The Impact of Organic Farming on Quality of Tomatoes Is Associated to Increased Oxidative Stress during Fruit Development |
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| Authors: | Aurelice B. Oliveira Carlos F. H. Moura Enéas Gomes-Filho Claudia A. Marco Laurent Urban Maria Raquel A. Miranda |
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| Affiliation: | 1. Universidade Federal do Ceará, Depto. Bioquímica e Biologia Molecular, Fortaleza-CE, Brazil.; 2. Embrapa Agroindustria Tropical, Fortaleza-CE, Brazil.; 3. Universidade Federal do Ceará, Campus do Cariri, Av. Tenente Raimundo Rocha s/n - Cidade Universitária, Juazeiro do Norte-CE, Brazil.; 4. Université d’Avignon et des Pays de Vaucluse, Campus Agroparc, Avignon, France.; Cairo University, Egypt, |
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| Abstract: | This study was conducted with the objective of testing the hypothesis that tomato fruits from organic farming accumulate more nutritional compounds, such as phenolics and vitamin C as a consequence of the stressing conditions associated with farming system. Growth was reduced in fruits from organic farming while titratable acidity, the soluble solids content and the concentrations in vitamin C were respectively +29%, +57% and +55% higher at the stage of commercial maturity. At that time, the total phenolic content was +139% higher than in the fruits from conventional farming which seems consistent with the more than two times higher activity of phenylalanine ammonia lyase (PAL) we observed throughout fruit development in fruits from organic farming. Cell membrane lipid peroxidation (LPO) degree was 60% higher in organic tomatoes. SOD activity was also dramatically higher in the fruits from organic farming. Taken together, our observations suggest that tomato fruits from organic farming experienced stressing conditions that resulted in oxidative stress and the accumulation of higher concentrations of soluble solids as sugars and other compounds contributing to fruit nutritional quality such as vitamin C and phenolic compounds. |
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