During 1-year storage of commercially canned tomato juice
no significant lycopene loss was observed at 258C either at
378C [119]. In commercially prepared tomato pulp, puree
and paste lycopene remains stable even when stored under
conditions of accelerated aging at 30, 40 and 508C up to
90 days [154]. Light has an effect on the isomerization of
lycopene in tomato juice: after 12 wks storage at 258C in
the dark the formation of (9Z)- and (13Z)-lycopene was favoured,
while after the same time at the same temperature
but using light storage (13Z) and (15Z) were the predominant
lycopene isomers [159].