Article | 12. 2014 Vol. 32, Issue. 6
Effect of Sorbitol and Salicylic Acid on Quality and Functional Food Contents of Tomato Fruit (Solanum lycopersicum)

Central Research Institute, Kyung Nong Corporation1
School of Applied Biosciences, Kyungpook National University2
Division of Plant Sciences and National Center for Soybean Biotechnology (NCSB), University of Missouri3

2014.12. 771:780


In this study, we aimed to understand the effect of sorbitol and salicylic acid (SA) on quality and functional food contents of tomato. Sole or combined application of sorbitol and SA in different concentrations (0.5 mM and 1.0 mM) greatly improved the characteristics of tomato, such as red color tone, soluble solid content, hardness and weight as well as increasing the functional food contents such as of lycopene, anthocyanins and vitamins in comparison with the control. The cyanidin content increased approximately 52-61% and delphinidin contents also increased 20-24% and 39-41% in tomato plants treated with SA alone and sorbitol with SA, respectively. Furthermore, the sole or combined application of sorbitol and SA also increased the vitamin B1 and C contents. In particular, vitamin C content was increased 1.2-fold by treatment with sorbitol alone and was increased 2-fold by SA treatment compared to the control. In the sorbitol with SA treatments, vitamin C content was approximately 4-fold increased relative to control plants.

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