1Department of Food Technology, School of Applied and Life sciences, Uttaranchal University, Dehradun, Uttarakhand, 248007 - India
2Department of Post Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263145 - India
3College of Horticulture and Forestry, Thunag, Mandi, Himachal Pradesh, 175048 - India
*Corresponding Author E-mail: arshi669@gmail.com
Online Published on 16 October, 2023.
Lycopene is the principle pigment found in the majority of the red fruits and vegetables. It is rich in so many medicinal properties. Tomato and its processed products are also a good source of lycopene. Around 85% lycopene is found in tomato and its processed products. The bright red, eye catching hue of ripen tomato is a gift of this lycopene to the tomato. The growing demand of lycopene results in the major production of its products. Processing temperatures leads to the decreased quality of the lycopene in the final product. Isomerization and oxidation are mainly responsible for this. So, a proper processing time and temperature is needed which will deliver the lycopene in its full potential form to the consumers.
Preservation, Lycopene, Tomato, Pigment, Isomerization, Oxidation
