2021
DOI: 10.1016/j.heliyon.2021.e05988
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High temperature induced changes in quality and yield parameters of tomato (Solanum lycopersicum L.) and similarity coefficients among genotypes using SSR markers

Abstract: High temperature induced by climatic fluctuations are an important threat for plant growth, development and quality of agricultural produces. Adaptableness to environmental changes generally derives from a large set of genetic traits affecting physio-morphological, biochemical and agronomic parameters. Therefore, the identification of genotypes with higher yield and good quality parameters at high temperatures is becoming increasingly necessary for future breeding programs. Here, we analyzed the performance of… Show more

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Cited by 39 publications
(27 citation statements)
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“…In addition, we found higher values for chemical traits (SS, AC) and for precocity of ripening in all cultivar groups grown during the late spring-end summer cycle (Italy). This trend could be linked to a synergic effect of increased sunlight intensity and temperature [ 30 , 31 ]. Overall, the multivariate approach of investigation allowed a better understanding of phenotypic performance in low input conditions for the studied tomato collection as well as of genotypic and environmental factors underlying the variation of traits.…”
Section: Discussionmentioning
confidence: 99%
“…In addition, we found higher values for chemical traits (SS, AC) and for precocity of ripening in all cultivar groups grown during the late spring-end summer cycle (Italy). This trend could be linked to a synergic effect of increased sunlight intensity and temperature [ 30 , 31 ]. Overall, the multivariate approach of investigation allowed a better understanding of phenotypic performance in low input conditions for the studied tomato collection as well as of genotypic and environmental factors underlying the variation of traits.…”
Section: Discussionmentioning
confidence: 99%
“…Tomatoes, as the second most grown vegetable [according to the Food and Agriculture Organization (FAO) statistics for 2019], are an important part of the cuisine of almost every nation. The limited caloric supply, relatively high fiber content, and presence of mineral elements, vitamins, and phenols, such as flavonoids, make the tomato fruit an excellent “functional food” providing many physiological benefits and basic nutritional requirements ( 1 ). The biochemically active substances found in tomatoes, mainly due to their high antioxidant capacity, are recognized not only for the general improvement of health, but also as a therapeutic option against various diseases, such as diabetes, heart diseases, and toxicities ( 2 4 ).…”
Section: Introductionmentioning
confidence: 99%
“…Native to South America, tomato ( Solanum lycopersicum L.) is a staple food of healthy dietary regimen, as well as an essential raw ingredient of recipes and processed products, appointing it among the most consumed foods worldwide [ 3 , 7 , 8 ]. The premium-quality organoleptic properties of ripe tomato fruits are due to the interaction of soluble sugars (glucose, fructose, and sucrose) and organic acids (citric and malate), which give a perfect mix of sweetness, acidity, and tastiness [ 2 , 3 , 9 ].…”
Section: Introductionmentioning
confidence: 99%
“…However, it is worth noting that tomatoes also contain other pigments such as α -carotene, β -carotene, and lutein, which contribute equally to the nutritional value [ 3 ]. The low caloric value and well-recognized benefits of carotenoids complete the richness in fiber, minerals, and phenolic compounds of tomatoes, making it an excellent functional food [ 7 ]. In addition, Slimestada and Verheulb [ 14 ] reported about 100 phenolic compounds in tomatoes, of which the most abundant flavonoids are quercetin and kaempferol derivatives (rutin and naringenin), while for phenolic acids it is chlorogenic acid [ 12 , 15 ].…”
Section: Introductionmentioning
confidence: 99%