Bioactive Compounds of Tomato Fruit in Response to Salinity, Heat and Their Combination

María Ángeles Botella, Virginia Hernández, Teresa Mestre, Pilar Hellín, Manuel Francisco García-Legaz, Rosa María Rivero, Vicente Martínez, José Fenoll and Pilar Flores
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María Ángeles Botella: Departamento de Biología Aplicada, EPSO, Universidad Miguel Hernández, Orihuela, 03312 Alicante, Spain
Virginia Hernández: Instituto Murciano de Investigación y Desarrollo Agrario (IMIDA), Santo Ángel, 30151 Murcia, Spain
Teresa Mestre: Centro de Edafología y Biología Aplicada del Segura, CSIC, 30100 Murcia, Spain
Pilar Hellín: Instituto Murciano de Investigación y Desarrollo Agrario (IMIDA), Santo Ángel, 30151 Murcia, Spain
Manuel Francisco García-Legaz: Departamento de Agroquímica y Medio Ambiente, EPSO, Universidad Miguel Hernández, Orihuela, 03312 Alicante, Spain
Rosa María Rivero: Centro de Edafología y Biología Aplicada del Segura, CSIC, 30100 Murcia, Spain
Vicente Martínez: Centro de Edafología y Biología Aplicada del Segura, CSIC, 30100 Murcia, Spain
José Fenoll: Instituto Murciano de Investigación y Desarrollo Agrario (IMIDA), Santo Ángel, 30151 Murcia, Spain
Pilar Flores: Instituto Murciano de Investigación y Desarrollo Agrario (IMIDA), Santo Ángel, 30151 Murcia, Spain

Agriculture, 2021, vol. 11, issue 6, 1-12

Abstract: In light of foreseen global climatic changes, we can expect crops to be subjected to several stresses that may occur at the same time, but information concerning the effect of long-term exposure to a combination of stresses on fruit yield and quality is scarce. This work looks at the effect of a long-term combination of salinity and high temperature stresses on tomato yield and fruit quality. Salinity decreased yield but had positive effects on fruit quality, increasing TSS, acidity, glucose, fructose and flavonols. High temperatures increased the vitamin C content but significantly decreased the concentration of some phenolic compounds (hydroxycinnamic acids and flavanones) and some carotenoids (phytoene, phytofluene and violaxanthin). An idiosyncrasy was observed in the effect of a combination of stresses on the content of homovanillic acid O -hexoside, lycopene and lutein, being different than the effect of salinity or high temperature when applied separately. The effect of a combination of stresses may differ from the effects of a single stress, underlining the importance of studying how stress interactions may affect the yield and quality of crops. The results show the viability of exploiting abiotic stresses and their combination to obtain tomatoes with increased levels of health-promoting compounds.

Keywords: sugars; carotenoids; phenolic; antioxidants; nutritional quality; high temperature; NaCl (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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