Variation of the chemical composition of tomato cultivars (Lycopersicon esculentum Mill.) according to resistance against the tomato yellow leaf curl virus (TYLCV)
- Autores: Marcos Hernández Suárez, Jordi Rull Pallarés, Domingo Ríos Mesa, Elena M. Rodríguez Rodríguez, Carlos Díaz Romero
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 11, 2008, págs. 1882-1891
- Idioma: inglés
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- Dialnet Métricas: 1 Cita
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Resumen
BACKGROUND: Tomato producers are looking for alternatives to protect their crops against the tomato yellow leaf curl virus (TYLCV), including replacement of cultivars with other more resistant ones. Major chemical components, sugars, mineral composition, organic acids, lycopene, total phenols and hydroxycinnamic acids were determined in six tomato cultivars, three of them (Boludo, Dorothy and Tyna) resistant, and the other three (Daniela, Dominique and Thomas), non-resistant against TYLCV. RESULTS: The Daniela cultivar showed the greatest difference with respect to the others, mostly due to the higher content of soluble solids. The major significant differences between the mean values according to the cultivar and resistance against the TYLCV were observed for total soluble solids, pH, ascorbic acid, total phenols and hydroxycinnamic acids. High coefficients of correlation were found between glucose and fructose, and among ferulic, caffeic and p-coumaric acids. CONCLUSION: Linear discriminant analysis made it possible to differentiate tomato samples according to the cultivar. A clear varietal influence on the chemical composition was observed; however, resistance or non-resistance against TYLCV does not seem to influence the chemical composition. Copyright © 2008 Society of Chemical Industry
