Impact of organic or conventional cultivation and drying method on phenolic compounds, carotenoids and vitamin C contents in tomato

Nowadays, organic foods are recognized for having a better nutritional quality than those from conventional agriculture, which explains the growing demand vegetables. For present research, three tomato cultivars, Mongal F1, Roma VF and F1 Cobra 26 were grown using methods, to assess impact of cultivation practices drying method on micronutrient content these cultivars. Samples compared lycopene, ?-carotene, flavonoids, vitamin C total phenolic compounds FRAP DPPH methods. The results show high antioxidant activity (5901.338 mmol TE/100g 6020.545 TE/100g) polyphenols (1595.046 mg EAG/100g DM) growing. average contents flavonoids (121.572 mg/100g DM 129.053 DM), ?-carotene (39.618 39.751 lycopene (169.739 168.894 (301.995 268.252 in tomatoes no statistically significant difference. After drying, report an increase 188.88% Flavonoids (from 62.413 ± 47.285 mashed 180.304 72.152 dried Tomato); decrease 34.60%, 27.18% 47.95% respectively 47.388 1.615 /100g 30.988 0.767 tomato), 188.085 7.100 136.955 2.810mg/100g dried) 385.686 37.825 200.743 14.181mg/100g tomato). There is variability depending variety tomato, practice processing technique used. Organic improves content. Using gas dryers has most detrimental effects