Profile of the Bioactive Compounds, Minerals, Antioxidant and Antimicrobial Properties of Coloured Cherry Tomatoes at Different Stages of Ripeness
Elena Coyago-Cruz, Gabriela Méndez, Josselyn Tenelema, Micaela Benalcázar, Jorge Heredia-Moya · 2026
Read Profile of the Bioactive Compounds, Minerals, Antioxidant and Antimicrobial Properties of Coloured Cherry Tomatoes at Different Stages of Ripeness by Elena Coyago-Cruz, Gabriela Méndez, Josselyn Tenelema, Micaela Benalcázar, Jorge Heredia-Moya (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13564949.txt.
Description
Elena Coyago-Cruz and co-authors profile cherry tomatoes of five colors as they ripen in Ecuador. Small tomatoes are prized for their nutrients and for plant compounds that may help health. The team asked how those traits change from unripe to ripe, and how the colors differ.
Tests measured minerals, vitamin C, acids, color compounds, and germ-fighting strength. Ripe fruit from some lines held high levels of potassium and of the color and health compounds. Extracts from the fruit slowed four kinds of bacteria, though they did not stop two yeasts. The authors read the results as proof that these tomatoes carry strong food and health value.
Catalog record
| CREATOR | Elena Coyago-Cruz, Gabriela Méndez, Josselyn Tenelema, Micaela Benalcázar, Jorge Heredia-Moya |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 84 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |