European Food Research and Technology

, Volume 219, Issue 5, pp 487–491

Composition of the surface wax from tomatoes

II. Quantification of the components at the ripe red stage and during ripening
Original Paper

DOI: 10.1007/s00217-004-0944-z

Cite this article as:
Bauer, S., Schulte, E. & Thier, HP. Eur Food Res Technol (2004) 219: 487. doi:10.1007/s00217-004-0944-z


The quantitative composition of the waxes from 26 different tomato cultivars was determined in order to get an overall view of the contents of the compounds identified in Part I at the ripe red stage and of the variability of results. On average, the tomatoes were covered with a wax layer of 50 µg/cm2, which resulted in 29% of fraction 1 (mainly long-chain hydrocarbons), in 19% of fraction 2 (mainly long-chain alcohols and triterpenols) and in 52% of fraction 3 (naringenin-chalcone).The contents of a multitude of compounds are presented, most of which occurred only in traces. The predominant components were (in decreasing order) naringenin-chalcone, n-hentriacontane, δ-amyrin, n-nonacosane, β-amyrin, α-amyrin and n-tritriacontadiene, all with mean contents exceeding 2 g/100 g. In addition, the wax composition of one individual tomato cultivar was followed during maturation over the stages green, green-orange, red and mature red. Naringenin-chalcone, alkenes and alkenols were first not present but appeared only during ripening. Although the composition of the wax varied considerably, the triterpenols formed a uniform pattern which was similar for the different tomato cultivars and at all stages of fruit development.


Tomato waxWax amountTriterpenolsAverage compositionFruit ripening

Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Stefan Bauer
    • 1
    • 2
  • Erhard Schulte
    • 1
  • Hans-Peter Thier
    • 1
  1. 1.Institute of Food ChemistryUniversity of MünsterMünsterGermany
  2. 2.Dept. of Plant BiologyCarnegie Institution of WashingtonStanfordUSA