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Article

Effects of Salt Stress on Fruit Antioxidant Capacity of Wild (Solanum chilense) and Domesticated (Solanum lycopersicum var. cerasiforme) Tomatoes

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Instituto de Investigaciones Agropecuarias (INIA-La Cruz), Chorrillos 86, 2280454 La Cruz, Chile
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Departamento de Industrias, Universidad Técnica Federico Santa María, Avenida España 1680, 2390123 Valparaíso, Chile
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Institute of Plant Production and Protection, Universidad Austral de Chile, Avenida Dr. Eduardo Tallman, Campus Isla Teja, 5090000 Valdivia, Chile
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Regional Centre for Studies of Food for Health (CREAS), Avenida Universidad 330, Placilla, Curauma, 2373223 Valparaíso, Chile
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Istituto di Scienze delle Produzioni Alimentari, Via Amendola, 122/0, 70126 Bari, Italy
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Groupe de Recherche en Physiologie végétale, Earth and Life Institute, Agronomy (ELI-A) Université catholique de Louvain, Croix du Sud 5 (Bte L7.07.13), 1348 Louvain-la-Neuve, Belgium
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Author to whom correspondence should be addressed.
Agronomy 2020, 10(10), 1481; https://doi.org/10.3390/agronomy10101481
Received: 14 August 2020 / Revised: 16 September 2020 / Accepted: 23 September 2020 / Published: 27 September 2020
The effects of salt on the quality of fruits were investigated in order to compare the impact of salt on key fruit properties of the cultivated domesticated tomato species (Solanum lycopersicum) and its wild halophyte relative Solanum chilense. To this end, cherry tomato plants (S. lycopersicum var. cerasiforme) and from accession LA4107 (S. chilense) were maintained for 112 days in the absence or presence of NaCl (40 and 80 mM) in nutrient solution. Among others, salinity decreased fruit weight and increased total soluble solid (TSS) in S. lycopersicum but not in S. chilense. The fruit antioxidant capacity estimated by ferric reducing antioxidant power (FRAP) analysis was higher in S. chilense than in S. lycopersicum and increased in the former while it decreased in the latter in response to NaCl. Salinity increased the lycopene (LYC) content but decreased ß-carotene (b-CAR) concentration in the fruits of S. lycopersicum, while these compounds were not detected in the wild halophyte S. chilense. The oxidative status of salt-treated fruits was more tightly regulated in S. chilense than in S. lycopersicum. The two considered species, however, possess complementary properties and interspecific crosses may therefore be considered as a promising option for the improvement of salt-stress resistance in tomatoes. View Full-Text
Keywords: halophyte; lycopene; NaCl; salinity; tomato halophyte; lycopene; NaCl; salinity; tomato
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MDPI and ACS Style

Martínez, J.P.; Fuentes, R.; Farías, K.; Lizana, C.; Alfaro, J.F.; Fuentes, L.; Calabrese, N.; Bigot, S.; Quinet, M.; Lutts, S. Effects of Salt Stress on Fruit Antioxidant Capacity of Wild (Solanum chilense) and Domesticated (Solanum lycopersicum var. cerasiforme) Tomatoes. Agronomy 2020, 10, 1481. https://doi.org/10.3390/agronomy10101481

AMA Style

Martínez JP, Fuentes R, Farías K, Lizana C, Alfaro JF, Fuentes L, Calabrese N, Bigot S, Quinet M, Lutts S. Effects of Salt Stress on Fruit Antioxidant Capacity of Wild (Solanum chilense) and Domesticated (Solanum lycopersicum var. cerasiforme) Tomatoes. Agronomy. 2020; 10(10):1481. https://doi.org/10.3390/agronomy10101481

Chicago/Turabian Style

Martínez, Juan P., Raúl Fuentes, Karen Farías, Carolina Lizana, Juan F. Alfaro, Lida Fuentes, Nicola Calabrese, Servane Bigot, Muriel Quinet, and Stanley Lutts. 2020. "Effects of Salt Stress on Fruit Antioxidant Capacity of Wild (Solanum chilense) and Domesticated (Solanum lycopersicum var. cerasiforme) Tomatoes" Agronomy 10, no. 10: 1481. https://doi.org/10.3390/agronomy10101481

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