Changes in Fruit Quality and Carotenoid Profile in Tomato (Solanum lycopersicon L.) Genotypes under Elevated Temperature

  • K S Shivashankara
  • K C Pavithra
  • R H Laxman
  • A T Sadashiva
  • T K Roy
  • G A Geetha
Keywords: Tomato, TGT, Antioxidants, Elevated Temperature, UPLC

Abstract

Tomato (Solanum lycopersicon L.) is a rich source of carotenoids, especially lycopene, and is affected severely by high temperatures under tropical conditions. To study the effect of elevated temperature on lycopene content and other quality parameters, five tomato genotypes, viz., RF4A, Abhinava, Arka Saurabh, IIHR 2195 and Arka Vikas, were grown in a temperature gradient tunnel (TGT) facility under 33.4 and 35.4°C temperature conditions. Fruits were analyzed for total carotenoids, total phenols, total flavonoids, total sugars, TSS, acidity, Vitamin C besides carotenoids profile (β-carotene, lycopene, phytoene and luteoxanthin content). Results revealed that all the quality parameters studied were superior at 33.4°C, compared to 35.4°C in all the genotypes. 'IIHR 2195' recorded highest total phenols (479.28mg/100g dw), total flavonoids (70.27mg/100g dw), ferric reducing antioxidant potential (FRAP) (310.53mg/100g dw), diphenyl picryl hydrazyl (DPPH) radical (487.89mg/100g dw), Vitamin C content (292.25mg/ 100g dw) and total sugars (606.88mg/g dw) at 33.4°C and at 35.4°C. 'RF4A' and 'Arka Vikas' were found to have better total carotenoids content and lycopene at higher temperature than other genotypes. 'Arka Vikas' recorded highest total soluble solids (TSS) (8.9°Brix) and acidity (0.80%) at 35.4°C. Higher TSS and acidity were recorded at 35.4°C than at 33.4°C in all the five genotypes. Genotypic variation was observed in the above stated biochemical parameters in response to elevated temperatures.
Published
2017-12-31
How to Cite
Shivashankara, K., Pavithra, K., Laxman, R., Sadashiva, A., Roy, T., & Geetha, G. (2017). Changes in Fruit Quality and Carotenoid Profile in Tomato (Solanum lycopersicon L.) Genotypes under Elevated Temperature. Journal of Horticultural Sciences, 10(1), 38-43. Retrieved from https://jhs.iihr.res.in/index.php/jhs/article/view/151
Section
Articles

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