Articles
QUALITY AND HEALTH PROMOTING COMPOUNDS OF TOMATO FRUIT (LYCOPERSICON ESCULENTUM MILL) UNDER SALINITY
Article number
856_2
Pages
21 – 30
Language
English
Abstract
The quality of flavour and health-promoting compounds of tomato fruit grown under saline conditions improves with increasing electrical conductivity while single fruit weight significantly decreases with salinity.
But it is not yet well understood to what extent these growing conditions influence the quality of the fruit after harvest.
In an experimental set up four different salt levels (EC 3, 6.5, 10 and 13.5) were investigated.
By rising salinity levels in the nutrient solution significantly increased lycopene, phenols and vitamin E with EC-values above 6.5.
-carotene and the antioxidative capacity of phenols and carotinoids were significantly enhanced under EC 10 and 13.5 compared to the control of EC 3. Additionally, EC values higher than EC 3 caused an increase of total soluble solids and organic acids, parameters determining the taste of tomatoes.
After 12 days storage, sugar content and vitamin E increased from the time of harvest for EC 10 and EC 13.5. The phenol content decreased up to 9% in the higher EC variables compared to the control.
The-carotene started to reduce from EC 6.5. The concentration of lycopene remained constant in the fruit grown under salt stress.
The decrease of organic acids was not more in the salt stressed fruit than in the control.
Fruit firmness after storage was higher for all elevated EC treatments up to EC 10. No constant trend was found for the progression of vitamin C. The storage had no significant influence on the antioxidative capacity of phenol rich and carotinoids rich extracts.
In summary, it can be stated that enhanced EC-levels in the nutrient solution had no negative influence on the quality of fully ripe harvested tomatoes stored for twelve days.
Level of aroma and health promoting compounds after storage was still higher for tomatoes grown under increased EC levels than in the control of EC 3.
But it is not yet well understood to what extent these growing conditions influence the quality of the fruit after harvest.
In an experimental set up four different salt levels (EC 3, 6.5, 10 and 13.5) were investigated.
By rising salinity levels in the nutrient solution significantly increased lycopene, phenols and vitamin E with EC-values above 6.5.
-carotene and the antioxidative capacity of phenols and carotinoids were significantly enhanced under EC 10 and 13.5 compared to the control of EC 3. Additionally, EC values higher than EC 3 caused an increase of total soluble solids and organic acids, parameters determining the taste of tomatoes.After 12 days storage, sugar content and vitamin E increased from the time of harvest for EC 10 and EC 13.5. The phenol content decreased up to 9% in the higher EC variables compared to the control.
The
-carotene started to reduce from EC 6.5. The concentration of lycopene remained constant in the fruit grown under salt stress.The decrease of organic acids was not more in the salt stressed fruit than in the control.
Fruit firmness after storage was higher for all elevated EC treatments up to EC 10. No constant trend was found for the progression of vitamin C. The storage had no significant influence on the antioxidative capacity of phenol rich and carotinoids rich extracts.
In summary, it can be stated that enhanced EC-levels in the nutrient solution had no negative influence on the quality of fully ripe harvested tomatoes stored for twelve days.
Level of aroma and health promoting compounds after storage was still higher for tomatoes grown under increased EC levels than in the control of EC 3.
Authors
W.H. Schnitzler, S. Krauss
Keywords
tomato, vegetable health compounds, plant stress, inner quality, secondary plant metabolites, antioxidative capacity and human health, quality in storage, hydroponics and soilless culture
Online Articles (37)