Figure 3

HPLC profiles of the major carotenoids in tomato leaf (A), tomato red ripe fruits (B), yellow fruited ripe tomato (PI114490) (C), Arabidopsis leaf (D) and green capsicum (E). Peak identification: (1) trans-violaxanthin, (2) trans-neoxanthin, (3) trans-antheraxanthin, (4) trans-lutein, (5) trans-zeaxanthin, (6) 15-cis-phytoene, (7) 15,9′-cis-phytofluene, (9) all-trans-β-carotene, (10) di-cis-lycopene 1 (11) chlorophyll b, (12) all-trans-lycopene, (13) 9′-cis-α-carotene, (14) 9-cis-β-carotene, (15) all-trans-phytofluene, (16) 15-cis-β-carotene, (17) di-cis-lycopene 2, (18) 15-cis-lycopene, (19) 13-cis-lycopene, (20) 9-cis-lycopene, (21) di-cis-lycopene 3, (22) 5-cis-lycopene, (23) chlorophyll a and (24) pheophytin b. The HPLC profiles were recorded in the absorbance range of 250.00-700.00 nm.