Abstract
THE quantity of carotenoid that a tomato fruit can synthesize depends on its genetic background. The total for a red, r+t+, or tangerine, r+t, may run as high as 200 µg/g of fresh fruit if the colourless polyenes, phytoene and phytofluene, are included. The ghost genotypes, for example r+t gh, may even run higher. By contrast, comparable figures for yellow, rt+, range from 2 to 5 µg.
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YAMAMOTO, M., MACKINNEY, G. Sterols from the Fruit and Seed of Tomato. Nature 213, 799–800 (1967). https://doi.org/10.1038/213799a0
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DOI: https://doi.org/10.1038/213799a0
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