Grafting: A possibility to enhance health-promoting and flavour compounds in tomato fruits of shaded plants?

2013 ◽  
Vol 149 ◽  
pp. 97-107 ◽  
Author(s):  
Angelika Krumbein ◽  
Dietmar Schwarz
Keyword(s):  
Tomato Fruits ◽  
Flavour Compounds ◽  
Health Promoting

scholarly journals Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition

2008 ◽  
Vol 60 (1) ◽  
pp. 325-337 ◽  
Author(s):  
Sandrine Mathieu ◽  
Valeriano Dal Cin ◽  
Zhangjun Fei ◽  
Hua Li ◽  
Peter Bliss ◽  
...  
Keyword(s):  
Volatile Composition ◽  
Tomato Fruits ◽  
Flavour Compounds

scholarly journals Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food

2014 ◽  
Vol 2014 ◽  
pp. 1-16 ◽  
Author(s):  
Assunta Raiola ◽  
Maria Manuela Rigano ◽  
Roberta Calafiore ◽  
Luigi Frusciante ◽  
Amalia Barone
Keyword(s):  
Tomato Fruit ◽  
Noncommunicable Diseases ◽  
Human Diet ◽  
Tomato Fruits ◽  
Beneficial Effects ◽  
Positive Effects ◽  
Antioxidant Metabolites ◽  
Unstable Molecules ◽  
Health Promoting

Consumption of tomato fruits, like those of many other plant species that are part of the human diet, is considered to be associated with several positive effects on health. Indeed, tomato fruits are an important source of bioactive compounds with known beneficial effects including vitamins, antioxidants, and anticancer substances. In particular, antioxidant metabolites are a group of vitamins, carotenoids, phenolic compounds, and phenolic acid that can provide effective protection by neutralizing free radicals, which are unstable molecules linked to the development of a number of degenerative diseases and conditions. In this review, we will summarize the recent progress on tomatoes nutritional importance and mechanisms of action of different phytochemicals against inflammation processes and prevention of chronic noncommunicable diseases (e.g., obesity, diabetes, coronary heart disease, and hypertension). In addition, we will summarize the significant progress recently made to improve the nutritional quality of tomato fruits through metabolic engineering and/or breeding.

scholarly journals Biochemical composition of tomato fruits of various colors

2021 ◽  
Vol 25 (5) ◽  
pp. 514-527
Author(s):  
A. B. Kurina ◽  
A. E. Solovieva ◽  
I. A. Khrapalova ◽  
A. M. Artemyeva
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Biologically Active ◽  
Tomato Fruits ◽  
Total Sugars ◽  
Health Promoting ◽  
Chlorophyll A And B ◽  
Active Substances ◽  
Selection Of

Tomato (Lycopersicon esculentum Mill.) is an economically important and widely cultivated vegetable crop that is consumed both fresh and processed. The nutritional value of tomato fruits is related to the content of carotenoids, polyphenols, sugars, organic acids, minerals and vitamins. Currently, there is a growing interest in the qualitative and quantitative increase in the content of health-promoting compounds in tomato fruits. VIR Lycopersicon (Tourn.) Mill. genetic resources collection includes 7678 accessions of one cultivated and nine wild species, which in turn provides ample opportunities for searching for information on the variability of the content of biologically active substances and searching for sources with a high content of them in the gene pool. Our work presents the results of the study of 70 accessions of cultivated and wild tomato on the main biochemical characteristics: the content of dry matter, ascorbic acid, sugars, carotenoids, chlorophylls and anthocyanins. As the basis for the selection of accessions for the study, accessions with various colors of fruits, including new accessions with varying content of anthocyanin, were taken. As a result of this study, the amplitude of variability in the content of dry matter (3.72–8.88 and 9.62–11.33 %), sugars (1.50–5.65 and 2.20–2.70 %), ascorbic acid (12.40–35.56 and 23.62– 28.14 mg/100 g), titratable acidity (0.14–0.46 and 0.33–0.48 %), chlorophylls (0.14–5.11 and 2.95–4.57 mg/100 g), carotenoids (0.97–99.86 and 1.03–10.06 mg/100 g) and anthocyanins (3.00–588.86 and 84.31–152.71 mg/100 g) in the fruits of cultivated and wild tomatoes, respectively, was determined. We have determined correlations between the content of dry matter and monosaccharides (r = 0.40, p ≤ 0.05), total sugars (r = 0.37, p ≤ 0.05) and ascorbic acid (r = 0.32, p ≤ 0.05); the content of ascorbic acid and carotenoids (r = 0.25, p ≤ 0.05). A high dependence of the content of chlorophyll a and b among themselves (r = 0.89, p ≤ 0.05), as well as between the content of chlorophyll b and anthocyanins (r = 0.47, p ≤ 0.05), the content of β-carotene (r = 0.26, p ≤ 0.05) and the content of monosaccharides (r = –0.29, p ≤ 0.05) has been noted. We have identif ied tomato accessions with a high content of individual chemical substances, as well as with a complex of traits that can be used as sources in breeding for a high content of dry matter, sugars, ascorbic acid, pigments and anthocyanins.

scholarly journals Assessment of Ascorbic Acid, Polyphenols, Flavonoids, Anthocyanins and Carotenoids Content in Tomato Fruits

2016 ◽  
Vol 44 (2) ◽  
pp. 477-483 ◽  
Author(s):  
Madalina TUDOR-RADU ◽  
Loredana Elena VÎJAN ◽  
Cristinel Mihai TUDOR-RADU ◽  
Ion TIȚA ◽  
Rodica SIMA ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Organic Production ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Tomato Fruits ◽  
Protected Cultivation ◽  
Health Promoting ◽  
Determinate Growth ◽  
Lycopene Content ◽  
Tomato Cultivars

The increased interest in organic tomatoes production demands breeders to develop new cultivars, which besides suitability in low-input production system and marketable quality, have to exhibit high nutritional value, including health-promoting compounds. In this respect, this paper aimed to assess and compare the nutritional value of four Romanian tomato cultivars, two with determinate growth (‘Arge7 11’ and ‘Arge7 123’) and two with indeterminate growth (‘Costate 21’ and ‘:tefane7ti 22’), created and recommended for organic production in open field and protected cultivation. The tomato cultivars were laid out in a high plastic tunnel crop and the tomato fruits were evaluated as chemical composition, being determined the following parameters: moisture, ash, soluble solids, pH, acidity and content in some antioxidant compounds, such as vitamin C,polyphenols, flavonoids, anthocyanins, lycopene and =-carotene. Considering some chemical parameters important in revealing tomato flavor, such as soluble solids, pH and acidity, ‘:tefane7ti 22’ cultivar showed the best ratio among them. The differences in antioxidant composition among cultivars were not statistically significant (P>0.05) for most of the analyzed parameters, with the exception of lycopene content which showed significant variation. Thus, ‘Costate 21’ showed the highestamount of lycopene within indeterminate cultivars (17.49 mg 100 g-1 FW), while ‘Arge7 11’ showed the highest amount of lycopene within determinate cultivars (13.92 mg 100 g-1 FW). According to the nutritional value of cultivars assessed in this study, ‘Costate 21’ is the best recommendation for greenhouse cultivation while ‘Arge7 11’ is the best recommendation foropen field cultivation.

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