Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L.) Cultivars

Figure 2

Changes in ascorbic acid (a), total phenol (b), and antioxidant activities (FRAP (c) and DPPH (d)) in tomato fruits as affected by ripening stages. Vertical bars represent mean ± SD of three replicates, and the different letters within the same cultivars indicate statistically significant differences at by Duncan’s multiple range test. FRAP: ferric-reducing antioxidant power, DPPH: 2,2,-diphenyl-1-picrylhydrazyl.

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