Chemical heterogeneity of tomato inbred lines

UDC635.64:66.014 APTEFF, 37,1-192(2006) BIBLID: 1450–7188 (2006) 37,45-50 Original scientiic paper

CHEMICAL HETEROGENEITY OF TOMATO INBRED LINES

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KEYWORDS: Tomato lines; chemical composition; mineral substances; surface colour; carotenoids

INTRODUCTION

Tomato fruit is very important for human diet for its carbohydrates content (glucose, fructose, pectic substances, cellulose, hemicellulose), organic acids (citric, malic, suc-cinic, oxalic), vitamin C, macrominerals (P, Mg, Fe, and especially K) content, and low energy value. Red colour of tomato fruit originates mainly from lycopene. Beside the good WDVWHWRPDWR¶VEHQH¿FLDOLQÀXHQFHRQKHDOWKLVDOVRYHU\LPSRUWDQW,WLVJRRGDWGHFUHDV-LQJWKHEORRGSUHVVXUHOHVVHQLQJWKHLQÀDPPDWLRQVRIGLJHVWLYHV\VWHPJDOOGLI¿FXOWLHV etc. In addition to being a predominant pigment in red tomato fruits, lycopene is well known as good antioxidant.

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B.Sc., Faculty of Sciences, Department of Biology and Ecology, University of Novi Sad, 21000 Novi Sad, Trg

EXPERIMENTAL

Yellow-orange (O₂, O₉, O₁₀, O₁₄, O₁₅), yellow-green (O), and orange-red (cultivar 1RYRVDGVNLMDEXFDU1-OLQHVRIWRPDWRIUXLWZHUHJURZQLQ¿HOGFRQGLWLRQV

Pectin content (as Ca-pectate) was determined gravimetrically (1). Total carotenoid FRQWHQW ZDV GHWHUPLQHG E\ H[WUDFWLRQ SHWUROHXP HWKHU DFHWRQH DQG PHDVXUHG VSHFWURSKRWRPHWULFDOO\DWQPIRU1-DQGQPWKHUHVWRIOLQHVȕFDURWHQH FRQȕFDURWHQHFRQ WHQWZDVGHWHUPLQHGE\FRORXPQFKURPDWRJUDSK\ WKH FRORXPQ ZDV ¿OOHG ZLWK $OWKHFRORXPQ ZDV ¿OOHG ZLWK $ORORXPQZDV¿OOHGZLWK$O2O: Na₂SO₄0J2DQGWKHHOXWLRQVROYHQWZDVSHWUROHXPHWKHUDFHWRQHȕFDURȕFDUR caro-WHQHDQGȗFDURWHQH ZHUH GHWHUPLQHG RQ D %HFNPDQ '8 VSHFWURSKRWRPHWHUȗFDURWHQHZHUH GHWHUPLQHG RQ D %HFNPDQ '8 VSHFWURSKRWRPHWHUwere determined on a Beckman DU-60 spectrophotometer.

The other chemical analyses: total acidity, ash, mineral substances, nitrogen, phos-phorus, dry matter, cellulose and sugar, were done according to (2 - 4). Surface colour was measured using a tristimuli photocolorimeter MOM color 100.

RESULTS AND DISCUSSION

Chemical composition of tomato fruit investigated in this study is presented in Table 1. As reported in the literature (5-8), chemical composition of tomato fruit vary depending on the variety and breeding conditions.

