Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
Z. Šmídová, R. Izzohttps://doi.org/10.17221/1103-CJFSCitation:Šmídová Z., Izzo R. (2009): Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions. Czech J. Food Sci., 27: S138-S139.
The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and a-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view.Keywords:salt stress; tomato; antioxidant; lipoic acid; vitamin C; vitamin E