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Effects of water deficit on leaves and fruit quality during the development period in tomato plant

Abstract : In nature, plants are often exposed to a multitude of environmental constraints that severely limit crop productivity. Water deficit is one of the factors that most affects agricultural production. The aim of this work is to evaluate the effect of water deficit on morphology, development, nutritional behavior, as well as chlorophyll fluorescence and certain important metabolic parameters (soluble sugars, organic acids, starch, carotenoid, and vitamin C) of the cultivated tomato (Solanum lycopersicum cv Plovdiv). In this study, the water supply was reduced by 60% compared to control conditions. The conditions of water deficit showed that the size of the different organs (leaves, fruits) was reduced. A reduction in the number, width, and length of the leaves, respectively, 9%, 36%, and 37%, then the leaf surface was also observed. Reduction of fluorescence (Fo, Fm, and Fv) and total index performance were among the other symptoms of plants with water deficiency. For fruit, we observed a significant decrease in diameter, fresh weight, and moisture content during the cell division period, the cell expansion period, and the fruit ripening period. In contrast, the composition of the Plovdiv fruit changed only during cell division and expansion phase. On the other hand, the water deficit induces an increase in the total carotenoid and vitamin C content of the fruits.. Besides, water deficit induced a reduction of fruit size, moisture content, and production dry matter during different phases of development. Decrease levels of soluble sugars and organic acid but increase in vitamin C and carotenoid content.
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Contributor : Nelly Lucas <>
Submitted on : Wednesday, April 28, 2021 - 10:45:50 AM
Last modification on : Thursday, April 29, 2021 - 3:35:10 AM

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Ibtissem Medyouni, Refka Zouaoui, Emilie Rubio, Sylvie Serino, Hela Ben Ahmed, et al.. Effects of water deficit on leaves and fruit quality during the development period in tomato plant. Food Science & Nutrition, Wiley, 2021, 9 (4), pp.1949-1960. ⟨10.1002/fsn3.2160⟩. ⟨hal-03210821⟩



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