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
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).
March 2022
Vol. 35, Iss. 1, Pages 1-258
