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Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum). Cover

Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum).

Annals of Science and Technology
Volume 4 (2019): Issue 1 (June 2019)
By: Asiata Omotayo Ibrahim,  Misbaudeen Abdul-Hammed,  Samuel Adewale Adegboyega,  Monsurat Olajide and  Akeem Abefe Aliyu  
Open Access
|Jul 2019

Authors

Asiata Omotayo Ibrahim

Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

Misbaudeen Abdul-Hammed

mabdul-hammed@lautech.edu.ng

Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

Samuel Adewale Adegboyega

Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

Monsurat Olajide

Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

Akeem Abefe Aliyu

Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
DOI: https://doi.org/10.2478/ast-2019-0006 | Journal eISSN: 2544-6320
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Language: English
Page range: 48 - 55
Submitted on: Feb 24, 2019
|
Accepted on: May 22, 2019
|
Published on: Jul 20, 2019
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Tomato ripening,
Postharvest,
Lycopene,
Beta-carotene,
Antioxidant,
Nutrition
Related subjects:
Chemistry,
Biochemistry,
Environmental chemistry,
Industrial chemistry,
Analytical Chemistry

© 2019 Asiata Omotayo Ibrahim, Misbaudeen Abdul-Hammed, Samuel Adewale Adegboyega, Monsurat Olajide, Akeem Abefe Aliyu, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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