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Tomato meets the dietary nutrient and antioxidant requirements of diverse populations. Being a C 3 crop and an important vegetable, it is likely to be influenced by increased CO 2 concentrations under climate change situation. This study was conducted to investigate the effects of elevated CO 2 on overall physiology, water relations, growth, yield, and fruit quality of tomato (Lycopersicon esculentum Mill) cv. Arka Ashish. Plants were grown at elevated CO 2 [550 (EC 550 ) and 700 (EC 700 ) ppm of CO 2 ] in open top chambers. Increased assimilation rate, decreased stomatal conductance and transpiration rate were observed at elevated CO 2 (EC) concentrations. Reduced leaf osmotic potential and increased water potential were observed at EC compared with the control (380 ppm of CO 2 ) in flowering and fruiting stages. Lower total chlorophyll content was recorded at EC 700 . Plant height was significantly higher at EC 550 compared with EC 700 . Higher number of branches was observed at EC 700 as compared with plants grown at EC 550 and the control. Leaf area was lower at EC 700 compared with EC 550 but specific leaf mass was higher at EC 700 . Due to higher leaf dry mass and root dry mass, the plants grown at EC 700 exhibited higher total dry mass compared to EC 550 and the control. Increased number of flowers and fruits together with higher fruit set led to higher fruit yield at both EC concentrations. The highest yield increase was observed at EC 700 . The fruits showed a lower content of phenols, flavonoids, ferric reducing antioxidant potential, total soluble solids, and titratable acidity in plants grown at EC as compared with the control. The ascorbic acid content was high at both EC 700 and EC 550 . Carotenoids and lycopene content was low at EC 700 compared to higher content observed at EC 550 and the control.

Mango cultivars are broadly categorized into green, yellow, and red types based on their peel colors. Anthocyanins and carotenoids are the most important pigments responsible for the color of fruits. The information available on the composition of pigments on mango peel was scanty, and the exact role of anthocyanins and carotenoids in imparting peel color was not clear. The present study was aimed at profiling anthocyanin and carotenoid pigments in the peels of green ('Langra', 'Amrapali', 'Hamlet' and 'Bombay No. 1'), yellow ('Arka Anmol', 'Lazzat Baksh', 'Peach' and 'Banganapalli') and red ('Tommy Atkins', 'Lalmuni', 'Gulabi' and 'Janardhan Pasand') colored mango cultivars through liquid chromatography and mass spectrometry at different stages of ripening. The analysis helped in the identification of eight carotenoids and 24 anthocyanins in mango peel. Higher levels of carotenoids were observed in yellow colored cultivars, and major compounds were b-carotene and violaxanthin. Further, the red colored types were found to possess the higher anthocyanin content than green and yellow types. The major groups of anthocyanin compounds include cyanidin, peonidin, petunidin, delphinidin and pelargonidin. During fruit ripening, a significant increase in carotenoids content, and no or marginal rise in anthocyanin content was observed in mango peels. The results, show the status of carotenoids and anthocyanins in mango peel of different colored cultivars and their developmental pattern during ripening.

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