Genotype and Maturity Stage Affect the Content and Composition of Polyamines in Tomato—Possible Relations to Plant and Human Health
Evelyn E. Villanueva Gutierrez | Eva Johansson | Alberto Centellas Quezada | Karl-Erik Gustavsson | Marie E. Olsson
Polyamines (<i>PAs</i>) are molecules affecting several physiological characteristics in all living organisms with cell protective effects, thereby impacting plant and human health. Here, we used HPLC-DAD-ESI-MS to evaluate the content and composition of <i>PAs</i> in eight tomato genotypes over their maturation period, and related the content and composition to other quality traits and possible implications for plant and human health. The tomato genotype, maturity stage and their interactions, significantly affected the content and composition of <i>PAs</i>. Two of the genotypes, ‘Huichol’ and ‘Rio Grande’ showed consistently lower levels of <i>PAs</i> than the other evaluated genotypes. The variation in content and composition of <i>PAs</i> among genotypes was found to vary inconsistently over the maturation period. Putrescine content in the different genotypes either did not vary significantly, increased, or showed the lowest level in the middle of the maturation period, while spermidine content decreased or did not show significant variation. The genotypes ‘HT36’ and ‘HT25’ showed high levels of <i>PAs</i> during red and green maturity stages, respectively, and can thereby be seen as suitable health promoting red and green candidate tomatoes. Depiction of variation of the <i>PAs</i> creates opportunities for breeding and production of health promoting tomato as a food or food additive.
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