Stacking of mutant genes in the development of “purple tomato” rich in both lycopene and anthocyanin contents

Hazra, P.; Longjam, Mrinalini; Chattopadhyay, Arup

doi:10.1016/j.scienta.2018.05.039

Cited by 17 publications

(14 citation statements)

References 16 publications

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“…An increase in LC and BCC in tomato fruit is one of the aims of crop breeding programs ( Hazra et al, 2018 , Londoño-Giraldo et al, 2020 , Londoño-Giraldo et al, 2021 ). Therefore, the characterization of germplasm regarding the levels of these carotenoids can provide relevant information to achieve this aim.…”

Section: Discussionmentioning

confidence: 99%

Artificial neural networks and genetic dissimilarity among saladette type dwarf tomato plant populations

Oliveira

Maciel

Siquieroli

et al. 2021

Food Chemistry: Molecular Sciences

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Section: Discussionmentioning

confidence: 99%

Artificial neural networks and genetic dissimilarity among saladette type dwarf tomato plant populations

Oliveira

Maciel

Siquieroli

et al. 2021

Food Chemistry: Molecular Sciences

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“…Moreover, Li et al [128] reported that purple fruit (cv "Zi Ying") had increased antioxidant capacity compared to green fruit (cv "Lv Ying"), with lycopene content of 36.51 ± 2.86 mg/kg fw and β-carotene 13.38 ± 1.31 mg/kg fw in purple fruit versus lycopene content of 1.35 ± 0.05 mg/kg fw and β-carotene 6.80 ± 0.32 mg/kg fw in green fruit. In a comparative study, Hazra et al [151] pointed out the dietary role of purple tomato (AftAft dgdg genotype) due to the increased values in ascorbic acid (31.56 ± 2.41 mg/100 g fw), lycopene (6.13 ± 0.39 mg/100 g fw), β-carotene (0.65 ± 0.14 mg/100 g fw), and anthocyanin (20.73 ± 2.86 mg/100 g fw), compared to the overall mean value of 31 hybrids.…”

Section: Tomatomentioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

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“…The variation was evident from the significantly higher content of lycopene in Black Krim (dark purple), compared with Big Beef (red) and Green Zebra (green). Purple tomatoes have been shown to contain higher lycopene content compared with red varieties [ 51 , 52 ]. The low content of lycopene in Green Zebra has been previously reported [ 53 ] and reflects the lack of red pigmentation in this variety.…”

Section: Discussionmentioning

confidence: 99%

Effect of Grafting Rootstock on the Antioxidant Capacity and Content of Heirloom Tomatoes (Solanum lycopersicum L.) in Hydroponic Culture

Greathouse

Henning

Soendergaard

2021

Plants

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Heirloom tomato varieties are in demand by consumers due to high antioxidant levels. However, these varieties are difficult to produce and are prone to disease. To overcome these problems, heirloom tomatoes may be cultivated in hydroponic systems and grafted onto disease-resistant rootstocks. However, it is unknown if the antioxidant content and capacity are affected by grafting. In this study, heirloom (Black Krim and Green Zebra) and standard (Big Beef) varieties were grafted onto wild type (WT) or productive rootstocks (Arnold and Supernatural). The tomatoes were harvested at maturity, freeze-dried, and ground into a powder. Lycopene was extracted using hexane, and the content was determined spectrophotometrically at 503 nm. The antioxidant capacity of methanol extracts was evaluated by the 2,2′-azino-di[3-ethylbenzthiazoline sulfonsyr]sulphonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, whereas the phenolic content was determined using the Folin–Ciocalteu assay. Interestingly, the grafting of Big Beef and Green Zebra onto Supernatural rootstock resulted in an increased antioxidant capacity, as determined by the DPPH assay. Moreover, the phenolic content was changed for Big Beef grafted onto Arnold, and Big Beef and Green Zebra grafted onto Supernatural. Taken together, these results indicate that certain combinations of standard and heirloom tomato varieties and productive rootstocks may influence the antioxidant capacity and phenolic content. These results may be used to guide producers when choosing rootstocks for cultivating hydroponic tomatoes.

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Stacking of mutant genes in the development of “purple tomato” rich in both lycopene and anthocyanin contents

Cited by 17 publications

References 16 publications

Artificial neural networks and genetic dissimilarity among saladette type dwarf tomato plant populations

Artificial neural networks and genetic dissimilarity among saladette type dwarf tomato plant populations

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

Effect of Grafting Rootstock on the Antioxidant Capacity and Content of Heirloom Tomatoes (Solanum lycopersicum L.) in Hydroponic Culture

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