Table 1. Chemical composition of tomato fruits

Line DM (%)

Total acidity*

Ca-pectate* _Ash* _Cellulose* _Total

sugars*

Reducing sugars*

Sucrose*

O₂ 5.1 7.95 0.726 42.28 41.62

O₉ 6.5 5.89 0.829 7.62 8.06

O₁₀ 5.8 6.92 2.061 9.90 44.45

O 5.7 6.98 1.057 7.92 9.82 42.04

O₁₄ 5.4 6.85 2.422 8.58 6.26 44.48 0.767

O₁₅ 6.0 2.797 8.44 9.07 40.88 2.108

1- 5.6 40.81 0.806

Mean 5.7 6.72 2.021 8.22 40.78

&9 6.57 10.65 24.46 0.45 0.66

DM – Dry matter;*_{- per cent / dry matter}

'U\ PDWWHU RI WRPDWR IUXLW LV FRPSULVHG RI ZDWHUVROXEOH GU\ PDWWHU DERXW originating mainly from sugars, acids, proteins and water-soluble pectic substances (pec-tinic acid). Cellulose, hemicellulose, pectic acid and protopectin are water-insoluble com-ponents.

SHUGU\PDWWHUZKLFKLVLQDFFRUGDQFHWRWKHOLWHUDWXUH 6XJDUDFLGLW\ UDWLR, 9). Sugar/acidity ratio LVYHU\LPSRUWDQWLQGH¿QLQJPDWXULW\VWDJH3HFWLFVXEVWDQFHVRIWRPDWRIUXLWFDQEHLQ the water-insoluble (protopectin and pectic acid) and water-soluble (pectinic acid) forms. 7KHVHFRPSRXQGVLQFUHDVHIUXLWÀDVKHODVWLFLW\DQGPHFKDQLFDOVWUHQJKMRLQWKHFHOOVDQG physically bind the water, which is of great importance to the rheological properties of fruit. Ca-pectate content in tomato fruits O₁₀, O₁₄and O₁₅was a little bit higher than the DYHDJHYDOXHZKLOHLQ1-LWGLIIHUHGFRQVLGHUDEO\

The cellulose content, as well as hemicellulose and lignin, is very important in lower-ing the risk of developlower-ing type II diabetes, heart desease, etc. It may also help prevent-LQJKLJKFKROHVWHURODQG¿JKWLQJREHVLW\+LJK¿EHUIRRGVKHOSPRYHZDVWHWKURXJKWKH digestive tract easier and faster, reducing strain, and limiting contact between potentially harmful substances and the gastrointestinal tract (10). The average cellulose content in WRPDWRIUXLWYDULHGQRWLFHDEO\LQGLFDWLQJWKDW1-YDULHW\FRQWDLQHGFHOOXORVHSHU '0ZKLFKLVIDUOHVVWKDQRIFHOOXORVHSHU'0LQWKHYDULHW\2₂. This points out WKDWWKHGLHWDU\¿EUHFRQWHQWGHSHQGVRQWKHYDULHW\DQGEUHHGLQJFRQGLWLRQV

6XJDUVWDNHSDUWRIDERXWLQGU\PDWWHUPDLQO\DVIUXFWRVHDQGJOXFRVHZKLOH sucrose content vary depending on the variety and the time of harvest. Tomato fruit sam-SOHVLQYHVWLJDWHGFRQWDLQHGRIVXJDUV

By ashing of the samples, water, organic and other substances segregate, while min-eral matter remain as dry residues - ash. The ash content in tomato fruit samples was 7.62-SHU'0$VKFRQWHQWFRXOGEHRQHRIFULWHULDIRUHVWLPDWLRQRIELRORJLFDOYDOXH quality and hygienic safety.safety.

Mineral substances are present as salts of organic or inorganic acids or as complex RUJDQLFFRPELQDWLRQV7KH\DUHLQPDQ\FDVHVGLVVROYHGLQFHOOXODUMXLFH9HJHWDEOHVDUH richer in mineral substances as compared to fruits. Among the vegetables which are espe-cially rich in mineral substances are spinach, carrot, cabbage and tomato (11). Important1). Important quantities of potassium and absence of sodium chloride give a dietetic value tofruit and vegetables and their processed products.The obtained data for mineral composition (N, P, .&D1D7DEOHVKRZHGWKDWWKHUHZHUHVLJQL¿FDQWGLIIHUHQFHVEHWZHHQVL[OLQHVRI tomato fruit investigated. Line O₂had the highest content of all elements (8959 mg/kg); line O₁₄was also distinguished for the high mineral substance content (8166 mg/kg); line O₉had the lowest content (6779 mg/kg). Among all investigated elements, potassium was the predominant (4148 mg/kg), which isLQDJUHHPHQWZLWKWKH¿QGLQJVRIRWKHUDXWKRUV

