# Evaluation of the Impact of the Ripening Stage on the Composition and Antioxidant Properties of Fruits from Organically Grown Tomato (Solanum lycopersicum L.) Spanish Varieties

## TL;DR

This study examines how ripening affects the nutritional and antioxidant properties of three Spanish tomato varieties, finding that ripening increases antioxidant levels, especially in cherry-like tomatoes.

## Contribution

The study provides new insights into how ripening stages influence antioxidant activity and bioactive compound levels in specific Spanish tomato varieties.

## Key findings

- Ripening increases antioxidant capacity, carotenoids, and polyphenols in the studied tomato varieties.
- Cherry-like tomatoes (Josefina and Karelya) showed higher antioxidant activity compared to the salad tomato (Muchamiel).
- Carotenoid levels increase with ripening, contributing to enhanced antioxidant properties.

## Abstract

Tomato (Solanum lycopersicum L.) is a widely cultivated horticultural crop. It belongs to the Solanaceae family and is known for its high concentration of essential nutrients, including vitamins, minerals, and bioactive compounds with antioxidant properties. The Mediterranean countries, including Italy, Spain, and Greece, have a diverse range of tomato landraces. Assessing the nutritional and bioactive composition of different tomato varieties and their ripening stages is crucial to determine their suitability for the market. Therefore, the aim of this study was to investigate the effect of ripening on nutritional composition (including carotenoids and polyphenols content) and antioxidant activities of fruits of three specific tomato varieties grown in Spain: Josefina and Karelya, which are cherry-like tomatoes, and Muchamiel, a type of salad tomato. In addition to evaluating their characteristics and composition (including carotenoids and polyphenol content), the antioxidant activities of these varieties at three different ripening stages were quantified. As expected, the results reveal that, as the tomatoes matured, their antioxidant capacity increased along with higher levels of carotenoids and polyphenols. Interestingly, cherry-like tomatoes showed a higher antioxidant activity than the salad tomatoes. This investigation emphasizes the role of fruit ripening in increasing carotenoid levels, which contribute to the antioxidant activity of three tomato varieties.