Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

Table 11

Lycopene contents of different fruits and vegetables.

Product	Lycopene content (mg/100 g wet basis)	Reference
Carrot	0.65–0.78	[217, 218]
Sweet potato	0.02–0.11	[217, 218]
Pumpkin	0.38–0.46	[217, 218]
Rosehip puree	0.68–0.71	[217, 218]
Fresh tomato fruit	0.72–20	[217, 218]
Watermelon	2.3–7.2	[217, 218]
Guava (pink)	5.23–5.50	[217, 218]
Grapefruit (pink)	0.35–3.36	[217, 218]
Papaya	0.11–5.3	[217, 218]
Apple pulp	0.11–0.18	[217, 218]
Apricot	0.01–0.05	[217, 218]