Effects of Position on the Plant, Ripening Stage and Water Stress Due to Root-zone Restriction on the Quality and Radical Scavenging Activity of Tomato

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  • 果房段位，熟度および根域制限水ストレスがトマトの品質およびラジカル消去活性に及ぼす影響
  • カボウ ダンイ ジュクド オヨビ コンイキ セイゲン ミズ ストレス ガ トマト ノ ヒンシツ オヨビ ラジカル ショウキョ カッセイ ニ オヨボス エイキョウ

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Abstract

The effects of position on the plant, ripening stage and water stress due to root-zone restriction on the quality and radical scavenging activity of tomato was investigated. The fresh weight of tomato fruit decreased due to root-zone restriction. Brix values and glucose, fructose and reduced ascorbic acid contents tended to increase gradually with progressive ripening stage and cluster order, and were higher in water-stressed than control fruit. The reducing sugar content of tomato pulp was greater than that of jelly, while the reduced ascorbic acid content of jelly was greater than that of pulp. Nitrogen content tended to decrease gradually with progressive ripening stage and increase with progressive cluster order, and was higher in the pulp of control than water-stressed fruit. Acidity tended to decrease gradually with progressive ripening stage. Radical scavenging activity of tomato fruit tended to increase gradually with progressive ripening stage and cluster order, was higher in jelly than pulp, and was higher in water-stressed than control fruit. In addition, the activity of a sample obtained from a market was lower than that of both control and water-stressed tomato.

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