Controlled deficit irrigation contributes to improve flavour and functional value of tomatoes



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## Controlled deficit irrigation contributes to improve flavour and functional value of tomatoes

22/04/2018 |
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* [![tomato reg-tomata altolicopeno](/com/investigacio/arxiu/noticies/2018/4/reg-tomata/altolicopeno.jpg)](#)

Watering tomatoes with less water once the fruit has set has helped to increase its functional value and improves its flavour. This is the main conclusion of a study developed by researchers from the Universitat Politècnica de València (UPV), the Universitat Jaume I (UJI), the Navarra Institute of Agrifood Technologies and Infrastructures (INTIA, S.A.) and the Scientific and Technological Research Centre of Extremadura (CICYTEX). The study, partially funded by INTIA and FEDER funds, has been published in the journal *Food Chemistry*.

Consumers increasingly pay attention to the ability of food to prevent the development of diseases or to contribute to good health in general. This is what is called *functional value of food*. "In tomatoes, this functional value is conditioned especially by the content of carotenoids (beta-carotene and lycopene), L-ascorbic acid (vitamin C) and polyphenols. These compounds help prevent certain types of cancer and cardiovascular diseases”, says Jaime Cebolla, a researcher at the University Institute of Conservation and Improvement of Valencian Agrodiversity (COMAV) of the UPV.

In this study, researchers evaluated the impact and efficacy of a controlled deficit irrigation (CDI) to increase the functional value of tomatoes. "The aim was to restrict irrigation once the fruit has set in order to reduce the use of an increasingly scarce resource such as water, while improving its flavour. This strategy before continued deficit irrigation affects production levels to a lesser degree”, says Raúl Martí, also a researcher at COMAV-UPV.

The study concludes that controlled deficit irrigation does not increase the content of carotenoids. Instead, CDI increases certain polyphenols and L-ascorbic acid. “However, there is an important genotype-environment interaction. That is, the response of each variety changes depending on the growing environment. In this case, the answers were evaluated in two of the main areas of industrial production of tomatoes: Extremadura and Navarra” explains Miguel Leiva, researcher at COMAV-UPV.

To optimize functional value, researchers conclude that it is essential to select the varieties and cultivation zones that maximize the accumulation of this type of compounds, polyphenols and L-ascorbic acid. “The use of varieties with high lycopene content can increase not only the contents of carotenoids, but also of polyphenols and L-ascorbic acid. Thus, they represent the ideal material for the development of processed products with high added value”, adds Salvador Roselló, researcher from the Universitat Jaume I.

Regarding controlled deficit irrigation, the researchers highlight how it allows increasing functional value in certain areas. In addition, previous studies confirm that the content of sugars, acids and volatile compounds related to tomato flavour increases. “The combined use of varieties with high lycopene content, their cultivation in more favourable areas and CDI can contribute to obtain products with high functional value, which will help us to prevent degenerative diseases”, concludes Jaime Cebolla.

These results are framed within the project “Optimización de la calidad organoléptica y funcional del tomate de industria. Selección de genotipos y técnicas de cultivo respetuosas con el medio ambiente”.

«Influence of controlled deficit irrigation on tomato functional value». Food Chemistry. Volume 252, 30 June 2018, Pages 250-257. Authors: Raúl Martí; Mercedes Valcárcel; Miguel Leiva-Brondo; Inmaculada Lahoz; Carlos Campillo; Salvador Roselló; Jaime Cebolla-Cornejo.

<https://www.sciencedirect.com/science/article/pii/S0308814618301079>

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