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G. Shui and L. P. Leong, “Residue from Star Fruit as Valuable Source for Functional Food Ingredients and An tioxidant Nutraceuticals,” Food Chemistry, Vol. 97, No. 2, 2006, pp. 277-284. doi:10.1016/j.foodchem.2005.03.048

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• TITLE: Lycopene Concentration and Physico-Chemical Properties of Tropical Fruits

  AUTHORS: Luis Eduardo Ordoñez-Santos, Diana Patricia Ledezma-Realpe

  KEYWORDS: Tomato; Guava; Watermelon; Papaya; Solid Soluble; Titratable Acidity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.7, July 16, 2013

  ABSTRACT: In this study, the lycopene concentration and physico-chemical properties of tropical fruits in ripe for immediate consumption was evaluated. Chonto tomatoes had greater lycopene contents than Milano or Long Life Milano tomatoes, 107 as against 89 and 58 μg/(g fresh weight), respectively (p