Skip to Main content Skip to Navigation
Journal articles

How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance

Abstract : The objective of this study was to understand the respective impact of ripening stage, temperature, and irradiance on seasonal variations of tomato fruit quality. During ripening, concentrations in reducing sugars, carotenes, ascorbate, rutin, and caffeic acid derivates increased, whereas those in titratable acidity, chlorophylls, and chlorogenic acid content decreased. Fruit temperature and irradiance affected final fruit composition. Sugars and acids (linked to fruit gustative quality) were not considerably modified, but secondary metabolites with antioxidant properties were very sensitive to fruit environment. Increased fruit irradiance enhanced ascorbate, lycopene, β-carotene, rutin, and caffeic acid derivate concentrations and the disappearance of oxidized ascorbate and chlorophylls. Increasing the temperature from 21 to 26 °C reduced total carotene content without affecting lycopene content. A further temperature increase from 27 to 32 °C reduced ascorbate, lycopene, and its precursor’s content, but enhanced rutin, caffeic acid derivates, and glucoside contents. The regulation by light and temperature of the biosynthesis pathways of secondary metabolites is discussed
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-02667193
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 10:15:58 AM
Last modification on : Tuesday, April 6, 2021 - 4:38:15 PM

Links full text

Identifiers

Citation

Hélène Gautier, Vicky Diakou-Verdin, Camille Benard, Maryse Reich, Michel Buret, et al.. How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (4), pp.1241-1250. ⟨10.1021/jf072196t⟩. ⟨hal-02667193⟩

Share

Metrics

Record views

23