Both procedures caused significant nutritional and antioxidant activity losses in fruits of every cultivar.In general, peeling was more detrimental, since it caused a higher decrease in lycopene, bcarotene, ascorbic acid and phenolics contents (averages of 71%, 50%, 14%, and 32%, respectively) and significantly lowered the antioxidant capacity of the fruits (8% and 10%, using DPPH_ and b-carotene linoleate model assays, correspondingly).