content were obtained based on the Arrhenius equation: 48.09 kJ/mol and 67.06 kJ/mol, 0.9644 and 0.9815, respectively. The average relative error between the predicted and measured values of lycopene content was 8.74% (within ± 10%). These results suggest that lycopene content in mature green tomato fruits stored at a storage temperature from 283.15 to 298.15 K may be accurately predicted based on L value.

Key words: tomato fruit, L value, lycopene content, kinetic models

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