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Maturity Dependent Changes in Post-Harvest Physiological, Antioxidant and Anti-Microbial Attributes of Tomato

Maturity Dependent Changes in Post-Harvest Physiological, Antioxidant and Anti-Microbial Attributes of Tomato

Hafiza Mehwish Iqbal1, Qurrat Ul Ain Akbar1, Saqib Arif1, Shahid Yousaf2*, Salman Khurshid1, Saqib Jabbar2, Neelofar Hamid3 and Uzma Sitara1

1Food Quality and Safety Research Institute/ SARC Karachi, Pakistan; 2Food Science Research Institute/ NARC Islamabad, Pakistan; 3Department of Botany, University of Karachi, Pakistan.

 
*Correspondence | Shahid Yousaf, Food Science Research Institute/ NARC Islamabad, Pakistan; Email: shahidyousaf160@yahoo.com

Figure 1:

Juice content of tomato fruit at different maturity stages (G: green, P: pink, R: red).

Figure 2:

Total soluble solids of tomato fruit at different maturity stages (G: green, P: pink, R: red).

Figure 3:

DPPH radical scavenging activity of tomato fruit at different maturity stages (G: green, Pink: P R: Red).

Figure 4:

Vitamin C content of tomato fruit at different maturity stages (G: green, Pink: P, R: Red).

Figure 5:

Lycopene content of tomato fruit at different maturity stages (G: green, Pink: P, R: Red).

Pakistan Journal of Agricultural Research

March

Vol.37, Iss. 1, Pages 1-87

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