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Environmental conditions in relation to stress in cherry tomato fruits in two experimental Mediterranean greenhouses
Author(s) -
Rosales Miguel A,
Ríos Juan J,
Cervilla Luis M,
RubioWilhelmi María M,
Blasco Begoña,
Ruiz Juan M,
Romero Luis
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3500
Subject(s) - cherry tomato , solanum , greenhouse , ascorbic acid , catalase , horticulture , peroxidase , malondialdehyde , chemistry , superoxide dismutase , lycopene , food science , proline , sucrose , botany , biology , antioxidant , carotenoid , biochemistry , enzyme , amino acid
BACKGROUND: Considering the economic importance of tomato and its nutritional benefits to human health, a study was conducted on how different environmental factors (temperature, solar radiation and vapour pressure deficit (VPD)) influence hydrogen peroxide detoxification and several stress indicators in cherry tomato ( Solanum lycopersicum cv. Naomi) fruits grown in two experimental Mediterranean greenhouses of parral (low‐technology) type and multispan (high‐technology) type. RESULTS: Three fruit samplings were made at the beginning, middle and end of the fruit production period. Values of temperature, solar radiation and VPD peaked at the third sampling in both greenhouses, being higher in the parral‐type greenhouse, while there was a reduction in market production at the third sampling. Peroxidation (malondialdehyde content and lipoxygenase activity) increased significantly at the third sampling, indicating the presence of oxidative stress caused by the rise in temperature, solar radiation and VPD. The ascorbate content, the activities of superoxide dismutase, catalase and ascorbate peroxidase and other stress indicators (proline and sucrose degradation) also increased at the third sampling. CONCLUSION: This study showed that conditions of higher environmental stress occurred at the third sampling and in the parral‐type greenhouse, leading to the accumulation of ascorbic acid in cherry tomato fruits and therefore to higher nutritional quality. Copyright © 2009 Society of Chemical Industry