|
| Storage temperature | Storage duration | Commodity | Effect on lycopene | References |
|
| <0°C | 12 months | Tomato pulp: prepared from “Micra RS” tomatoes and frozen followed by storage at −20°C | Decreased 48% | [30] |
| 50 days | Tomato puree: puree was prepared in hot oil followed by packaging and storage at −18°C | Decreased 18.5% | [29] |
| 12 days | Pizza: pizza topped with tomato puree (prepared in oil) was packaged in low O2 barrier packaging and storage at −18°C | Decreased 72% | [31] |
| 12 months | Watermelon: “Sangria” cultivar was cut into 3 cm3 chunks and packed 10 g of it a plastic bag and stored at −20°C | Decreased 30–40% | [28] |
| 12 months | Tomatoes (diced): cubes (12 × 12 × 12 mm) were cut followed by filling in plastic boxes 500 g and frozen at −40°C | No change | [30] |
| 12 days | Tomato: “BOS 3155” variety (conventionally grown) was homogenized (1500 g) and stored at −20°C | Decrease 9–28% | [39] |
|
| 0–10°C | 12 days | Tomato fruits: hydroponically grown and stored at 4°C | Increased 70% | [9] |
| 9 days | Watermelon: two central rings were cut into 4 cm cubes and stored at 5°C | Decreased 7780.4 ± 346.6 ug/100 g | [40] |
| 9 days | Mango: fruit was sliced (2 × 2 × 2 cm) into cubes after peeling and stored at 5°C | Increased 2789.6 ± 125.6 ug/100 g | [40] |
| 9 days | Kiwifruit: five 7 mm thick slices were stored at 5°C | Decreased 232.7 ± 12.8 ug/100 g | [40] |
| 9 days | Strawberry: out of 3 kg, 150 g fresh-cut fruit (4 pieces) was stored at 5°C after making | Increased 98.5 ± 11.5 ug/100 g | [40] |
| 10 days | Watermelon: “sugar shack” variety (seedless) was cut into cubes (5 cm) and stored at 2°C | Decreased 7% | [23] |
| 120 days | Tomato hot pot sauce: commercial tomato paste was mixed with soybean oil (25%), spice mixture, sucrose (14%), salt (2.5%), soy sauce (1%), and chicken essence (3%) at 160°C followed by storing at 0°C | No change | [35] |
| 12 days | Tomato: Cv. “locale di vulcano” was cut into halves (longitudinally) and packed (∼100 g) into conventional package followed by storage at 4°C | Decreased 45% | [37] |
| 21 days | Tomato: cvs. “bola,” “bodar,” “cencara,” “durinta,” “rambo,” and “pitenza,” were cut into slices (7 mm) and packed into polypropylene trays and stored in modified atmosphere at 4°C | Increased 29.3 mg/kgfw | [38] |
| 15 days | Cherry tomatoes: cv. “Punjab red cherry” was coated with pectin-based bionanocomposite films and packed in LDPE film followed by storage at 10°C with 90% RH (relative humidity) | Increased 7.4 ± 0.07 mg/100 g | [41] |
| 56 days | Carrot: Daucus carota var. Kintoki was sliced after blanching (15 min at 70°C) and packed (250 g) to be stored at 1°C | Decreased 60% | [42] |
| 12 days | Tomato: “Miral” variety was stored in a store house at 10°C with 95% RH | Increased from 0.12 to 0.42 mg/100 g | [15] |
|
| >10°C | 1 year | Tomato juice: juice was extracted from cv. “FG99–218” by hot break process at 91°C followed by immediate cooling at 20°C and vacuum packaging (50 g juice) for storage at 36°C | Decreased 27% | [43] |
| 90 days | Tomato products: commercial paste in (aluminium tubes, 130 g), puree (glass bottle, 700 g), and pulp (cans, 450 g) were stored in thermostatic condition (40°C) with their original packages | No effect | [27] |
| 10 days | Tomato: hydroponically harvested cv. “Tradiro” tomatoes were placed in cardboard boxes and stored at 15°C in the dark | Increased 3-fold of 3.6–9.0 mg/100 g | [3] |
| 4 months | Tomato pulp: fresh raw fruits cv. “H-9035” chopped and ground into pulp followed by heating (100 g) at 100°C, centrifugation, and freeze-drying and its fiber fraction was stored at 25°C in air and light conditions | Decreased 73.3–78.9% | [33] |
| 4 months | Tomato pulp: fresh raw fruits cv. “H-9035” chopped and ground into pulp followed by heating (100 g) at 100°C, centrifugation, and oven-drying and its fiber fraction was stored at 50°C in air and light conditions | Decreased 97% | [33] |
| 120 days | Tomato hot pot sauce: commercial tomato paste was mixed with soybean oil (25%), spice mixture, sucrose (14%), salt (2.5%), soy sauce (1%), and chicken essence (3%) at 160°C followed by storing at 37°C | Decreased 83 mg/kg | [35] |
| 8 months | Tomato ketchup: ketchup was prepared using tomato paste (72%, 32° brix), salt (1%), sugar (5%), soybean fiber (3%), and water (19%) followed by preheating at 55°C, homogenization (20 MPa), sterilization (90°C, 15 min), and cooling (RT) and stored at 30°C | No change | [36] |
| 42 days | Tomato powder: commercial spray-dried powder (0.2 g portion) was packed into glass vials (crimped cap: 20 ml) and stored at 45°C | Decreased 60% | [44] |
| 6 days | Gac fruit: medium ripen fruit was stored at 26°C with 24% RH | Increased 50.11 ± 1.59 mg/100 g FW | [45] |
| 8 days | Cherry tomatoes: cv. “Punjab Red Cherry” was coated with pectin-based bionanocomposite films and packed in LDPE film followed by storage at 30°C with 61.2% RH | Increased 7.6 ± 0.42 mg/100 g | [41] |
| 180 days | Tomato: fresh tomato (var. “Punjab Ratta”) was sliced (5–8 mm) followed by blanching (100°C, 15 s), dipping in citric: ascorbic acid (1 : 1) solution for 10 min, and dried using convection dryer (hot air cabinet: 60°C, 1.5 m/s velocity) to obtain fine powder. Then, stored at RT (28°C) | Increased 131.11 ± 0.04 mg/100 g db | [46] |
|
