The Impact of Different Production Systems on the Content of Lycopene in Tomato Fruits

Tomato (Lycopersicon esculentum Mill.) is one of the most widespread vegetable crops for multiple uses in the diet of the human population. Tomato products and tomatoes are an important source of vitamin C, copper and iron, and contain significant amounts of B vitamins, and minerals such as potassium, sodium, magnesium and calcium. However, tomato lycopene seems particularly precious, active substances from the carotenoid family that plays an important role in the defense of the health of human organism.In the fruits of tomatoes lycopene is  dominant carotenoid, and besides him there are also smaller facilities α-carotene, β-carotene, γ-carotene, phytoene, fitofluena, neurosporena and lutein. The content of lycopene in tomatoes is largely dependent on the different agro-ecological conditions, primarily temperature, solar radiation and humidity.It is clear that the variety, stage of maturity, different environmental conditions and production methods affect the chemical and physical characteristics of agricultural products. Bearing in mind the nutritional and halth importance of representation of tomatoes in the diet and the area in which this kind of vegetable products, the objective of this research is to examine the impact of different production systems (organic, integrated and conventional) on the synthesis and content of lycopene in tomatoes.All production systems include the established methodology that is used for the production of tomatoes in open field (block system). Within each type of production were included tomato hybrids Matias F1 and Sakura F1. The highest content of lycopene was recorded in the integrated production(6.05mg/100 g),and the lowestin conventional(5.88 mg/100g). The highest contentof lycopenehad ahybridSakuraF1from6.34to6.56 (mg/100g) depending on the mode of production