Higher lycopene synthesis is seen in tomato at a temperature of

Higher lycopene synthesis is seen in tomatoes at a temperature of 21° - 24°C.
Tomato fruit harvested green-ripe and exposed to light for 24 hours of ripening at 21° - 24°C in a growth cabinet, had a higher concentration of lycopene than light-ripe green fruit for 8 hours. However, the formation of lycopene is inhibited when the temperature of the fruits exceeds 30ºC.
Lycopene is a bright red carotenoid hydrocarbon found in tomatoes and other red fruits and vegetables. It is found within the cells of tomatoes and should be cooked to help release lycopene and increase bioavailability.