Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality
Water deficit (WD) irrigation techniques to improve water use efficiency have been rapidly developed. However, the effect of WD irrigation on tomato quality has not been sufficiently studied. Here, we investigated the effects of varying water irrigation levels [T1–T4: 80%, 65%, 55%, and 45% of maxim...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523001992 |
| _version_ | 1797676609517387776 |
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| author | Ning Jin Dan Zhang Li Jin Shuya Wang Xiting Yang Yongzhong Lei Xin Meng Zhiqi Xu Jianhong Sun Jian Lyu Jihua Yu |
| author_facet | Ning Jin Dan Zhang Li Jin Shuya Wang Xiting Yang Yongzhong Lei Xin Meng Zhiqi Xu Jianhong Sun Jian Lyu Jihua Yu |
| author_sort | Ning Jin |
| collection | DOAJ |
| description | Water deficit (WD) irrigation techniques to improve water use efficiency have been rapidly developed. However, the effect of WD irrigation on tomato quality has not been sufficiently studied. Here, we investigated the effects of varying water irrigation levels [T1–T4: 80%, 65%, 55%, and 45% of maximum field moisture capacity (FMC)] and full irrigation (CK: 90% of maximum FMC) on tomato fruits from the mature-green to red-ripening stages, to compare the nutritional and flavour qualities of the resulting tomatoes. The proline, aspartic, malic, citric, and ascorbic acid contents increased, phenylalanine and glutamic acid contents decreased, and the total amino and organic acid contents increased by 18.91% and 26.12%, respectively, in T2-treated fruits. Furthermore, the T2-treated fruits exhibited higher K and P contents alongside improved characteristic aromas. These findings provide novel insights for further improvements in tomato quality while also developing water-saving irrigation techniques. |
| first_indexed | 2024-03-11T22:30:44Z |
| format | Article |
| id | doaj.art-3e8ca4b8cb42408a8756ccc53262c912 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:44Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-3e8ca4b8cb42408a8756ccc53262c9122023-09-23T05:12:09ZengElsevierFood Chemistry: X2590-15752023-10-0119100756Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour qualityNing Jin0Dan Zhang1Li Jin2Shuya Wang3Xiting Yang4Yongzhong Lei5Xin Meng6Zhiqi Xu7Jianhong Sun8Jian Lyu9Jihua Yu10College of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaState Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaState Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaState Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China; College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; Corresponding authors at: State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, China.State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China; College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; Corresponding authors at: State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, China.Water deficit (WD) irrigation techniques to improve water use efficiency have been rapidly developed. However, the effect of WD irrigation on tomato quality has not been sufficiently studied. Here, we investigated the effects of varying water irrigation levels [T1–T4: 80%, 65%, 55%, and 45% of maximum field moisture capacity (FMC)] and full irrigation (CK: 90% of maximum FMC) on tomato fruits from the mature-green to red-ripening stages, to compare the nutritional and flavour qualities of the resulting tomatoes. The proline, aspartic, malic, citric, and ascorbic acid contents increased, phenylalanine and glutamic acid contents decreased, and the total amino and organic acid contents increased by 18.91% and 26.12%, respectively, in T2-treated fruits. Furthermore, the T2-treated fruits exhibited higher K and P contents alongside improved characteristic aromas. These findings provide novel insights for further improvements in tomato quality while also developing water-saving irrigation techniques.http://www.sciencedirect.com/science/article/pii/S2590157523001992Water deficientTomato fruitAmino acidsOrganic acidsVolatile compoundsQuality |
| spellingShingle | Ning Jin Dan Zhang Li Jin Shuya Wang Xiting Yang Yongzhong Lei Xin Meng Zhiqi Xu Jianhong Sun Jian Lyu Jihua Yu Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality Food Chemistry: X Water deficient Tomato fruit Amino acids Organic acids Volatile compounds Quality |
| title | Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality |
| title_full | Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality |
| title_fullStr | Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality |
| title_full_unstemmed | Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality |
| title_short | Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality |
| title_sort | controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality |
| topic | Water deficient Tomato fruit Amino acids Organic acids Volatile compounds Quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523001992 |
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