Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening

Figure 2

Dynamic patterns of polyphenols (mean ± standard deviation of EIC peak area) during ripening of tomato fruits. Four compounds (named in parenthesis) were selected as examples of different patterns: (a) decreasing trend (chlorogenic acid), (b) increasing and then decreasing trend (naringenin glucoside), (c) continuous increasing trend (apigenin acetylhexoside), and (d) high concentrations already in green fruits and minimal changes during ripening (kaempferol rutinoside pentoside).

(a)

(b)

(c)

(d)