A recent scientific study scheduled for publication in the Jan. 2009 issue of Food Chemistry shows that after 6-months storage at room temperature, bottled tomato pulp showed no appreciable loss of lycopene. However organic acids―ascorbic, malic and citric―fall significantly while betas-carotene levels and total phenolics increase.
Source: “The influence of storage time on micronutrients in bottled tomato pulp,” Food Chemistry, Vol. 112, Issue 1, Jan. 2009, pp 146-149.
doi:10.1016/j.foodchem.2008.05.051
