High temperature induced changes in quality and yield parameters of tomato (Solanum lycopersicum L.) and similarity coefficients among genotypes using SSR markers

Abstract

High temperature induced by climatic fluctuations are an important threat for plant growth, development and quality of agricultural produces. Adaptableness to environmental changes generally derives from a large set of genetic traits affecting physio-morphological, biochemical and agronomic parameters. Therefore, the identification of genotypes with higher yield and good quality parameters at high temperatures is becoming increasingly necessary for future breeding programs. Here, we analyzed the performance of different tomato genotypes grown under elevated temperatures in terms of yield and nutritional quality of the fruit. High temperature stress was induced from flower initiation to maturity stage by keeping the pots in a temperature controlled green house facility for 45 days. The quality and yield parameters were taken at the harvesting stage. Starch and soluble sugar concentration in the leaves of tomato genotypes showed significant reduction in its amount under heat stress. Titrable acidity (TA), total soluble solids (TSS) and ascorbic acid content of tomato fruits were highest under high temperature conditions compared to ambient condition but lycopene content decreased with rise in temperature. The yield attributes viz., number of fruits/plant, fruit set %, average fruit weight (g), yield per plant (g/plant) were significantly lower for Arka Saurabh, Arka Rakshak and Pusa Rohini when compared to other genotypes under study. Molecular characterization of selected 22 tomato genotypes were assessed using 25 simple sequence repeat (SSR) markers. Phylogenetic tree was constructed by the unweighted neighbour-joining method (UPGMA) using NTSYSpc cluster analysis software. The Jaccard's similarity matrix was constructed using the SIMQUAL method using UPGMA algorithm in NTSYSpc. Jaccard's similarity matrix among these tomato genotypes ranged from a minimum of 0.22 to a maximum of 1 with an average genetic similarity of 0.67. Hence this study has importance in identifying genotypes that could maintain good quality and higher yield under high temperature condition.

Genome wide association mapping for agronomic, fruit quality, and root architectural traits in tomato under organic farming conditions

“…In addition, we found higher values for chemical traits (SS, AC) and for precocity of ripening in all cultivar groups grown during the late spring-end summer cycle (Italy). This trend could be linked to a synergic effect of increased sunlight intensity and temperature [ 30 , 31 ]. Overall, the multivariate approach of investigation allowed a better understanding of phenotypic performance in low input conditions for the studied tomato collection as well as of genotypic and environmental factors underlying the variation of traits.…”

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

“…Tomatoes, as the second most grown vegetable [according to the Food and Agriculture Organization (FAO) statistics for 2019], are an important part of the cuisine of almost every nation. The limited caloric supply, relatively high fiber content, and presence of mineral elements, vitamins, and phenols, such as flavonoids, make the tomato fruit an excellent “functional food” providing many physiological benefits and basic nutritional requirements ( 1 ). 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 ).…”

Pearl Grey Shading Net Boosts the Accumulation of Total Carotenoids and Phenolic Compounds That Accentuate the Antioxidant Activity of Processing Tomato

“…Native to South America, tomato ( Solanum lycopersicum L.) is a staple food of healthy dietary regimen, as well as an essential raw ingredient of recipes and processed products, appointing it among the most consumed foods worldwide [ 3 , 7 , 8 ]. The premium-quality organoleptic properties of ripe tomato fruits are due to the interaction of soluble sugars (glucose, fructose, and sucrose) and organic acids (citric and malate), which give a perfect mix of sweetness, acidity, and tastiness [ 2 , 3 , 9 ].…”

“…However, it is worth noting that tomatoes also contain other pigments such as α -carotene, β -carotene, and lutein, which contribute equally to the nutritional value [ 3 ]. The low caloric value and well-recognized benefits of carotenoids complete the richness in fiber, minerals, and phenolic compounds of tomatoes, making it an excellent functional food [ 7 ]. In addition, Slimestada and Verheulb [ 14 ] reported about 100 phenolic compounds in tomatoes, of which the most abundant flavonoids are quercetin and kaempferol derivatives (rutin and naringenin), while for phenolic acids it is chlorogenic acid [ 12 , 15 ].…”