Phytochemical and metabolic changes associated with ripening of Lycopersicon esculentum

Four tomato genotypes GT-2, GT-6, GT-7, and DVRT were analysed for phytochemical and metabolic changes at different stages of ripening. Reducing sugar and soluble protein content reached up to 93.90% and 26.78% from green to red ripened phases, respectively, with varying maturity stages. The tomato fruit maturation stages were found to substantially alter the total phenol content (P < 0.05), with an overall increase of 8.9% total phenol content from the green to red ripening stage of the tomato while the ascorbate level grew 11.36% from green to orange stage and then slightly declined (1.68%) at red ripened stage. Lycopene concentration climbed up to 36.59% from green to red ripened stage. HPTLC analysis confirmed Arg, Cys, Val, Leu, Tyr, and Thr decreased as the fruit ripened, whereas Ala, Pro, Ile, Lys, and His increased. The non targated compound analysis with GC-MS/MS established the presence of hydroxymethylfurfural and proline during fruit ripening.