Effects of genotype and production system on quality of tomato fruits and in vitro bile acids binding capacity. Academic Article uri icon


  • Tomato is an important source of health-promoting constituents, and researchers have focused on enhancing the content. In the present study, the influence of net-house (NH) and open-field (OF) growing conditions on physicochemical traits of tomatoes from eight different cultivars were evaluated. The tomato fruit qualities, such as color, total soluble solids (TSS), total acidity (TA), and pH were measured. Furthermore, ultra-performance liquid chromatography coupled to electrospray ionization high-resolution quadrupole time-of-flight mass spectrometry (UPLC/ESI-HR-QTOFMS) was used for identification and quantification of health-promoting compounds such as ascorbic acid, -carotene, lycopene, and its isomers. In addition, in vitro bile acid binding capacity of all tomato samples was analyzed along with soluble and insoluble dietary fiber analysis as biofunctional properties. The results suggest that production systems influenced tomato fruit quality and biofunctional characteristics in a variety-specific manner. Notably, TA and all-trans--carotene values were considerably influenced by production systems, and their levels were higher in the NH- and OF-grown tomatoes, respectively. Our findings underline the importance of the rational choice of genotype and production system to obtain high-quality tomatoes with enhanced desired traits for breeders and consumers. PRACTICAL APPLICATION: Tomato is one of the nutritional high-valued horticultural crops. The present study aimed to assess the impact of production systems, such as net-house and open-field conditions, on physicochemical traits and biofunctional properties, in vitro bile acid binding capacity of eight tomato varieties. This study supplies a good reference for the rational selection of genotype and production system to obtain high-quality tomatoes with improved desired traits for breeders and consumers.

published proceedings

  • J Food Sci

altmetric score

  • 2.2

author list (cited authors)

  • Lee, J., Jayaprakasha, G. K., Avila, C. A., Crosby, K. M., & Patil, B. S.

citation count

  • 3

complete list of authors

  • Lee, Jisun HJ||Jayaprakasha, Guddadarangavvanahally K||Avila, Carlos A||Crosby, Kevin M||Patil, Bhimanagouda S

publication date

  • November 2020