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Influence of crop system fruit quality, carotenoids, fatty acids and phenolic compounds in cherry tomatoes
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Orientador(es)
Resumo(s)
Tomato is one of the most consumed vegetables in the world, and its intake is known to be beneficial for human
health. The nutritional quality of tomato is connected with numerous factors namely the cultivation system. To achieve the
highest fruit quality and yield, the cherry tomato (Lycopersicon esculentum Mill. var. Moscatel RZ) was cultivated in three
cultivation systems and its nutritional quality was evaluated. The highest fruit productivity, 2135–2240 g plant-1 dry
weight (dw), was observed for the cherry tomatoes grown in the soilless systems. The cherry tomato from the hydroponic
culture had the highest protein (13.41% dw), lipid (3.20% dw), sugar (354.94 mg g-1 dw) and taste index (1.24). It also
comprised high amounts of monounsaturated and polyunsaturated fatty acids, like oleic (1.28 mg g-1 dw) and linoleic
acids (5.42 mg g-1 dw). With respect to cherry tomato from the organic culture, higher contents of carotenoids—lycopene
(47.1 mg kg-1 dw) and polyphenols (56.7 mg GAE 100 g-1 dw) were verified. Flavonoids were the main family of
phenolic compounds found in the cherry tomato. The highest levels of chalconaringenin (51.95 mg 100 g-1 dw) and rutin
(39.69 mg 100 g-1 dw) were observed in the cherry tomatoes cultivated through organic practices. This study shows that
the agronomic system greatly influences the different characteristics associated with fruit quality. Hydroponic cultures
presented higher quality, namely texture and taste, while the higher amounts of bioactive compounds were found in the
organic culture.
Descrição
Palavras-chave
Cherry tomato Soilless culture Organic culture Carotenoids Fatty acids Phenolic compounds . Faculdade de Ciências Exatas e da Engenharia
Contexto Educativo
Citação
Fernandes, I., Leça, J. M., Aguiar, R., Fernandes, T., Marques, J. C., & Cordeiro, N. (2021). Influence of crop system fruit quality, carotenoids, fatty acids and phenolic compounds in cherry tomatoes. Agricultural Research, 10(1), 56-65.
Editora
Springer Verlag