The Influence of Diluted Seawater and Ripening Stage on the Content of Antioxidants in Fruits of Different Tomato Genotypes

Agua de mar y Tomate (PDF).

The aim of this study was to investigate if the combined effect of diluted seawater and ripening can improve the beneficial nutritional properties of tomato fruits from an antioxidant point of view. To reach the goal, different tomato cultivars and breeding lines, genetically modified for ripening, were investigated, and analysis of NADPH and NADP+ as well as of the main antioxidants such as ascorbic acid, lipoic acid, and tocopherols was performed at two ripening stages. The research was conducted on berries of the following genotypes of tomato: cv. Jama, Gimar wild type, Gimar gf, and Gimar nor. The mutant gf is a typical “stay green” mutant, characterized by an incomplete loss of chlorophyll; the nor mutation is characterized by a reduced biosynthesis of ethylene and carotenoids. Both ripening and salinity induced an oxidative stress, and the sensitivity to salt treatment was genotype-dependent. The genotypes cv. Jama and Gimar gf line showed increases in ascorbic acid, lipoic acid, and R-tocopherol during both ripening and salt treatment whereas total ascorbate and tocopherols decreased in the berries from salt-treated plants of Gimar wild type. Ripening also determined decreases in ascorbate and tocopherol amounts in the Gimar nor line where a positive effect of ripening and salinity was observed.