Biochemical composition of tomato fruits of various colors

Abstract

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.

Changes in Greenhouse Grown Tomatoes Metabolite Content Depending on Supplemental Light Quality

“…In particular, future research should focus not only on the relationship between species and light, but also on the relationship between cultivar and light. Dry matter content was higher in “Chocomate F1” and “Strabena F1.” This corresponds with Kurina et al ( 6 ), where on average, the red-brown accessions accumulated more dry matter (6.46%). Studies of Duma et al ( 32 ) showed that when comparing fruits mass and TI, it is observed that higher TI is for smaller or bigger tomatoes.…”

“…The biochemically active substances found in tomatoes, mainly due to their high antioxidant capacity, are recognized not only for the general improvement of health, but also as a therapeutic option against various diseases, such as diabetes, heart diseases, and toxicities ( 2 – 4 ). Ripe tomato fruit contains an average 3.0–8.88% dry matter, which consists of 25% fructose, 22% glucose, 1% sucrose, 9% citric acid, 4% malic acid, 8% mineral elements, 8% protein, 7% pectin, 6% cellulose, 4% hemicellulose, 2% lipids, and the remaining 4% are amino acids, vitamins, phenolic compounds, and pigments ( 5 , 6 ). The composition of these compounds varies depending on genotype, growing conditions, and fruit development stage.…”

Vegetable fermentations brined with low salt for reclaiming food waste

“…The documented sugar content of broccoli also substantially differed from that measured from the samples included in this study (Table 1). Such variations may be related to variety, physiological stage, and sources (Kurina et al., 2021; Lu et al., 2002).…”

“…The documented sugar content of broccoli also substantially differed from that measured from the samples included in this study (Table 1). Such variations may be related to variety, physiological stage, and sources (Kurina et al, 2021;Lu et al, 2002). This research systematically evaluated native vegetable fermentations brined with low salt concentrations (2% NaCl) to extend shelf-life of surplus volumes.…”

Anthocyanin-Rich Vegetables for Human Consumption—Focus on Potato, Sweetpotato and Tomato

“…The anthocyanins in cultivated tomato with purple-red and yellow-purple fruits, respectively, ranged from 32.89 to 588.86 and 87.91 to 161.22 mg −1 100 g, while in wild tomato fruits the anthocyanin levels varied from 84.31 to 152.71 mg −1 100 g. Among cultivars, ‘Ananas noire’ and ‘Indigo Clakamas Blue Berry’ had exceptionally high anthocyanins: 430.30 ± 98.35 and 588.86 ± 171.89 mg −1 100 g, respectively. A dendrogram based on cluster analysis of biochemical parameters grouped the accessions into six clusters, where the first two clusters characterized accessions with high content of anthocyanins and chlorophylls and ascorbic acid in fruits [ 52 ]. A few VIR “ Lycopersicon ” accessions, unlike potato germplasm, had total anthocyanin in the range found for berry crops [ 19 ].…”