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Abstract
Changes in Tomato Metabolism by Applying 1,8-Cineole
Luis A González, Fernando Torres, Wiston Quiñones and Fernando Echeverri
Exposure of unripe tomato fruits to 1,8-cineole vapors modifies several biochemical processes involving flavonoids and lycopene levels; respect to normal ripening fruit, flavonoid concentration is hardly modified whereas lycopene production was delayed after 120 h of exposure. On the other hand, a ripening deferred is observed in fruits treated with this essential oil. Additionally, biotransformation of 1,8-cineole to 2-hydroxy derivative is detected.