Abstract
Tomatoes are important for human diet due to their content of bioactive compounds. However, is little known about behavior of these compounds during fruit shelf life. The goal of this research was to evaluate the effects on bioactive compounds of tomato fruits stored during different times and conditions, obtained from tomato plants developed under conditions of saline stress and with the application of copper nanoparticles. Four treatments were evaluated: foliar spray of copper nanoparticles (250 mg L−1) with or without saline stress, only saline stress, and the absolute control. The results show that application of copper nanoparticles has a positive effect on the accumulation of bioactive compounds such as total phenols, β-carotene, and vitamin C. The saline stress during the development of tomato plants causes a decrease of the bioactive compounds as well as antioxidant capacity in tomato fruits. However, this negative effect can be reduced with the application of copper nanoparticles. The application of copper nanoparticles may be a technique to increase and maintain the content of bioactive compounds in tomato fruits and can be an effective alternative to diminish the negative effects on bioactive compounds caused by saline stress.
Highlights
Tomatoes (Solanum lycopersicum L. from the Solanaceous family) are among the most consumed vegetables in the world, either fresh or as processed products [1]
The total phenols content in tomato fruits was statistically different between treatments at all evaluation times and for both storage conditions (Table 1)
At the time of harvest, the treatment without stress and with application of Cu nanoparticles (Cu NPs) presented the highest content of total phenols, whereas the T0 presented the lowest content
Summary
Tomatoes (Solanum lycopersicum L. from the Solanaceous family) are among the most consumed vegetables in the world, either fresh or as processed products [1]. Tomatoes are important in the human diet because they contain different bioactive compounds such as phenolic compounds, vitamin C, and lycopene [2]. Among these compounds are the carotenoids, which are responsible for the coloration of the fruits during ripening [1]. Lycopene is the most abundant carotenoid in tomato fruits and accounts for more than 80% of total carotenoids [3]. Together with lycopene make up the majority of carotenoids present in tomato fruits. C is the most important vitamin in fruits and vegetables for human nutrition: more than 90% of vitamin C in the human diet comes from these sources [4].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
