Compositional characteristics of currant tomato fruits.

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  • ‘マイクロトマト’ 果実の成分特性
  • 'マイクロトマト'カジツ ノ セイブン トクセイ

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Abstract

Compositional characteristics of commercially available currant tomato fruits were evaluated. The currant tomato fruits had significantly higher Brix level than ‘Momotaro’ and ‘Aiko’ fruits, the most common commercially available tomato and mini-tomato, respectively. Fruits of the currant tomato contained 58.4 mg/100g fresh weight （F.W.） ascorbic acid, indicating that they are excellent dietary source of vitamin C. Moreover, these fruits contained 7.64 mg/100g F.W. lycopene and 998 μg/100g F.W. β-carotene. These results indicate that the currant tomato is a richer dietary source of these carotenoids than ‘Momotaro’ fruit.

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