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Sterols from the Fruit and Seed of Tomato

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Abstract

THE quantity of carotenoid that a tomato fruit can synthesize depends on its genetic background. The total for a red, r+t+, or tangerine, r+t, may run as high as 200 µg/g of fresh fruit if the colourless polyenes, phytoene and phytofluene, are included. The ghost genotypes, for example r+t gh, may even run higher. By contrast, comparable figures for yellow, rt+, range from 2 to 5 µg.

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References

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Author notes

  1. M. YAMAMOTO

    Present address: Department of Biochemistry, Central Clinical Laboratory, Nagoya University Hospital, Nagoya, Japan

Authors and Affiliations

  1. Department of Nutritional Sciences, University of California, Berkeley

    M. YAMAMOTO & G. MACKINNEY

Authors
  1. M. YAMAMOTO
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  2. G. MACKINNEY
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YAMAMOTO, M., MACKINNEY, G. Sterols from the Fruit and Seed of Tomato. Nature 213, 799–800 (1967). https://doi.org/10.1038/213799a0

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