Influence of Crop System Fruit Quality, Carotenoids, Fatty Acids and Phenolic Compounds in Cherry Tomatoes
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FULL-LENGTH RESEARCH ARTICLE
Influence of Crop System Fruit Quality, Carotenoids, Fatty Acids and Phenolic Compounds in Cherry Tomatoes Igor Fernandes1,2 • Joa˜o M. Lec¸a1,3 • Roberto Aguiar1 • Toma´sia Fernandes1,2 • Jose´ C. Marques1,3 Nereida Cordeiro1,2
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Received: 13 September 2018 / Accepted: 20 July 2020 Ó NAAS (National Academy of Agricultural Sciences) 2020
Abstract Tomato is one of the most consumed vegetables in the world, and its intake is known to be beneficial for human health. The nutritional quality of tomato is connected with numerous factors namely the cultivation system. To achieve the highest fruit quality and yield, the cherry tomato (Lycopersicon esculentum Mill. var. Moscatel RZ) was cultivated in three cultivation systems and its nutritional quality was evaluated. The highest fruit productivity, 2135–2240 g plant-1 dry weight (dw), was observed for the cherry tomatoes grown in the soilless systems. The cherry tomato from the hydroponic culture had the highest protein (13.41% dw), lipid (3.20% dw), sugar (354.94 mg g-1 dw) and taste index (1.24). It also comprised high amounts of monounsaturated and polyunsaturated fatty acids, like oleic (1.28 mg g-1 dw) and linoleic acids (5.42 mg g-1 dw). With respect to cherry tomato from the organic culture, higher contents of carotenoids—lycopene (47.1 mg kg-1 dw) and polyphenols (56.7 mg GAE 100 g-1 dw) were verified. Flavonoids were the main family of phenolic compounds found in the cherry tomato. The highest levels of chalconaringenin (51.95 mg 100 g-1 dw) and rutin (39.69 mg 100 g-1 dw) were observed in the cherry tomatoes cultivated through organic practices. This study shows that the agronomic system greatly influences the different characteristics associated with fruit quality. Hydroponic cultures presented higher quality, namely texture and taste, while the higher amounts of bioactive compounds were found in the organic culture. Keywords Cherry tomato Soilless culture Organic culture Carotenoids Fatty acids Phenolic compounds
Introduction
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s40003-020-00478-z) contains supplementary material, which is available to authorized users. & Igor Fernandes [email protected] 1
Faculty of Sciences and Engineering, University of Madeira, 9020-105 Funchal, Portugal
2
Oceanic Observatory of Madeira, Ageˆncia Regional para o Desenvolvimento da Investigac¸a˜o Tecnologia e Inovac¸a˜o, 9020-105 Funchal, Portugal
3
Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal
Tomato is one of the most consumed vegetables in the world, with worldwide production reaching almost 177 million tons in 2016 [9]. The intake of tomato has been recognized to bring several health benefits to the consumers namely in the prevention of numerous diseases. This advantage to human health is connected to the presence of several bioactive compounds in tomato composition which is mainly characterized by high antio
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