Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and Genotype
In this study, we investigated how increasing temperature affects tomato fruit physicochemical traits and looked for genetic variability to help maintain fruit quality in the context of climate change. High temperature (HT: +3 °C) was applied at four fruit developmental stages, from anthesis and 15,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/9/2/212 |
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| author | Victoria A. Delgado-Vargas Oscar J. Ayala-Garay Ma. de Lourdes Arévalo-Galarza Hélène Gautier |
| author_facet | Victoria A. Delgado-Vargas Oscar J. Ayala-Garay Ma. de Lourdes Arévalo-Galarza Hélène Gautier |
| author_sort | Victoria A. Delgado-Vargas |
| collection | DOAJ |
| description | In this study, we investigated how increasing temperature affects tomato fruit physicochemical traits and looked for genetic variability to help maintain fruit quality in the context of climate change. High temperature (HT: +3 °C) was applied at four fruit developmental stages, from anthesis and 15, 30 or 45 days after anthesis until ripening to three genotypes, a commercial cultivar (Money Maker, “MM”) and two genotypes likely more tolerant to HT (Campeche 40 “C40”, a landrace from a warm, humid region, and a hybrid Chapingo F1, “F1”, resulting from crossbreeding landraces tolerant to high temperature). Increasing average diurnal temperature (from 27.0 to 29.9) reduced fruit firmness and size and affected fruit composition according to genotype. Sugar and acid contents were highly impacted in MM and C40 fruits, especially when HT was applied during the rapid fruit growth period. The application of HT at different fruit developmental stages revealed that HT could enhance acid accumulation and degradation (rate and/or duration), resulting in different effects on fruit acidity between genotypes. The F1 genotype appeared to be more adapted to HT, producing larger fruits with higher sugar, lower acid and increased vitamin C and calcium content. These results provide interesting directions for breeding programs that want to maintain future tomato fruit yields and quality. |
| first_indexed | 2024-03-11T08:44:38Z |
| format | Article |
| id | doaj.art-1424541d5c964efa9417d81341b8dd8d |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-11T08:44:38Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-1424541d5c964efa9417d81341b8dd8d2023-11-16T20:50:10ZengMDPI AGHorticulturae2311-75242023-02-019221210.3390/horticulturae9020212Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and GenotypeVictoria A. Delgado-Vargas0Oscar J. Ayala-Garay1Ma. de Lourdes Arévalo-Galarza2Hélène Gautier3Colegio de Postgraduados, Programa de Recursos Genéticos y Productividad, Carretera México-Texcoco km. 36.5, Texcoco 56230, MexicoColegio de Postgraduados, Programa de Recursos Genéticos y Productividad, Carretera México-Texcoco km. 36.5, Texcoco 56230, MexicoColegio de Postgraduados, Programa de Recursos Genéticos y Productividad, Carretera México-Texcoco km. 36.5, Texcoco 56230, MexicoINRAE, UR1115, Plantes et Systèmes de Culture Horticoles, Domaine St. Paul, Site Agroparc, 84914 Avignon, FranceIn this study, we investigated how increasing temperature affects tomato fruit physicochemical traits and looked for genetic variability to help maintain fruit quality in the context of climate change. High temperature (HT: +3 °C) was applied at four fruit developmental stages, from anthesis and 15, 30 or 45 days after anthesis until ripening to three genotypes, a commercial cultivar (Money Maker, “MM”) and two genotypes likely more tolerant to HT (Campeche 40 “C40”, a landrace from a warm, humid region, and a hybrid Chapingo F1, “F1”, resulting from crossbreeding landraces tolerant to high temperature). Increasing average diurnal temperature (from 27.0 to 29.9) reduced fruit firmness and size and affected fruit composition according to genotype. Sugar and acid contents were highly impacted in MM and C40 fruits, especially when HT was applied during the rapid fruit growth period. The application of HT at different fruit developmental stages revealed that HT could enhance acid accumulation and degradation (rate and/or duration), resulting in different effects on fruit acidity between genotypes. The F1 genotype appeared to be more adapted to HT, producing larger fruits with higher sugar, lower acid and increased vitamin C and calcium content. These results provide interesting directions for breeding programs that want to maintain future tomato fruit yields and quality.https://www.mdpi.com/2311-7524/9/2/212temperaturetomato qualitynutrientsphenolic compoundscarotenoidsminerals |
| spellingShingle | Victoria A. Delgado-Vargas Oscar J. Ayala-Garay Ma. de Lourdes Arévalo-Galarza Hélène Gautier Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and Genotype Horticulturae temperature tomato quality nutrients phenolic compounds carotenoids minerals |
| title | Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and Genotype |
| title_full | Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and Genotype |
| title_fullStr | Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and Genotype |
| title_full_unstemmed | Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and Genotype |
| title_short | Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and Genotype |
| title_sort | increased temperature affects tomato fruit physicochemical traits at harvest depending on fruit developmental stage and genotype |
| topic | temperature tomato quality nutrients phenolic compounds carotenoids minerals |
| url | https://www.mdpi.com/2311-7524/9/2/212 |
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