Table 2. Mineral substance content of tomato fruits (mg/kg)

Line N P K Ca Na Ȉ

O₂ 2787 4751 861 167 8959

O₉ 624 6779

O₁₀ 2577 709 7665

O 4109 654 144 7684

O₁₄ 458 4522 788 175 8166

Table 2. Continued

1- 2740 791 146 8057

Mean 2461 4148 150

&9 6.06 4.45 2.85 11.17 8.20

Colour of tomato fruit may be: orange, yellow, red, purple, even white. Red colour of the fruit originates from lycopene, while in yellow fruits lycopene is present in traces. $SDUWIURPO\FRSHQHRWKHUFDURWHQRLGVFDQEHIRXQGEXWLQVPDOOHUDPRXQWV9LVXDOO\1-ZDVUHGLVKZKLOHRWKHUOLQHVZHUH\HOORZLVK7KHKLJKHVWD7DEOHZDVPHDVXUHGLQ OLQH1-ZKLOHRWKHUOLQHVKDGPDUNHGO\ORZHUDYDOXHV0RUHRYHU1-KDG WKHORZHVWEDPRQJWKHVDPSOHVRIWRPDWRIUXLW,WZDVH[SHFWHGWKDW1-VKRXOG EHWKHGDUNHVWVDPSOHDFFRUGLQJWR/YDOXH$VKXHDQJOHKƒVKRZHGOLQH1-ZDVRI orange-red colour in CIELab colour wheel (h°=42.75); O₂, O₉, O₁₀, O₁₄, and O₁₅were yel-lowish-orange; Owas yellowish-green.

Table 3. Surface colour of tomato fruits

NJ O₂ O₉ O₁₀ O₁₃ O₁₄ O₁₅

a* _{19.85 2.97 1.5}

b* _{29.72 29.57 28.29}

L 29.1 40.5 41.65 44.17 41.29 42.1

c 29.8 28.96

h° 42.75 85.71 84.86 97.65 85.71 86.96

The highest content of carotenoids was in line O₂PJNJ'0WKHORZHVWLQOLQH OPJNJ'05HGFDURWHQRLGO\FRSHQHWRJHWKHUZLWKȕFDURWHQH ZDV SUHGRPLQDQWȕFDURWHQH ZDV SUHGRPLQDQW-carotene, was predominant LQUHGFRORXUHGWRPDWRIUXLWVRIOLQH1RYRVDGVNLMDEXFDUZKLOHȗFDURWHQHZDVSUHGRPL-nant in yellowish tomato fruits in other lines investigated (Table 4).

Table 4. Carotenoid content in tomato fruits (mg/kgDM)

Line Total carotenoid content

ȕFDURWHQH ȗFDURWHQH

O₂ — 126

O₉ — 158

O₁₀ 290 — 69

O 5 —

O₁₄ 109 — 77

O₁₅ — 82

1- 15 —

CONCLUSION

Tomato fruit lines investigated in this work did not show great differences in the main chemical composition, except for cellulose (O₂DQG1-DQGVXFURVH2₁₀, Oand O₁₅) FRQWHQW +LJK DPRXQW RI PLQHUDO VXEVWDQFHV ZDV IRXQG LQ OLQH 214, with potassium as SUHGRPLQDQWLQDOOVDPSOHVDVH[SHFWHG/LQH1RYRVDGVNLMDEXFDUKDGRUDQJHUHGFRORXU Owas yellowish-green, while other samples were yellowish-orange. Total carotenoid content was highest in line O₂, and lowest in O. Fruits with yellowish colour contained ȗFDURWHQHZKLOHUHGIUXLWVRI1-OLQHFRQWDLQHGȕFDURWHQHȕFDURWHQH

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