Yield parameters and antioxidant compounds of tomato fruit: the role of plant defence inducers with or without Cucumber mosaic virus infection
2019
Rendina, Nunzia | Nuzzaci, Maria | Sofo, Adriano | Campiglia, Pietro | Scopa, Antonio | Sommella, Eduardo | Pepe, Giacomo | De Nisco, Mauro | Basilicata, Manuela Giovanna | Manfra, Michele
BACKGROUND: The production of fruit and vegetables rich in health‐promoting components in an eco‐friendly context represents the winning answer to the world population demand for food. In this study, the effects of different treatments on the yield and fruit chemical characteristics of tomato (Solanum lycopersicum L.) are reported. The treatments included three inducers of plant defence responses (chitosan, Trichoderma harzianum T‐22 and Bacillus subtilis QST713) applied alone or before Cucumber mosaic virus infection. Fruit production and antioxidant compounds were investigated by ultrahigh‐performance liquid chromatography (UHPLC) and liquid chromatography–tandem mass spectrometry (LC–MS/MS). RESULTS: Compared to control fruit harvested from untreated and healthy plants, treatment with QST713 increased the fruit number. Furthermore, plant treatments with T22, QST713 and chitosan alone enhanced fruit carotenoids (lutein and β‐carotene), ascorbic acid and phenolic acids (caffeoyl glucoside and p‐coumaroyl glucoside). In parallel, compared to fruit harvested from only CMV‐infected plants, treatments with T22, QST713 and chitosan before CMV enhanced fruit ascorbic acid and flavonoids (quercetin 3‐O‐xylosyl‐rutinoside and rutin). CONCLUSION: Antioxidant compounds of tomato fruit can increase with the application of the plant defence inducers, thus protecting both the consumer and plant health. © 2019 Society of Chemical Industry
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