Bioactive Compounds of Tomato Fruit in Response to Salinity, Heat and Their Combination

In light of foreseen global climatic changes, we can expect crops to be subjected several stresses that may occur at the same time, but information concerning effect long-term exposure a combination on fruit yield and quality is scarce. This work looks salinity high temperature tomato quality. Salinity decreased had positive effects quality, increasing TSS, acidity, glucose, fructose flavonols. High temperatures increased vitamin C content significantly concentration some phenolic compounds (hydroxycinnamic acids flavanones) carotenoids (phytoene, phytofluene violaxanthin). An idiosyncrasy was observed in homovanillic acid O-hexoside, lycopene lutein, being different than or when applied separately. The differ from single stress, underlining importance studying how stress interactions affect crops. results show viability exploiting abiotic their obtain tomatoes with levels health-promoting compounds.