The Difference Between Red Ripe and Orange Ripe Tomatoes

Tomatoes became a popular trend lately due to its high lycopene content. However, the tomatoes on your possession might not have any depending on your buying habit and where you store them. Buying red ripe is the best. Buying mature green to rare ripe and letting it ripe at ambient temperature is okay but storing them in refrigerator vegetable compartment is not. Tomatoes still undergo ripening when stored at cold temperatures, and when they do, lycopene production is halted.

It was one of our class discussion highlights that requires verification. I read more about it soon after.

Tomatoes are rich in lycopene (2.62-629.00 mg/100 g) and beta-carotene (0.23-2.83 mg/100 g). It also has Vitamin C and other essential nutrients.

Storage of grape tomatoes at 5°C resulted in minimal weight loss, no lycopene synthesis, decreased sugar concentrations and retention of Vitamin C concentrations.

The content of pigment substances indicated a change which was associated with the decrease of lycopene content and the increase of beta carotene . During the additional ripening under refrigerated conditions (1°C) the synthesis of beta carotene was faster than the synthesis of lycopene in respect to tomatoes that had been ripened in the open air.

So be it, let the tomatoes ripe on plant before picking to maximize nutrient contents, specially the lycopene. Harvested green to rare ripe tomatoes should be allowed to ripen at ambient temperature for the same purpose, but will have a reduced Vitamin C. Ripening at refrigerated storage allows faster beta-carotene formation, retention of Vitamin C but will have little or no lycopene at all.

Red ripe tomatoes have more lycopene while orange have more beta-carotene. Fruits ripened on plant and at refrigerated temperature have more Vitamin C.

ref:

Impact of Storage Conditions on Grape Tomato Quality, by Marita Cantwell, Xunli Nie, and Gyunghoon Hong Mann Laboratory, Dept. Plant Sciences,
University of California, Davis CA 95616 USA

Effects of Cold Storage and Ripening on Antioxidant Components in Tomatoes, by B.P. Brashlyanova, G.T. Pevicharova

Determination of Lycopene and Beta-carotene Content in Tomato Fruits and Related Products: Comparison of FT-Raman, ATR-IR, and NIR spectroscopy, by Baranska M, Schütze W, Schulz H.

Orange Corn Has The Highest Amount of Beta Carotene, Vitamin A

Some corns are white, some are yellow and some are orange. Do you wonder why? Which corn color do you prefer? She likes white corn. Orange corn is preferred for making duldol in few towns of Batangas. I prefer the yellow sweet corn.

Color is indication of corn’s beta carotene content. White corn contains almost none, yellow corn has and orange corn has the highest quantity. Our body converts this substance to vitamin A. Again, which corn do you prefer?

In our locality, the orange corn is grown only for animal feeds. Few people are eating those. Notice that all corn for sale are white and yellow (for human consumption). Buy cracked corn from nearest poultry supply and you will get orange corn.

Now that I know orange corn has high amount of beta carotene, I will consider it a choice for my next buy. Do I need to buy it from nearest poultry supply?orange corn

Corn is a staple food, next to rice. Its a rich source of carbohydrates. Philippines is a rice eating country but corn is a popular choice in times of calamity and lack of budget.

What is the problem with corn? The problem with corn is the same as the problem with rice, they lack many of the essential nutrients. One of them is the Vitamin A – needed for good eyesight. Some maize contain beta carotene but are way below the requirement.

Agricultural Research Service is on the run to develop corn with beta carotene content. The job is not easy cause corn is a very diverse crop. They need to screen lots of corn to find the potential candidate for development.

The target content is 15 micrograms per one gram. If successful, this will be of great help in fighting world hunger.

image courtesy of agricultural research service