Influence of Ripening Stage on the Phytochemical Composition of Local Cherry Tomato (Solanum lycopersicum L.) Cultivated in Côte d'Ivoire

Abstract

Aims: The aim of this study was to analyze the impact of ripening stage (green, yellow, orange, and red) on the phytochemical composition of local cherry tomato (Solanum lycopersicum L.) cultivated in Côte d'Ivoire. Methods: Local cherry tomatoes were harvested at distinct ripening stages: green, yellow, orange, and red. The fruits were picked from a field. A portion of the tomatoes was processed while fresh by crushing, while another portion was subjected to drying and subsequently ground into a powder. The samples obtained were analyzed to determine their phytochemical composition. The resulting data were analyzed using ANOVA and principal component analysis (PCA). Results: The results indicate that the ripening process significantly (p < 0,05) influences the phytochemical composition of local cherry tomatoes. Notable increases in the concentrations of various phytochemicals were observed during the transition from the green to the red stage of ripening. The total polyphenol content was quantified to range from 32.8 ± 9.14 to 55.2 ± 17.52 mg of Gallic Acid Equivalents (GAE) per gram of fresh weight, the total flavonoid content from 22 ± 6.63 to 40.95 ± 11.08 mg GAE/g of fresh weight. Additionally, the lycopene content varied between 27.2 ± 3.61 and 108.4 ± 6.55 mg per 100 grams of fresh weight. The β-carotene content ranged from 578 ± 89.19 to 2542 ± 254.07 µg per 100 grams of fresh weight, while the vitamin C content was measured to range from 41.66 ± 16.53 to 56.25 ± 15.56 mg per 100 grams of fresh weight. Conclusion: The study demonstrated that the ripening process significantly influences the phytochemical parameters of local cherry tomatoes cultivated in Côte d’Ivoire. Notably, the red stage of ripening was associated with the highest concentrations of phytochemicals.